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Where Is My Chili Crab?
Where Is My Chili Crab?

Before you jump to Where Is My Chili Crab? recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you most probably purchase many food items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? A good healthy alternative can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy at the start of the day. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to where is my chili crab? recipe. You can have where is my chili crab? using 29 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Where Is My Chili Crab?:
  1. Take Spice Mix:
  2. Take Dried Red Chilies, 10g Adjust to Preference
  3. You need 3 TBSP Canola / Peanut / Vegetable Oil,
  4. You need 10 g Yellow Split Peas,
  5. Prepare Fresh Red Chilies Deseeded, 3 Adjust to Preference
  6. Get Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference
  7. Get 3 Shallots Roughly Minced,
  8. Take 4 Cloves Garlic Roughly Minced,
  9. Prepare 1 Stalk Lemongrass White Parts Only Finely Sliced,
  10. You need 3 Candle Nuts / Macadamia Nuts,
  11. Get 1/2 Inch Galangal Finely Minced,
  12. You need Chili Crab:
  13. Prepare 1 TBSP Belacan Fermented Shrimp Paste,
  14. Get 2 1/2 TBSP Tomato Ketchup,
  15. Provide 1/2 TBSP Oyster Sauce,
  16. Take 1/2 TBSP Hoisin Sauce,
  17. Prepare 1/2 Cup Miso Stock,
  18. Use 125 g Good Quality Crab Meat Fresh or Frozen,
  19. You need Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
  20. Get Pinch Sea Salt,
  21. Get 1 Egg,
  22. Prepare Pinch Nori Flakes,
  23. Use Pinch Dried Mushroom Powder,
  24. Get Fresh Lime Juice, 1 Lime
  25. Use Fresh Lime Zest, 1 Lime
  26. Take 8 Fried Mantou,
  27. Prepare 1 Handful Fresh Coriander Finely Chopped,
  28. Get 1 Handful Scallions Finely Chopped,
  29. You need Cured Egg Yolk, For Serving
Instructions to make Where Is My Chili Crab?:
  1. Pls visit: https://www.fatdough.sg/single-post/2017/07/31/Mantou for the mantou recipe.
  2. Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
  3. Prepare the spice mix. - - Soak dried chilies in a bowl of hot water until soften. - - Deseed if desired. Pad the chilies dry. - - In a skillet over medium heat, drizzle oil.
  4. Once the oil is heated up, add in the soaked dried chilies, peas and the rest of the chilies. - - Saute until aromatic. - - Transfer into a blender, reserving the oil in the skillet.
  5. Add the rest of the ingredients. - - Blitz until fine paste and set aside. - - You can add a bit of water to keep the blitzing going.
  6. Prepare the chili crab. - - In the same skillet over medium heat, add in belacan. - - Break the belacan into fine pieces with the back of a spatula. - - Toast the belacan until aromatic.
  7. Add in the spice mix. - - You can add some water into the blender and clean up all the nooks + crannies, then add into the skillet. - - Saute until most of the liquid is evaporated. - - Add ketchup, hoisin and oyster sauce. - - Stir well to combine. The color should turn a darker shade of red.
  8. Add in miso stock and crab. - - To make miso stock, simply add 1/2 TSP of miso into 1/2 cup of hot water. Stir until the miso is dissolved. - - Stir to combine well. - - Bring it up to a simmer.
  9. Continue to simmer for about 3 mins. - - Taste and adjust for seasoning with palm sugar and salt. - - Add in egg and stir to combine well. - - Remove from heat.
  10. Add in nori flakes, dried mushroom powder, lime juice and zest. - - To make dried mushroom powder, simply blitz some Chinese dried mushroom in a spice grinder until powder forms. - - Give it a final stir. - - Transfer into serving plates or bowls.
  11. Garnish with coriander and scallions. - - Grate some cured egg yolk over the top. - - Serve with fried mantou in the side.
  12. If you want the same plating as shown in the photo: - - Blitz the chili crab until smooth. - - Ladle onto serving plates. - - Place a fried mantou into the middle. - - Garnish with coriander and scallions. - - Grate some cured egg yolk over the top. - - Serve immediately.

The crab is extremely fresh, the flesh plump and succulent. The chilli crab gravy is a good balance of sweet, savoury and spicy. Some chilli crab gravy will make you wonder just where has the chilli gone, but not this. Chili Crab is one of Singapore national dish. My recipe is only slightly spicy.

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