How to Make Singaporean Chili Crab, Part 2
video description
On the other hand, not easy to find soft shell crab in Singapore
yes, chilli crabs do go well with French Baguette. I did it too when I am not at a restaurant with ready deep fried mantou.
at least he called it Singapore Chilli Crab unlike Malaysia who hijacked it. LOLz
Date: 2020-08-15
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Comments and reviews: 8
FreakXL
That is totally not Singapore Chilli Crabs. Since when does chilli crabs has slices of bread? Even the gravy does not even come close to the original. Soft shelled crabs? There's hardly any meat in them. The originals usually use Sri Lankan crabs that are at least 800g to 1kg. I'm sorry to say but that is a very poor imitation. Your video only gives Singapore a bad rep.
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That is totally not Singapore Chilli Crabs. Since when does chilli crabs has slices of bread? Even the gravy does not even come close to the original. Soft shelled crabs? There's hardly any meat in them. The originals usually use Sri Lankan crabs that are at least 800g to 1kg. I'm sorry to say but that is a very poor imitation. Your video only gives Singapore a bad rep.
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sfg078
this is absolutely disgusting. this is not authentic, but thats beside the point. it is not even good. do not dare purport that these are good techniques when trying to cook asian or asian-inspired cuisine. this is as horrible as boiling pasta in cold unsalted water.
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this is absolutely disgusting. this is not authentic, but thats beside the point. it is not even good. do not dare purport that these are good techniques when trying to cook asian or asian-inspired cuisine. this is as horrible as boiling pasta in cold unsalted water.
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Cassandra
hafizal82 agreed! Chili CRAP if you like to use soft shell crab ( please don't name it Singapore chili crab) suggest lightly fried it. COOK the sauce first then put in the lightly fried soft shell crab. By the way the sauce you make its not chili crab sauce too!
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hafizal82 agreed! Chili CRAP if you like to use soft shell crab ( please don't name it Singapore chili crab) suggest lightly fried it. COOK the sauce first then put in the lightly fried soft shell crab. By the way the sauce you make its not chili crab sauce too!
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Wendys
wow that doesnt even look like singapore chili crab. i had that in singapore and it taste so good. they never use soft shell crab it ruins it. and of cos. that chili sauce is a fail. singapore one's are the best!
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wow that doesnt even look like singapore chili crab. i had that in singapore and it taste so good. they never use soft shell crab it ruins it. and of cos. that chili sauce is a fail. singapore one's are the best!
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ScarletWinters
Okay fine, the chef looks/ sounds like he knows what he's talking about. except that what he's cooking is NOTHING like the actual dish. Utterly misleading really.
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Okay fine, the chef looks/ sounds like he knows what he's talking about. except that what he's cooking is NOTHING like the actual dish. Utterly misleading really.
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BLbenz
erm, i guess you did not watch the video till the end. they cannot get the steamed buns so they use baguette. Please listen and watch carefully before commenting: )
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erm, i guess you did not watch the video till the end. they cannot get the steamed buns so they use baguette. Please listen and watch carefully before commenting: )
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Haz
who ate crab with fork n spoon. 0, 0 wow. n bread? okey. i get it. it; s the white people interpretation of asian food. lolx huuummmmmm o, o
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who ate crab with fork n spoon. 0, 0 wow. n bread? okey. i get it. it; s the white people interpretation of asian food. lolx huuummmmmm o, o
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Kaze
This doesn't look like any chilli crab I've ever eaten, Singaporean or otherwise. More like Cantonese crab. with egg sauce. LOL!
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This doesn't look like any chilli crab I've ever eaten, Singaporean or otherwise. More like Cantonese crab. with egg sauce. LOL!
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