I love eating crab, especially when it’s drenched in a spicy Asian infused sauce. This recipe is totally easy to make…I’d make it everyday if crab wasn’t sooo darn expensive!

Singapore Style Chili Crabs

Source: Lo Huynh (2 servings)

2 each whole cooked Dungeness crabs

2 tablespoons chili garlic sauce {Rooster/sriracha brand}
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon tamarind paste
2 tablespoons soy sauce
¼ cup water

1 (1-inch) piece fresh ginger, peeled and finely minced
4 cloves garlic, finely minced
1 each sweet onion, finely minced
1 bunch scallions, thinly sliced on the bias, separate light parts from the green parts

1 tablespoon corn starch
3 tablespoons water

½ bunch cilantro , chopped
3 tablespoons vegetable oil

1. Pull the main shell of the crab and discard it. Remove the gray gills and soft insides. Cut the body in half and remove each leg. Crack the legs and claws. Set aside.
2. In a bowl, mix the sauce ingredients together {chili garlic sauce, oyster sauce, tamarind paste, ketchup, and water}. Set aside.
3. In a wok, add the oil and heat the wok over high heat. Once heated, add the white parts of the scallion, ginger, garlic, and onion. Cook for about a minute, or until fragrant.
4. Add the crab and stir fry for another minute or two.
5. Add the sauce and stir to coat. Cook for about two minutes or until the crab has absorbed the sauce.
6. Thicken with the slurry {cornstarch and water mixture}. Cook for another minute.
7. Add the rest of the scallions {green parts} and cilantro.
8. Serve with steamed jasmine rice.




Everyday I cook, it’s like an iron chef kind of thing…except that I’m competing against myself and the mystery ingredient is whatever I’ll find lurking in my fridge. Last night, i found a couple of mushrooms, some mint, and one thai chili…and then I have to figure out how I’m going to use it up….so since i still had some celery and carrots from last night’s dinner, I opted to cook up a simple stir fry.

* serves 2

8 ounces beef, thinly sliced
1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 teaspoon cornstarch
3 garlic cloves, minced
1 thai red chili, minced

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
tt ground black pepper

3 stalks celery, sliced
1 carrot, sliced
4 ounces mushrooms, sliced
1/2 of an onion, julienned
1/2 bunch of fresh mint, picked through and washed

2 tablespoons oil

1. Marinate the beef with the soy sauce, sesame oil, rice cooking wine, cornstarch, garlic, and thai chili for 15 minutes.
2. In a bowl, combine the oyster sauce, fish sauce, sugar, and pepper and set aside.
3. In a hot wok, add the oil. Once the oil is hot, add the beef and stir fry until a nice sear develops.
4. Add the carrots, celery, and onion and stir fry for about a minute.
5. Add the mushrooms and stir fry for another minute or two.
6. Add the oyster sauce mixture and coat the sauce with the beef and veggies.
7. Add the fresh mint and stir fry for about a minute.
8. Serve with jasmine rice.