Steamed Crabmeat And Coconut Milk Custards Recipes

GINATAANG ALIMASAG (CRABS IN COCONUT MILK)

Steps:

• Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
• Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.
• Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry.
• Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.

STEAMED CRABMEAT AND COCONUT MILK CUSTARDS

Steps:

• Bring coconut milk, lemongrass, ginger, and cilantro to a simmer in a small saucepan over medium-high heat. Remove from heat; let stand 1 hour.
• Pour through a fine sieve into a medium bowl; discard solids. Whisk in egg yolks, salt, and pepper. Ladle into four 8-ounce, 2-inch-high ramekins. Divide crabmeat evenly among ramekins; sprinkle each with 3 or 4 cilantro leaves.
• Fill a large pot fitted with a round wire rack or a steamer insert with enough water to just come up to rack. Bring water to a simmer over medium-high heat. Carefully place ramekins in steamer; cover pot. Steam custards over medium heat, checking occasionally to make sure water doesn't completely evaporate, until just set, 18 to 25 minutes. Place each custard on a saucer. Serve immediately with crisp toasts or crackers.

CARIBBEAN CRAB PILAF WITH COCONUT MILK

Steps:

• Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 2-3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Stir the rice and season it with the salt and hot sauce. Serve garnished with scallions and herbs.

CRAB IN COCONUT MILK (ALIMANGO SA GATA)

Steps:

• In a large casserole over high heat, sauté the ginger, onion, garlic and lemon grass in oil.
• Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour.
• Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover. Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes.
• Add the bell pepper, carrots, celery, and broccoli, cook for 5 minutes or until crisp.
• Adjust the seasoning if necessary.
• Serve with steamed rice.

STEAMED COCONUT CUSTARD

Steps:

• Bring 2 inches of water to a steady simmer in the bottom of a large steamer. Whisk the eggs in a large bowl just until beaten. Whisk in the sugar until the mixture is smooth, then add the coconut milk and whisk again until well blended.
• Pour the mixture into a 9-inch cake pan or similar container, cover with plastic wrap, and place in the steamer. Steam until the custard is barely set, still jiggling slightly, about 20 minutes. Remove and cool to room temperature.
• To serve, place a portion of sticky rice in a bowl and spoon a bit of the cooled custard over it.

STEAMED CORN CUSTARDS WITH CRAB

Steps:

• Make custard:
• Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
• Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.
• Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.
• Make crab topping while custards cool:
• Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
• Serve custards topped with crab.