Food

The 70 Year-Old Woman Behind Singapore’s Beloved Chili Crab Dish

Chili crab, or mud crabs cooked in savory tomato and chili sauces with eggs, is a popular Singaporean cuisine. It all started with an accident, as so many great innovations do. Cher Yam Tian received a request from her husband Lim Choon Ngee, a police officer who enjoyed fishing and gathering mud crabs on the seashore, more than 70 years ago: might she try something else instead of steaming the crabs?

As a result, she stir-fried the crabs in tomato sauce. Her husband felt it was tasty but a little too sweet, so he suggested she add some chilli to the sauce. According to Dr. Leslie Tay, the famed Singaporean cuisine blog ieatishootipost, this is the story.

Ms Cher died on Wednesday at the age of 90 in Singapore. According to local media, she suffered a lung infection that progressed to pneumonia. Soon after, tributes began to flood in, honouring the originator of what has now become a world-renowned dish, beloved in Singapore and routinely listed among the most delectable dishes anywhere.

Ms Cher cooked the dish for family and friends, and it was such a hit that she began selling it on a push cart. It was the year 1950. She referred to it as chili crab.

chili crab

Six years later, she moved to a small shanty illuminated by hurricane lamps, until the Lims founded Palm Beach Seafood in 1963. The palm trees that bordered the surrounding shore inspired the name.

Hooi Kok Wai, a prominent Singaporean chef, later updated the dish by adding eggs and sambal, a combination comprised of chilli peppers and shrimp paste.

And this is the modern-day chili crab that Singaporeans adore: stir-fried crab floating in a rich, sweet-and-sour sauce, generally served over fried or steamed mantou.

“The eggs thicken and flavor the sauce,” Dr Tay told the BBC.

As popular as the meal is to Singaporeans now, culinary experts believe there was nothing exactly like it when Ms Cher first experimented with it.

“When someone creates an ambitious dish, it piques people’s interest. They eat it because it is a memorable dish. “These are flavors you remember,” said KF Seetoh, a Singaporean food critic who considers Ms Cher a “culinary icon.” “of the country.

“She devised a dish that soared above the rest. It is the most well-known seafood dish in the area.”

chili crab

Mr Tay also believes that chili crab, along with the ubiquitous chicken rice, are the two dishes for which Singapore is most recognized on a global scale.

In a country with a dazzling diversity of food from several cultures, that takes some doing. Not to mention the expensive price tag: a meal of chili crab in Singapore typically starts at roughly S$80 (£50; US$60), depending on weight and variation.

“Getting Singapore and chili crab on the map is quite an accomplishment,” he said. “Nothing like this is planned. Nobody says, I’m going to develop a dish and take over the world.”

Dr Tay initially met Ms Cher in 2009 in order to learn more about the dish’s history. This followed Malaysia’s previous tourism minister Ng Yen Yen’s allegation that chili crab was one of several Malaysian dishes incorrectly attributed to foreign countries. Singaporeans are still outraged by the remark.

“She was a little irritated that somebody would make such statements,” Dr Tay recounted of the “spritely lady” in her 70s. “‘I was the one who came up with it,’ she explained. She considered it as something she gave to Singapore culture.”

The gastronomy of Singapore and Malaysia, which were previously part of the same country, reflects their long-standing rivalry. Forget about territorial claims or economic difficulties – there are few things that can enrage individuals on both sides like food, especially when it comes to claiming cuisines shared by both countries.

Dr Tay’s dismissal of Ms Ng’s statements as “ludicrous assertions” is an example. He insists that, while other locales may claim to provide chilli crab, Singapore’s version is unique.

“Ms Cher was the one who got everything started. When you visit Singapore and order chilli crab, you will only get one version.”

Chili crab, in his opinion, is a “wonderful Singapore food” and a cultural icon.

Dr Tay describes Ms Cher as an innovator, noting that she invented other well-known Singaporean cuisines such as tao you prawns (prawns cooked in caramelised black soya sauce) and sotong you tiao (squid fritters).

