@@gastroalchemy4499 thanks for replying, yes I noticed that right away! Also there was one other thing I didn’t know , after you added the garlic shallots and (ginger?) you then added a red paste block , what is that called ?
@@gastroalchemy4499 thank you , I’m a sucker for details my man I appreciate you replying. Is already have some shrimp paste and soybean paste , which were the hardest things to find. Im on the lookout for a whole crab.
Authentic Spore chilli crab never put chicken stocks or any chinese wine. That is to ensure..to maintain the natural flavour frm the crab as close as possible without being too overpowering. Well each to their own.👌🏻👌🏻👌🏻
I think there are as many "genuine" Singapore chili crab recipes as there are Singaporeans over the age of 12. It is easy to make as long as you have access to fresh crabs (blue crabs do work, but they are a mess to eat because of their size; bigger here is better). It's a red sauce based on ketchup (yep!), and chili sauce. You start with garlic and ginger chopped finely, add the liquid, cook the crab. Options: shallots, onion, soy sauce, black bean, fish sauce, egg, corn starch, chili pepper, white pepper, shaoxing wine, miso paste, shrimp paste. You get the idea! It's best eaten when you dress in badly stained clothing, preferably not very clean either. Serve on old newspapers, preferably not inside your home. If done even half way properly, you will need to shower afterwards. It is an incredible dish, and it is almost impossible to mess up. Try it!
What species of crab did you use? I've been seeing about an equal number of folks that say mud, dungeness, and blue crabs. A couple folks even said snow crabs but I feel like those wouldn't make sense here.
Lol! I do make reference to uncle roger from time to time, but not this time. No chilli jam crab. lol. On a serious note, ketchup is a critical ingredient for Singapore chilli crab ;)
