When talking about Singapore One thing that comes to mind besides the Merlion is the food. And one of the famous dishes around the world is “Chili Crab” or “Chili Crab”.
While its origins are very interesting. Because it started with an accidental discovery, like many great inventions.
More than 70 years ago, Chae Yam Tien received a request from her husband, Lim Chun Ngi, a policeman who enjoyed fishing and catching mud crabs by the beach. want a menu from crab And would like her to try a different dish besides steamed crab.
According to Dr. Leslie Tay, curator of a famous food blog in Singapore. “ieatishootipost” (ieatishootipost) said that she fried the crab in tomato sauce. Her husband thought it tasted good. but maybe too sweet He advised her to add a little chilli to the sauce.
Last week, Chae Yam Tien died in Singapore at the age of 90, local media reported. She had a lung infection that progressed to pneumonia. Soon, many people mourned her passing. To commemorate the creators of what is now a world famous dish. which is a favorite in Singapore And has always ranked among the most delicious foods.
When Chae Yam Tian cooked this dish for family and friends. It turned out to be so popular that she started selling it on a cart in 1950, and she called it Chili Crab.
Six years later, she moved to a small shed. illuminated by storm lanterns Before her husband opened a restaurant called “Palm Beach Seafood” in 1963, named after the palm trees that line the nearby beach.
The recipe was later adapted by renowned Singaporean chef Hui Kok Wai. which add eggs and sambal chili paste which is a mixture made from chilli and shrimp Until it became a modern dish of chili crab that Singaporeans love. It’s stir-fried crab with sweet and spicy sauce. It is usually served with fried or steamed mantou.
“The eggs thicken the sauce and add a little bit of flavor,” Dr Tay said.
Culinary experts say The menu that Singaporeans are familiar with today There was nothing like the original dish that Chae Yam Tian tried for the first time.
KF Seatoh, a food critic who praised Ms. “Food Hero” says, “When someone comes up with a decisive menu, You have aroused people’s curiosity. make people eat it Until making it a food that sticks in the mouth This is the taste you will remember.”
“She creates dishes that are outstanding. It’s the seafood that stands out the most here.”
Dr. Tay also thinks that the ubiquitous Chilli Crab with Chicken Rice. These are two foods that Singapore is known internationally. This must be done in a country with diverse cuisines from many cultures. Not to mention the relatively high price. That depends on the weight and variety. Chilli crab dishes in Singapore usually start at around S$80.
He said, “Putting Singapore and Chili Crab on the world map. That’s a success. Nobody planned such a thing. No one ever said that I would make food and take over the world.”
Dr. Tay first met Chae Yam Tien in 2009 to understand the history of this dish. This is a sequel to Ms Ng Yan Yan, the former Minister of Tourism of Malaysia. Claiming that chilli crab is one of Malaysia’s menu items. that was mistaken for the food of another country The remarks continue to infuriate Singaporeans.
Dr Tay said of the “dignified lady”, then in her 70s, “she was a little offended by people making such claims.”
“She said, ‘I came up with it.’ She sees it as her contribution to Singapore’s culture.”
The long-standing rivalry between Singapore and Malaysia. which was once part of the same country It is often evident in their food. In addition to bilateral disputes over territorial claims or economic issues, There are also some issues that stir up citizens of both sides, such as food, especially when it comes to food claims that both countries have in common.
An example is Dr. Tay’s denial of Ms. Ng’s claim that she was “A ridiculous claim,” he insisted. Although other countries may claim to serve chilli crab. But Singapore’s one-of-a-kind recipe is unique.
“Mr. Chae Yam Tian started it. When you come to Singapore and you order Chilli Crab. You will only get one type of crab.” And according to his opinion. Chilli Crab “Singapore’s signature dish” and a cultural icon.
Dr Tay said Chae Yam Tien was an “inventor”, pointing out that she created other well-known Singaporean dishes such as prawn tao yoo or sweet soy sauce prawns. and Sotong Yutiao Or fried squid
In addition to the original chili crab. These meals are still served at the 1,000-seat Roland Restaurant, run by her sons Roland Lim, 65, and Richard Lim, 60.
Palm Beach was sold in 1985, while Roland opened and was founded in 2000 after Roland took over his godfather’s restaurant and rebranded it.
Dr. Tay said, “To this day The recipe for Chili Crab Sauce is still a secret within the family. I can’t unpack anything.”
When asked if in the next 30 years people will still eat chili crab or not? Mr. Sea Toh, a food critic, says yes, because even though it has been more than 70 years since this menu was invented. But this dish is still popular.
