Petite Bunny

I tried a new recipe and go for chili crab. I had been waiting to try this since it was a famous dish in Malaysia and Singapore. Besides, my mom always cooked at home and sometimes she will just bought the fresh crabs and bring it over to the restaurant to cook it. Well, she claimed it she doesn’t have to waste her time to clean and cook it when you can pay for someone to do it.

To me, I prefer to cook it if I can. I know sometimes we just don’t feel like doing anything. But I find myself loving cooking more and more this days. But when laziness attacks me then I can’t help it but to let them win inside of me. I never thought cooking this chili crabs and be so easy. Maybe to me. One thing I hate about it is that I dislike cleaning the crabs and cut it. Gosh……. I have the fear where the crabs will still alive and they might bite my fingers into pieces. I’m too good in imagination.

Anywho, I found a description on chili crab thru Wikipedia.

Wikipedia – Chili crab is a famous seafood dish served in Malaysia and Singapore. There is a controversy over whether this dish was invented by Singaporeans or Malaysians. It is made with hard-shell crabs, and cooked in thick gravy with a tomato chili base. It is a favorite at seafood restaurants.

Nowadays, the dish has many incarnations: some are packed with fresh spices like galangal, ginger and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chili oil. Chili crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato chili sauce. Normal white bread may be used.