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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":531,"pronunciation":564,"substitutions":565,"slug":582,"title":583,"shortTitle":584,"nativeName":585,"countrySlug":586,"region":587,"baseServings":478,"prepMinutes":588,"cookMinutes":589,"difficulty":590,"course":591,"diet":593,"mainIngredients":595,"images":596,"keywords":606,"publishedAt":613,"updatedAt":613,"authorSlug":614,"summary":615,"localeSlug":582,"alternates":616},[394,397,400,403,406],{"answer":395,"question":396},"Not particularly. The gravy is dominated by sweet tomato and savoury depth, with the chile providing aroma and a mild warmth that builds slowly. Most restaurant versions sit somewhere below a medium curry. If you want real heat you have to add bird's eye chiles or extra sambal deliberately, which many Singaporeans do at the table.","Is chilli crab actually spicy?",{"answer":398,"question":399},"Put the crab in the freezer for 20 to 30 minutes first, which sedates it into torpor. Then flip it on its back and drive a heavy knife point firmly into the small notch on the underside of the shell, which kills it instantly. Only after that should you remove the top shell and gills and cut it into pieces. Boiling a live crab is both cruel and bad for texture.","How do I prepare a live crab humanely?",{"answer":401,"question":402},"Crab releases a surprising amount of liquid as it cooks, so a sauce that looked right before the crab went in will be thin afterwards. Fix it by lifting out the crab once cooked, reducing the gravy hard for a couple of minutes, then adding a little more cornstarch slurry and returning the crab to coat. Add the egg only after the gravy is at its final consistency.","Why did my gravy end up watery?",{"answer":404,"question":405},"Yes. A wide, deep sauté pan or a shallow Dutch oven with a lid works well, and for a large crab it is often easier because the pieces sit in one layer. What matters is width and a lid — the crab needs to sit in contact with the gravy and steam through in its shell.","Can I make this without a wok?",{"answer":407,"question":408},"Mantou are plain Chinese steamed wheat buns, sold frozen at most Asian supermarkets and deep-fried until golden for this dish. You can skip them and serve rice instead, but the crisp-outside, cotton-soft-inside bun dragged through the gravy is a large part of what people mean when they talk about chilli crab.","What is mantou and can I skip it?",[410,411,412,413,414,415],"Crack the claws before they go in the pan, not on the plate. A cracked claw lets gravy inside the shell, which is where the flavour ends up.","Use the biggest pan you own. Crab pieces need contact with the sauce, and a crowded wok steams the crab pale instead of glazing it.","Taste the gravy before the crab goes in and correct then — once the crab is cooking, the juices it releases will shift the balance again.","Add the cornstarch slurry gradually. The gravy should coat a spoon and cling to shell; too much starch turns it gluey and dull.","Pour the egg in a thin stream over the surface, count to ten, then fold once. Stirring straight away gives you soup with scrambled egg in it.","Deep-fry the mantou just before serving. They go from crisp and hollow to greasy and heavy within about fifteen minutes.","🦀","Chilli crab is a whole crab, cracked open and cooked in a gravy of tomato, chile, garlic and ginger that is thickened until it clings, sweetened enough to be moreish, soured with vinegar and finished by trailing beaten egg through the pan so it sets in soft ribbons. Despite the name it is not a hot dish — the chile is there for fragrance and a low background burn, and the sweet-savoury tomato is the dominant note, closer to a sauce you would drink than a curry. The crab supplies sweetness and a lot of juices that leak into the gravy as it cooks. Everyone agrees the sauce is the real dish; the crab is partly a delivery mechanism, and the fried mantou buns served alongside exist purely to get the last of it off the plate.","Chilli crab is a young dish with a fairly well-documented origin. The commonly told account credits Cher Yam Tian, who in the mid-1950s sold crab from a pushcart with her husband and, tired of steaming them, fried them in bottled tomato sauce with chile. It was cheap, sweet and instantly popular. The version Singapore eats today was refined later in restaurant kitchens — notably by chefs who added sambal, shrimp paste, stock and the beaten-egg finish that gives the gravy its body and its distinctive cloudy ribbons. In one generation it went from pushcart improvisation to the dish tourists book flights around.