Jump To Recipe Jump To Video Har Cheong Gai, or Shrimp Paste Chicken, is a beloved dish that has cemented its place in Singaporean culinary history. The dish owes much of its fame to Chef Loh Mun Hon, a visionary chef who helped put Singapore Hong Kong Street Chun Kee on the culinary map. Perfectly fried Har Cheong Gai wings with a golden, crispy crust. His innovative spirit led to the creation of this dish, which uniquely marries the pungent zest of shrimp paste with the tender juiciness of chicken. It's said that Chef Loh not only co-founded this iconic dish but also perfected it, possibly even crafting his own version of the essential shrimp paste that characterizes Har Cheong Gai. Shrimp paste chicken wings stacked high and ready to enjoy. This recipe offers a chance to dive into a world of deep flavors. The chicken is marinated overnight in a rich blend of shrimp paste, Shao Xing wine, oyster sauce, and light soy sauce, ensuring that every bite is infused with the savory, umami-packed essence of this marinade. Crispy on the outside, juicy on the inside, classic Har Cheong Gai. The final touch of frying it with a batter made from tapioca starch and rice flour ensures a crispy exterior that contrasts delightfully with the tender meat inside. Each piece, fried to golden perfection, carries the legacy of Chef Loh's culinary excellence. I invite you to try making Har Cheong Gai at home—it’s more than just cooking; it’s about keeping a piece of culinary history alive in your kitchen. Whether you’re cooking for a special occasion or just looking to spice up your meal routine, this dish promises a flavorful adventure that’s sure to impress. Close-up of the crunchy texture of a fried chicken wing. So, why not take this opportunity to explore the rich flavors that have delighted taste buds for decades? Grab your ingredients, and let’s honor Chef Loh’s legacy by creating something deliciously unforgettable. Ingredients: (Serve 8) Chicken Flats, 1 KG Granulated Sugar, 2 TBSP Shrimp Paste, 4 TBSP Shao Xing / Hua Diao Wine, 3 TBSP Oyster Sauce, 3 TBSP Light Soy Sauce, 3 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Tapioca Starch, 120g Rice Flour, 30g Water, 50g Eggs Lightly Beaten, 2 Baking Powder, 1/2 TSP Rapeseed / Sunflower / Peanut / Canola Oil, For Frying Equipment: Dutch Oven Directions: Transfer flats, sugar, shrimp paste, shao xing, oyster sauce, light soy sauce, salt, pepper and mushroom powder to a large mixing bowl. Mix until well combined. Cover and marinate in the fridge overnight. The next day, whisk together tapioca starch, rice flour, water, eggs and baking powder until smooth in a large bowl, It is perfectly fine if there are some small lumps. Transfer this batter to the chicken mixture. Mix thoroughly until well combined. Set aside for 15 mins. In the meantime, prepare a dutch oven with 4 inches of oil over medium heat. *To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.* Using a pair of tongs, gently drop the chicken into the oil away from you. Spoon some of the batter over the chicken to create a crispy skirt. Deep fried until golden brown on both sides. Remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper. Serve immediately. Perfect! Recipe Video:

Jump To Recipe Jump To Video Who knew that the robust flavors of Har Cheong Gai could transform into an irresistible sandwich? This recipe is all about taking the beloved flavors of traditional shrimp paste chicken and giving it a fun, hand-held twist. Crispy Har Cheong Gai sandwich layered with fried chicken, pickles, and crunchy toppings on fluffy toast. By marinating chicken thighs in a rich mixture of shrimp paste, Shao Xing wine, oyster sauce, and light soy sauce, each piece of chicken becomes infused with deep, savory flavors. When combined with a crispy, light batter and fried to golden perfection, the chicken alone is a masterpiece. But we don’t stop there. To build this sandwich, we layer the crispy chicken with a tangy, spicy sauce that's a blend of plum sauce, Kewpie mayo, Sriracha, and a hint of pickling juice. This sauce not only complements the umami-packed chicken but also adds a delightful zing that cuts through the richness. A hearty fried chicken toast sandwich with pickled vegetables and crispy flakes. Piled onto buttery, toasted Shokupan with a handful of crunchy, homemade pickled onions and carrots, each bite is a perfect balance of textures and flavors. The final touch of fresh scallions adds a burst of freshness that ties everything together beautifully. I invite you to try making this Har Cheong Gai sandwich at home. It’s a perfect recipe for when you’re in the mood to try something different yet familiar. The process is a playful adventure in the kitchen, and the result is a deliciously satisfying meal that’s sure to impress. Inside view of the Har Cheong Gai sandwich, packed with juicy chicken and tangy