I've been making Singapore chili crab for almost 20 years now, since I first had it in Singapore. I keep learning something new with every recipe. I wish I knew what kind of fresh, red chilies go into the paste, and I've never used taucheu, and I love the idea of flouring the crab first. (I'll use corn starch and flour next time.) My son's best friend has been begging me to make it again - he had it about 10 years ago. All we need to do is set a date. Ms Oon, it was an absolute pleasure listening to you and watching you prepare this dish. It was almost as good as actually being in Singapore. Best wishes from the States.
Well done and congratulations dear Violet and The Straits Times. Thank you for championing Singapore food and "spicing up our lives" through the decades. Much looking forward to the rest of the season!
I like your side comments and story. I had to laugh when you said people can be so “fussy” about pounding the ingredients. I would’ve used the word nitpicking. 😆
How to prevent crab meat from mushy? I think putting the crab to sleep in freezer before killing it causes meat to mushy because of freezer burn. Better to just kill it alive with all the adrenaline, makes meat spongy.
For the full chilli crab recipe, go to: str.sg/3fWH
I've been making Singapore chili crab for almost 20 years now, since I first had it in Singapore. I keep learning something new with every recipe. I wish I knew what kind of fresh, red chilies go into the paste, and I've never used taucheu, and I love the idea of flouring the crab first. (I'll use corn starch and flour next time.) My son's best friend has been begging me to make it again - he had it about 10 years ago. All we need to do is set a date. Ms Oon, it was an absolute pleasure listening to you and watching you prepare this dish. It was almost as good as actually being in Singapore. Best wishes from the States.
Thank you, Violet, for championing Chilli Crab as a Singapore Iconic dish. Bless you
Well done and congratulations dear Violet and The Straits Times. Thank you for championing Singapore food and "spicing up our lives" through the decades. Much looking forward to the rest of the season!
Best recipe & method for chillie crab, Madame Violet Oon. You are looking great.
Thank you. Looking forward to more great stuff in this Series!
Looks amazing ! Do more cooking episodes
She's quite hardworking to flashfry the Crab, it didn't occur to me we can add such a step, I would have just simmered.
The amazingly beautiful and talented Violet Oon.
Looks yummy!! I am going to try it. Thanks Violet 😋
I like your side comments and story. I had to laugh when you said people can be so “fussy” about pounding the ingredients. I would’ve used the word nitpicking. 😆
You made it simple and nice.
This is a great recipe thank you Violet Oon ! Where to get those ceramic crab dish please ?
Wonderful editing
well presented
Hi Violet I have not been able to get a recipe for the BBQ chicken wings (Newton Circus type) can you help?
The crab sauce plate is cute, where to get?
you look very young and trendy for your age.. woww cool..
How to prevent crab meat from mushy? I think putting the crab to sleep in freezer before killing it causes meat to mushy because of freezer burn. Better to just kill it alive with all the adrenaline, makes meat spongy.
i can tell why she was an ambassador
🦀🦀🦀
I always thought we were not supposed to buy or eat female crabs to preserve future generation of crabs. Only male crabs are sold in USA
Bo jio
Eggs why 🙄
She is a well to do woman,who own restaurants that serve expensive food and it is always full house. That means she will only get richer. Her karma.