Mom’s Chili Tau Chu Crabs

Sotong Curry (Squid or Calamari in Curry Sauce)
August 20, 2006
Yam Cake (Woo Tow Koe)
August 31, 2006
School holiday is finally over. Life goes back to normal. Had a break from cooking for 1 whole week. Don’t really know how I survived but I guess mommy needs a break too. I often feel there is so much to do but so little time. I wonder how many of you feel that way too. Sigh!

My mom cooked this dish, not me. Still having a hangover from ‘not cooking’. Mom knows we love crabs, she saw some live ones at the fresh market today and carted some home. God bless you, Mom!

I will skip the murdering part and get straight to the recipe.

6 crabs (cleaned and chopped into half)
Spices to be blended

5 large red chilies
1 piece ginger (1″ length)
2 Tbsp tau chu (fermented soya beans)
3 cloves garlic



  1. Heat some oil in a wok and saute all the blended ingredients till fragrant.
  2. Next, add a little hot water to the simmering gravy.
  3. Add a dash of dark soy sauce to color and salt to taste.
  4. Put in the crabs and stir till cooked.

Simple but finger licking good!


  1. Gracio says:

    Audrey, Im hungry! this looks really really superly good!! 😉

  2. gosh!!!! I am salivating now….. i love crabs and this definitely will start my craving. hehehe

  3. Audrey Cooks says:

    Grace … can u get this type of fresh crabs at where you stay?

    Edith … he he he I’m over mine. Overdose lah!

Leave a Reply

Your email address will not be published. Required fields are marked *