pickles. Whether you’re cooking for family, friends, or just treating yourself, this sandwich promises to deliver big flavors and happy smiles. So why not give it a go? Grab your apron, and let’s make a meal that’s as fun to prepare as it is to eat! Overhead shot of the sandwich stacked high with flavor and texture. Ingredients: (Serve 2) Chicken: Chicken Thigh Boneless, 1 Shrimp Paste, 2 TBSP Shao Xing / Hua Diao Wine, 1.5 TBSP Oyster Sauce, 1.5 TBSP Light Soy Sauce, 1.5 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Sauce: Plum Sauce, 2 TBSP Kewpie Mayo, 2 TBSP Sriracha, 1 TBSP Soy Sauce, 1 TSP Pickling Juice Homemade , 1 TBSP Batter: Unbleached All Purpose Flour, 75g Potato Starch, 15g Iced Cold Water, 150g Kewpie Mayo, 1/2 TBSP Sea Salt, Pinch White Pepper, Pinch Chinese 5 Spice Powder Homemade , Pinch Sandwich: Rapeseed / Sunflower / Peanut / Canola Oil, For Frying Unsalted Butter, 2 TBSP Shokupan Homemade , 4 Slices Pickled Onion and Carrot Homemade , A Small Handful Scallions Coarsely Sliced, A Small Handful Equipment: Dutch Oven Cast Iron Skillet / Pan Directions: Please visit my " How To Pickle Almost Anything " page for the pickled onion and carrot recipe. I used rice vinegar. Please visit my " How To Make Chinese 5 Spice " page for the pickled onion and carrot recipe. Please visit my " How To Make Shokupan " page for the pickled onion and carrot recipe. Marinate the Chicken. Remove and reserve the chicken skin. Slice each chicken thigh in half. In a large bowl, combine chicken thighs with shrimp paste, Shaoxing wine, oyster sauce, light soy sauce, salt, pepper, and mushroom powder. Mix well to coat. Cover and refrigerate overnight to marinate. Make the Sauce. In a bowl, mix the sauce ingredients (including sriracha and plum sauce). Taste and adjust spiciness or sweetness as needed. Set aside in the fridge until ready to use. Prepare the Batter. In a bowl, combine flour, starch, and iced water. Mix gently—it’s okay if the batter is slightly lumpy. Add mayonnaise, salt, pepper, and Chinese five spice. Stir until just combined. Fry the Chicken and Skin. Heat 4 inches of oil in a Dutch oven over medium heat. Test by dipping in a wooden chopstick—if bubbles form, it’s ready. Using tongs, gently place marinated chicken into the hot oil away from you. Spoon extra batter over the chicken as it fries to create a crispy edge or "skirt." Fry until golden brown and crisp on both sides. Drain on a wire rack or paper-lined plate. Repeat the process with the reserved chicken skin until crispy. Set aside. Toast the Bread. In a skillet over medium heat, melt some butter. Toast the bread slices on one side only. Set aside with the toasted side facing down. Assemble the Sandwich. Spread the sauce on the toasted side of one bread slice. Top with a piece of crispy chicken. Add pickled carrots and onions on top. Sprinkle with chopped scallions. Slice the crispy chicken skin into bits and sprinkle over. Top with the second slice of bread (toasted side up). Serve immediately. Succulent... Everything is well balanced... If you have leftover batter, crack in an egg with some veg (I'm using yellow onion), mix and deep fried until crispy golden brown. Enjoy with some scallions and sriracha... Recipe Video:

Jump To Recipe Jump To Video Ever wonder what happens when you mix traditional Korean flavors with classic Italian fare? The result is as unexpected as it is delicious—just like this Jjajang Pizza, a brilliant idea sparked by a simple question from my daughter. A crispy grilled jjajang pizza loaded with savory black bean sauce, gooey cheese, and fresh scallions. Combining the deep, savory richness of jjajang sauce with the familiar joy of a cheesy, grilled pizza creates a culinary crossroads that’s both adventurous and utterly satisfying. It's amazing how a little curiosity in the kitchen can lead to such delightful discoveries. This pizza starts with a homemade dough, grilled to perfection with a hint of sesame oil for that extra touch of Asian flair. Once flipped, the dough serves as the perfect canvas for a generous spread of rich jjajang sauce, which replaces the traditional tomato base with something unmistakably bold. The perfect bite, charred, cheesy, and packed with bold black bean flavor. The mozzarella and Parmigiano Reggiano melt together into a gooey, delightful topping that perfectly complements the umami-packed jjajang. Finished with a drizzle of homemade chili oil and a sprinkle of fresh scallions, each slice is a testament to the beauty of fusion cooking.  