With some of the comments, being Singaporean, I'm relatively insulted when wanna-be chefs sat that the dish is too simple or it is gonna be a very messy dish. Btw, Ramsay came to Singapore to take on the street hawkers, and one of the dishes he made was Chilli crab. He lost. Disclaimer: Even though I'm Singaporean and speak with a Singaporean accent, that dosen't mean my English is bad. On the contrary, I'm an English Literature and Linguistics student. Some comments talk about the way that the chef speaks and that's just the Singaporean accent. Don't bs to me about how different or weird it sounds because let me be clear: People from different countries have different accents. If you have the thickest head in the globe, and still can't get that concept through your brain, so be it. Chilli crab is one of Singapore's national dishes. Yes, it is a messy dish to eat, yes it looks simple. But, the flavours and the way that it relates to Singapore on a heritage level of being a trading port city and surrounded by water and the oceans, combined with our love for simple yet delicious food is what makes this dish so beautiful and popular. Rather than putting one dish for one person on the plate, a plate of chilli crab can be shared by family and friends all sitting around one table and having fun while eating some good food. Don't hate the dish, appreciate it.
@@SpockLover27 I never said It insulted any other cultures. Whereas , I never said anything about cultures. You dont know how the Singapore system works here, even If I tell you, you are in another country.
@@AtinzMizuki What the hell are you talking about? You're saying they were upset because of patriotism. They were clearly upset about people insulting their culture, so I can only assume you think that's what patriotism is.
i seriously don’t get why people are making fun of the chef. he is trying, stop criticising his cooking or his accent. yes the recipe seems easy, but if you ever tried making it yourself, trust me, you’ll take MANY tries to perfect the singaporean chilli crab taste. secondly, i’m pretty sure the wok and the stove; everything is not how it is like in his restaurant. there is no big woks and fire for him to make wokhei, so definitely he is not use to it and shit. LASTLY IN SINGAPORE, its a habit to pronounce “flour” as “fla” and not “flower”. get over it people. it’s our accent and how we all have been pronouncing it for years. gosh stop hating 🙄
When chefs show you their recipes on cooking shows, they've been simplified. Those are recipes for you to cook at home, not to sell or open a restaurant. If they show you everything, no one will eat out anymore. Chefs also need to make money.
@@taniang123 That's like saying if they show you all the secrets to making movies nobody will go to the cinema. There's more to it than knowing how to do something.
Well, to be fair, I don't think the participants in masterchef have actual, professional experience as chefs do they? It's all a learning process and it honestly doesn't hurt to be nice or understanding of their situation/emotions.
2:51 in *Throws garlic in the wok with oil*.. “oh wow... mmmmm smells so good”.... well no shit... have you’ve never put in garlic on a hot oil pan before?!? It smells freaking delicious... why have you’ve never done that?!
Every single cooking video you have people who think they’re know it alls. Yet none of them have a single accolade compared to the chef in question. I guess everybody is a Masterchef here huh?
Corn flour....in singapore we pronounce flour as 'fla'... where in most western countries...its pronounce as 'flower'.... Which ever it is...both are correct to its own ppl....so i don seem to understand why such comment....? It only defines ur stupidity maybe.
Or, perhaps it's the stupidity of your nation for not learning how to pronounce properly? flour /ˈflaʊə/ Do you then pronounce "poor" /pɔː,pʊə/ as "po"?
@@marcpanther7924 u know what is stupidity....thats U. Ur mom grows u, will u follow ur frens mom culture or behaviour or mannerism...? Or do u follow where u came from ? U think western means perfect for others to follow ? If so y r u even living on this earth? Cos this earth has all of us living together. U should go bk to ur own world to begin with.
This so simple, like every home cook can do this, show something that a chef can do and and amateur cook will struggle, lazy chef just be there to make some money. Not impressed ( I am a cook in restaurant kitchen )
I guess that's what maketh the different between an average hawker style chef and masterchef. Giving them space for creativity. If they literally followed the style of this chef, what's the point of getting the win? It's supposed to be earned.
