Chili Crabs


Chili Crab ala Aishah, named after my niece cos the recipe came from her sharing 😉

It’s tasty and both my husband and eldest daughter gave their THUMBS UP!
I cooked this last Saturday together with the Karipap Bai … so last Saturday was super busy and tiring but all these did not matters when I see the end results and my family members enjoying them 🙂

Ingredients:
4 pcs of crabs, cleaned and cut into ¼

Blend as paste:
5 red chilies
10 dried chilies
4 slices of galangal
6 shallots
8 garlics
1 stalk lemongrass
6 candlenuts
3 red cili padi
Juice from 1 green lime

1 tsp of taochu – wash and mash
3 tbsp of sugar
½ tsp salt
5 tbsp of tomato ketchup
(mix all these together)

toasted belacan – 2 tbsp
2 eggs – beaten
1 cup of hot water

Method:
Heat about 5 tbsp of oil in a wok.
Stir fry the toasted belacan and the chili paste till fragrant.
Add crabs and stir fry
Add 1 cup of hot water
Cover and let it simmer for about 8-10 mins
Add in the eggs. Mix well.
Once everything is cook, can off the fire and it’s ready to be serve.
Garnish with spring onions or coriander leaves.

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Ketam Berempah

There’s a certain satisfaction in being able to finish all my marketing and cooking by 10 am today 🙂 The power of waking up at dawn and not continuing with my sleep.  More time for me, yeayyy!! 🙂

Part of today’s menu is Ketam Berempah (Crabs cooked in spices).

The recipe is simple and frankly when it comes to crabs …. whatever way you choose to cook them, definitely delicious!

I usually avoid cooking crabs, not because I do not like them but rather for my eldest daughter’s sake.  She loves crab but unfortunately when she ate even a little of the flesh, there will be an allergy reaction.

So today, I told her that she could eat the crabs but unfortunately she has to stay indoor until the allergy reaction subsides. Her reaction to my comment was comical to say the least hahahahaa….

Ketam Berempah

4 crabs – clean and wash, cut into two (total 8 pieces)

Ingredients to be blended:
1 small bowl of dried chillies, (soaked till soften first)
5 onions
4 garlics
1 inch of ginger
1 inch of galangal
2 lemongrass
4 tbsp of coriander seeds

2 tbsp of tamarind juice
1 tsp of tumeric powder
salt and sugar to taste
oil for frying the blended paste

Method:
– Fry the blended ingredients till fragrant in a wok.
– Add the tumeric powder and tamarind juice. Stir a bit.
– Add salt and sugar to taste.
– Finally, add the crabs. Stir well and close the wok with a lid for about 5 min.
– Open the lid, and stir well again. Close the lid. Repeat till crabs are cooked.
– Once crabs are cooked, off fire. Ready to serve with rice and other dishes.

Quick N Easy Chilli Mussels

This dish became a favourite of our family after we ate it at my 3rd sister’s.  It uses a pre-mix chilli crab paste from Prima and instead of using crabs, we replace it with mussels.  It works! Very spicy and flavourful …. Yumss!!!  Besides, using either crabs or mussels, you can also use clams if you want.

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The Quick N Easy Chilli Mussels …. 🙂

 All you need is :

1 kg of mussels – soak with salt water, rinse and clean thoroughly and then boil for about 5-10 mins.

1 packet of Prima Taste Singapore Chilli Crab paste

1 onion – sliced thinly

1 lemongrass – cut into 2 till midway length only

4-6 bird’s eye chillies – cut into small pieces

2 eggs

2 tbsp of oil

1 cup of water

salt and sugar to taste

Method : 

Heat the oil in a wok, fry the onions, lemongrass and bird’s eye chillies for about 5 mins. Then add in the Prima Chilli Crab paste, add water and stir well.

Add in salt and sugar to taste.  Then add in the eggs and stir well. Finally, add in the mussels and mix them well with the sauce.  Ready to serve with hot rice.

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Above is the pic of the instant Chilli paste box by Prima …