A slice of jjajang’za, crispy edges with savory-sweet toppings. If your taste buds are tingling for something new, this Jjajang Pizza is the way to go. It’s a perfect example of how stepping out of the culinary box can lead to delicious results. Whether you’re looking to impress guests, spice up your pizza night, or just enjoy a unique meal, this recipe promises to deliver an experience that’s as enjoyable to make as it is to eat. So why not roll out your dough, fire up your griddle, and get ready to enjoy a pizza that’s anything but ordinary? Ingredients: (Make 2 grilled pizzas) Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Jjajang Sauce Homemade , 3 TBSP Low Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Chili Oil Homemade , For Drizzling Scallions Coarsely Sliced, For Garnishing Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " Jjajangmyeon " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the jjajang sauce, spreading it out evenly. Grate some mozzarella and parmigiano over the top. Immediately cover the griddle to generate steam. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Drizzle some chili oil over the top and garnish with some scallions. Repeat the steps for the remaining pizza. Slice and serve immediately. Never say never until you give it a try... Recipe Video:

Jump To Recipe Jump To Video Sometimes the best dishes come from a stroke of creativity with what’s left in the fridge. That was exactly my thought when I eyed the leftover jjajang sauce from a previous meal. Instead of sticking to the usual, I decided to pair it with some chicken and veggies for something a bit different. The result? A super satisfying jjajang chicken dish that turned my leftover sauce into a star. Savory Jjajang chicken stir fry with red peppers, scallions, and sesame seeds. The process was straightforward but fun. I started by flattening the chicken to ensure it cooked evenly, then gave it a quick sear to seal in the flavors. Tossing in crisp red bell peppers and the whites of the scallions added a bit of crunch and freshness to the dish. A spoonful of caramelized Jjajang chicken stir fry, rich with flavor. But the real game-changer was stirring in the rich, savory jjajang sauce, which coated everything in its wonderfully deep flavor. A final drizzle of toasted sesame oil and a sprinkle of sesame seeds, and I had a dish that was ready to impress. Juicy chicken coated in black bean sauce, garnished with scallions. If you’ve got some leftover jjajang sauce, this is a great way to reinvent it. It’s not just about saving food; it’s about discovering new favorite meals along the way. This jjajang chicken is perfect for a quick weeknight dinner or when you’re just feeling a bit adventurous with your cooking. Give it a try, and see how simple ingredients can transform into something unexpectedly delicious! Hearty bowl of Jjajang chicken stir fry, perfect for sharing. Ingredients: (Serve 2) Chicken Breast, 1 Sea Salt, Pinch Sesame Oil, 2 TBSP White Pepper, Pinch Red Bell Pepper Coarsely Wedge, 1 Scallions White Parts Coarsely Sliced, A Handful Jjajang Homemade , 3 Heaping TBSP Toasted Sesame Oil, For Drizzle Scallions Green Parts Corasely Sliced, For Garnishing Sesame Seeds, For Garnishing Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Jjajangmyeon " page for the recipe. Cover the chicken breast with cling film on a working surface. Pound it to an even thickness with a rolling pin. Season with salt. In a skillet over medium-high heat, add sesame oil. Once the oil is heated up, add in the chicken. Once the chicken is 1/2 way seared through, flip and continue cooking 1/2 way through as well. Remove from heat and set aside to cool down slightly. Season with white pepper. Once the chicken is cool enough to handle, coarsely dice and set it aside until ready to use. In the same skillet over medium heat, add bell pepper and scallions. Saute until aromatic. Add a splash of water and deglaze. Next, add in the jjajang and saute until well combined. Followed by the chicken. Saute until the chicken is cooked through. Transfer to a serving plate. Garnish with toasted sesame oil, scallions and sesame seeds. Serve immediately with the rice of your choice. Succulent... Simple yet yummilicious... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly satisfying about finding delicious ways to use leftovers. Continuing my exploration with leftover jjajang sauce, I've whipped up another unique dish that transforms simple ingredients into a standout meal. This is my second creation in the series, where I pair the rich jjajang with fresh bok choy for a dish that’s as nourishing as it is flavorful. Jjajang CaiXin Splendor, tender choy sum with savory black bean sauce, garnished with sesame seeds. I started by lightly blanching the bok choy to enhance its vibrant color and tender texture. The jjajang sauce, enriched with a dollop of gochujang, laid the foundation for the dish, adding depth and a gentle heat. Crispy fried onions were folded in, providing a sweet crunch that contrasts beautifully with the robust flavors of the sauces. This combination of textures and tastes not only uses up the leftover sauce but elevates it into something exciting and new.  