They say fat is flavor, and we have all come to accept that good food is usually sinful and healthy food is mostly awful.
In fact, calories, fats and carbs have never been a concern for us, until recently a few of our family members have taken ill and needed to watch their diets. Visits to the dieticians and online research opened our eyes to how food can be both healthy AND tasty, if prepared correctly.
Our family loves Chilli Crab, but hate not being able to clean the gravy off the plate without guilt, owing to highly processed-ingredients like chilli sauce, sambal and ketchup, unhealthy cooking methods like oil blanching and liberal use of salt and sugar.
Thus, we took this opportunity to create a healthier version of Chilli Crab – one that allows us to clean off the plate without guilt.
In our recipe, we ditched all the highly-processed ingredients and opted to make our own chilli and tomato pastes from scratch using fresh/ lightly-processed ingredients so that we can control the amount of salt, sugar and oil used. We used only ¼ tsp of salt and 2.5tbsp of olive oil as condiments. Instead of adding sugar, we relied on the caramelization of fresh tomatoes and red bell peppers to add more nutrients and fiber on top of giving a natural sweetness to the dish. The red bell peppers also contribute to the rich color of the gravy that was traditionally achieved by adding sambal (chilli paste that is slow-cooked in a large amount of oil). We lock in the flavor of the crab by steaming instead of blanching it with oil, then adding the steamed crab juices to the gravy. This way, we manage to strip the sins from the dish while still retaining its essence and taste!