Makan Time in Singapore

Contributed by : Philip

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We used to take a bus all the way to Ponggol point. In those old SBS buses the journey took what seemed like hours. But when you get there, sit down by the tree in front of the stall, even before our chilli crab arrived, the site of our fellow food hunters savouring their crab reassured us that it'd been all worthwhile. - Thian


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Ponggol Chilli Crab




INGREDIENTS:



3 big crabs, abt 1-1/2 kg.

6 tbsp oil

20 shallots. ground

3 cloves garlic, ground

2-1/2 cm piece ginger, ground

water for cooking crabs

1 tbsp tomato ketchup

2 tsp sugar

60g roasted ground peanuts.



REMPAH



5 red chillies

10 dried chillies

1 tsp dried shrimp paste

1 stalk lemon grass

4 slices galagal

4 candlenuts (Buah kras)



METHOD



Clean crabs and cut each into 4-6 pieces.  Crack claws with a pestle.



Heat oil in wok till very hot.  Fry shallots, garlic and ginger for 2

minutes, then add rempah and stir-fry for another minute.



Add crabs and stir-fry, adding a little water every now and then, till

crabs turn red.



Pour in tomato ketchup and sugar.  Simmer for another 5 minutes, then

toss with ground peanuts.



NB. Crabs sold at Ponggol Point in Singapore are popularly eaten with

French loaf.



Source - Complete Asian Meals by Dorothy Ng


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