Check out Food52's new series Recipe Drop, where one of our Test Kitchen experts walks us through a brand-new recipe they developed just for Food52. Tune in for exclusive original recipes, from buttery pastries to showstopping roasts. Today, César is joined by Holly Ong, founder of Singaporean food startup based in Portland, Oregon.
Check out Sibeiho's Sambal chili sauces - Boomz Sambal, OMG! Sambal® and AF Chili Chunka Sambal: sibeiho.com/
Follow Sibeiho: / sibeihosibeiho
ABOUT Singaporean Chili Crab:
"This dish is a balance of sweet, sour, and spicy flavors plus the umami taste of the sea from fresh crabs. At Sibeiho, we only cook with live crabs. But we understand that not all of us have access to amazing Pacific Northwest live crabs at our local market. So, the next best thing is cooked crabs from the market. It won't have as much umami, but it will still be yum.
A few of my hacks:
-Use one jar of OMG! Sambal to one Dungeness crab.
-Use canned, organic tomato sauce if you don’t want to make it from scratch.
-You’ll need about 4 eggs per crab. Beat the eggs in a bowl and set aside. Sometimes I add more because the eggs are smaller or the crabs release more liquid when they cook." - Holly Ong
GET THE RECIPE:
Singaporean Chili Crab: food52.com/recipes/90176-sing...
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30 май 2024
