My mom is a superb cook, taken after my late grandmother. While I am a brilliant "food-taster"!
This is one of her dishes for Saturday lunch - Chilli Crabs or Ketam Masak Pedas. I wasn't in the kitchen when the crabs were being "prepared".
But based on what I had tasted, this is what she would have done "clacking" in the kitchen - toss the crabs in hot oil and in a different wok, sweat fresh diced garlic, ginger and tumeric and add in some chili boh (grounded dried chili) "to taste" and a dash of tomato ketchup. Once the chili boh is "cooked" (it normally gives a very "appetizing" smell, she would have thrown in the lightly fried crabs. Salt is a must but to reduce the spiciness and I'd also tasted some sweetness, she would have added a pinch of sugar. Some Malaysians are fond of adding "Ajinomoto" (monosodium glutamate) in their dishes but I heard sugar is a good substitute of MG.
To add a bit of colour to the red chilli crabs, at the last minute, she would have thrown in freshly cut parsley leaves.
Try it out!
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