It looks very similar to kepiting saos padang, very widely available dish here in Indonesia. I dont know how to cook it though,, so I dont know if its basically the same dish or not. It just looks very similar
im a singaporean myself but bringing masterchef to singapore?? a very bad idea.. lol. most singaporeans tend to get complacent after achieving great heights of achievements LOL
Honestly I think I would not fry the whole thing with the shell and why doesn't he fry onions garlic there by tampering the oil and then more with warm spices pure the onions tomatoes and add tomato pureea and rice wine vinegar then cook the meat of crab and bake it
Yeah i know a lot of street vendors in india who are paid to make badjii and pakoda on a Master chef season 8 and get comments like its so crispy on the outside and so juicy on the inside from the judges. Some Singapore street vendor i suppose an am happy not to have been invited there else my tongue nose and eyes would have lost their functionality
For fuck sake shut the fuck up. Why dont you go and cook your own then let people judge it? You spit too much bullshit to this seasoned chef. He knows what he is doing. Fuck your opinion you inexperience shit.
fuck you the dish looks like shite. Absolutely ridiculous have you seen what he uses even for an Indian that would be too much spice let alone any Australian. The show is a fucking scam so darn shoddy
wait it made me confuse, once i ate this in malaysia and the name is Malaysian Chili Crab, in one restaurant near twin tower, so it's from malaysia or singapore?
yanuar aidi Singapore and Malaysian dishes have variations. Same dish, different styles. Even Malaysia has their own regional variations; Penang style, Melaka style, Kuching style, etc. Singapore and Malaysia basically share the same food culture tbh.
You see that's the problem with Singapore/Malaysia. When it's a dish that originates from Malaysia, Malaysians will cry father cry mother if Singaporeans cook it. But when a Singaporean dish is reproduced in Malaysia, all the Malaysians just act blur.
I ate a chili crab where the fire was in max heat(I believe they use charcoal very traditional way) and when you eat the crab it has a more smokier and flavourful taste. This one is just meh...no offence to the great chef.
Technically he is working with probably not his recipe, because I've seen him done better, plus they are in like a studio kitchen, and they probably restricted to what they could use, since those in the competition probably won't work with charcoal yet. Also how you make your dish, trade secret, Chef Eric or any Chef, might not want to share some bits of their best recipe.
serenity898 Theres 2 places I went a must go would be the East coast park one. Trust me, its dam nice the flavour and meat is really one of a kind. They are very famous there too. Another one is Ang mo kio, cant rmb the restaurant name but it is also very good, they got black pepper chili crab as well with a lot of garlic!^^ Heres my tip for u in sg. The best hawker center is at the old changi road. The chefs are all very old but very experience in cooking. So if you like hokkien mee, char kwey tiao all these you need to go there. For malay food Im not sure..the best mee soto I had was I think at Jurong~ hope this helps!
vince gomez your thought are so deep bro, the thing is simple, content of Master Chef world with Very Simple Easy and predicted recipe. As You can see many comments above are react at the same way. If you explain the marketing of television blablabla then we have a different perspective.
vince gomez vince gomez bro, do you relize that i comment to this masterchef channel? Why you so defend them? And now you want the recipe from me? What the... you are a ghost channel who have no ouput for youtube. Don't waste my time
There must be some way to serve fresh and tender cooked crab without serving a dish that's mostly sauced shell. I never enjoyed the experience of licking sauce off of an indedible shell, then working to free the meat inside...
With some of the comments, being Singaporean, I'm relatively insulted when wanna-be chefs sat that the dish is too simple or it is gonna be a very messy dish. Btw, Ramsay came to Singapore to take on the street hawkers, and one of the dishes he made was Chilli crab. He lost.
