Black pepper crab [SEP] country of origin
Black pepper crab
Black pepper crab is one of the two most popular ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce.
The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.
See also.
Cambodian cuisine offers some unique dishes influenced by the traditions of local ethnic groups. In Kampot and Kep, known for its Kampot Pepper Crab or "Kdam Chha Mrich Kchei" () in Khmer. This dish is prepared with a local crab fried with the black pepper from area pepper fields. Kula people, an ethnic group of Pailin Province, originated "Mee Kola" (), a vegetarian rice stick noodle dish. In southeastern Cambodia, the influence of Vietnamese cuisine are strong, evidenced by Bánh tráng which is ubiquitous