Where Is My Chili Crab?

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, where is my chili crab?. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Where Is My Chili Crab? is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Where Is My Chili Crab? is something that I have loved my entire life.

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 begin with this particular recipe, we have to prepare a few components. You can have where is my chili crab? using 29 ingredients and 12 steps. Here is how you can achieve that.

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

I used blue crabs for this Chili Crab recipe but mangrove (mud) crabs would also be perfect. It would be better if I could get fresh crabs instead of the frozen one that I was able to manage to get here in Germany. Back in my hometown Pampanga, it is a lot easier to get fresh big mangrove (mud) crabs. 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.

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Instructions 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.

Back in my hometown Pampanga, it is a lot easier to get fresh big mangrove (mud) crabs. 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. Eating home-cooked chili crab was a celebration in my family—the preparation (imagine "capturing" those feisty crabs that "escaped" the nets and roamed freely in the kitchen!), the cooking, and of course, the eating. It was sheer fun; lots of fun.

So that is going to wrap it up with this special food where is my chili crab? recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!