Singaporean Chili Crab, Claypot Pig Liver, and Moonlight Hor Fun
ID: de9818c1...
A masterclass in Singapore's iconic zi char dishes featuring the legendary sweet and savory Chili Crab, sizzling and aromatic Claypot Pig Liver, and wok-fried Moonlight Hor Fun with a rich raw egg yolk.
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🍳 Cooking Flow
[Chili Crab] Segment mud crab, flash-fry in oil, braise with sambal, stock, and sweet-and-sour sauce, thicken with starch, and finish with swirled egg ribbons. → [Claypot Pig Liver] Sauté ginger and shallots in a blazing claypot, add liver and savory sauce, cover to cook with residual heat, and splash Shaoxing wine. → [Moonlight Hor Fun] Stir-fry flat rice noodles with seafood under high heat and top with a raw egg yolk.
Cooking Steps
Brief Cooking Order
[Chili Crab] Segment mud crab, flash-fry in oil, braise with sambal, stock, and sweet-and-sour sauce, thicken with starch, and finish with swirled egg ribbons. → [Claypot Pig Liver] Sauté ginger and shallots in a blazing claypot, add liver and savory sauce, cover to cook with residual heat, and splash Shaoxing wine. → [Moonlight Hor Fun] Stir-fry flat rice noodles with seafood under high heat and top with a raw egg yolk.
Introduction
A masterclass in Singapore's iconic zi char dishes featuring the legendary sweet and savory Chili Crab, sizzling and aromatic Claypot Pig Liver, and wok-fried Moonlight Hor Fun with a rich raw egg yolk.
Step 1
[Chili Crab] Clean and segment the live mud crab. Gently crack the claws so they cook evenly and absorb the gravy.
Step 2
[Chili Crab] Flash-fry the segmented crab in hot oil (oil blanch) for a few seconds until the shell turns bright orange, then drain.
Step 3
[Chili Crab] Heat sambal paste in a hot wok, toss in the fried crab, and add stock to build the gravy base.
Step 4
[Chili Crab] Stir in the sweet and sour ketchup-based sauce, letting the crab braise to infuse flavors.
Step 5
[Chili Crab] Thicken the gravy by stirring in the cornstarch slurry so the sauce coats the crab meat.
Ingredients List
Important Notes
Manage the wok and claypot heat carefully; high heat is necessary for wok hei but timing must be precise to avoid overcooking the liver or seafood.
For the chili crab, the sambal paste contains unique local aromatics like ginger flower and lemongrass, which balance the sweet-and-sour ketchup base.
The claypot pig liver continues cooking under the lid even after turning off the flame, which ensures a tender texture.
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