The story of "The Hot Label" from Rempah Warisan Bernam is one of passion, intensity, and the vibrant spirit of Malaysian cuisine itself. For generations, the farmers in the fertile plains surrounding Bernam have cultivated chillies that capture the very essence of the tropical sun. Our Pure Chilli Powder, with its distinct "Hot Label," is a testament to this legacy, a finely ground powder made from sun-dried chillies, carefully selected for their intense flavour and fiery kick. It's the secret spark that ignites dishes, awakening the senses and leaving a memorable warmth that lingers long after the last bite. It speaks of celebration, of bold flavours, and of a heritage that embraces the thrill of spice. Today, we harness this culinary fire to create a truly gourmet experience that celebrates the king of crustaceans – the humble crab.
Bernam's Fiery Chilli Crab with Golden Mantou
This dish elevates the classic chilli crab to a gourmet experience, balancing intense heat with rich, tangy, and subtly sweet notes. The fresh mud crabs are enveloped in a luxurious sauce, perfectly complemented by golden, fluffy mantou buns.
Yields: 2-3 servings Prep time: 30 minutes Cook time: 25 minutes
Ingredients:
For the Crab:
- 2 large live mud crabs (approx. 700g-1kg each), cleaned, cut into halves or quarters, claws cracked slightly
- 2 tbsp cooking oil
- Salt, to taste
For the Chilli Sauce Base:
- 4 tbsp cooking oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 2-inch ginger, grated
- 3-4 tbsp Rempah Warisan Bernam Pure Chilli Powder (The Hot Label) – adjust to desired heat level
- 2 tbsp tomato paste
- 1 tbsp fermented bean paste (taucu), optional but recommended
- 1 stalk lemongrass, bruised
- 3 cups chicken stock or water
- ½ cup tomato ketchup
- ¼ cup sweet chilli sauce
- 2 tbsp sugar (or to taste)
- 1 tbsp rice vinegar (or to taste)
- Juice of 1 fresh lime
- 2 large eggs, lightly beaten
- 2 sprigs fresh coriander, chopped, for garnish
- 1-2 fresh red chillies, sliced, for garnish (optional)
- Spring onions, chopped, for garnish
For the Golden Mantou:
- 6-8 pieces frozen mantou buns
- Vegetable oil, for deep frying
Instructions:
- Prepare the Crabs: Ensure your crabs are live and fresh. Clean them thoroughly under running water. Separate the body from the top shell, remove gills and any unwanted bits. Cut the body into halves or quarters, crack the larger claws gently with a cleaver or pestle to allow the sauce to penetrate. Pat dry.
- Sauté Aromatics: Heat 4 tbsp cooking oil in a large wok or deep pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Infuse the Heat: Add the Rempah Warisan Bernam Pure Chilli Powder to the wok. Stir continuously for 1-2 minutes until the chilli powder blooms and releases its aroma, being careful not to burn it. This step is crucial for developing the deep flavour of "The Hot Label."
- Build the Sauce: Stir in the tomato paste and fermented bean paste (if using), cooking for another minute. Add the bruised lemongrass stalk. Pour in the chicken stock, tomato ketchup, and sweet chilli sauce. Bring the mixture to a simmer.
- Cook the Crabs: Gently add the prepared crab pieces to the simmering sauce. Stir to ensure all pieces are coated. Cover the wok and let the crabs steam-cook in the sauce for 8-10 minutes, or until the shells turn bright orange and the crab meat is opaque and cooked through.
- Adjust Seasoning: Remove the lid. Stir in the sugar, rice vinegar, and lime juice. Taste the sauce and adjust the seasoning as needed – you may want more sugar for sweetness, more vinegar for tang, or a pinch of salt if necessary. The sauce should be robustly flavoured, with a good balance of spicy, sweet, and sour.
- Create Silky Ribbons: Bring the sauce to a gentle simmer. Slowly drizzle in the lightly beaten eggs while stirring constantly with a fork or whisk in a circular motion. This will create beautiful, silky egg ribbons throughout the sauce, thickening it slightly. Cook for another 1-2 minutes until the egg is just set.
- Fry the Mantou: While the crab is cooking, heat enough vegetable oil in a separate small pot or deep frying pan to deep-fry the mantou buns. Once the oil is hot (around 170°C/340°F), carefully drop in the frozen mantou buns. Fry for 2-3 minutes, turning occasionally, until golden brown and puffed up. Remove with a slotted spoon and drain on paper towels.
- Serve: Transfer the Bernam's Fiery Chilli Crab to a large serving platter. Garnish generously with fresh chopped coriander, sliced red chillies, and spring onions. Serve immediately with the hot, crispy golden mantou buns for dipping into the exquisite sauce.
This recipe features our heritage blend:
Pure Chilli Powder