Disclaimer: Even though I'm Singaporean and speak with a Singaporean accent, that dosen't mean my English is bad. On the contrary, I'm an English Literature and Linguistics student. Some comments talk about the way that the chef speaks and that's just the Singaporean accent. Don't bs to me about how different or weird it sounds because let me be clear: People from different countries have different accents. If you have the thickest head in the globe, and still can't get that concept through your brain, so be it.
Chilli crab is one of Singapore's national dishes. Yes, it is a messy dish to eat, yes it looks simple. But, the flavours and the way that it relates to Singapore on a heritage level of being a trading port city and surrounded by water and the oceans, combined with our love for simple yet delicious food is what makes this dish so beautiful and popular. Rather than putting one dish for one person on the plate, a plate of chilli crab can be shared by family and friends all sitting around one table and having fun while eating some good food.
Don't hate the dish, appreciate it.
Well said my bro
When Singaporeans get so insecure. Over patriotism hahaha.
@@AtinzMizuki Patriotism is insulting other cultures? Since when?
@@SpockLover27 I never said It insulted any other cultures. Whereas , I never said anything about cultures. You dont know how the Singapore system works here, even If I tell you, you are in another country.
@@AtinzMizuki What the hell are you talking about? You're saying they were upset because of patriotism. They were clearly upset about people insulting their culture, so I can only assume you think that's what patriotism is.
i seriously don’t get why people are making fun of the chef. he is trying, stop criticising his cooking or his accent. yes the recipe seems easy, but if you ever tried making it yourself, trust me, you’ll take MANY tries to perfect the singaporean chilli crab taste. secondly, i’m pretty sure the wok and the stove; everything is not how it is like in his restaurant. there is no big woks and fire for him to make wokhei, so definitely he is not use to it and shit.
LASTLY IN SINGAPORE, its a habit to pronounce “flour” as “fla” and not “flower”. get over it people. it’s our accent and how we all have been pronouncing it for years.
gosh stop hating 🙄
it's usually the Singaporeans who hate on each other so yeah we know it's a singapore thing that's why we make fun of it
JEON WONWOO GARDEN FAIRY I know right they think it’s so easy to make chilli crab and like “yOu gUYs aRE sO stUpiD iTs fLoUR nOt FlA”
If you watch Chef Eric's Teo own chinese show. It's way different, I guess he wasn't comfortable.
Lies again? Serie A Leader CR7 Jeep
You can tell the chef hated sharing his secrets with them
lol do chef really enjoy sharing there secret not the old schooler.Now everybody can watch cooking video not back than it was more secretive.
When chefs show you their recipes on cooking shows, they've been simplified. Those are recipes for you to cook at home, not to sell or open a restaurant. If they show you everything, no one will eat out anymore. Chefs also need to make money.
Nahh people will still eat outside because if you got some money to burn it will be easier to eat at restaurants.
or those who are too busy/lazy/dunno how to cook, will eat outside
@@taniang123 That's like saying if they show you all the secrets to making movies nobody will go to the cinema. There's more to it than knowing how to do something.
1:09 - 1:15 *SERIOUSLY* You are an aspiring chef and you are afraid to chop a live crab?
You want a frozen one? Really?!
Kamote Tops You are greatly hampering yourself of being a chef if you are squimish to handle live or slimy ingredients
He is just a celebrity chef.
Respact wamen
I think shes afraid to chop a moving crab but is okay if the crab is sleeping
Well, to be fair, I don't think the participants in masterchef have actual, professional experience as chefs do they? It's all a learning process and it honestly doesn't hurt to be nice or understanding of their situation/emotions.
Nino would have finish cooking chili crabs even before the crabs are dead. Yeah full speed.
And he would clean right after as well
Jaden Tran and took a picture to prove it HAHAHAHA
And show it to ramsay
“So what we do we do with a winning dish? Round of applause I think” what on earth 😂😂😂😂😂
Host: What to do with a winning dish?
Me: Eat it!
2:51 in *Throws garlic in the wok with oil*.. “oh wow... mmmmm smells so good”.... well no shit... have you’ve never put in garlic on a hot oil pan before?!? It smells freaking delicious... why have you’ve never done that?!
its not just garlic theres other spices in there
Can somebody please advise what nut did he put in at 1:48? And if there's something else that I may substitute it with?
