Singaporean Zi Char Classics: Chili Crab, Claypot Pig Liver, and Moonlight Hor Fun
ID: de9818c1...
This recipe showcases three legendary Singaporean zi char dishes: iconic sweet and savory Chili Crab served with fried mantou, sizzling Claypot Pig Liver cooked entirely in a scorching claypot, and smoky, wok-hei rich Moonlight Hor Fun topped with a silky raw egg yolk.
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🍳 Cooking Flow
Prep and oil-blanch the crab pieces, then braise them in sambal, stock, and sweet-and-sour sauce, thickening with cornstarch slurry and beaten eggs. → Sauté ginger and shallots in a super-hot claypot, add marinated pig liver, stir-fry rapidly, then cover and finish with a splash of Shaoxing wine. → Stir-fry flat rice noodles over maximum heat with dark soy, lard, and seafood to build deep 'wok hei'. → Plate the hot noodles immediately and top with a raw egg yolk to mix in right before serving.
Cooking Steps
Brief Cooking Order
Prep and oil-blanch the crab pieces, then braise them in sambal, stock, and sweet-and-sour sauce, thickening with cornstarch slurry and beaten eggs. → Sauté ginger and shallots in a super-hot claypot, add marinated pig liver, stir-fry rapidly, then cover and finish with a splash of Shaoxing wine. → Stir-fry flat rice noodles over maximum heat with dark soy, lard, and seafood to build deep 'wok hei'. → Plate the hot noodles immediately and top with a raw egg yolk to mix in right before serving.
Introduction
This recipe showcases three legendary Singaporean zi char dishes: iconic sweet and savory Chili Crab served with fried mantou, sizzling Claypot Pig Liver cooked entirely in a scorching claypot, and smoky, wok-hei rich Moonlight Hor Fun topped with a silky raw egg yolk.
Step 1
【Chili Crab】Clean the fresh Sri Lankan mud crab. Chop it into segments and lightly crack the claws with a heavy cleaver so the sauce can infuse into the meat and make it easier to eat later.
Step 2
【Chili Crab】Carefully lower the crab pieces into a wok of very hot oil. Deep-fry (oil-blanch) briefly until the shell turns bright orange, then quickly drain and set aside.
Step 3
【Chili Crab】Stir-fry the house-made sambal in a hot wok over a high flame until fragrant, then toss the fried crab back in to coat.
Step 4
【Chili Crab】Pour stock over the crab to create a liquid braising base. Keep tossing and stirring so the crab cooks through evenly and absorbs the sambal flavor.
Step 5
【Chili Crab】Add the ketchup-based sweet and sour sauce to the wok and mix thoroughly.
Ingredients List
Important Notes
For the Chili Crab, do not overcook the crab or the meat will become dry and mealy. The cornstarch slurry must be added gradually to get the right velvety gravy consistency.
For Claypot Pig Liver, the claypot must be preheated until smoking hot to sear the liver instantly. Continuous stirring is required to prevent the sugary soy sauces from burning.
For Moonlight Hor Fun, high heat and seasoned cast iron/carbon steel are essential to prevent the fresh noodles from sticking and to generate authentic smoky wok flavors.
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