Make chilli crab

The New Paper’s Hedy Khoo has created a recipe for Singapore-style chilli crab (above).
The New Paper’s Hedy Khoo has created a recipe for Singapore-style chilli crab (above).ST PHOTO: HEDY KHOO

Here are some highlights on The Straits Times' food website - ST Food,


#ICYMI, Internet-speak for in case you missed it, ST Food has a video with head baker Buddy Valastro of Carlo's Bakery from the hit TV series, Cake Boss, on cable channel TLC. Watch Valastro dress up a plain, store-bought chiffon cake with simple icing and buttercream.

How to jazz up a pandan chiffon cake:


At this time of the year, Sri Lankan crabs are plump with roe. The New Paper's Hedy Khoo has created a recipe for Singapore-style chilli crab. Make it from scratch with ingredients such as chilli, lemongrass, candlenuts and galangal. The gravy is thickened with a bit of cornflour, but it is ground peanuts that give it heft and extra flavour.

Chilli crab recipe:

Brussels sprouts taste a lot better when they are fried or caramelised. When cooked in these methods, the bitter aftertaste that puts many people off will be gone.

ST Food has a recipe for Brussels sprouts tossed in honey and balsamic vinegar from The Washington Post. Add lentils to turn it into a warm salad.

Brussels sprouts:

This year, Malaysia-born, Melbourne-based Diana Chan won Season 9 of MasterChef Australia.

She shared a doughnut recipe with Malaysian newspaper The Star, which ST Food has picked up.

Make lemon ricotta doughnuts tossed in cinnamon sugar and served with a salted caramel dip.

Lemon doughnut recipe:

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Use the handy search tool located at the top of the page to navigate the site for ideas on where to eat and what to cook.

•Follow Rebecca Lynne Tan on Twitter @STrebeccatan

A version of this article appeared in the print edition of The Sunday Times on November 12, 2017, with the headline 'Make chilli crab'. Subscribe