These dishes, along with the original chili crab, are still offered at the 1,000-seat Roland Restaurant, which is owned by her sons Roland Lim, 65, and Richard Lim, 60. Palm Beach was sold in 1985, and Roland Restaurant was established in 2000 after Roland took over and renamed his godfather’s eatery.

“The chili crab sauce is still a family secret today. I couldn’t get anything from them “With a giggle, Dr Tay stated.

Would people still be eating chili crab in 30 years? Mr Seetoh thinks absolutely, because the meal has been around for seven decades and is still popular.

“If you pass 50 years, people will eat it indefinitely, unless you run out of crabs.”

Food

America’s French Fry King Sounds An Alarm

Americans are revolting against McDonald’s and other fast-food establishments. This is harming French fry suppliers like Lamb Weston.

Lamb Weston, North America’s largest manufacturer of french fries and a significant supplier to fast-food chains, restaurants, and grocery stores, is closing a production facility in Washington state. Last week, the company stated that it would lay off almost 400 employees, or 4% of its workforce, and temporarily shut down manufacturing lines in response to falling customer demand.

Lamb Weston (LW) shares have plummeted 35% this year.

America’s French Fry King Sounds An Alarm

The potato giant is oversupplied at a time when demand is low. In recent years, restaurant prices have risen faster than grocery store prices, prompting shoppers to avoid fast-food establishments.

This move has had an impact on Lamb Weston because individuals are less inclined to prepare French fries at home. According to Lamb Weston, fast-food restaurants account for around 80% of all french fries consumed in the United States.

Fast-food restaurants, such as McDonald’s, are offering bargain menus to entice customers back. McDonald’s has introduced a $5 meal that contains a McDouble cheeseburger or a McChicken sandwich, small french fries, four chicken nuggets, and a small soft drink. However, these promotions are not benefiting Lamb Weston because customers are purchasing fewer portions of fries.

“Many of these promotional meal deals have consumers trading down from a medium fry to a small fry,” Lamb Weston CEO Thomas Werner stated during an earnings call last week.

Lamb Weston did not immediately reply to CNN’s request for comment.

McDonald’s, Lamb Weston’s largest customer, accounts for 13% of revenue. As McDonald’s goes, so does Lamb Weston.

America’s French Fry King Sounds An Alarm

And McDonald’s is struggling. Sales at US restaurants open at least a year declined 0.7% last quarter compared to the same period a year ago, dragged down by fewer consumers visiting the brand.

Lamb Weston is also heavily exposed to other fast-food companies, according to analyst R.J. Hottovy of analytics firm Placer.ai, in a research note to clients last week.

Customer traffic to fast-food restaurants fell 2% last quarter and 3% the prior quarter compared to the same period last year, according to Lamb Weston.

SOURCE | CNN

Food

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

YouTube’s top stars have launched their competitor to Lunchables.

MrBeast, Logan Paul, and KSI are collaborating on a “groundbreaking new better-for-you lunch option” called Lunchly, combining all their goods into a single meal geared at their younger fans.

The all-in-one meal includes a bottle of Prime Hydration, a sports drink alternative founded by Paul and KSI that has grown in popularity; a Feastables milk chocolate bar created by MrBeast, a popular YouTube star with over 300 million subscribers; and one of three processed food options, including pizza, nachos, or turkey aand cheese with crackers.

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

“Our ultimate goal has always been to offer not only high-quality products, but also healthier alternatives,” Lunchly cofounder Logan Paul stated in a press release. He also stated that the school lunch industry has been “dominated by Lunchables” since he was a child, and that it is “time to provide a better option for those looking for a convenient, healthier choice.”

Lunchly promises to be “healthier” since Prime contains more electrolytes than a Capri Sun in Lunchables, and Mr. Beast’s chocolate bar contains less sugar than a Kit Kat or Crunch bar.

Lunchly’s launch comes after Lunchable, owned by Kraft Heinz, announced a huge initiative last year to participate in school lunch programs. However, the company had to reformulate the components first to guarantee that the items met regulatory rules, which included incorporating fresh fruit into their meals.

Consumer Reports reported in 2024 that it recently studied the nutritional profiles of two Lunchables kits supplied in schools and discovered that they contain significantly more sodium than the Lunchables kits available in stores.

