Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, where is my chili crab?. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Where Is My Chili Crab? is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Where Is My Chili Crab? is something which I have loved my entire life. They’re fine and they look fantastic.

Ingredients of Where Is My Chili Crab? Great recipe for Where Is My Chili Crab?. Singapore is uniquely famous for our food culture, partially. Perhaps our food cuisine is a fusion of multiple cultures; Malay, Indian, Chinese and Western.

To get started with this particular recipe, we have to first prepare a few components. You can cook where is my chili crab? using 29 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Where Is My Chili Crab?:

1. Take Spice Mix:
2. Prepare Dried Red Chilies, 10g Adjust to Preference
3. Get 3 TBSP Canola / Peanut / Vegetable Oil,
4. Prepare 10 g Yellow Split Peas,
5. Get Fresh Red Chilies Deseeded, 3 Adjust to Preference
6. Prepare Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference
7. Take 3 Shallots Roughly Minced,
8. Get 4 Cloves Garlic Roughly Minced,
9. Get 1 Stalk Lemongrass White Parts Only Finely Sliced,
10. Take 3 Candle Nuts / Macadamia Nuts,
11. Make ready 1/2 Inch Galangal Finely Minced,
12. Prepare Chili Crab:
13. Get 1 TBSP Belacan Fermented Shrimp Paste,
14. Get 2 1/2 TBSP Tomato Ketchup,
15. Prepare 1/2 TBSP Oyster Sauce,
16. Make ready 1/2 TBSP Hoisin Sauce,
17. Prepare 1/2 Cup Miso Stock,
18. Get 125 g Good Quality Crab Meat Fresh or Frozen,
19. Prepare Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
20. Prepare Pinch Sea Salt,
21. Get 1 Egg,
22. Get Pinch Nori Flakes,
23. Get Pinch Dried Mushroom Powder,
24. Make ready Fresh Lime Juice, 1 Lime
25. Take Fresh Lime Zest, 1 Lime
26. Take 8 Fried Mantou,
27. Make ready 1 Handful Fresh Coriander Finely Chopped,
28. Prepare 1 Handful Scallions Finely Chopped,
29. Prepare Cured Egg Yolk, For Serving

My neighbor loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). I serve it with rice to pour the sauce over and some vegetables to make a complete meal. Our Chili Crab (which is commonly sold all over singapore)is much more complicated so this recipe is much more suitable to cook at home. I love this recipe and will cook it again but cannot agree that it taste like our local dish.

Steps to make Where Is My Chili Crab?:

1. Pls visit: https://www.fatdough.sg/single-post/2017/07/31/Mantou for the mantou recipe.
2. Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
3. Prepare the spice mix. - - Soak dried chilies in a bowl of hot water until soften. - - Deseed if desired. Pad the chilies dry. - - In a skillet over medium heat, drizzle oil.
4. Once the oil is heated up, add in the soaked dried chilies, peas and the rest of the chilies. - - Saute until aromatic. - - Transfer into a blender, reserving the oil in the skillet.
5. Add the rest of the ingredients. - - Blitz until fine paste and set aside. - - You can add a bit of water to keep the blitzing going.
6. Prepare the chili crab. - - In the same skillet over medium heat, add in belacan. - - Break the belacan into fine pieces with the back of a spatula. - - Toast the belacan until aromatic.
7. Add in the spice mix. - - You can add some water into the blender and clean up all the nooks + crannies, then add into the skillet. - - Saute until most of the liquid is evaporated. - - Add ketchup, hoisin and oyster sauce. - - Stir well to combine. The color should turn a darker shade of red.
8. Add in miso stock and crab. - - To make miso stock, simply add 1/2 TSP of miso into 1/2 cup of hot water. Stir until the miso is dissolved. - - Stir to combine well. - - Bring it up to a simmer.
9. Continue to simmer for about 3 mins. - - Taste and adjust for seasoning with palm sugar and salt. - - Add in egg and stir to combine well. - - Remove from heat.
10. Add in nori flakes, dried mushroom powder, lime juice and zest. - - To make dried mushroom powder, simply blitz some Chinese dried mushroom in a spice grinder until powder forms. - - Give it a final stir. - - Transfer into serving plates or bowls.
11. Garnish with coriander and scallions. - - Grate some cured egg yolk over the top. - - Serve with fried mantou in the side.
12. If you want the same plating as shown in the photo: - - Blitz the chili crab until smooth. - - Ladle onto serving plates. - - Place a fried mantou into the middle. - - Garnish with coriander and scallions. - - Grate some cured egg yolk over the top. - - Serve immediately.

Our Chili Crab (which is commonly sold all over singapore)is much more complicated so this recipe is much more suitable to cook at home. I love this recipe and will cook it again but cannot agree that it taste like our local dish. The crab is extremely fresh, the flesh plump and succulent. The chilli crab gravy is a good balance of sweet, savoury and spicy. Some chilli crab gravy will make you wonder just where has the chilli gone, but not this.

So that is going to wrap this up for this exceptional food where is my chili crab? recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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