{"id":2521,"date":"2023-10-13T09:52:29","date_gmt":"2023-10-13T09:52:29","guid":{"rendered":"https:\/\/kinse2u.my\/v2mazola\/?p=2521"},"modified":"2023-11-23T07:08:26","modified_gmt":"2023-11-23T07:08:26","slug":"chili-crab","status":"publish","type":"post","link":"https:\/\/kinse2u.my\/v2mazola\/2023\/10\/13\/chili-crab\/","title":{"rendered":"Chili Crab"},"content":{"rendered":"\n<p>Thinking of what to eat today? That\u2019s&nbsp; a never ending question\ud83d\ude02 Let Mazola give you the idea today with a delicious recipe! The Singaporean Chilli Crab\ud83e\udd80 Much healthier with Mazola Oil. Do try and let us know how is it. Good luck\ud83d\ude09<\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 (2 \u00bd pound|1 kilogram 134 gram) mud crab<\/li>\n\n\n\n<li>8 chillis de arbol, stemmed<\/li>\n\n\n\n<li>2 tablespoons soy bean paste (Taucu)<\/li>\n\n\n\n<li>6 garlic cloves, peeled and roughly chopped<\/li>\n\n\n\n<li>4 Holland chillies, stemmed and roughly chopped<\/li>\n\n\n\n<li>3 small shallots, peeled and roughly chopped<\/li>\n\n\n\n<li>1 (5-inch) piece ginger, peeled and roughly chopped<\/li>\n\n\n\n<li>\u00bc cup|60 ml Mazola Canola Oil<\/li>\n\n\n\n<li>1 tablespoon belacan<\/li>\n\n\n\n<li>8 ounces|240 grams tomato pur\u00e9e<\/li>\n\n\n\n<li>\u00bd cup|160 grams sweet chilli sauce<\/li>\n\n\n\n<li>1 large egg<\/li>\n\n\n\n<li>3 tablespoons white vinegar<\/li>\n\n\n\n<li>granulated sugar, to taste<\/li>\n\n\n\n<li>fresh cilantro, to serve<\/li>\n\n\n\n<li>thinly sliced scallions, to serve<\/li>\n\n\n\n<li>steamed or fried buns to serve<\/li>\n<\/ul>\n\n\n\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepare the crab: Remove the carapace from the crab. Wash, scrub, and remove the lungs. Break the crab down into parts. Refrigerate until ready to use.<\/li>\n\n\n\n<li>Bring a small saucepan of water to a boil. Add the dry chillies and remove from the heat. Soak for 10 to 15 minutes, or until soft. Place in the bowl of a food processor along with the taucu, garlic, Holland chillis, shallots, and ginger. Pur\u00e9e into a paste and set aside.<\/li>\n\n\n\n<li>Heat Mazola Oil in a wok over medium-high. Add the belacan and cook, breaking it up into a paste, until fragrant and toasted, about 2 minutes. Add the garlic paste and cook, stirring constantly, until it darkens in colour, 3 minutes. Add the tomatoes and cook, stirring, until they release their oils, 4 minutes. Add the crab, chilli sauce, and 2 \u00bd cups water and stir to combine. Reduce the heat to maintain a simmer and cover. Cook until the crab is bright red and cooked through, 7 to 8 minutes.<\/li>\n\n\n\n<li>Drop the egg in the sauce and slowly whisk in to create a silky sauce. Season with the vinegar and sugar. Transfer to a plate and garnish with the cilantro and scallions. Serve with the steamed buns.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Thinking of what to eat today? That\u2019s\u00a0 a never ending question. Let Mazola give you the idea today with a delicious recipe! The Singaporean Chilli Crab. Much healthier with Mazola Oil. <\/p>\n","protected":false},"author":2,"featured_media":3411,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,62,71,72,18],"tags":[118,78],"class_list":["post-2521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-lunch","category-savory","category-seafood","category-singapore","tag-all-recipes","tag-recipes-by-category","entry","has-media"],"_links":{"self":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts\/2521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/comments?post=2521"}],"version-history":[{"count":1,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts\/2521\/revisions"}],"predecessor-version":[{"id":2522,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/posts\/2521\/revisions\/2522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/media\/3411"}],"wp:attachment":[{"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/media?parent=2521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/categories?post=2521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kinse2u.my\/v2mazola\/wp-json\/wp\/v2\/tags?post=2521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}