\n\nThe crab of choice is the Sri Lankan mud crab, sold live from tanks and prized for heavy claws and sweet flesh. Ordering it is a small performance: you pick the crab, it is weighed in front of you, and it comes back on a platter in a slick of orange gravy with a nutcracker, a metal pick and a bib. Nobody eats this quietly or cleanly. It is a shared, hands-in, elbows-out dish, eaten in noisy seafood restaurants along the East Coast and at Punggol, usually with a couple of other dishes and a lot of beer.\n\nIts sibling is black pepper crab, the drier, sharper, more aggressively seasoned answer, and Singaporeans divide fairly evenly between the two camps. Both are claimed by Malaysia as well, which shares the coastline, the crab and much of the cooking tradition, and the argument runs about as hot as the one over chicken rice. What is not in dispute is that chilli crab as it now exists — with that particular sweet-sour-savoury gravy and the egg — is a Singapore invention rather than an inherited regional dish, which makes it one of the few genuinely modern national dishes anywhere in the region.","Best eaten the hour it is made — crab flesh turns fibrous on reheating and the egg ribbons break down. Leftover gravy, however, is genuinely worth keeping: strain out the shell, refrigerate for up to 2 days, and use it over noodles, fried rice or prawns. Reheat the gravy gently, adding a splash of stock to loosen it, and do not let it boil hard or the starch thins out. Do not freeze the finished dish. Picked crab meat can be refrigerated for a day and folded into fried rice cold.",[421,422,423,424],"The gravy is built from fresh chile paste plus tomato rather than ketchup alone, so it tastes of chiles instead of just sugar.","Egg goes in off the boil and is left alone for a moment — the trick that gives ribbons rather than a scrambled cloudy mess.","Includes the fried mantou, which is not an optional garnish but half the reason the dish exists.","Written for a live or fresh whole crab, with honest timing and a workable route if you can only get frozen.",[426,427,428,429],"Large wok or wide deep sauté pan with a lid","Heavy cleaver and a crab or nut cracker","Small saucepan or fryer for the mantou","Blender or mortar for the chile paste",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},29,48,3,16,1350,38,610,[439],"Deep-fried mantou buns, steamed white rice for the leftover gravy, and a plate of stir-fried kangkong with sambal to cut the richness.",[441,444,447],{"name":442,"description":443},"Black pepper crab","The other half of the Singapore crab canon: no tomato, no egg, just a lot of coarsely cracked black pepper, butter, garlic and dark soy fried into a dry, sharp glaze that coats the shell.",{"name":445,"description":446},"Salted egg yolk crab","A newer restaurant favourite where the crab is tossed in a rich sauce of mashed salted duck egg yolk, butter and curry leaves — grainy, buttery and much less sweet.",{"name":448,"description":449},"Chilli prawns","The same gravy with large shell-on prawns instead of crab. Far less work, cooks in four minutes, and a fair way to test the sauce before you commit to a whole crab.",[451,457,462,467,469,472,477,480,484,487,490,493,496,501,504,506,510,513,516,520,525,528],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.4,"crab","live mud crab (or two smaller crabs)","kg","For the crab",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},2,"cornstarch","cornstarch, for dusting the cut crab","tbsp",{"qty":463,"name":464,"unit":465,"group":466},8,"fresh long red chiles, stemmed and roughly chopped","piece","For the chile paste",{"qty":433,"name":468,"unit":465,"group":466,"optional":8},"bird's eye chiles",{"qty":463,"ref":470,"name":470,"unit":471,"group":466},"garlic","clove",{"qty":473,"ref":474,"name":475,"unit":476,"group":466},40,"ginger","ginger, peeled","g",{"qty":478,"name":479,"unit":465,"group":466},4,"shallots, peeled",{"qty":458,"ref":481,"name":482,"unit":483,"group":466},"shrimp-paste","belacan (toasted shrimp paste)","tsp",{"qty":478,"name":485,"unit":461,"group":486},"neutral oil","For the gravy",{"qty":458,"ref":488,"name":489,"unit":461,"group":486},"tomato-paste","tomato paste",{"qty":491,"name":492,"unit":461,"group":486},6,"tomato ketchup",{"qty":458,"ref":494,"name":495,"unit":465,"group":486},"tomato","ripe tomatoes, chopped",{"qty":497,"ref":498,"name":499,"unit":500,"group":486},350,"stock","chicken or prawn stock","ml",{"qty":458,"ref":502,"name":503,"unit":461,"group":486},"rice-vinegar","rice vinegar",{"qty":458,"name":505,"unit":461,"group":486},"sugar, preferably palm sugar",{"qty":507,"ref":508,"name":509,"unit":461,"group":486},1,"soy-sauce","light soy sauce",{"qty":511,"ref":459,"name":512,"unit":461,"group":486},1.5,"cornstarch slaked in 4 tbsp cold water",{"qty":458,"ref":514,"name":515,"unit":465,"group":486},"eggs","eggs, lightly beaten",{"qty":433,"ref":517,"name":518,"unit":465,"group":519},"scallions","scallions, cut into 3 cm lengths","To finish",{"qty":521,"ref":522,"name":523,"unit":524,"group":519},0.5,"cilantro","cilantro