Hello from the UK...Oh my goodness... I My memories of Singapore my home come flooding back I have to go back for a holiday again....a food holiday, my mouth is watering watching you cook
Thank you My Destination Singapore Kitchen for the awesome tutorial video on one of my favourite dishes 🙏🏻. I attempted it for the 1st time tonight & it was a delicious success 👌🏻👌🏻👌🏻 Highly recommended 🌶🌶🦀🌶🦀
Had chili crab in Bugis and it was fantastic. I was surprised to see it served with bread but it works beautifully.I do wish you had shown the cleaning of the crab in the video though as removing the gills and alimentary tract is a little different with a raw crab than with a boiled one.
Too many flaws: 1. Ideally use non stick cast iron wok. 2. Adding more oil and more oil in the middle of cooking is a sign of uncertainty. 3. Since he's using chilli sauce instead of paste, broth should be added in before the sauces. 4. The gravy is already way too dry when corn starch is added. 5. No more gravy left to pour onto the crab before serving. *I like that the eggs are beaten lightly before adding them in for a better consistency instead of just breaking them over the wok.
Buah jangus 100 gm yg goreng, bubuh dalam kuah ketam sudah miss out. ( Ketam 4.ekur ,merinate dengan serbujk lada puti 1 spoon dan tepong ubi kayu 5 sudu, dalam 20 minutes, baru mula mengoreng. Goreng haya 80 per cent masak sajaja.. Ok.
Bahan yg kamu miss out.. Udang kering 100 gm, telur masin kuning 5 biji, yg goreng, Asam keping 1.keping ,Chili Sos 8 spoon, Tomato Sos 4 spoon, limau nipis 1 biji, ambil juice, gula 1.spoon ,kicap air 1 spoon ,Part 2...Belacheng goreng 2 spoon,, cabai kisar 5 spoon, halua 3.keping ,bawang putih 5 biji dan baeang besar 1 biji, tumis sekali. Ok.
Sos Chilli dan Sos Tomato gunakan Cap Kimball, Di Penang Malaysia, kebanyakan Top Chef gunakan Cap Kimball memasak Ketam dan Mee Udang.. Thank u.. Cap Kimball. !
What I hate about stainless steel wok is they get sticky easily and difficult to wash. He had it in high fire in the first place and has to lower it plus add more oil to loosen those stir fried shallots/gingers/garlics.
Awesome recipe..wouldn't it be better to batter the crab with corn starch and then fry it! fried Corn starch makes the sauce stick to the crab! Please comment
Where is the sauce,Chef??? Singapore Chili Crab without the sauce is like Nasi Lemak without sambal or Chicken Rice without the chicken rice chili sauce
I love this video chillies crab is so good. Missing all this food sorry you a chief you don,t do it right my mom do it better she don,t boil it first she fry it right away she is very good cook .thank you.video is good the chief is still learning. Sorry to say this .
It's too dry. Should not have added the corn starch since there are already eggs to thicken the sauce. Also, this will not be spicy as he's only using chilli sauce instead of dry chillies or bird's eyes chillies. But this may be nice for someone who cannot take spicy food. But i personally dun consider this as a good recipe though. No offence.
Scientifically proven to be untrue. Only way to do it is to dip it into epoxy la. Searing meat will not seal in the juices. It will give it great colour and flavour for sure.
First, he missed the heart - it is not there. Poking a crab with a chopstick will torture it, but not kill it. Two fastest ways to kill are to tear off the upper carapace (top), or drop into boiling water or oil.
LoL, you need to put garlic, red onion, ginger in same time, and fry it. Then Add water, chilli sauce, ketchup, fermented beancurd and steam all, then put all crab, salt, sugar, final, add some egg and stir it, done. You are not a chef, please
ceramic pan not expensive at all babe, expensive in Singapore not in Australia .Actually, ceramic pan not suitable to cook chinese foods, it abit heavy for chef.
I turn it off after 2mins. Total wreck to our national dish. I'm so ashamed it's on RU-vid public channel. No precise measurements of ingredients. Wasn't according to ratio, had to keep adding oil. Can't even properly instruct on removal of gills. At best this is a slip-shoddy presentation of cooking chilli crab. Please don't call yourself a chef! Kitchen hand most likely.