A hearty plate of choy sum with caramelized onions and black bean sauce. If you're intrigued by the idea of turning leftovers into a culinary adventure, this jjajang bok choy recipe is perfect for you. It’s a testament to how a few simple ingredients, combined thoughtfully, can create a dish that feels both innovative and comforting. So, why not join me in this delicious experiment? It's just another way to enjoy cooking, making the most of what you have, and keeping things interesting in the kitchen! Jjajang CaiXin Splendor served with sesame seed garnish over a dark, flavorful sauce. Ingredients: (Serve 2) CaiXin / Bok Choy, A Handful Sea Salt, Pinch Sesame Oil, 2 TBSP Jjajang Homemade , 3 Heaping TBSP Gochujang, 1 TBSP Toasted Sesame Oil, 1 TBSP Oyster Sauce, 1 TBSP Light Soy Sauce, 1 TBSP Grapeseed / Sunflower / Peanut / Canola Oil, For Frying Yellow Onion Thinly Sliced, 1 Sesame Seeds, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " Jjajangmyeon " page for the recipe. Wash caixin or bok choy thoroughly. Coarsely slice into shorter lengths. Heat a sauce pot of water. Season with salt. Blanch the caixin or bok choy for about 30 secs or until it turns a brighter shade of green. Set it aside to drain, reserving some of that blanching liquid. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the jjajang. Add in a ladle of that blanching liquid to loosen up the sauce. Saute until well combined. Followed by the gochujang. Remove from heat and transfer to a serving plate. Once the caixin or bok choy is drained, transfer to a mixing bowl. Add in toasted sesame oil, oyster and light soy sauce. Mix until well combined. Next, add about 1" of oil in a pot over medium high heat. Add in the onion. Saute until the onion starts to turn crispy golden brown. Immediately drain and transfer the fried onion to a plate lined with kitchen paper. Add about 1/2 of the fried onion to the caixin or bok choy mixture. Toss until well combined. Place the caixin or bok choy mixture over the jjajang. Garnish with more of that fried onion and sesame seeds. Serve immediately with the rice of your choice. Nourishing... Perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video Loco Moco is one of those comfort food classics with humble beginnings that tell a story as rich as the dish itself. Originating from Hawaii in the late 1940s, it was crafted as a simple and affordable meal for teenagers looking for something filling and tasty after a day of surfing. The onion gravy—deeply savory with tender vegetables—ready to crown the Loco Moco. The original recipe, a combination of white rice topped with a hamburger patty, a fried egg, and brown gravy, quickly became a staple across the islands, celebrated for its hearty simplicity and the fusion of flavors that embody the spirit of Hawaiian cuisine. My take on Loco Moco pays homage to this traditional favorite while adding a few personal touches that enhance the flavors and textures. I use jasmine rice cooked in a savory beef stock with a fresh tomato nestled in the center, adding a subtle sweetness that complements the savory beef patties. Golden fried egg, juicy patty, and saucy rice—the ultimate comfort in one bite. The mushroom gravy, rich with caramelized onions and garlic, is a nod to the classic, but with a depth of flavor that makes each bite more memorable than the last. Topping it all off with a sunny side up egg adds that irresistible ooze that pulls all the components together. I’d love for you to try making this version of Loco Moco. It’s more than just recreating a dish; it’s about bringing a piece of Hawaiian history into your kitchen and onto your table. Whether it’s for a casual family dinner or a comforting solo meal, this Loco Moco is sure to satisfy your cravings and maybe even stir up a bit of island nostalgia. So, why not take a little culinary trip to Hawaii tonight? Whip up this dish and savor the rich history and delicious flavors of this beloved Hawaiian comfort food. Ingredients: (Serve 2) Rice: Jasmine Rice, 180g Beef Stock, 2 Cups Tomato, 1 Loco Moco: Beef Stock, 1.5 Cups Soy Sauce, 1 TBSP Worcestershire Sauce, 1 TBSP Ketchup, 1 TBSP Sesame Oil, 2 TBSP Versatile All Purpose Ground Beef Homemade , 200g Butter, 1 TBSP + 1 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Shiitake Mushrooms Thinly Sliced, 75g Garlic Finely Minced, 3 Cloves Slurry, Cornstarch 2 TBSP + Water 2 TBSP Sunny Side Up, 2 Equipment: Rice Cooker Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All Purpose Ground Beef Recipe " page for the recipe. Prepare the Tomato Butter Rice. Wash the rice in water 4–5 times until the water runs clear. Drain well. Transfer the rice to a rice cooker and pour in beef stock. Stir to mix. Remove the tip of a tomato and score an "X" on the bottom. Place the whole tomato (X-side up) in the center of the rice. Cook the rice according to your rice cooker’s instructions. Once