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Sos Chilli 8 spoon Sos Tomato 4 spoon, serbuk lada putih, juice limau nipis 3 sudu, gula 2.sudu bawang putih 2.biji tumbuk harus, kicap air half tea spoon, gaul sebati dengan Air Panas 6 spoon.. Last 25 secound baru turin dalam kuah ketam.. Ok.
IOtak ketam atau Telur ketam, 3.ekur ,serbuk lada putih 1.tea spoon, telur ayam 2 biji, gaul sebati kasar.. Last 20 secound baru turun dalam kuah ketam, finished work.. Tutup api. Ok.
Udang kering 100 gm, tumbuk kasar, chicken stock, gula kasar bukan gula melaka, Belacheng goreng dan cabai kisar 5 dpoon untuk di tumis, ialah Step pertama yg paling mustahak di recipi ini..!
Telur masin, ambil 5 biji kuning sahaja.. Goreng bagi garing.. Last 15 secound baru turun dalam kuah ketam.. Apa Rasa.. Penag Champion Sweet Sour Chilli Crabs.. Ok.
Jeremy, you did a great job in this video. The food looks fantastic. Going to try it, but I cannot get fresh crab where I am. You showed alot of respect to the animal. Kudos.
Halli Top Chef.. Bahan yg kamu miss out.. Fermanted bean paste, 2 sudu, Shao Xin wine not Compausory di tecipu tersebut, Taya kamu air kamu bubuh berapa ml??? Tomato 2 biji belah 4 belah, bawang panjang se pokok untuk perhiasan di atas kuah ketam.. Ok.
I have watched at least twenty videos on how to make Singapore Chilli Crab and they all vary enormously apart from having some of the same ingredients - but the amount of those ingredients varies tremendously and the order in which they are cooked varies greatly too. I have cooked Singapore Chilli Crab many times (I am fortunate to live close to an estuary and catch my own mud crabs as and when I need to) and followed many of the different recipes for Singapore Chilli Crab. But the amazing thing is they all taste very similar in the end. What I am trying to say is don't worry about following too precisely any of the recipes you see for Singapore Chilli Crab - as long as you put in most of the ingredients stated it'll very likely turn out to be very tasty and moorish.
@@CurriesWithBumbi It's still fairly solid, you just have to work it out of the jar with a spoon until it begins to melt. You can also get disks of palm sugar which I find are a little easier to manage because you can cut them up! - Chris
Thank you for sharing your clear and informative video (& recipe), Jeremy. We bought a live mud crab on impulse for the very first time this afternoon and weren't quite sure what to do with it until google/yt led us to your vid. The delish end result brought us much-appreciated cheer, since like many, we haven't been able to return home to sg for more than 2 years. Thanks again - your recipe hits the spot better than any of the local restaurants' renditions.
Hi guys, I am, and have been for over a year, a very big fan of your channel. Jeremy’s enthousiasm is very infectuous and the recipes are yummie. Singapore Chili Crab is my favorite dish in the WORLD and I am so happy to find this recipe on your channel. However, I tried killing the crab the way you showed and it just kept on living. So I stabbed it again and again an the poor thing just kept on living. I thought they were just muscle contractions, but then I remembered the Portuguese way of killing a crab: pour vinegar over the poor creature’s mouth. When I did that, it responded directly with its mouth, an indication for me that it wasn’t just muscke contractions. It took another three minutes at least before it died. Any tips on what I might have done wrong? Having said that: eating this recipe was as close to a divine experience as I’ve ever had!! SPECTACULAR
It is just muscle contractions, it should die instantly when you put the knife into it but they will move for a while afterwards. Even when cutting it into pieces it still moves. Glad you enjoyed the recipe though!
I have never seen a crab dispatched in the manner you did. Here in South Florida. We just make an ice slurry. Put the crab in it. They die very quickly with no suffering. It might just be, that they are warm water crabs and cannot deal with the ice slurry. Great video looks delicious.
I'm not sure that I be able to do this to the live crabs... Maybe just buy the kind that already prepared by the market or use soft crabs for this recipe ...if that OK. Thanks again for sharing 🙂✌👍
If you're uncomfortable preparing the crab yourself, you can buy a ready boiled crab to avoid the first few steps of preparation, or ask your fishmonger to cook / clean the crab for you - Chris
Deadmans fingers are the lungs. I'm not sure if they will kill you but they can make you pretty sick. I wouldn't want to find out either lol. And there is no civilized way to eat them 😊😊😊. That looks amazing. I can't wait to make it
Looks delicious. Not sure if you removed the mouth part, we always do that as it is not edible and tastes bad. Just grab between the eyes and snap it off.
