170. Singapore's RECORD BREAKING Chili Crab!! Massive Seafood of Asia!!

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00:00In this video, I'm going to eat the biggest chili crab I can find in Singapore.

00:04Chili crab is usually made with a mud crab.

00:07So I'm going to be looking for a massive mud crab for them to chili up,

00:10and I'm going to take it down.

00:11But that is just course one.

00:12After that, the biggest Alaskan king crab I can find.

00:17And we're going to chili that too.

00:18That's something I didn't even know was possible until today.

00:21I thought they caned you for doing something like that.

00:23Are they still caning people in Singapore?

00:25Yes?

00:25Oh.

00:27Not only is this going to be an Alaskan king crab,

00:29but this is a special red Alaskan king crab.

00:32It's more rare, and therefore it's more expensive.

00:34$100 per pound.

00:36The restaurant's right behind me.

00:37Let's head in and check it out.

00:44I'm at House of Seafood with my man Raymond, head chef.

00:47Is that right, head chef?

00:48He is the head chef, in fact.

00:49We have the mud crab right here.

00:51These are some of the most aggressive crabs you're going to find anywhere.

00:54Look at the massive claws.

00:56That is where a majority of the delicious meat is going to be.

00:58I need to actually pay for this food.

01:00In order to do that, I need to know how much it weighs.

01:02Should I pull it out?

01:03Yeah.

01:04Do you trust me?

01:05Trust.

01:06All right.

01:07Jeez.

01:08It's fine.

01:08Everything's fine.

01:10Oh.

01:11What I'm told is that you don't want to put your finger basically in this region right here,

01:16because it will still bite your finger right off.

01:191.57, but we can just call it 1.5?

01:21That's cool.

01:22No problem.

01:22Cool.

01:23All right.

01:231.5, and then how much per kilogram?

01:26It's around 80.

01:27Around 80?

01:28Yeah.

01:28Or exactly 80?

01:29It's 80.

01:30It's around 80.

01:30In fact, it's 100% 80.

01:33How many ways here can you cook crab?

01:35Quite a lot of people.

01:36Red pepper, white pepper, chili crab, chili, softer egg.

01:39What is the most common?

01:40Chili crab.

01:41Most?

01:41All right.

01:42Well, that's what we're here for.

01:43This is one of the national dishes of this country.

01:45Any request for a last meal?

01:47Perhaps algae.

01:52Oh.

01:53What you're going to see right here is a master taking apart this crab at about 2.5 seconds.

01:58This thing is just being eviscerated.

02:00It looks like it tried to jump on a grenade.

02:02That is the bite I'm looking forward to.

02:04That is a massive claw, and that is the other massive claw.

02:06Is there anything better?

02:08We're heading to the cooking station now.

02:10Chef Raymond is starting the cooking process.

02:12The wok is lit.

02:13He starts with a chicken broth, and then chili oil.

02:15First, the claws.

02:17Oh, yes.

02:18Finally, the head cap.

02:23Special sauce coming up next.

02:26He won't tell me what it is.

02:28Oh, look at that.

02:29And an even specialer sauce.

02:31Soy sauce and chili sauce?

02:32Yeah.

02:33Then MSG and sugar going in.

02:34The crab is already transformed.

02:36It is cooked.

02:37The shell has become orange.

02:38Peanut coming in hot.

02:41From here, the extraction process can begin.

02:44He's pulling out every single piece, throwing it in the sieve, and letting all that liquid drain out.

02:48Somehow, iceberg lettuce factors into this.

02:51First, the back legs.

02:52Piece of the body.

02:54Now, the claw.

02:55The other claw.

02:57Uh-oh.

02:58I knew there was a piece missing.

03:00It can happen.

03:01Guys, if you order chili crab, make sure you count that all the legs and arms and the head are there, too, okay?

03:05So now, it looks like he's putting a thickening agent into the liquid here, and that's going to cook down and reduce a bit.

03:11He put some egg into the sauce.

03:13Finally, topping all these beautiful body parts.

03:16And then the apprentice is the only one who can put the head on top.

03:19Oh, chili oil going on top.

03:21Oh, this is going to be a spicy one.

03:22Some herbs and scallions.

03:24And now it's healthy.

03:24It's basically a salad.

03:26I really like what he's done with this.