cooked, fluff the rice with a fork and mix in the softened tomato until well incorporated. Keep warm until ready to serve. Prepare the Mushroom Gravy. Simmer vegetable scraps with stock for 5–8 minutes, then steep for another 5. Strain and discard the solids. Add soy sauce, Worcestershire sauce, and ketchup to the stock. Stir and set aside. Cook the Beef Patties. Divide the beef mixture in half and shape into two discs. Heat a skillet over medium heat and add sesame oil. Once hot, add the patties and sear until the bottom is crispy brown. Flip the patties, add 1 tbsp of butter, and baste them as the butter melts. Remove and set aside to rest. Make the Gravy. In the same skillet, add sliced onion. Season with salt and pepper. Sauté until lightly caramelized. Add mushrooms and cook until slightly browned. Add 1 tbsp of butter and continue sautéing. Stir in minced garlic and cook until fragrant. Pour in the prepared stock and deglaze the pan. Bring to a simmer and reduce by half. Add the cornstarch slurry and stir until thickened. Assemble the Loco Moco. Place a serving of tomato butter rice on a plate. Top with a beef patty. Spoon over the mushroom gravy. Finish with a sunny-side-up egg, scallions, and sesame seeds. Serve immediately. Nourishing... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Who says you need a special occasion like Xmas to whip up some delicious sausage rolls? With just a few pantry staples like puff pastry and ground beef, you can transform simple ingredients into a scrumptious treat that's perfect for any day. Freshly baked sausage rolls, golden and flaky with a sesame seed topping. My sausage roll recipe is straightforward and foolproof, making it an excellent choice for both novice cooks and seasoned chefs alike. The key to these delightful rolls is in the layering of flavors and textures—from the savory filling to the flaky, buttery pastry. Starting with finely minced shallots sautéed in butter, the base for the meat filling is both flavorful and aromatic. Mixing this with my versatile ground beef recipe and breadcrumbs creates a rich and cohesive mixture that's easy to handle and tastes fantastic. Crispy puff pastry wrapped around a juicy, well-seasoned sausage filling. Rolling this filling in puff pastry might sound like a gourmet task, but it’s really quite simple. The process is satisfying, especially when you see your rolls taking shape, ready to be sliced and transformed into golden, crispy delights in the oven. Give these sausage rolls a try the next time you find yourself with some leftover puff pastry or when you’re looking for something different to serve at a gathering. They’re not just for the holidays—any day can be made a bit more special with the addition of these savory bites. Buttery layers meet savory meat in these irresistible sausage rolls. Whether it’s a family snack, a party appetizer, or a simple treat to enjoy with your afternoon tea, these sausage rolls are sure to impress. So, preheat your oven, roll up your sleeves, and let’s get baking! Ingredients: (Serve 4) Butter, 20g Shallots Finely Minced, 5 Sea Salt, Pinch Black Pepper, Pinch Versatile All Purpose Ground Beef Homemade , 400g Bread Crumbs, 30g Frozen Puff Pastry, 1 Sheet or More Egg Yolks Lightly Beaten, 2 For Egg Wash Sesame Seeds, For Garnishing Equipment: Oven Piping Bag with 1" Tip Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All Purpose Ground Beef Recipe " page for the recipe. In a skillet over medium heat, add butter. Once the butter starts to melt, add in shallots. Season with salt and pepper. Saute until translucent and set aside to cool down slightly. Transfer the ground beef mixture to a large mixing bowl. Add in the cooled shallot mixture and bread crumbs. Mix until well combined. Transfer the ground beef mixture to a piping bag. Place a sheet of frozen puff pastry on a baking tray lined with parchment paper. Pipe 2 rolls of ground beef mixture on the puff pastry, next to each other. Pipe 1 more roll on top of the 2 rolls. Roll the puff pastry over the ground beef mixture with the help of the parchment paper. Leave 1/2 inch on the edge and slice off any excess puff pastry. Crimp that 1/2 inch with a fork. Repeat with any remaining puff pastries. Chill in the fridge for about 2 hrs. Slice the puff pastry to about 4 inches in length. Brush the puff pastry with some egg wash. Set aside in the fridge and dry up a little, about an hr. Preheat oven to 200 degree celsius or 400 fahrenheit. Brush with more egg wash and garnish with sesame seeds. Season lightly with salt. Wack in the oven and bake for about 20 mins, rotating halfway thru', or until the puff pastry is golden brown. Remove from the oven and serve immediately. Mama Mia... 1 is never enuff... Recipe Video:

Jump To Recipe Jump To Video There’s something about being “in the zone” in the kitchen that makes you keep going. After making my own Chili Crab Burger to redeem myself from McDonald’s rather disappointing version, I thought, “Why stop there?” Black Pepper Crab is another iconic Singaporean seafood dish I grew up loving. And with leftover crab meat sitting in the fridge, it just made sense to go for a round two. Black Pepper Crab has its roots in Singaporean cuisine, known for its bold use of coarsely cracked peppercorns, butter, curry leaves, and a good amount of wok hei. It’s less sweet and more intense than its chili cousin, with a savory heat that creeps up and lingers. So I figured, what if I turned that same flavor profile into a burger? Something handheld, messy, and full of punch. Kind of like the late-night kopitiam version, but modern and a little extra. The result is this juicy crab patty slathered in black pepper mayo, topped with a zesty slaw, and sandwiched between crispy fried mantou buns. Every bite has crunch, heat, tang, and richness like Black Pepper Crab reimagined into a burger format. If you’re craving something spicy, comforting, and a bit indulgent, this is your next weekend project. Don’t be shy with the napkins. Ingredients: (Make 2 burgers) Black Pepper Mayo: Black Peppercorns, 1.5 TBSP ​White Peppercorns, 1/2 TBSP Unsalted Butter, 2 TBSP Red Onion Finely Sliced, 1 Curry Leaves, A Handful Garlic Finely Minced, 3 Cloves Fresh Red Chilies Deseeded Finely Sliced, 2 Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1.5 TBSP Soy Sauce, 1.5 TBSP Gula Melaka Syrup Homemade , 1 TBSP Chicken Stock Homemade , 750ml Slurry, 1 TBSP Cornstarch + 1 TBSP Water Kewpie Mayo, For Mixing Crab Patties:    Crab Meat, 1 LBI'm using canned crab meat Red Onion Finely Minced, 1 Garlic Grated, 3 Cloves Ginger Grated, 2" Cumin Powder, 1 TSP Coriander Powder, 1 TSP Garam Masala Homemade , 1/2 TSP Turmeric, 1/2 TSP Smoked Paprika, 1 TSP Eggs, 2 Coriander Coarsely Chopped, A Small Handful Sea Salt, Pinch White Pepper Pinch Mushroom Powder, Pinch Unsalted Butter, 2 TBSP + More For Basting Burger:    Scallions Coarsely Chopped, A Handful Carrot Grated, 1/4 Cabbage Shredded, 1/4 Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sesame Oil, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Fried Mantou Homemade , 2 Equipment: Cast Iron Skillet / Pan Pestle and Mortar Sauce Pot Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Make the Black Pepper Mayo Toast peppercorns in a skillet until fragrant, then grind coarsely using a mortar and pestle. In a saucepan, melt butter and sauté sliced onions with a pinch of salt until lightly browned. Add curry leaves, garlic, and chilies. Cook until aromatic. Stir in hoisin, oyster, and soy sauces. Deglaze with a splash of chicken stock, then pour in the rest with the ground pepper. Simmer and blend the sauce until smooth. Return to the pot and reduce until thick. Adjust taste with gula melaka syrup and salt. Stir in a cornstarch slurry to thicken further. Let the sauce cool slightly before mixing 2 parts of the sauce with 1 part Kewpie mayo. Chill until ready. Make the Crab Patties In a mixing bowl, combine crab meat, onion, garlic, ginger, all the spices, eggs, and chopped coriander. Mix gently until combined and shape into two patties. Heat butter in a skillet and pan-fry the patties until golden on both sides. Add more butter, tilt and baste the patties. Set aside. Make the Slaw In a bowl, mix scallions, cabbage, carrot, lime zest, juice, sesame oil, salt, and pepper. Toss well and chill in the fridge. Assemble the Burger Slice fried mantou buns in half. Spread black pepper mayo on both the top and bottom buns. Layer on the crab patty and top with the slaw. Cover with the top bun and serve right away. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video When McDonald’s Singapore released their Chili Crab Burger, I’ll admit I was curious. Chili crab is one of our national treasures, after all, rich, spicy, sweet, messy in the best way, and usually eaten with mantou to soak up every last drop of sauce. So to see it turned into a fast food item? I was intrigued. But that excitement quickly fizzled when I found out there wasn’t even real crab in it: just a shrimp patty or a fried chicken thigh. I gave the shrimp version a try, hoping the sauce might redeem it. Unfortunately, it was bland, forgettable, and a little sad. That’s what pushed me to create my own version, something worthy of the name "Chili Crab." Instead of settling, I went all out: crab patties made with actual crab meat, a fiery homemade chili crab mayo inspired by the traditional sauce, and a quick, zesty slaw to balance it all. And the best part? I sandwiched everything between crispy, golden fried mantou buns, just like how we eat chili crab at hawker stalls. Every bite delivers a hit of umami, spice, sweetness, and crunch. It’s indulgent, yes, but also incredibly satisfying. For a bit of context: chili crab was invented