I visited the shrine in Japan where those waving cats originate from last year. It was really hard to find. What should we call that cat... Wavery? What an interesting recipe. Might not get around to buy a whole crab bcs that expensive, but that sauce looks great for some fish I would imagine.
Woah, that is interesting, and that sounds like a great name! I'm sure the sauce would be great with anything - fresh crab is surprisingly inexpensive though! - Chris
@@SchoolofWok the thing is ...I want to buy one of the woks off your website...so I'm trying to get feedback from others who've already bought stuff from your site I live in south america ...so returning items is a hassle and nearly impossible. I usually ship to the US then ship to my country. Thats how I get stuff. I try to be extra cautious on sites I've never used before.
@@eshan2640 Just chatted to customer service about this for you. We have some reviews over on Dexam (if you search School of Wok on their site you'll find our products). Alternatively, the products are over on Amazon so it might be easier for you to order from there because of your location. Let me know if you need anything else! - Chris
While dealing with the crab, I'd suggest not cutting to your face all the time. It makes the video more "nervous" and distracts from the technical part of breaking the crab apart. Otherwise: Nice recipe.
WTF....you always start with rempah for Chili Crab. Also you are suppose to fry the shrimp paste to bring out its flavor before mixing it into your sauce. Also what's with the Xiao xing wine? Are you making Singapore/Malaysian Chili Crab or China Chili Crab? I would spit the latter out.
📣 ANNOUNCEMENT 📣 - We’ve just launched our UA-cam Membership Plan! bit.ly/sowmembers
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
Sos Chilli 8 spoon Sos Tomato 4 spoon, serbuk lada putih, juice limau nipis 3 sudu, gula 2.sudu bawang putih 2.biji tumbuk harus, kicap air half tea spoon, gaul sebati dengan Air Panas 6 spoon.. Last 25 secound baru turin dalam kuah ketam.. Ok.
Buang jagus 80 gm goteng bagi garing, Bawang putih 5 sudu goreng garing.. Last 15 secound baru turun dalam kuah ketam.. Work finished.. Ok.
IOtak ketam atau Telur ketam, 3.ekur ,serbuk lada putih 1.tea spoon, telur ayam 2 biji, gaul sebati kasar.. Last 20 secound baru turun dalam kuah ketam, finished work.. Tutup api. Ok.
Udang kering 100 gm, tumbuk kasar, chicken stock, gula kasar bukan gula melaka, Belacheng goreng dan cabai kisar 5 dpoon untuk di tumis, ialah Step pertama yg paling mustahak di recipi ini..!
7:25 THIS KILLS THE CRAB
You are the first person to acknowledge this hahaha - Lee
Telur masin, ambil 5 biji kuning sahaja.. Goreng bagi garing.. Last 15 secound baru turun dalam kuah ketam.. Apa Rasa.. Penag Champion Sweet Sour Chilli Crabs.. Ok.
Di baiki.. Bawang putih 5 sudu yg goreng garing. !
Jeremy, you did a great job in this video. The food looks fantastic. Going to try it, but I cannot get fresh crab where I am. You showed alot of respect to the animal. Kudos.
Bubuh Fermanted bean paste, bukan Shao Xin wine yg recipi sudah dalah dan Palm sugar sudah Salah besar.. Ok.
Halli Top Chef.. Bahan yg kamu miss out.. Fermanted bean paste, 2 sudu, Shao Xin wine not Compausory di tecipu tersebut, Taya kamu air kamu bubuh berapa ml??? Tomato 2 biji belah 4 belah, bawang panjang se pokok untuk perhiasan di atas kuah ketam.. Ok.
I have watched at least twenty videos on how to make Singapore Chilli Crab and they all vary enormously apart from having some of the same ingredients - but the amount of those ingredients varies tremendously and the order in which they are cooked varies greatly too. I have cooked Singapore Chilli Crab many times (I am fortunate to live close to an estuary and catch my own mud crabs as and when I need to) and followed many of the different recipes for Singapore Chilli Crab. But the amazing thing is they all taste very similar in the end.
What I am trying to say is don't worry about following too precisely any of the recipes you see for Singapore Chilli Crab - as long as you put in most of the ingredients stated it'll very likely turn out to be very tasty and moorish.
Feeling so hungry now. Let me go and have my lunch now.
haha - have time to knock up some Singapore Chilli Crab?! - Luke
I have a question. The palm sugar sold at our Asian grocery store is hard like a brick . Your palm sugar looked so soft , did you buy a soft variety?