03:27Seeing the process is very interesting.

03:29Spoon.

03:31Soup.

03:31I thought it was water at first, but it's actually a chicken stock.

03:34And you can see how thick it's become because he's put egg in there, and he's put some cornstarch in there.

03:39It tastes a little chili-like.

03:41It's spicy.

03:41It's a very nice spice.

03:42There's egg in there.

03:43You can taste some crunch of the peanuts.

03:44Was there ketchup in there?

03:45Why does it taste ketchup-y?

03:47Manteau.

03:48I love these little breads so much.

03:49I'm going to give that a big dip.

03:52Oh, it's getting away from me.

03:55Oh, that's delicious.

03:56Great combination.

03:57Super flavorful sauce with just delicious fried bread.

03:59If you don't want to dye your fingernail bed red for the next week, you just slap these on it, you're going to be good.

04:04I'm going to go here with the head.

04:05That is all the crab roe.

04:07I'm going to give that a dip in the chili sauce.

04:09Oh, yes.

04:09That was not as enjoyable as it could have been.

04:13I just ate a lot of shell.

04:14I hope the shell has calcium or something.

04:15Okay, I've got one more piece.

04:16Round two.

04:17I think all the shell is off.

04:21Much better.

04:22Interesting texture.

04:22It's very dense.

04:23A little rubbery, too.

04:24I like it.

04:24I've got to wait on these claws.

04:26That is the final bite.

04:27Here's one of the legs.

04:27I'm going to see if I can break that.

04:29Okay, the tendon comes out.

04:32I have to put it in the machine.

04:34It's not breaking.

04:37What kind of machine is this?

04:39I mean, is that a joke?

04:41Is this an April Fool's machine?

04:43Did someone buy this at Spencer's?

04:44It seems like the legs are pretty tough.

04:46Maybe if you're friends with The Rock,

04:47you could have them come to your house and help you.

04:49Oh, here.

04:50I got that one.

04:52All worth it for that right there.

04:55Super delicious.

04:56Kind of dense.

04:57Very nice.

04:57I like it.

04:58Right here, we have the biggest crab claw.

05:00Now, I'm going to start by pulling back this piece,

05:02trying to get the tendon out of there.

05:07Okay.

05:07I've got it open.

05:08You can see some of the meat there.

05:10Oh, no.

05:11A bunch of meat just fell off the table.

05:13Use this at your own risk, apparently.

05:15Here's another idea.

05:16I'm going to just completely destroy it.

05:21Absolutely the best part.

05:23It's not just about the flavor,

05:24because the flavors are very subtle,

05:25especially when you put less sauce on there.

05:26But the texture of that thick, dense meat.

05:30Irresistible.

05:31You can see, like, the grains of the meat,

05:33like an old piece of oak wood.

05:36Eating the chili crab, pretty easy.

05:37If you're experienced like me,

05:38definitely wear gloves for protection.

05:41That's always important.

05:42Chef Raymond, round one, delicious.

05:44In here, round two.

05:45This is the special red Alaskan king crab.

05:48How do I know it's special?

05:50They're making me pay, like, 20% more for it.

05:52Let's rip off the top.

05:53Let's go for it.

05:54Boom!

05:55Oh!

05:55Look at this.

05:56That is a massive king crab.

05:59Hold on.

06:00Is that red?

06:01Yeah.

06:02Which part?

06:03The claw.

06:04The claw is red?

06:05The front.

06:07All right, let's see how much it weighs.

06:09This is the massive beast.

06:11Just the head alone probably has a pound of meat.

06:15If you look below, you should be able to see the weight.

06:17What does it say?

06:18Over 10 pounds of crab.

06:20That is gigantic.

06:21I was going to do chili crab, but then I thought it might be too boring to do chili crab twice in a row.

06:25How about instead we do black pepper crab for this?

06:28Body, steam, pull off the legs.

06:30Then that's going to be cooked with black pepper.

06:32Also a very common, very beloved dish here in Singapore.

06:35Step one is to remove the top of the head.

06:38Look at the organs and everything inside of there.

06:41The legs are going to be cooked separately from the body.

06:43Right now, some of the parts are being assembled onto this platter.

06:46Ah, so we have egg whites and a chicken stock right here.

06:54Then he puts a Chinese wine inside and then all that stuff.