in the 1950s by a couple in Singapore: Madam Cher Yam Tian and her husband, who began selling stir-fried crab with bottled chili and tomato sauce from a pushcart. That humble dish evolved into what we now know as chili crab, with restaurants and hawker stalls adding garlic, fermented shrimp paste, egg, and vinegar to deepen the flavor. It's become such a staple that CNN once named it one of the world’s top 50 best foods. So while a burger might not be traditional, I like to think this recipe is a modern tribute to a very beloved classic. Give it a go, especially if you’ve been disappointed by the fast food version like I was. This one won’t let you down. Ingredients: (Make 4 burgers) Chili Crab Mayo:    Dried Red Chilies Deseeded, 5 Adjust to Preference Red Onion Wedged, 1 Garlic Crushed, 4 Cloves Fresh Red Chilies Deseeded, 3 Adjust to Preference Lemongrass White Parts Only Finely Sliced, 1 Stalk Candle Nuts / Macadamia Nuts, 3 Galangal, 1/2 Inch Belacan | Fermented Shrimp Paste, 1 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2.5 TBSP Tomato Ketchup, 2.5 TBSP Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1/2 TBSP Gula Melaka Syrup Homemade , 1 TBSP Sea Salt, Pinch White Pepper, Pinch Hua Tiao Wine / Shaoxing Wine, 1 TBSP Kewpie Mayo, For Mixing Crab Patties: Crab Meat, 1 LB I'm using canned crab meat Red Onion Finely Minced, 1 Garlic Grated, 3 Cloves Ginger Grated, 2" Cumin Powder, 1 TSP Coriander Powder, 1 TSP Garam Masala Homemade , 1/2 TSP Turmeric, 1/2 TSP Smoked Paprika, 1 TSP Eggs, 2 Coriander Coarsely Chopped, A Small Handful Sea Salt, Pinch White Pepper Pinch Mushroom Powder, Pinch Unsalted Butter, 2 TBSP + More For Basting Burger: Scallions Coarsely Chopped, A Handful Carrot Grated, 1/4 Cabbage Shredded, 1/4 Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sesame Oil, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Fried Mantou Homemade , 4 Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Make the chili crab mayo Soak the dried red chilies in hot water until soft. Once softened, remove seeds and blend with red onion, garlic, fresh chilies, lemongrass, candle nuts, galangal, and a splash of water into a paste. Heat a pan and toast the belacan until aromatic. Add in your chili paste and oil. Cook until the paste darkens and most liquid is gone. Stir in ketchup, hoisin, and oyster sauce. Cook for a few minutes. Add gula melaka syrup, salt, and white pepper. Taste and adjust. Splash in the Chinese cooking wine to deglaze. Let it bubble for a few seconds. Set aside to cool. Mix 1 part of this chili paste with 2 parts Kewpie mayo. Chill in fridge. Make the crab patties In a large bowl, combine crab meat, minced onion, grated garlic and ginger, all spices, eggs, and chopped coriander. Mix gently until just combined. Shape the mixture into 4 burger patties. Heat butter in a skillet and cook patties on both sides until golden and slightly crisp. Tilt the skillet and baste with butter. Set aside. Make the slaw: Toss chopped scallions, shredded cabbage, grated carrot, lime juice and zest, sesame oil, salt, and pepper in a bowl. Chill in fridge until ready. Assemble the burger: Slice fried mantou buns in half. Spread chili crab mayo generously on both top and bottom halves. Place the crab patty on the bottom half. Top with slaw. Close with the top half of the bun. Serve immediately. Prepare for mess. The real Chili Crab Burger... Recipe Video:

Jump To Recipe Jump To Video When KFC Singapore launched their crab sauce fried chicken sandwich, I’ll admit I was curious. But the moment I tried it, I knew it wasn’t hitting the mark, it felt like it was holding back. Black Pepper Crab... The sauce lacked depth, the crab flavor was almost missing, and the whole sandwich just didn’t deliver on the promise in the name. That’s when I thought, “Why not make my own? But do it properly, with real flavor, and two of my favorite sauces: chili crab and black pepper crab.” Chili Crab... Both chili crab and black pepper crab are legends in Singapore’s food history. Chili crab was created in the 1950s by Madam Cher Yam Tian, who stir-fried crab with bottled chili sauce and tomato ketchup, evolving into the rich, tangy, and spicy sauce we know today. Black Pepper Crab... Black pepper crab is a later invention, bold and aromatic with toasted peppercorns, butter, and curry leaves, a dish that packs heat in a different way. Merging these flavors into fried chicken was my way of creating something comforting yet unmistakably Singaporean. Chili Crab... The result is a sandwich that’s crunchy, saucy, and absolutely unapologetic. The juicy fried chicken thigh is tucked into a crisp, golden fold-over bao, then drenched in either chili crab or black pepper crab sauce and topped with a fresh, zesty slaw. It’s messy, it’s indulgent, and it’s everything I wished the fast-food version could have been. If you love the