Crab cake method
1. Mix all crab cake ingredients in a bowl.
2. Split crab cake mixture into portions of 50 g.
3. Once portioned, place crab cakes in the freezer.
4. Prepare coating ingredients in bowls.
5. Dust crab cake with flour, coat with beaten eggs and roll it in soda cream crackers.
6. Pan fry the coated crab cakes.
7. To prepare the sauce, stir fry the spices until fragrant.
8. Add in the remaining ingredients, except the cornstarch.
9. Taste the sauce and adjust flavours as needed.
10. Add egg and crab meat into the sauce and stir well.
11. Finish with cornstarch slurry and a dash of Chinese cooking wine.
Acar Awak Method
1. Blanch the vegetables in 300 ml of vinegar and water solution for 10 to 30 seconds.
2. Remove vegetables and allow it to dry completely.
3. In a blender, blend rempah spices.
4. Once blended, stir fry mixture until fragrant.
5. In a pot, lightly boil water with 400 ml of vinegar, salt and sugar.
6. Once cooled, add in rempah, vegetables, and pineapple.
7. Let vegetables and pineapple pickle for 24 hours before eating.
Recipe by Chef Yip.