06:57This is supposedly the filter for the gills to help filter Jack Daniels, whiskey, coke, things like that.

07:03All those delicious flavors are going to be added into the body.

07:06This is heading to the steaming area.

07:11Here it goes inside the steamer.

07:14And it is too big.

07:15The moment has come.

07:16That is finally going inside.

07:18Is it a perfect fit?

07:20Absolutely.

07:21Right now, you can see he's cutting the legs all the way down.

07:24That's so fantastic.

07:25We are in the kitchen again.

07:26Preparation has begun for a whole different style of cooking.

07:29This is the black pepper crab.

07:30It starts with some butter.

07:32And a little bit of chicken stock.

07:33Then a little bit of chicken stock.

07:34Okay, then a lot of chicken stock.

07:36Four scoops of chicken stock.

07:37Okay, you know what?

07:38Lots of chicken stock.

07:39That, we know for sure, is black pepper oyster sauce.

07:42What is that?

07:43Oh, secret?

07:45Now, the best part, the legs.

07:47The secret ingredient was five spices.

07:50Oh, yes.

07:51Black sauce.

07:52Boom.

07:52More butter.

07:53You can see the shade of these legs has already changed.

07:56It's becoming actually much more red, which is what I paid for.

08:02It is finally done.

08:03Look at how much that sauce has reduced down.

08:10He's putting up the fire, and he's really reducing this down.

08:14Ooh.

08:15Just completely smothered in this black pepper sauce.

08:18But then we have this dish that just came out of the steamer.

08:20Here we have some Chinese wine.

08:22Although it's a little too late to get the crab drunk.

08:24Some greens.

08:25Chef, put her there.

08:26Thank you very much.

08:27Can't wait to try it out.

08:28Oh, just kidding.

08:28They had to put a little sesame oil on top.

08:30All right, I've got my dish.

08:32Let's go eat.

08:35Right here, we have our final meal.

08:38This is just the legs with the black pepper sauce.

08:40Over here, take a look at this.

08:44This is the head.

08:46Right here, you can see the filter for the gills mixed with all that other stuff.

08:49It looks gooey, and honestly, it looks a little weird.

08:52By the way, did I mention that there's a steaming crab behind me?

08:54Huh?

08:55Steamed crab?

08:56It's cool.

08:56It's meta.

08:58Whoa.

08:59The texture of it is like moss.

09:01The taste is quite seafoody.

09:03That is unusual.

09:04I'm going to wash that down with some tiger.

09:08Oh, God, I love beer.

09:10We have the joints that were most close to the body.

09:12I can push from the opposite side, and you can see just a huge chunk of meat come out.

09:16Oh, my gosh.

09:17It's plump.

09:18It's looking delicious.

09:21Oh, it's so delicious.

09:22It's sweet.

09:23It's juicy.

09:23It just has that perfect density.

09:25It's similar to just normal steamed crab, but it has a little bit of that chicken stock flavor in there.

09:29It's something new for sure, but I like it.

09:31Here is the claw.

09:32We're going to come to that one last.

09:33For now, let's move on to...

09:34Here, you can just see this huge pile of legs.

09:37It looks like a big pile of camping firewood.

09:39All the most straight, thick parts of the legs are right here.

09:42That is all just meat right there.

09:44My favorite part, though, is just how that sauce has worked its way into the meat.

09:47Mmm.

09:51A completely different experience to the chili crab.

09:54It's sweet.

09:54It's gloopy.

09:55It's a very thick, viscous, sticky sauce.

09:58Then, of course, just a ton of black pepper taste.

10:00It's interesting because it's a powerful taste.

10:02It does cover up a little bit of the natural sweetness from the crab that I love so much,

10:05so I feel torn.

10:06It's like if you're doing Coke, do you need to put, like, Hershey's chocolate on top of it, too?

10:09It's already great the way it is.

10:11Is it more delicious than just the plain steamed crab?

10:15No.

10:16But it's different, and there's nothing wrong with that.

10:17I think it's some nice variety.

10:19This is the final step right here.

10:21Boom.

10:22Taking that off.

10:23All right, I've got my bite right here.

10:25The final bite.

10:26Thank you so much for watching.

10:56See you next time.

10:57Peace.

10:58Cheers.

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11:28Peace.

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