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Sunday, November 22, 2009

Singapore Style Chili Crab v.2




Made the same way as the last time, and with blue swimmer craps as well, except that I previously substituted bagoong for the belacan, and now I used the real deal!

If you haven't seen it before, here it is -


the cover


Top layer, plastic, to contain the distinct smell which some people may not like :)
and a thin parchment underneath, to keep moisture in (i suppose)


no it's not a chocolate bar!!!


This time, I made some steamed white buns to mop up the spicy sauce, and fried a few freshly steamed buns for a semi-authentic Singapore Chili Crab experience, just like in the restaurant! Except I screwed up the size and shapes of the buns. Hahaha. But the taste wasn't bad! I just used the same recipe as the previous steamed pork buns, and shallow fried several pieces in oil for a crispy outside, yet soft inside.



serving suggestion



and like most Sunday lunches - it is best served with beer! :D

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So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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