Cher Yam Tian, who created what is now a world-famous culinary delight, dies at 90.
Chilli crab, or mud crabs cooked in savoury tomato and chilli sauces as well as eggs, is an iconic dish in SingaporeIt began, as many great inventions do, with an accidental discovery.
When Ms Cher made the dish for family and friends, it turned out to be such a hit that she started selling it on a push cart. The year was 1950. She called it chilli crab. And that is the modern-day chilli crab that Singapore loves - stir-fried crab swimming in a thick, sweet and savoury sauce, typically served with fried or steamed buns called mantou.As familiar as the dish is to Singaporeans today, there was nothing quite like it back when Ms Cher first experimented with it, culinary experts say.
Dr Tay first met Ms Cher back in 2009 in a bid to understand the history of the dish. This was in the wake of Malaysia's former tourism minister Ng Yen Yen's claim that chilli crab was one of several Malaysian dishes that had been wrongly credited to other countries. The remark still stirs indignation among Singaporeans.
"Ms Cher was the one who started it. When you come to Singapore and you ask for chilli crab, you only get one version of it."Ms Cher was an innovator, Dr Tay says, pointing out that she created other well-known Singaporean dishes such as tao you prawns and sotong you tiao .
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