Please attribute recipes to Chef Nic Vanderbeeken, Executive Chef of Apéritif
PAPUA CRAB GULAI Serves 4 INGREDIENTS: 1 Papua crab (Mudcrab) 3L water 90g salt
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For Gulai sauce: 50g red chili 100g shallots 50g garlic 10g ginger 10g turmeric 2g coriander seeds 3 candlenuts 1g nutmeg (grounded) 20ml vegetable oil Crab shell, separated from the Papua crab 5 kaffir lime leaves, whole 2 lemongrass sticks, smashed 3 salam leaves (Indonesian bay leaves), whole 800ml water 200g coconut milk Salt and pepper, to taste
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For Citrus gel: -
50ml lemon juice 50ml lime juice 50ml yuzu juice 50ml calamansi juice 5ml pickled ginger juice 50ml simple syrup 0.5g agar-agar 0.5g gallant
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1 whole kohlrabi, sliced on a mandolin at 2mm
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1 parsley root, peeled 100ml milk 100ml cream 100ml chicken stock 1 tablespoon sour cream 4g Italian parsley, chopped 3 drops of lemon juice 7 ikura eggs (per dish) Optional: 4g Oscietra caviar (per dish) Dill sprigs, to garnish
METHOD: 1. 2.
Combine salt with water then simmer the crab in the liquid for 7-10 minutes. Clean the meat from the entire crab, and set aside the crab shell.
To make the gulai sauce: 1. 2. 3. 4. 5.
Combine the red chili, shallots, garlic, ginger, turmeric, coriander seeds, candlenuts and nutmeg in a mortar and pestle and grind until it forms a paste. Fry the spice paste together with kaffir lime leaves, lemongrass and Indonesian bay leaves in vegetable oil until fragrant, and add crab shell. Add water to spice paste mixture and simmer for one hour in order to infuse flavors. Strain spice mixture and add coconut milk on low heat. Let the mixture simmer and until the texture is creamy. Season to taste.
To make the citrus gel: 1. 2. 3.
Combine all ingredients and let it boil. Cool the mixture until the gelatin has set. Blend the gel in a blender and strain.
4. 5.
Marinate the sliced kohlrabi in the gulai sauce. Boil the parsley root in milk, cream and chicken stock until soft, roughly 10 minutes. Once soft, blend the mixture to form parsley root crème; and season to taste. Mix crab with sour cream and chopped parsley. Season to taste, and add a dash of lemon juice.
6.
ASSEMBLING: 1. 2. 3.
4.
Fold the crab mixture into the sheets of sliced kohlrabi, and fold in half (like a half-moon dumpling). Place ikura eggs and caviar on top of the dumpling. Dot the citrus gel and parsley root crème on the dumpling. Garnish with sprigs of dill and pour gulai sauce on the side.