leaves","cup",{"qty":463,"name":526,"unit":465,"group":527},"mantou buns, thawed if frozen","To serve",{"qty":529,"name":530,"unit":500,"group":527},500,"neutral oil, for frying the mantou",[532,536,540,543,548,552,556,560],{"tip":533,"text":534,"title":535},"Keep any orange roe from inside the shell and stir it into the gravy later — it adds real depth.","Chill the crab in the freezer for 20 minutes to sedate it, then dispatch it with a firm knife thrust into the notch on its underside. Pull off the top shell, scrape out the gills and stomach sac, and cut the body into four or six pieces, each with a leg attached. Crack the claws with the back of a cleaver so the gravy can get inside.","Prepare the crab",{"text":537,"title":538,"timerSeconds":539},"Toss the crab pieces in the cornstarch until lightly coated, shaking off the excess. Heat 2 tablespoons of oil in a large wok over high heat and sear the crab for about 2 minutes per side, just until the shell flushes bright orange-red. Lift it out onto a plate.","Dust and sear",240,{"text":541,"title":542},"Blend the red chiles, bird's eye chiles, garlic, ginger, shallots and belacan to a coarse, slightly grainy paste — add a splash of water if the blender stalls. It should look like wet brick-coloured sand rather than a smooth purée.","Make the chile paste",{"tip":544,"text":545,"title":546,"timerSeconds":547},"Open a window. Frying chile paste will make everyone in the room cough for about a minute — that is normal and it passes.","Add the remaining 2 tablespoons of oil to the wok over medium heat and fry the paste for 6–8 minutes, stirring often. It is ready when it darkens from bright red to a deeper rust, smells toasty and sweet rather than raw, and oil begins to separate out at the edges.","Fry the paste",420,{"text":549,"title":550,"timerSeconds":551},"Stir in the tomato paste and ketchup and cook for a minute, then add the chopped tomatoes, stock, vinegar, sugar and soy sauce. Simmer for 5 minutes until the tomatoes collapse. Taste now: it should be sweet, then tangy, then savoury, with the chile arriving last.","Build the gravy",300,{"text":553,"title":554,"timerSeconds":555},"Return the crab and any resting juices to the wok, turn the pieces to coat, cover and cook over medium heat for 8 minutes, turning once halfway. The flesh is done when it has turned opaque white and pulls cleanly away from the shell at the joint.","Cook the crab in the sauce",480,{"tip":557,"text":558,"title":559},"If the gravy is at a rolling boil when the egg goes in, it will disperse into cloudy shreds. Take the heat right down first.","Stir the slaked cornstarch through the bubbling gravy and cook for a minute until it thickens enough to cling to the shell. Turn the heat to low, pour the beaten egg over the surface in a thin stream, wait ten seconds without touching it, then fold once gently so it sets in soft ribbons rather than dissolving.","Thicken and ribbon the egg",{"text":561,"title":562,"timerSeconds":563},"Heat the frying oil to 175°C and fry the mantou in batches for about 90 seconds, turning, until deep gold and hollow-sounding when tapped. Drain on paper. Scatter the scallions and cilantro over the crab and bring the whole pan to the table with the buns, a cracker and plenty of napkins.","Fry the mantou and serve",90,"CHILL-ee crab",[566,570,574,578],{"note":567,"swap":568,"original":569},"Thaw completely and pat dry, then reduce the covered cooking time to 5 minutes since the flesh is already cooked or partly cooked. The gravy carries the dish, so this is a legitimate compromise rather than a failure.","Frozen whole crab or 800 g of crab claws and legs","Live mud crab",{"note":571,"swap":572,"original":573},"Less fragrant, but workable. Cut the sugar slightly since bottled sauces are usually sweetened already.","3 tbsp of a decent chili-garlic sauce plus 1 tsp chili flakes","Fresh red chiles and sambal",{"note":575,"swap":576,"original":577},"You lose the toasted funk that makes the gravy taste Singaporean rather than generically sweet-and-sour, but the savoury depth is preserved.","1 tbsp fish sauce, or 2 mashed anchovy fillets","Shrimp paste (belacan)",{"note":579,"swap":580,"original":581},"The job is soaking up gravy. Anything soft, plain and slightly sweet does it — baguette is too crusty and fights the sauce.","Thick white bread, toasted, or plain steamed bao","Mantou buns","singapore-chilli-crab","Singapore Chilli Crab (Crab in Sweet Chili Tomato Gravy)","Singapore Chilli Crab","辣椒螃蟹","singapore","East Coast",30,25,"medium",[592],"main",[594],"dairy-free",[453,494,514,470],[597,600,602,604],{"alt":598,"src":599},"Cracked crab pieces coated in thick orange-red chile tomato gravy with egg ribbons, fried mantou buns alongside","\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-1x1.