flavors of Singapore’s iconic crab dishes but want them in a fun, handheld form, this is your sign to make it. Ingredients: (Make 6 Sandwiches) Chicken: Boneless Chicken Thigh With Skin On, 3 Buttermilk, 220g Unbleached All Purpose Flour, 175g Dijon Mustard, 25g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Onion Powder, 1/2 TBSP Garlic Powder, 1/2 TBSP Old Bay Seasoning Homemade , 1 TSP Rice Vinegar, 1 TBSP Simple Slaw: Cabbage Shredded, 1/4 Carrot Grated, 1 Large Red Onion Finely Sliced, 1 Coriander Coarsely Chopped, A Handful Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Rice Vinegar, 1 TBSP Gula Melaka Syrup Homemade , 1 TBSP Sea Salt, Pinch Chili Flakes, Pinch Sauces: Unbleached All Purpose Flour + Butter, For Roux Chili Crab Sauce Homemade , 1 Recipe Chicken Stock Homemade , 120g Black Pepper Crab Sauce Homemade , 1 Recipe Seasoned Flour: Unbleached All Purpose Flour, 200g Tapioca Starch, 100g Potato Starch, 100g Corn Starch, 50g Baking Soda, 1/2 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Sandwiches: Fold Over Bao Homemade , 1 Recipe Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Equipment: Sauce Pot Dutch Oven / Deep Fryer / Wok Directions: Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Old Bay Seasoning " page for the recipe. Please visit my " Singapore Chili Crab Burger " page for the Chili Crab Sauce recipe. Please visit my " Singapore Black Pepper Crab Recipe " page for the Black Pepper Crab Sauce recipe. Marinate the chicken Slice each chicken thigh in half, making sure not to tear the skin. Place the chicken in a large mixing bowl. Add buttermilk, Dijon mustard, salt, white pepper, mushroom powder, onion powder, garlic powder, Old Bay seasoning, and rice vinegar. Mix everything together with clean hands until the chicken is fully coated and the marinade feels slightly sticky. Cover the bowl with cling film and place it in the fridge overnight. This helps tenderize the meat and infuse flavor. Make the simple slaw In a large mixing bowl, add shredded cabbage, grated carrot, and thinly sliced red onion. Add chopped coriander leaves for freshness. Squeeze in the juice of one lime and add the lime zest. Pour in rice vinegar and gula melaka syrup for sweetness. Season with salt and chili flakes. Toss everything together until the vegetables are well coated. Cover and store in the fridge until ready to assemble the sandwiches. Prepare the sauces For the Chili Crab Sauce: In a small saucepan over medium heat, melt 30g of butter. Add 30g of flour and whisk until a paste forms (this is your roux). Slowly whisk in chicken stock until smooth. Add your pre-made chili crab sauce and stir until fully combined. Continue cooking and whisking until the sauce thickens. If it becomes too thick, add more chicken stock a little at a time until you get a pourable consistency. For the Black Pepper Crab Sauce: Repeat the same roux method, but use 15g of butter and 15g of flour. Stir in your pre-made black pepper crab sauce. Adjust thickness with chicken stock as needed. Keep both sauces warm over very low heat or reheat before serving. Make the bao Divide your bao dough into 10 equal pieces and shape them into balls. Roll each ball into an oval shape large enough to fit a chicken thigh piece. Fold each oval in half to create the “fold-over” shape. Place the bao on parchment squares, cover, and let them rest for 30 minutes. Steam over high heat for 10 minutes, then turn off the heat and leave them in the steamer for another 15 minutes before removing. Let them cool completely so they don’t collapse when frying. Heat oil to medium in a wok, Dutch oven, or deep fryer. Test with a wooden chopstick — if small bubbles form, the oil is ready. Fry the bao until golden brown on both sides, flipping halfway through. Drain on paper towels or a wire rack. Fry the chicken In a large bowl, mix all-purpose flour, tapioca starch, potato starch, corn starch, baking soda, salt, pepper and mushroom powder to make your seasoned flour mix. Take the marinated chicken from the fridge. Coat each piece in the seasoned flour mixture, shaking off any excess. Heat oil to medium in your fryer, wok, or Dutch oven. Fry the chicken pieces until light golden brown on both sides. Flip for even cooking. Remove and drain on paper towels or a wire rack, then rest for 15 minutes. Increase oil heat to high for the second fry. Return the chicken to the hot oil and fry until deep golden brown and extra crispy. Drain again on paper towels or a wire rack.y. Assemble Carefully open a fried bao without tearing it. Spread a spoonful of either chili crab sauce or black pepper crab sauce inside. Place a crispy fried chicken piece inside the bao. Top with a generous spoonful of slaw. Drizzle more sauce over the slaw. Serve immediately while hot and crispy. Which would you prefer? I still prefer this black pepper crab version... Recipe Video: