Sunday, January 16, 2005

Get crabby at East Coast


CHIN WAH HENG SEAFOOD RESTAURANT#01-01, Tel: 6444-7967 Opening hours: 4 to 11.45pm (Sun to Fri), 4pm to 12.45am (Sat)

Order its salted egg crab (above) for its unique blend of taste and aroma.

A spicy mix of chilli padi, curry leaves and crab roe plays against the sweetness of the crustacean without each overpowering the other.

First, the salted egg is steamed with crab roe. Next, the curry leaves and chilli padi are fried together with some wine and secret condiments. The potent mix, along with the salted egg, is spread over the steamed crab.

EAST COAST GOLD COAST RESTAURANT#01-03, Tel: 6449-6931Opening hours: Noon to 11.30pm (daily)Its cheese baked crab comes covered with a thick layer of parmesan cheese sitting on lots of butter. If you are not a cheese fan, you may be put off by the strong taste.

The crab is first fried before being slathered with cheese, garlic and onion and soaked in chicken stock. It is finally covered with cheese and baked.

Strictly for those who like fusion food.

RED HOUSE SEAFOOD RESTAURANT #01-05, Tel: 6442-3112Opening hours: 5.30pm onwards. Last order at 10.45pm (daily)Taste-wise, its white pepper crab (below) resembles its black pepper cousin. But it has a lighter taste as the pepper is less sharp.

There is hardly any sauce inside the crab and with the pepper smell being rather weak, the meat is a little dry.

The white pepper is imported from Sarawak and processed at Red House. It is then fried with butter and blended with spices. The crab is fried with the mixture before being left to simmer in stock.

Good for those who don't like their crab drowning in a million ingredients and flavours.

EAST VIEW LIVE SEAFOOD RESTAURANT#01-04, Tel: 6442-6465Opening hours: 5 to 11.45pm (daily)Its Thai chilli crab (above) is covered with a nutty, spicy sauce. It is served with two plates of buns - one fried and one steamed.

An unusual contrasting blend of spicy sauce with sweet crab meat, the flavour is enhanced through the use of peanuts in the sauce.

LONG BEACH UDMC SEAFOOD RESTAURANT#01-02, Tel: 6448-3636Opening hours: 5pm to 12.15am (Sun to Fri), 5pm to 1.15am (Sat & eve of public holidays)Its black pepper crab (above) is slightly spicy but is not overpoweringly hot.

The first bite reveals a perfect marriage of pepper and tender crab meat which is coated with a thin layer of soya sauce.

Using the restaurant's original 1982 recipe, the pepper is first fried, then ground, before being blended with a secret stock made from spices. The crab is left to simmer in the stock for about 10 minutes.

JUMBO SEAFOOD RESTAURANT#01-06, Tel: 6442-3435Opening hours: 5pm to midnight (daily)The taste of its chilli crab (above) made Jumbo famous when it opened in 1987. The sauce is spicy, creamy, sweet and sour, all at once, and the crab from the Philippines, fresh and fleshy.

Prices for all crabs at the restaurants are about $3.20 per 100g.

Singaporean East Coast Chilli Crab

On many of my numerous trips to Singapore, I would often go out with family and friends in search of great seafood, and in particular, Chilli Crab, one of the classic dishes of Singapore. This is a delicious version of the famous East Coast Chilli Crab. It is sweet and zesty and a real crowd pleaser. It is also not as difficult to make as it may look. Once you have assembled all the ingredients it is very quick and should be served right away. Make sure you use fresh crab versus frozen to enjoy this dish at its very best. You can serve it as is traditionally done with French Bread to soak up all the sauce.

Ingredients:

  • 4 lb fresh crab (2–2 1/2 lb Dungeness Crabs, cleaned and quartered)
  • 6 cloves garlic, chopped finely
  • 2 Tbsp salted soya beans, mashed into paste
  • 2×1 inch fresh ginger, thinly sliced and julienned
  • 1/8 cup vegetable oil

Seasoning Ingredients:

  • 2 Tbsp light soy sauce
  • 4 Tbsp sugar
  • 5 Tbsp garlic flavored chilli sauce
  • 20 Tbsp tomato ketchup (yes it sounds like a lot but trust me)
  • 2 eggs, beaten
  • 3/4 Tbsp tapioca flour mixed together with 6 tbsp warm water
  • 2 stalks green onions, (lower white part) chopped for garnish
  • 2 big sprigs coriander leaves for garnish
  • 1 cup water

Method:

  1. Heat oil in a wok and fry ginger until fragrant.
  2. Add garlic and stir fry until crisp.
  3. Add soy beans and stir fry for 1–2 minutes.
  4. Pour in seasoning ingredients and stir fry for 2 minutes.
  5. Add crab and stir in. Add 1/4 cup water and cook covered for 2 minutes.
  6. Uncover, add remaining water. Cook for 5 minutes.
  7. When crabs are red and cooked, add flour paste and eggs. Stir well till sauce thickens and serve immediately.

posted by Francis Lim @ 6:56 AM

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