Michelin-Starred Singaporean Chili Crab - How To
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Date: 2020-05-17
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Comments and reviews: 8
chefdan87
I lived there for a few months while the ship i worked on was at the Sembawang shipyard. The best places to eat are the large outdoor food courts where each stall has only a few things on their menu they specialize in. Avoid the restaurants on or around the city center canal/river, as they seem to be tourist traps and are super overpriced. Oh how i miss the chili crabs, oyster omelets, drunken noodles. You could eat like a king for cheap when you find the good food courts. Singapore has been one of my favorite places ever to visit, its a foodies paradise.
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I lived there for a few months while the ship i worked on was at the Sembawang shipyard. The best places to eat are the large outdoor food courts where each stall has only a few things on their menu they specialize in. Avoid the restaurants on or around the city center canal/river, as they seem to be tourist traps and are super overpriced. Oh how i miss the chili crabs, oyster omelets, drunken noodles. You could eat like a king for cheap when you find the good food courts. Singapore has been one of my favorite places ever to visit, its a foodies paradise.
reply
Thomas
Wah piang, chilli crab need the wok hey leh, and simi is tht steamed bread or mantou, bruh u need deep fried one. -For all the foreigners, please don't follow this recipe, if you would like a traditional and authentic chilli crab, this is more likely his version of chilli crab, and recreated from his memory, using some traditional ingredients.
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Wah piang, chilli crab need the wok hey leh, and simi is tht steamed bread or mantou, bruh u need deep fried one. -For all the foreigners, please don't follow this recipe, if you would like a traditional and authentic chilli crab, this is more likely his version of chilli crab, and recreated from his memory, using some traditional ingredients.
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Tom
I've tried it a few times in Singapore and have never been convinced it's for me. Particularly, I can't stand that with every bite you need to separate hundreds of small pieces of cartilage from the meat, it takes me too long. When I have an appetite I want to eat.
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I've tried it a few times in Singapore and have never been convinced it's for me. Particularly, I can't stand that with every bite you need to separate hundreds of small pieces of cartilage from the meat, it takes me too long. When I have an appetite I want to eat.
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Kelvin
Look at all those Malaysians again- there is a reason why Singapore food is famous than your lousy -originated from Malaysia- food. Because you guys sucks. No use coming to every video of Singapore and comment, no one cares about Malaysia ---
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Look at all those Malaysians again- there is a reason why Singapore food is famous than your lousy -originated from Malaysia- food. Because you guys sucks. No use coming to every video of Singapore and comment, no one cares about Malaysia ---
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AglioOlio
There is no indian influence other than using sri lankan crabs. where is this fella's michellin star? I do not even recognize him lol. Chilli crab is purely Chinese, you can learn more about the history of food culture in Singapore.
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There is no indian influence other than using sri lankan crabs. where is this fella's michellin star? I do not even recognize him lol. Chilli crab is purely Chinese, you can learn more about the history of food culture in Singapore.
reply
Aeoster
From the description and the picture, the Sri Lankan mud crab looks and sounds from the flavor profile to be pretty spot on match for the west coast US Dungeness crab we all love and enjoy. I will be trying this recipe with Dungeness!
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From the description and the picture, the Sri Lankan mud crab looks and sounds from the flavor profile to be pretty spot on match for the west coast US Dungeness crab we all love and enjoy. I will be trying this recipe with Dungeness!
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nick
as a chef I hate the way Asian dishes cook crab mostly, but this looks freaking awesome. love the way the sauce comes together with shells cooking in it. I can only imagine the flavor! -
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as a chef I hate the way Asian dishes cook crab mostly, but this looks freaking awesome. love the way the sauce comes together with shells cooking in it. I can only imagine the flavor! -
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FR
I got so triggered when he said -this doesn't happen anywhere else except Singapore-. BOI MALAYSIA--Edit: his pronunciation is not bad. Except the Agak-agak part. Yhe K is more pronounced
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I got so triggered when he said -this doesn't happen anywhere else except Singapore-. BOI MALAYSIA--Edit: his pronunciation is not bad. Except the Agak-agak part. Yhe K is more pronounced
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