Thank you!
Busta.....Busta nut..
Tim Chan candle nut
you can sub candlenuts with macadamia nuts
so what do we do with a winning dish? lady: " a round of applause i think"
if it was me: "let's fckng get rice and eat thissss!" lmao
Wooow seems like everyone in the comment section are pro Chef man.. some expert comments right there.
walao eh u meant right here
1:55 thats my monthly oil use
TheOnly 0506 2:18 is my yearly oil use
Two joke gods
Every single cooking video you have people who think they’re know it alls. Yet none of them have a single accolade compared to the chef in question. I guess everybody is a Masterchef here huh?
Fred Fonacier III in a way... yea everyone is
Fred Fonacier III shhhhhh
Calm down people have opinion no need to put the chef on a pedestal. Problem is thinking your any better.
3:17 can anyone tell my why put an egg?
Idk
The dish is normally accompanied with egg pieces in the sauce!
Natural thickener
Lolz Marcus' reaction when they were laughing over the crab cut while asleep. He must've been like wth...
the secret ingredient of this dish is "u need crab" what a legend!
2:20 "Nice and GOLDEN"
It is freaking red
@Noel iaT lol 2 years ago still red the flesh is not golden it is the oil
@@water-gw2se u blind?
Why are the judges so friendly lol
How long do you cook it in the oil?
*looks down at microwaved food * 😢
Very fine people at both sides
Why is she standing next to the guy the whole time ? Does she not get enough camera time ? She probably smells like oil. Just move
ikr plus she continuingly interrupt that guy
Tried one of these chili crab when i visited my father in singapore
Definitely gonna ate another if i had a chance
Thanks for sharing this recipe 🌈
Fantastic thank you chef
Looks delicious! Nice chef!
what stock did he use?
whats ingredient used at 1:48, cano nut?
Naiyo candlenut
What was the third ingredient he threw into the blender ? Could anyone help ???
Hello. It's candlenut!
@@blueraineee thank you !
I live in SJ, CA and it's hard finding similar ingredients to recreate authentic dishes.
gordon Ramsay cook the crab be like, "salt and pepper". everything is salt and pepper
Laughed way too hard at this.
crispy rendang?
I can't find the full episodes on toggle 🙄
No 1 ☝️chef in Singapore
2:48 the pinwheel smell.
Work in a seafood shop and you get used to killing live crabs real quick.
Facts
When people thought it was going to be Gordon Ramsay
This shit is so difficult to eat it's honestly not worth the effort. Just use the untraditional bread to soak up the oil sauce I guess. lol.
Look yummy
Chilli crabs are yummy if you get fresh crabs. Easy way out buy jumbo sauce .
Does one of the constant have plastic surgery at 2:28? I'm just curious, no offense intended.
Screw putting the crab on a plate with all those vegetable garnishes. Just give me a bowl with the chilli crab sauce alone
"corn fla"
"wtf is a corn flower even lmao"
Corn flour....in singapore we pronounce flour as 'fla'... where in most western countries...its pronounce as 'flower'....
Which ever it is...both are correct to its own ppl....so i don seem to understand why such comment....?
It only defines ur stupidity maybe.
Or, perhaps it's the stupidity of your nation for not learning how to pronounce properly?
flour /ˈflaʊə/
Do you then pronounce "poor" /pɔː,pʊə/ as "po"?
Marc Panther its our accent wtf can we do about it ? make it to ur standards ? no
@@marcpanther7924 u know what is stupidity....thats U. Ur mom grows u, will u follow ur frens mom culture or behaviour or mannerism...? Or do u follow where u came from ?
U think western means perfect for others to follow ? If so y r u even living on this earth? Cos this earth has all of us living together. U should go bk to ur own world to begin with.
Really ? Bread ? Where’s the man tou ?
