Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Chili Crab
Whole crab wok-tossed in a sweet, spicy, tomato-chili gravy thickened with egg — best eaten messily by hand.
Pinagmulan
Recipe ni Seafood restaurant kitchens · 👨🍳 Chef
Ang pangalan ng mga nagluluto at creator ay nakalagay bilang pagkilala sa pinagmulan lamang. Malaya ang More Recipes Please at walang kaugnayan, pag-endorso o sponsorship mula sa kanila.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 60 min🍽 3 na serving🔥 520 kcal🇸🇬 Singapore🌶️🌶️
PescatarianWalang gatas
Mga hakbang
Clean the crab, twist off the claws and crack them, and chop the body into large pieces so the sauce can cling to the meat.
Blend garlic, ginger, shallot and chili into a rough paste and fry it in oil until fragrant and glossy.
Stir in the ketchup and chili sauce with a splash of water to make a loose gravy.
Add the crab pieces, cover, and cook until the shells turn bright orange and the meat is just set.
Stir in a cornstarch slurry to thicken, then drizzle the beaten egg through the bubbling sauce in ribbons.
Serve at once with fried or steamed buns to mop up the gravy.
💡 Mga tip
- Crack the shells before cooking so the sauce seasons the meat.
- Add the egg off a gentle boil and stir once for silky ribbons, not scramble.
- Serve with mantou buns — the gravy is half the joy.
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