Resipi Ketam Nipah style SINGAPORE CHILLI CRAB #DiaryChefKacak

Alo Alo Alo! Salam Kacak Semua! Orang Singapura baru lepas celebrate National Day awal bulan ni. Kalau still ada rasa festive, bolehlah masak SINGAPORE CHILLY CRAB ni untuk jamu fmily makan. Anyway, all the best dan selamat hari merdeka untuk Singapura! Kali ini kita akan share cara buat Singapore Chilly Crab yang sangat terkenal di Singapura ni. Rasanya sangat sedap sampai orang dari JB pun sanggup meredah jem untuk makan di Singapura. Oleh kerana masih dalam musim PKP(P) atau MCO dan border masih belum dibuka, kita belajar buat sendiri dululah ya. Selamat mencuba! Bahan: Ketam Nipah x 2 kg Bahan Dikisar Bawang merah x 1 biji Bawang kecil x 5 biji Bawang Putih x 5 ulas Halia x 1 cm Cili Merah x 7 batang Bahan DiGaul Sos Cili x 3 sudu Tauchu x 2 sudu Garam & Gula x Secukup Rasa Hiasan Daun Ketumbar Daun Bawang Sedikit entang Chili Crab: Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. It is listed at number 35 on the World's 50 most delicious foods list compiled by CNN Go in 2011. In 1956, Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart in Singapore. This was an improvised recipe; the original one did not involve bottled chilli sauce. A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along Upper East Coast Road. Chilli crab has been promoted by the Singapore Tourism Board as one of Singapore's national dishes, and can be found in seafood restaurants all over the island. It is traditionally eaten with bare hands as a means to savour the juicy crab meat with its sweet and spicy chilli sauce. Restaurants often provide wet towels or a washing bowl with lime in order for diners to clean their hands after their meal. Chilli crab sauce is described as "sensuous" and "sweet, yet savoury", with a "fluffy texture". Mud crabs (Scylla serrata) are the most common type of crabs used for the dish, although other species of crab can be used too. It is commonly served with a side of either fried or steamed mantou buns, which are used as a vehicle to scoop up the sauce. ........................................ Tonton juga video ringkas dari #DiaryChefKacak untuk MASAK TULANG MERAH SINGAPORE di sini:    • Resepi SUP TULANG MERAH Singapore General ...   Jangan lupa subscribe! Tinggalkan komen untuk sarankan apa yang anda mahu #DiaryChefKacak masak. Terima kasih! Okaylah. Itu saja harini. Ingat! Kita semua Kacak :) Jangan lupa check out IG & FB kita:   / royazren     / diarychefkacak     / royazren08   https://videokacak.com/ #DiaryChefKacak #ResipiMudah #HomeCooking #diarychefkacak #chefkacak #resepikacak