Traditionally it's eaten with french loaf
“Oh my gawd~”
Are they cooking for Tekong?
Baguette with chilli crab? Your pulling my leg here.
Where the mantou??
I'm not trying to be an expert here but the fire seems way too small to produce the 'Wok hey' taste and smell
This so simple, like every home cook can do this, show something that a chef can do and and amateur cook will struggle, lazy chef just be there to make some money. Not impressed ( I am a cook in restaurant kitchen )
Bravo Tony Hoang. 3 Michelin star chef
Brandon - lol thanks
Panda Express doesn't count as "cook in restaurant kitchen" Nor is China Wok or chinese buffets....sorry. lol
Tony Hoang he is being sarcastic just if u didn't know
I guess that's what maketh the different between an average hawker style chef and masterchef. Giving them space for creativity. If they literally followed the style of this chef, what's the point of getting the win? It's supposed to be earned.
my guy Susur Lee 👌
Always 3-stars Michelin chefs in the comments
Slowest master chef intro ever hahaha
"We have a little oil...." *put 500 ml*
Hawkers do it better imo
Chili crab is easy to cook, the only thing is how you cut the crab..
ngl masterchef asia is the most depressing version of masterchef, but at least it isnt as bad as masterchef south africa
Ramsey would say its greasy as hell
It looks very similar to kepiting saos padang, very widely available dish here in Indonesia. I dont know how to cook it though,, so I dont know if its basically the same dish or not. It just looks very similar
for saos padang, you dont add egg
I like the idea of that egg I'm thinking it's kinda simulating or visualising the idea of crab butter or shell frish protein ...
Sigopore is a ENglish country.....
I would replace the ketchup with the chili sauce COMPLETELY!
who said it was ketchup...he clearly said chilli sauce go clean those ears or use the subtitle.
Jimmy Rochette 2:53 “so we add the tomato sauce”
NOW CUT OFF YOUR EARS BECAUSE YOURS ARE APPARENTLY USELESS!
Written recipe please
Teo is mah family name
Where's the recipe?
im a singaporean myself but bringing masterchef to singapore?? a very bad idea.. lol. most singaporeans tend to get complacent after achieving great heights of achievements LOL
No mantou?
2:56 "tomato sauce" its ketchup
this master chef asia
they all just looked confused
No high pressure stove? The taste will totally crap!
2:21 u you remove the booody
the stove... it bothers me
let the dish speak for itself hehe just saying
served with baguette and not FRIED MAN TOU??????
Who's the guy that is cooking?
Jackie Chan
Aaron Brown Bruce Lee
Yo mama
Ip Man
Ginger and galangal are opposites haaaiiiyyyaaaa. And where white powder? Where white powder?
Why are asians so fucking pale and looking tired all the time we need that ENERGY
his singapore accent is almost as bad as mine sjnsjdnd
Honestly I think I would not fry the whole thing with the shell and why doesn't he fry onions garlic there by tampering the oil and then more with warm spices pure the onions tomatoes and add tomato pureea and rice wine vinegar then cook the meat of crab and bake it
Yeah i know a lot of street vendors in india who are paid to make badjii and pakoda on a Master chef season 8 and get comments like its so crispy on the outside and so juicy on the inside from the judges. Some Singapore street vendor i suppose an am happy not to have been invited there else my tongue nose and eyes would have lost their functionality
For fuck sake shut the fuck up. Why dont you go and cook your own then let people judge it? You spit too much bullshit to this seasoned chef. He knows what he is doing. Fuck your opinion you inexperience shit.
fuck you the dish looks like shite. Absolutely ridiculous have you seen what he uses even for an Indian that would be too much spice let alone any Australian. The show is a fucking scam so darn shoddy
Anirudh Ramprasad Hahaha shit is brown man not red
Anirudh Ramprasad go back and keep learning from ur indian street vendor
Coconut is better than kitchup crab is more delicious if you cook with coconut
wait it made me confuse, once i ate this in malaysia and the name is Malaysian Chili Crab, in one restaurant near twin tower, so it's from malaysia or singapore?
yanuar aidi Singapore and Malaysian dishes have variations. Same dish, different styles. Even Malaysia has their own regional variations; Penang style, Melaka style, Kuching style, etc.
