Mud crabs with chilli broth and coconut rice. Simmer all ingredients together in a large stock pot for 2 hours. Strain the stock through a sieve, pushing the pulp firmly with a wooden spoon in the ...

Pull the top shell away from the body of the crab - do this by using the point of the bottom leg to get under the ^ shape on the underside of the body. Remove the gills/dead mans fingers (the grey ...

Chilli crab, or mud crabs cooked in savoury tomato and chilli sauces as well as eggs, is an iconic dish in Singapore It began, as many great inventions do, with an accidental discovery. More than 70 ...

I once had a dish like this on a boat in Sydney, made with Australian mud crabs, but it works very well with our brown crabs. The more I make it the more it veers towards a Sichuan-style dish; Sichuan ...

Many of our favourite cuisines are made up of a handful of regional cuisines with each drawing inspiration from their communities and each using their own unique techniques and flavours. In ...

The main ingredient in Singapore’s signature chilli crab is the Sri Lankan mud crab—a delicacy exported and valued worldwide. Now, the Fisheries Ministry has stepped in with regulations to curb the ...

Serve this finger licking crab with some rice or warm roti to soak up the delicious sauce. This recipe uses our very own delicious chilli jam but if time doesn’t allow use a good quality one from an ...

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It began, as many great inventions do, with an accidental discovery. More than 70 years ago, Cher Yam Tian had a request from her husband Lim Choon Ngee, a policeman who was fond of fishing and ...