Singaporean Chili Crab

This recipe reminds me so much of my brother, he can have this for breakfast, lunch and dinner. The whole family love it, this recipe is a keeper. If you have tried this recipe do leave me your feedback.

I'm not good at following the recipes given to me. I usually amend it according to my taste bud. As you know typical Singaporean crab has chillies, tomato paste and shrimp paste in it. My recipe will be slightly different, I added curry paste and curry leaves to enhance the flavour. It is not as spicy as you think, it doesn't add spicyness in the gravy but this will only to leave you of wanting more. You can skip them from the recipes and it still taste awesome.

I didn't use crab this time but use lobster instead. I like to impress my guess with my culinary skill. I will cook something like this, something different, rare or authentic. I like people to remember me because of my awesome tasty food. This is the recipe you looking for to entertain you guess. You can mix crab, lobster, prawn or any shellfish in this recipe. Ganish chopped corriender or scallion on top. Chili crab best to eat with  jasmine rice or roti.

Recipe type : Main dish, dinner or lunch
Cuisine : Fusion
Yield / Serves : 2
Prep time : 40 mins

Ingredients :
Item A
Mud crab - 1 kg and clean

Item B
Cooking oil - 2 tbsp
Curry leaves - 15 nos

Item C - Blend in a blender in to  paste
Onion - 2 nos
Garlic - 2 nos
Bird eye chilies/dried chilies - 8 nos

Item D - Mix all in to a paste
Tomato puree - 3 tbsp
Chili sauce - 2 tbsp
Chili powder - 1 tsp
Soy bean sauce - 1 tsp
Chicken curry powder - 1 tsp
Shrimp paste - 1 tsp
Oyster sauce - 1 tsp

Item E
Water - 2 cups
Egg - 1 no
Salt - 1 tsp
Sugar - 2 tsp
Lemon - 1 tbsp

Method:
1. Heat saucepan and add cooking oil.
2. Add item C, saute and leave for 5 minutes in a slow flame until the onions caramelised or transparent.
3. Add item D. saute for 5 minutes.
4. Add water, salt and sugar and leave to boil in medium flame for 15 minutes.
5. Add crab and stir well. Leave for 5 minutes.
6. Add lemon, stir well, leave for 2 minutes and turn off the stove.

Crab curry recipe

This the most expensive dish I have ever cooked in my life.  But trust me it's really satisfying when it tastes dammmn marvellous! A friend of mine helped me to cook and I've got this recipe from him! My mom and brother liked it so much. I couldn't stop licking my finger.. heheh. Follow the simple method below and your crab should taste the same...yummy!

Ingredients :

1 kg crabs or lobster
2 tbsp cooking oil
1 onion sliced
1 spring curry leaves
2 inch cinnamon stick
2 onions, blend

2 tsp chilli powder
1 tsp curry powder
1 tsp cumin powder

4 cups water
500 ml coconut milk
3 coriander leaves 
1 tsp vinegar
2  medium size eggs
10 pieces dried chillies
1 tsp salt

Method :
1. Clean crabs. 
2. Fry onions and curry leaves  and cinnamon on hot wok till fragrant. Add in blended onions and fry until brownish. Add in the chilli powder, curry powder and cumin powder, stir for 5 minutes. Add in water and let it boil for 5 minutes.
3. And add in crabs and stir until crabs covered with the spices. 
4. Add the coconut milk, coriander leaves and vinegar. Stir and leave for 10 minutes.
5. Add the eggs, dried chillies and salt. 
6. Off stove right after you see oil floats to the top.

Vegetarian curry recipe

Mixed vegetable curry is an easy Indian food recipe. It is infused with citrus accents from the tamarind juice. I love the unique taste and the smell of it. I've tried to prepare vegetarian curry recipe with idly and thosai and it was damn niceeee!

Ingredients :

3 tbsp cooking oil

6 small onions

3 garlics

1 tomato

1 potato

1 round eggplant

1 carrot

1 tsp fenugreek

3 tbsp fish curry powder

1 tbsp chilli powder

1/2 cup of tamarind juice

Curry leaves

Method :

1. Heat oil on a frying pan and fry the onions and garlics, and add the fenugreek.

2. When it turns brownish put tomato, potato, round eggplant and carrot together, stir fry in a slow heat for about 15 minutes.

3. Pour fish curry powder and chilli powder (in 3 cups of water).  You can put more water if you don't like it hot/ and leave to boil until you can see the oil floats to the top. Add in curry leaves.

4. Vege curry ready to serve.