@@CurriesWithBumbi It's still fairly solid, you just have to work it out of the jar with a spoon until it begins to melt. You can also get disks of palm sugar which I find are a little easier to manage because you can cut them up! - Chris
School of Wok Thanks a lot for your reply
Thank you for your video. Can I make the chili sauce a day ahead and refrigerate it? Looks so good!
absolutely amazing! great techniques as always!
Thanks! :) - Luke
Thank you for sharing your clear and informative video (& recipe), Jeremy. We bought a live mud crab on impulse for the very first time this afternoon and weren't quite sure what to do with it until google/yt led us to your vid. The delish end result brought us much-appreciated cheer, since like many, we haven't been able to return home to sg for more than 2 years.
Thanks again - your recipe hits the spot better than any of the local restaurants' renditions.
That is awesome! Glad we were able to bring a home comfort to you with our video! - Lee
Excellent! This has all the right stuff. I do suspect a little too much fresh chillies though.. 🤭🤭.
Can't wait to try that recipe looks so good!!
Great! Let us know how you get on! - Luke
Coming from Singapore, it's not exactly the same Chilli Crab I knew but I'm pretty sure it's still tasty!
Can confirm that yes, it IS very tasty ;) - Luke
Hi guys, I am, and have been for over a year, a very big fan of your channel. Jeremy’s enthousiasm is very infectuous and the recipes are yummie. Singapore Chili Crab is my favorite dish in the WORLD and I am so happy to find this recipe on your channel. However, I tried killing the crab the way you showed and it just kept on living. So I stabbed it again and again an the poor thing just kept on living. I thought they were just muscle contractions, but then I remembered the Portuguese way of killing a crab: pour vinegar over the poor creature’s mouth. When I did that, it responded directly with its mouth, an indication for me that it wasn’t just muscke contractions. It took another three minutes at least before it died. Any tips on what I might have done wrong?
Having said that: eating this recipe was as close to a divine experience as I’ve ever had!! SPECTACULAR
It is just muscle contractions, it should die instantly when you put the knife into it but they will move for a while afterwards. Even when cutting it into pieces it still moves. Glad you enjoyed the recipe though!
You should try the Black Pepper Crab. The popular cousin of the Chilli Crab.
We do love black pepper crab! - Lee
"no one wants a clump of shrimp paste in anything really"
- me in heaven with a clump of shrimp paste on top of a bowl of thai jasmine rice
I like ur accent..this is English version.."
Thank you for sharing these recipes ❤️
I have never seen a crab dispatched in the manner you did. Here in South Florida. We just make an ice slurry. Put the crab in it. They die very quickly with no suffering. It might just be, that they are warm water crabs and cannot deal with the ice slurry. Great video looks delicious.
This way is the quickest - I'm not sure how quickly the ice slurry works but either way would be fine for this recipe - Chris
westerners and their suffering :D
Really impressed. Thank you.
Excellent! This is an impressive dish! - Lee
Hey, loving your videos, the recipe on the site has a few different ingredients to the one your are using.
Thanks for letting us know!
Thank you for this great recipe Jeremy , cheers !
Will pass on to Jeremy - thanks, Marcel! - Luke
Looks great but I would have tossed the crab in though sause so it got into the nicks and cranis
Thank you so much for your great videos!
You're welcome! - Lee
You’re the man!! That looks excellent
Thanks, Charles - glad you like! Will pass onto Jeremy. - Luke
Looks amazing, you are making me so hungry!
I'm not sure that I be able to do this to the live crabs... Maybe just buy the kind that already prepared by the market or use soft crabs for this recipe ...if that OK. Thanks again for sharing 🙂✌👍
OK, I thought the crab was already cooked. I can't do that...:-(
If you're uncomfortable preparing the crab yourself, you can buy a ready boiled crab to avoid the first few steps of preparation, or ask your fishmonger to cook / clean the crab for you - Chris
@@SchoolofWok Thanks, I will..
Crab is easy to cook
I love salted egg crab 🤤
Di baiki.. Tecipi yg Salah. Shao xin wine dan Palm sugar. !
Shrimp paste, yes, yes!! :-)Love it! :-) LOL
The smell of shrimp paste is definitely hard to get used to - Lee
@@SchoolofWok Don't care, I love it! LOL
mate came across your vids by accident. well you have a new fan and subscriber, well done.
Glad you found us! - Lee
Looks delicious, question: why not toss the crab in the broth/curry/sauce?
