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CHILLI CRAB , Singapore’s unofficial “national dish” had beginnings as humble as the country itself. An enterprising businesswoman put a hawker stall right on the seashore some 60 years ago, she worked laboriously from dusk till dawn, using a kerosene lamp to light her place of business. One of her specialities? No Chris Davis Jersey , it’s not the kerosene lamp. What made this scenario to be recorded in the annals of contemporary history was the fact that the first Chilli Crab was made here.


Of course the original stall is now gone. Fortunately too, nothing was lost in the preparation of chilli crab; if anything, the recipe was subsequently enhanced. Fifty years hence, the chilli crab is ubiquitously present in Singaporean or Malaysian hawker stall. Interestingly though, chilli crab is not a very spicy dish Manny Machado Jersey , despite its name.


Chilli crab gets its name from the special chilli sauce made with chilli paste, ketchup, and eggs. The shells are usually partially cracked before cooking for ease of eating later. On serving, the crabs are typically garnished with coriander.


There are now many variations of the dish. Be prepared to eat with zeal – and a nutcracker to tackle thick shells, plus a few slices of French bread or Chinese buns to help you soak up every drop of delicious sauce. To mop up the sauce Adam Jones Jersey , chilli crab is best eaten with bread: steamed or fried mantou, French loaves, toasted sliced bread. Rice also makes an excellent companion to chilli crabs.


Somewhat overshadowed by the popularity of the chilli crab is the BLACK PEPPER CRAB. The dish gets its name from the gravy made with black pepper. Many locals and foreigners tend to favour the black pepper crab over the chilli crab because the former is usually drier and more aromatic. It is also becoming popular to mix jackfruit juice to make the black pepper crab. It has, however, not made it into the nomination list for Singapore’s National Food. Black pepper crab was becoming the craze in the 1980s Jonathan Schoop Jersey , and now most crustacean-themed restaurants offer crabs simply stir-fried with pungent doses of black or white peppercorns, alongside chilli crab