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-4x3.jpg",[607,608,609,610,611,612],"chilli crab","singapore chilli crab","mud crab","sweet chili tomato gravy","fried mantou","seafood","2026-08-21","dishroute-kitchen","Cracked mud crab wok-tossed in a thick tomato and chile gravy, thickened with cornstarch and ribboned with beaten egg, then mopped up with deep-fried mantou buns.",{"en":617},"\u002Frecipe\u002Fsingapore-chilli-crab",{"items":619,"total":896,"page":507,"limit":897,"hasMore":898},[620,651,680,709,738,769,802,829,858,868],{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"romanized":625,"countrySlug":586,"region":626,"baseServings":478,"prepMinutes":627,"cookMinutes":628,"difficulty":629,"course":630,"diet":632,"mainIngredients":633,"images":635,"keywords":645,"publishedAt":613,"updatedAt":613,"authorSlug":614},"singapore-bak-kut-teh","Bak Kut Teh (Peppery Pork Rib Broth)","Bak Kut Teh","肉骨茶","bak kut teh","Teochew Singapore",15,105,"easy",[631,592],"soup",[594],[634,470,508],"white-pepper",[636,639,641,643],{"alt":637,"src":638},"Bowl of clear peppery pork rib soup with a whole soft garlic head, beside rice and torn dough fritters","\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[625,646,647,586,648,649,650],"pork rib soup","white pepper","teochew","clear broth","you tiao",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":586,"baseServings":478,"prepMinutes":589,"cookMinutes":656,"restMinutes":555,"difficulty":590,"course":657,"diet":660,"mainIngredients":663,"images":665,"keywords":675,"publishedAt":613,"updatedAt":613,"authorSlug":614},"chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿",75,[658,659],"street-food","breakfast",[661,594,662],"vegetarian","nut-free",[664,514,470],"daikon",[666,669,671,673],{"alt":667,"src":668},"Golden cubes of fried radish cake tangled with set egg, chopped preserved radish and sliced scallions on a plate","\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[676,677,678,664,679,648],"chai tow kway","fried radish cake","carrot cake singapore","hawker food",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":586,"region":685,"baseServings":478,"prepMinutes":588,"cookMinutes":686,"restMinutes":687,"difficulty":590,"course":688,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":613,"updatedAt":613,"authorSlug":614},"hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭","Islandwide",60,20,[592],[594],[691,692,474,517],"chicken","jasmine-rice",[694,697,699,701],{"alt":695,"src":696},"Sliced poached chicken with glossy skin over a mound of stock-cooked rice, with cucumber, chile sauce and ginger-scallion oil","\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[704,705,706,707,708,679],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":586,"region":685,"baseServings":478,"prepMinutes":588,"cookMinutes":656,"difficulty":590,"course":714,"diet":715,"mainIngredients":716,"images":721,"keywords":731,"publishedAt":613,"updatedAt":613,"authorSlug":614},"singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面",[592],[594],[717,718,719,720],"shrimp","egg-noodles","pork-belly","squid",[722,725,727,729],{"alt":723,"src":724},"Glossy yellow noodles and vermicelli in prawn gravy topped with prawns, squid and crisp lard, with sambal and lime on the plate rim","\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[732,733,734,735,736,737],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","sambal belacan","hawker noodles",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"countrySlug":586,"baseServings":478,"prepMinutes":687,"cookMinutes":686,"restMinutes":743,"difficulty":629,"course":744,"diet":746,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":613,"updatedAt":613,"authorSlug":614},"singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang",120,[745],"dessert",[661,747,662],"gluten-free",[749,750],"corn","condensed-milk",[752,755,757,759],{"alt":753,"src":754},"A tall mound of shaved ice streaked with pink rose syrup and dark palm sugar over red beans, corn and grass jelly","\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[762,763,764,765,766,767,768],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap chee",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":586,"region":774,"baseServings":478,"prepMinutes":473,"cookMinutes":775,"difficulty":776,"course":777,"diet":778,"mainIngredients":780,"images":784,"keywords":794,"publishedAt":613,"updatedAt":613,"authorSlug":614},"katong-laksa","Katong Laksa (Singapore Coconut Curry Noodle Soup)","Katong Laksa","Katong laksa","Katong, East Coast",55,"hard",[631,592],[779,594],"pescatarian",[781,782,717,783],"rice-noodles","coconut-milk","dried-shrimp",[785,788,790,792],{"alt":786,"src":787},"Bowl of orange coconut laksa gravy with short-cut rice noodles, prawns, fish cake slices and shredded laksa 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