RECIPES OF SINGAPORE

Ingredients

2

1 tsp

1/4 tsp

3 tbsp

4

1/2 tsp

1 tbsp

1 tsp

2 cups

2 stalks

2-3

6

2 1/2 tsp

Crabs (each 1½ lbs)

Salt

Turmeric

Vegetable oil (or coconut oil)

Candle nuts (crushed)

Black pepper

Galangal (chopped)

Shrimp paste

Thin coconut milk

Lemon grass (bruised)

Red chilies (seeded and chopped)

Shallots (sliced)

Garlic (minced)

Fresh coriander (cilantro)

Tamarind water

1. Cut each crab into 4 pieces, removing the under shell and inedible parts and crack shells and claws

2. Make a curry paste (rempah) by grinding garlic, greater galangal, chilies, shrimp paste and candlenuts with salt, pepper, and turmeric

3. Fry in oil for 2 minutes

4. Add shallots, lemon grass, crab pieces and coconut milk

5. Bring to a boil and simmer for about 15 minutes, until the crab is cooked

6. Add tamarind water to taste and garnish with fresh coriander