Hello chef.. can you advise me what can I use instead of xiao xing cooking wine??? Thank you very much..
You can use fruit juices instead of rice wine!
Call that cat Norbit... he looks like a Norbit
Deadmans fingers are the lungs. I'm not sure if they will kill you but they can make you pretty sick. I wouldn't want to find out either lol. And there is no civilized way to eat them 😊😊😊. That looks amazing. I can't wait to make it
Yikes! Glad you liked - let us know how you get on with the recipe! - Luke
Looks delicious. Not sure if you removed the mouth part, we always do that as it is not edible and tastes bad. Just grab between the eyes and snap it off.
That looks fantastic! But i don't know, where i can get a crab :/
You should be able to get one from a fishmongers or from your nearest China town - Lee
I have learned such wonderful skills and recipes from School of Wok. Some of your videos have music playing through your lessons, VERY distracting.
They are the older videos! We have learned from those haha. Thanks for the support!
Saya rasa kamu bukan goreng ketam, kerana dudah Tun s kamu bubuh Air terlalu banyak.. Boleh kah taya.. Air yg kamu bubuh.. Berapa Gl ???
🤤🤤🤤👍
Absolutely super duper delicious
Have you made it? I love this recipe! - Lee
I visited the shrine in Japan where those waving cats originate from last year. It was really hard to find. What should we call that cat... Wavery?
What an interesting recipe. Might not get around to buy a whole crab bcs that expensive, but that sauce looks great for some fish I would imagine.
Woah, that is interesting, and that sounds like a great name! I'm sure the sauce would be great with anything - fresh crab is surprisingly inexpensive though! - Chris
I know its late but ive just discovered the channel! the cat should be called Chairman Meow!
Haha, great name - Lee
@@SchoolofWok i bet Chairman Meow would share the food with you at the end of videos! :D
Singapore style Hor Fun? can you make one? thanks
We've also got a beef Hor Fun recipe on our channel too haha! - Lee
you shoulda made crab shaped baos.. :)
That sounds easier said than done haha - Lee
Yum 😋👍
Could you please do a black pepper crab as the others of my family cannae handle spice
I was looking at the Spoon u were using for tasting..... Was it the same one u use for stiring the corn starch in?
Looks amazing!!!
Thanks! - Chris
Boiling something alive isn't very nice - Jeremy, friend to the animals.
You shouldn't click ok this video
La quiero en español
Awesome!!!
Thank you! - Lee
Crabs are delicious
my cat's name is bob ...
Mine is called Colin - Chris
What oil are you using please Jeremy
We use vegetable oil!
Name of cat should be Handy cat
Jerry the cat
Need a bit of help here. How many of you guys bought woks from his website?
Eshan Seepersaud Hey Eshan, let me know if we can help you with this! Cheers - Chris
@@SchoolofWok the thing is ...I want to buy one of the woks off your website...so I'm trying to get feedback from others who've already bought stuff from your site
I live in south america ...so returning items is a hassle and nearly impossible. I usually ship to the US then ship to my country. Thats how I get stuff. I try to be extra cautious on sites I've never used before.
@@eshan2640 Just chatted to customer service about this for you. We have some reviews over on Dexam (if you search School of Wok on their site you'll find our products). Alternatively, the products are over on Amazon so it might be easier for you to order from there because of your location. Let me know if you need anything else! - Chris
@@SchoolofWok Nice! Thanks for your help. I'll use Amazon then. Cheers!
Austrasian goodie
Honey instead of Palm Sugar.......
Jika kamu ialah Too Chef.. Mengapah Topi putih yg tinggi kamu tidak pakai.. Mengapah. ?
far better put the crab in the freezer a lot more humane
I prefer mine much spicier to be honest
Add more chilli then!
You’re supposed to fry it up so it’ll be more fragrant…you’re kinda butchering the dish bro🤦🏻
While dealing with the crab, I'd suggest not cutting to your face all the time. It makes the video more "nervous" and distracts from the technical part of breaking the crab apart. Otherwise: Nice recipe.
Thanks for the feedback, Christian. Glad you like the recipe too. Let us know if you try it out yourself! - Luke
Jeremy, you need a hair cut!
wow this is so bad, like seriously
WTF....you always start with rempah for Chili Crab. Also you are suppose to fry the shrimp paste to bring out its flavor before mixing it into your sauce. Also what's with the Xiao xing wine? Are you making Singapore/Malaysian Chili Crab or China Chili Crab? I would spit the latter out.
Looks great!
Thanks!
OMG that looks delicious!