The Famous Chili Crab of Singapore
A must-have dish in Singapore!
In Singapore, there are certain dishes that are synonymous to this island-state. Not only does it represent our culture, but also allows tourists a glimpse on the unique ways of how we prepare our dishes. Are there any tourists in Singapore right now, though?
In Singapore, one of the most famous foods is the chili crab. It has a combination of sweet, mild-spicy, and savory flavours, and you will find them in food courts and restaurants. By the way, remember to return your trays!
In 2011, the chili crab was included into the World's 50 Most Delicious Food list that was compiled by the CNNGo. The Chili Crab was ranked as the number 35, along with the Chicken Rice of Singapore which was on the 45th.
It also featured along with the other Singaporean dishes on Singapore Day in 2011 and was promoted by the Singapore Tourism Board.
History of the Chili Crab
The first Chili Crab dish was first cooked by Cher Yam Tian in 1956, on a hilly kampong in Singapore. Her son, Ronald Lim, shared that her mom cooked the crabs after Ronald's father asked to do something different from their usual cooking method which was (steaming of crabs). They then tried to sell this dish.
As years go by, the Chili Crab dish has been adapted by Singaporeans and is a must try dish for tourists.
Why do people love the Chili Crab?
The chili crab has a savory, sweet and added spicy chili sauce which makes the flavour more delicious. Mud crabs are mostly used for this dish since it has a thicker meat than the other crabs and is much bigger.
But the exciting part is, eating them with your bare hands. It will definitely be messy but worth it, especially if you savour the leg meat! It is served along with fried or steamed mantou buns.
Nowadays, people have adapted the cooking recipes of the Chili Crab. One thing is for sure, the original taste of this dish is mouthwatering.