Singapore and Malaysia basically share the same food culture tbh.
It's from Singapore.
yanuar aidi I’m pretty sure it originated from Singapore but Malaysia probably creates their own versions
You see that's the problem with Singapore/Malaysia. When it's a dish that originates from Malaysia, Malaysians will cry father cry mother if Singaporeans cook it. But when a Singaporean dish is reproduced in Malaysia, all the Malaysians just act blur.
Why y'all do that woman like that in the thumbnail to
I dont know about that dish
May pinay pla dyan🤔
Ive been working in the kitchen for last half decades...
Have a nice day people👉🤗👈
baguette
it's kai, and levi dad
I ate a chili crab where the fire was in max heat(I believe they use charcoal very traditional way) and when you eat the crab it has a more smokier and flavourful taste. This one is just meh...no offence to the great chef.
Agreed. Limitations in the competition. If it was a restaurant chefs usually just use woks.
Technically he is working with probably not his recipe, because I've seen him done better, plus they are in like a studio kitchen, and they probably restricted to what they could use, since those in the competition probably won't work with charcoal yet. Also how you make your dish, trade secret, Chef Eric or any Chef, might not want to share some bits of their best recipe.
Griddle Puff where u ate it I wan try
Lior Lim Yea you may be correct.
serenity898 Theres 2 places I went a must go would be the East coast park one. Trust me, its dam nice the flavour and meat is really one of a kind. They are very famous there too. Another one is Ang mo kio, cant rmb the restaurant name but it is also very good, they got black pepper chili crab as well with a lot of garlic!^^ Heres my tip for u in sg. The best hawker center is at the old changi road. The chefs are all very old but very experience in cooking. So if you like hokkien mee, char kwey tiao all these you need to go there. For malay food Im not sure..the best mee soto I had was I think at Jurong~ hope this helps!
It was looking so good until he added sugar.
Nigga why???
Since when were crabs in chilli crab deep fried?
Depends on the style of Chilli Crab - some have a thin coating of flour (set by a quick blanch in oil) to help the sauce adhere better
That female host has a rockin body.
you must have a really bad taste..
What a bunch of Karens in the comment section
Hmmm i think our Grandma can do a better job than the Mr.Chef :)
vince gomez yeah, but this is too simple bro...too simple for master chef 'world'. Think...Just think.
vince gomez your thought are so deep bro, the thing is simple, content of Master Chef world with Very Simple Easy and predicted recipe. As You can see many comments above are react at the same way. If you explain the marketing of television blablabla then we have a different perspective.
vince gomez vince gomez bro, do you relize that i comment to this masterchef channel? Why you so defend them? And now you want the recipe from me? What the... you are a ghost channel who have no ouput for youtube. Don't waste my time
FullandStarving Photography are you using google translate or is english just your 20th language
Karsten Lindstrom i'm trying to speak english, at least you know what i'm talking about :)
There must be some way to serve fresh and tender cooked crab without serving a dish that's mostly sauced shell. I never enjoyed the experience of licking sauce off of an indedible shell, then working to free the meat inside...
THE ACCENT
Eeew literally ketchup 🤢
high pressure stove is good for chilli crabs, none of this home stove
So xiaxue killed her crabs on a show that's for teenagers and this cry babies are afraid of "killing frozen ones"
Gordon Ramsay demonstrates better
Jumping around : First of all olive oil in pan
I bet they thought it would be Gordon Ramsay
So it's a spicy curry n to eat it I have to deshell it really... It will b so messy.. N not impressed that's how we cook chicken at home
its alot harder to remove the shell before cooking XD plus its never good to remove the shell before cooking >.> cause it will dmg the meat XD
Coriander... for flavour?
it adds freshness to the dish