Michelin-Starred Singaporean Chili Crab - How To
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- Опубликовано: 10 янв 2020
- Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells.
While the crab cooks, Salil prepares steamed buns and a garnish of scallions and cilantro. Salil finishes the dish by removing the crab from the sauce and adding into it a cracked egg to create a velvety texture. Finally, the crab is assembled on a plate, topped with the spicy sauce, garnished with scallion and cilantro, and served with steamed buns. Chef Salil’s vast knowledge of Chinese, Indian, and Malaysian food brings depth and nuance to this classic dish.
Check out the recipe here: www.vice.com/en_us/article/ep...
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Развлечения
I lived in Singapore as a kid in the early - mid eighties. Wonderful place. In those days they had an open air food court called Rasa Singapura on Tanglin Road. My brother and I would dance for joy each time Dad said we were going there for dinner. We lived not far in Draycott Tower so used to walk down. The best chilli crab in Singapore in those days was at Punggol Point, just a shack back then but oh my the Singapore chilli crab was the very best! I cried my eyes out when Dad said we were going back to Melbourne to live, I never wanted to leave.. Lost Dad two months ago to liver cancer, this brings back a lot of good memories from those days. Thank you 👍
Nice story sir ..for me singapore is one of the best places . I got a chance just to stay in the airport for sometime still I just had home vibe basically a dream version of how tamilnadu should have been and my language is official as well so no problem. Is there free visa for singapore similar like malaysia (travel during transit time) something like that?
@Nigel Baldwin Wow nice, not a lot of Singaporeans would remember Rasa Singapura or Punggol point nowadays. I can still remember the briny earthy smells at Ponggol point :)
Thank you for sharing.
Sorry to hear about your dad. glad that you have happy memories of your love ones in Singapore! stay strong and stay safe! perhaps one day you will come back for a visit!
@@LinksRoyal Chinese chilly crabs
this man gave proper credits to all the respective cultures and origins, a decent guy.
Naaa Singaporean food is a copy of Malaysian food, he didn't mention Malaysia once
@@strange7s545 why should he? This is a Singaporean dish not a Malaysian dish.
Copy of Malaysian food? .., don't overestimate yourself.
Malaysian food is actually Indonesian, Chinese, and Indian food.
Malaysia stole lots of credits of Indonesian cuisine, you have no right to say of the above.
@@ArekSuroboyo1 naaaaa, Singapore copied everything from Malaysia, don't be butthurt boy
@@strange7s545 trying to take undeserved credit. is that all from you? naaaa?
you're a little malaysian boy is so insecure and craving for recognition even from a chilli crab.
@@ArekSuroboyo1 nice assumption kid, your a little insecure kid who can't process simple facts lol
As a Singaporean, I approve of his chili crab! This dish never fails to satisfy me, it's like the holy grail of seafood dishes! For those who havent try authentic chili crab, do give it a try! It's not spicy at all and rather sweet.
And because of this comment, I made it tonight and it was great!
I try put slated egg in for no reason bc my mom bought it and she did not use it so I toss it in the pan
Big mistake of my life it's freaking salty and disgusting
It's rubbish, not deep fried beforehand, blachan is not needed. This is definitely not a Singapore chili crab
if u dont approve what will happen?
@@rabbitskinner *belacan
As a Malay person, all of what he said is true. Honest food here. ❤😊 Never thought I would see 'belacan' there, US nonetheless.
From Brunei here, Greetings brothers and sisters from Malaysia, Singapore, and Indonesia. 👨🍳😘
Indonesia here :D (Hello Neighbor!)
We also call it "Terasi" here in Java, basically belacan but fermented much longer so it has a much stronger taste and smell. Of course, malay's belacan is also available here in any traditional market :)
It's simply Padang Sauce.
French, Italian, Indian, etc their dishes are just very average mediocre based on their very poor nature.
Even Michelin Star and anything they call fancy are just reflection of their very poor natural resources.
"Chili crab is the national dish of Singapore"
Hainanese Chicken Rice: Am I a joke to you?
Tdoy851101 me: can u stfu? Nobody care
Both of these are malaysian and we do it 10x better lol
kingofmacao69 laksa and Nasi Lemak are Malaysian but Hainanese Chicken rice are definitely Singapore.
Viktor Cheng LOL u definitely sohai
Viktor Cheng u haven’t heard of Ipoh KL or Penang? You how long live in cave ah ?
Passing Singaporean. This guy's legit. The from the rempah to the egg.
Also although this dish is extremely rich on its own. You have to have it with the deep fried man tou. The taste when it's together is indescribable.
You know it's legit when they bring out the Asian dishware
Why do I watch these videos on an empty stomach...
Just order some food through door dash.
Gipkm me out her name is
Up here hi hi by be one of
This makes you hungry ?
Just order some chipotle from door dash.
that is how most of these videos comes to us. When we're hungry.
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.
This! Avoid the seafood restaurants around the bend of canals (Quay areas), those places basically a scammy tourist trap.
@@manchesterunitedno7 yes. Them tourist traps is so bad that someone managed to add "TOURIST TRAP" in front of the restaurants name on google maps. Search tourist trap haven lobster seafood restaurant for a laugh.
Now you got me thinking of oyster omelette :D
When indians, malays and chinese meetup, they create a food heaven
Agree, I am singaporean and I never eat at the quays. I have and I found it a rip off. Go for the food courts in the neighbourhoods. Fresh food at a fraction of the cost and it is waaaay tastier.
Hawker centers if I recall correctly. BBQ Stingray was my favorite meal there.
"Agak-agak. Okay lah" My man!
I’ll never make this on my own, but I’m here regardless
Welcome to RUclips.
I’m able to appreciate from behind a screen. After trying to make French macaroons from watching a RUclips video, I wasted $50-$100 in a pinch.
We stan
GwynethPaltrowsKitty As a pastry chef, I’ve seen MANY culinary students fuck up their french macaroons, they are Incredibly hard
Give it a go
Are you feeling it now, Mr. Krabs?
Dayyum 😄
he rip the tail and head off while it was still alive
He’s having a stroke as this man cooked I’m wrongly
The “Agak-agak” terms can be applicable at all dishes in asian cuisine 😂
Shout out to this guy for having a Michelin Star
Hey Lets give a quick shoutout to Christina Applegate too
@@axelbengtsson8195 🤣🤣
Axel Bengtsson bird up
Axel Bengtsson does she own an eatery
Who? This guy had so many errors
I come back to this video every once in awhile he reminds me of a boss I had who got me into this kind of food. His tutorial is so calming
I had a house mate for a couple years and half his conversations were about how good Singaporean chili crab is. Really want to try it
his voice is rlly soothing
I found myself nodding my head in agreement the whole time, I enjoy his way of cooking so much. it looks scrumdillilicous :)
i love you
This is the best explanation of the soul and style of Asian dishes ever. The aga aga ? and dynamic ingredient part is so helpful
Yasssss can't wait to try making this dish!!!! Awesome memories when I visited Singapore. Incredibly tasty.
I've made this recipe twice now. Fantastic. Reminds me so much of the Chilli Crab I had in Singapore twelve years ago. :)
ruclips.net/video/TOJ0whhGWSY/видео.html
I love this guy need more of him on the show !
Boy oh boy this is like the Singapore Chili crab i used to have in 1972 at the champagne bar on capitol harbour with my army mates from Aussie stationed there .Thanks for the vid mate for 6 blokes they served it in Chinese big deep bowl with 4 crabs in it
Look at all those delicious chilli bowls. Perfect friday night with the gang. Beer and snacks.
Can this guy have his own show. He's very likeble and relatable.
I’m from Singapore I have no idea what Indian influence this dish has....
It’s a Paranican dish... basically Malay/Chinese
Tomato , ginger , garlic is basically indian origin combo but I can't say which one has chinese and malay influence .
Here's my guess:
Indian: Tomato, ginger, garlic mix
Chinese: Sweet and sour sauce + scallions
Malay/Javanese: Belacan and Rempah (Bird's eye chili, garlic and shallots blend)
ruclips.net/video/TOJ0whhGWSY/видео.html
Thanks for your recipe, it was delicious! My family enjoyed it and praised me for it! 👍
Your comment has below the video for me, and I couldn't see your name. I knew it was going to be Eastern aha giant crabs we no like this
Singapore is probably my favorite country and they have the best food in my taste.
I have used to make chilli crab when living in Singapore, but using the jar base. Your dish looks extremely tasty and original. I will try it one day.
This sauce with the crab eggs is amazing
That looks seriously amazing!
This is a very respectable take on the dish. Good job.
This looks sooooo good!!
I love his monotone humor
This is the first video I’ve ever watched, that came out on the same day. I’m happy and I’m cook this dish
Did you try it?
I'm lucky enough to try this dish in Singapore and ALSO at Laut Singapura NYC. We ( My Singaporean friend and I) were amazed by its authenticity, even the fried mantou was legit! You gotta check his restaurant out if you're in New York.
Wow. Drooling. And....how I rly want to go to Singapore. This is an awesome recipe. Thank you!!! 👌👍💯
Largest shallots I've ever seen.
omg thank you, glad I wasn't the only one. Maybe this is an american thing? Vegetables are so ridiculously big over there.
I love that this guy still naming some ingredient in Bahasa:
Rempah - spices
Belacan - shrimp paste
Yeah I was confused. Thanks for the clarification! 🙏🏽
Rempah actually means spice ;)
The "aga aga" on the subtitles have a typo though: it's actually spelt "agak-agak", the "k" is a glottal stop.
WOOOOW, Looks incredible
This is 👍 great..
Thanks for the up-load 👍👍
I went to Sing once
Ive been craving chili crab ever since!
thanks for he video
maybe ill be satisfied
the hard part would be sourcing the belacan or the ingredients to make it :(
Pls do come back again, we'll be more than happy to have you back!
Thanks for the recipe😃
I just did it today. Love myself. Thank you!
I love his style of cooking
Cant afford crabs so Imma make this with prawns instead
Yo that sounds dank
Omg crabs are 60usd a kilo where I am now (Sydney)
@@ginac4739 Do it with Balmain Bugs instead or go out mud crabbing and catch your own crabs :)
Dontdisstheguy33 😂
Imitation crab for me
he sounds like he's about to burst up crying
The shallots maybe?
Fumes from the shallots and chilies .
TQ chef. I followed your recipe. Fam loved it
Salil been all over Southeast Asia but I never been to Singapore. But this chili crab looks spot on! nice job.
Breaking down that crab with a Chinese cleaver. 👌
Saw the thumbnail and I thought it was Ray William Johnson.
Scramator * this guy lol
The thumbnail just shows his hands nd the crab, then how did u?
@@JTMog there was another thumb nail
Elon musk no?
What a beauty! Sounds and looks delicious!! 😋
Looks amazing!!!
The best dish EVER I always have to get it when I visit my family 🤤 so hard to find it in America practically non existant on the east coast. I love the black pepper crab and salted egg crab too but chili crab is a MUSTTTTTTTTTTTTTTTT
Greetings from Singapore🇸🇬!
We also eat it with deep fried buns (mantou)
Ok. My mouth is watering now.
He even got the plate right hahahha AMAZINNNG!
Now do Black Pepper Crab cuz all the real people know that's where it's at
My man, this is the truth.
#truth
Word.
Ooooooo....what's black pepper crab?????? :)
Bahahahhahahaahaha
I'm interested in that cooking book on the shelf called Acid Trip.
Is that also about spicy seafood? 🍽😊
Congrats on the Michelin star. And live the way you cook.. "agak agak" is how I cook too. 😁😁 "Apa khabar" from Malaysia. 🙋🙋
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!
Dungeness tends to be much sweeter in my experience and has a denser texture than Sri Lankan mud crabs. I would prefer to have Chili crab with blue crabs over Dungeness but they are a lot more work.
looks delicious 🤤
Food that I seek out on a daily basis :)
this looks gross. super unappealing
I worked in Singapore many years ago, I miss the food! It was probably overpriced, but the chili crab at Jumbo Seafood was some of the best food I’ve had in my life.
It goes so hard!! In Singapore we usually go to some random restaurant (that I’m sure holds some significance to my family) for the New Year’s, but this year we’re stuck in China so we’re going to Jumbo’s. It goes so hard it’s literally unreal.
Jumbo seafood is tourist trap prices.
Amazing! My son loves crab. I am going to try this.
looks amazing
Him: "I'm cooking the crab for you guys today"
Also him: *Eats the crab by himself*
Young man , this is an outstanding looking recipe & i'm sure it is delicious, you are a very talented chef, & i have seen this done several ways on food channels & i have always wanted to try it. I am from rural Kentucky, so probably will never get to try it. I would have to drive appx. 80 miles to see if i could find the ingredients & there is no guarantee i would even find them then. May i ask what type of crab that is ?, i do not think it is snow, king, or blue crab. Possibly dungeness ?, i cannot tell.
Steve Logan its dungenees
@@@oogabooga7754 thank you for the info my friend
river crabs will do. The sauce is purposefully flavourful with spices to cure of any muddy flavour. Recommend some light blanching the crabs before introducing into sauce will help with removing the muddy flavour.
@@zueinder89 ty for the info my friend
@@stevelogan5475 I know I'm 6 months late but in Singapore we use Sri Lankan Mud Crabs, which he mentioned in the video was impossible to find in NYC, but if you can find any Mud Crabs it would be the best. Stone crabs are also good
This looks awesome! 🙂
looks so fantastic.
Wasn't this guy in a Worth It video?
Gautam Nadigere there it is. Thanks man.
“i don’t think culture mixes like that anywhere else in the world” hawaii has entered the chat
except Hawaiian food is shit and unhealthy
That scallion/green onion finish 🔥🔥
I did cook this recipe and my mom loves it. 👏👏
When he mentioned aga-aga I had some strong Gordon Ramsay-flashbacks. Say Hi to your Aunties Salil!
Yes!!!
Shoutout Clementi baby we out here
watermelonjuicyy yeaaaa boi west sideeee
@Munchies - Thanks.. I've never been to Singapore, and I made this for the first time in LA. Me and my husband loved it.. We have extra gravy and tomorrow we are gonna use Shrimp.
Looks So Good!
damn that looks legit. I want to get dirty and sweaty eating this.
Asians in general, don’t usually measure when we cook. Always cook by feel. As a Filipino, I can definitely relate to “aga aga” because I cook the exact same way.. 😅
Agak-agak..how do Filipinos cook rice without rice cooker?
@@kamaldaud1109 we have this filipino "kaldero" derived from cauldron.. or like a aluminum pot
Looks delicious.
that looks so good
Let's be honest how many people love watching cooking videos like this but never attempt to make any of these dishes! 🙋♂️
Can anyone identify the hanging green plant in the background?
Conner McMains weed
Satin Pothos
Plastic
Ugh yes! Delicious 😋
it looks so YUM !
Man the editor needs to be fired, stop cutting out all the important bits and skipping his explanation.
Well I'm from Singapore and happy to see it in Munchies :D
It looks well worth it!
@@RockstarEater yes it is
@@PeanutButter-zx9uz i wish i could find good Singaporean food in LA to try. Any leads? I look for stuff to vlog in the city.
@@RockstarEater I don't know about that, I don't live in US I live in SG.
Can we get the fermented bean pasted in the U.S.? What brand do you recommend?
i follow ur recipe today.. its delicious🥰
Thought the thumbnail was Ray William Johnson wtf LOL
Those nostalgic Flashbacks. Back when internet was simple
i love that he uses the chinese cleaver. shows how multicultural singaporean culture is
He is from New Delhi. I love using Chinese cleaver
I see shrimp paste for the chilli crab, I hit like!
I can have 2-3 plates of rice with the kuah. Yummy. Sedapnya ❤️❤️❤️
hes grown significantly since hanging with Harold
😂😂😂😂
@@ethank8362 he sounds so much like him too
Ok lah 🤣
Where did you get the dry chilli from? Is it spicy or mild is?
can i use korean fermented soybean paste? i can't find taucu here
I was feeling a bit crabby to make a pun, but that's a little shellfish, so let's just chili out!
my god
You're killing it bruh! Save some pussy for the rest of us.
Passion for food 😏
As a korean, I cried when he threw out the intestines.
We don't eat that stuff
As an American, I was grossed out when he kept the shells lol.
As a Crab, I was disgusted too.
Thank you for your video. Can I make the chili sauce a day ahead and refrigerate it? Looks so good!
And, now I’m hungry AF. 🤤🤤🤤