A More Traditional Take on Caviar

I think there’s a misconception that caviar is a luxury reserved for the very rich, or that you have to be some kind of food connoisseur in order to appreciate. Well, let me be the first to say that I am neither rich nor a connoisseur–in fact, I’m out of a job, and until only yesterday discovered that the fish from which the caviar I picked out originates looks like a complete freak of nature.

But this is besides the point. Caviar is tasty, accessible to those on a budget (choose between $10 for a jar of lumpfish, or $300 for a can of osteria), and best of all, very simple to prepare.

For condiments, finely chop some chives, red onion, and boiled egg. Then in equal parts, fold creme fraiche, sour cream, and heavy cream in a bowl. Some people like to serve these ingredients separate. This time round, I decided to mix all the condiments into the cream mixture, and is probably the more practical option if you were to serve these at a dinner or cocktail party. I simply used a circular mold to create the round pieces of bread (do this last, so the bread remains toasty upon serving). Top up with caviar, garnish with a lemon wedge and chives, and pair with a cold glass of champagne.

Enjoy!

Caviar-topped Capellini

I’ve always been enamored by the cold angel hair pasta topped with osteria caviar at Gunther’s, as well as Iggy’s rendition of a similar dish. It was finally my turn to try a take of capellini with caviar of some sort.

Cook the angel hair for 2 minutes to a nice al dente, and while hot, toss in a combination of cream cheese, spring onions, and a generous drizzle of truffle and olive oil. Use two chopsticks to roll the pasta into a bite-sized ball and set on a spoon. Top off with generous portion of caviar of your choice.

Since I was on a budget, I opted for lumpfish caviar, which for $10 bought me a decent sized jar enough to make at least 15 portions. If I had deep pockets, I am sure that a nice hunk of osteria caviar instead would take this dish to a new level. Maybe one day! For the time being, I’ll stick to the lumpfish since I was satisfied with the results, which in total only cost me $15 to make, and ended up looking quite nice.

A simple, elegant starter for any dining occasion. Give it a shot!

Hairy Crabs (of the Crustacean Sort)

While most people look forward to football season, I grew up in Singapore looking forward to hairy crab season which peaks from September through December. A part of me died every time I listened to tales of hairy crab dinners back home while I was getting edumacated in a land far away, the USA. That’s why I was so excited to finally be around to feast on these true delicacies, which back in the day, were only available for emperors and royalty. A quick trip to Chinatown, and for approximately $45 a pop, you too can relive ancient dreams of eating like a king.

 
The true wonder of these creatures lies in its fantastically warm, velvelty roe, which doused in a mixture of caramelized brown sugar, vinegar, and ginger is the very definition of yummy. It’s also a whole lot of fun taking part in the crab eating process; from the specific steps that must be taken in order to fully savor all aspects of the crab, to the ritualistic chinese wine and post-meal ginger tea drinking. Check here for some good step-by-step guidance.

I never fail to receive a small amount of pleasure in merely watching one peel open the crab body to unearth the wonderful mixture of crab innards, roe, and well, sperm. My contribution to your daily happiness:

Who knew sperm could taste so good?

Capital Restaurant
No. 323 New Bridge Road
Singapore 088759
Tel: 62223938