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If using oyster mushrooms or seitan, shred them as thin as possible by hand.
If using dried tofu sticks, soak the tofu sticks until soft and slice them diagonally.
These are the ingredients for the spice paste. If you are using dried chilli like me then soak them in warm water beforehand. If you are worried about the paste being too spicy, you can remove the seeds from the chilli before blending. Blend everything into a fine mixture to create a spice paste or rempah.
Heat a non-stick pan over low heat and fry the rempah.
When the rempah darkens and becomes thicker, it is ready.
Add the tomato sauce, fermented bean paste, sugar, and spring onion whites.
Mix the paste thoroughly and then add 1.5 cups of water and bring to a boil.
Add the crab meat replacements and mix well. Cover the pan with the lid for 5-10 minutes.
If you are making your own mantou, this is the time to deep-fry the mantou.
Ten minutes later, add vegetable stock powder, salt, and pepper to taste (about 0.5 tsp each), and my secret ingredient - 1 tbsp of Sinsin Garlic Chilli sauce! Mix well.
Make cornstarch slurry. Make a well in the pan and pour the corn starch slurry into the liquid part, mixing it well until it reduces.
Serve hot and garnish with spring onion greens.