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

Of course, KSI, Paul, and MrBeast know how to create brands, thanks partly to their devoted following. Despite government worries about the caffeine content of some of its drinks, Prime sales have risen, threatening industry leaders such as Gatorade and BodyArmor.

“Prime brings a youthful buying cohort that hasn’t had a lot pitched their way beyond traditional kids’ drinks,” Jeffrey Klineman, editor-in-chief of BevNet, previously told CNN. “Paul is significantly more intriguing to a 13-year-old than a juice box.”

SOURCE | CNN

Food

Beyond Soups and Stews: Unexpected Ways to Utilize Your 5 Litre Pressure Cooker

Pressure cookers are very popular cooking utensils for preparing soups, stews, and tenderising meats in quick time. However, their versatility and uses go far beyond these traditional uses.

If you’re trying to use your 5 litre pressure cooker differently, you are at the right place, as we are going to explore unexpected and creative ways to use this essential kitchen utensil.

Infused oils and extract

You can use your pressure cooker to prepare infused oils and extracts. To do that, you have to put the herbs, spices, or citrus peels in a jar filled with oil or alcohol. Then, seal the jar and cook under low pressure for a short time to infuse the flavours uniformly.

By this method, you can extract intense flavours in a quick time as compared to what it takes through traditional infusion methods. You can also experiment with combinations like rosemary-infused olive oil or vanilla extract for baking.

Artisanal Curd Making

You can use your pressure cooker to prepare yoghurt. To do that you have to heat the milk to a proper and specific temperature, and then cool it down before adding yoghurt culture. After that, keep the mixture in jars, seal, and ferment in the pressure cooker with the use of the yoghurt setting. And yes, after that, you will have creamy, homemade yoghurt at a much lower cost than store-bought varieties. You can add up your yoghurt, various flavours and toppings for a healthy breakfast or snack option.

Quick pickling

You can also prepare quick pickles using your pressure cooker. For doing that combine the ingredients such as vinegar, water, salt, and your choice of vegetables or fruits in the cooker.

Now, after that, cook under pressure for a few minutes to infuse the flavours rapidly.

Once it is done and cooled, your quick pickles will be ready to eat and enjoy, giving a taste of tangy flavour to sandwiches, salads, or charcuterie boards. You can do this using different spices and herbs to prepare unique flavour profiles for your pickles.

Steaming vegetables and seafood

You can use your pressure cooker’s steaming capabilities to cook vegetables and seafood very easily and quickly. To do that, you have to place a steamer basket inside the cooker, add water, and put your ingredients.

Then, after that, cook under pressure for a few minutes to keep the nutrients intact and also get the perfect tenderness. From crisp-tender asparagus to succulent shrimp, the possibilities of preparing the dishes are many. You can add different flavours using aromatic herbs, spices, and citrus zest.

Homemade bread and desserts

You can amaze your family with freshly baked bread and delicious desserts that can easily be prepared in your pressure cooker. To do that, use the cooker as a makeshift oven by placing a trivet inside and also adding water to it.

After that, you have to place your bread dough or dessert batter in a heat-proof container, cover it, and then cook under low pressure. In very little time, you will get tender bread or delicious desserts without even messing up the kitchen. You can also try various other recipes like chocolate lava cake or savoury herb bread for a delightful treat.

One-pot pasta dishes

You can easily prepare one-pot pasta dishes that are cooked perfectly in your pressure cooker. To do that you have to combine pasta, sauce, vegetables, and protein in the cooker, and also remember to check and put enough liquid for cooking. Then, seal and cook under pressure for a few minutes. This will allow the flavours to get mixed beautifully.

And with this, from classic spaghetti marinara to creamy Alfredo, your pressure cooker can do it all. You can enhance your pasta with your favourite ingredients and garnishes.

Conclusion on a pressure cooker

Cooking indeed is a creative method. Do justice to your creative culinary spirit with your 5-litre pressure cooker. Bake bread, make homemade yoghurt, and make several main dishes as well as side dishes using a wide pressure cooker.

Impress everyone and yourself! Make the best out of your culinary instincts.

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