Guiding Aspiring Entrepreneur Cooks: Chili Crab Recipe
Ingredients:
- 500g crabs
- 4 tbsp tomato sauce
- 1/2 rice bowl of water
- 100g ground peanuts
- 3 tbsp cooking oil
- 1/2 tsp. salt
- pinch of pepper
Rempah:
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2 tbsp chopped tomato
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2 tbsp ground garlic
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1 tbsp ground ginger
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1 tbsp ground dried chili
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1 tsp ground fresh chili
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1 tbsp ground buah keras
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2 tbsp ground small onions
Method:
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You can either freeze to kill the crabs or use a sharp end of the knife and poke in between the eyes. Separate the shell from the body, chop off the 2 pinzers and take out the gills, organs and feet. Wash the crab pieces clean. Chop the body into 4 pieces and use back of knife crush the 2 pincers.
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Heat the frying pan and pour in the cooking oil and fry the rempah together until there is a rich aroma for 6 mins. Add the ground peanut, tomato sauce, 1/2 bowl of water and salt and fry for another 3 min.
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Add the crabs and stir in-between timing of 10 min.
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serve with fragrant white rice.
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Serves 4
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Preparation time: 45 min
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Cooking time: 20 min
Click to see sample of dish: http://www.specialasianfood.com
Presented by Sophia Lim: Author-Founder
Email: visionp@singnet.com.sg
Dear Members
Wishing all of you in Silverhairsclub a joyous Christmas and happy and prosperous Year 2008.
Do look at my renewed website http://www.specialasianfood.com where you will find my three PDF cookbooks
The Asian Chinese Cookbook
Chinese Cuisines Snack and One-dish Meal
The Oriental Cookbook
Click and download them on the left of homepage and you will get good healthy recipes for your cooking. Now on promotion – two PDFs download will entitle you to The Oriental Cookbook hardcover FREE. Join specialsianfood@yahoogroups.com for news and events.
Best wishes and season’s greetings !
Sophia Lim
http://www.specialasianfood.com
visionp@singnet.com.sg
(65) 62536642
Hahaha, the next delicacy from Sophia has to be salted pepper guinea pig tanned Dan
Hi Sophia,
I see you got the single spacing right.
I am no aspiring cook, but if you need guinea pig, i am your’s!
Sophia, I can feel my mouth watering merely reading thru your Guide, which is very instrucitve. Will try it out this wkend but with a bit more chilli as 2 teaspoons wont make me hot for the rest of the day.
Incidentally, I kill crabs differently & instantly, by pouring hot water on the crus & its pincers will fall off automatically, a bonus.
My butty beng’s method is unorthodox…..he walks the crab round the kitchen till it exhausts itself to death but usually the crab walks faster, further and soon it’s lost…….