Question: Cher Yam Tian told crabs and bottled chili sauce beginning with what methods?
About the article "Chilli crab", section "Origins".

Candidate passages:
In 1956, Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart.
This was an improvised recipe; the original one did not involve bottled chilli sauce.
A successful business selling this dish prompted the establishment of a non-mobile restaurant situated in Palm Beach.
In September 2009, Ng Yen Yen, Malaysia's Tourism Minister, controversially claimed that, among other dishes, that "Chilli crab is Malaysian", accusing "other countries" of "hijacking our food".
Evidence supporting her claim has yet to be put forth.
To prepare "ganjang gejang", crabs are first thoroughly cleaned using a brush while submerged in a bowl of water, and are then rinsed to remove the moisture.
The crabs are put in a "hangari" (earthenware crock) and are salted for about six hours.
To prepare the sauce, a mixture of "ganjang" is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper.
Once the salted crabs are removed from the "hangari" and placed in a suitable bowl, the hot sauce is poured onto the crabs.
An hour later, the "ganjang" is removed from the bowl and reheated until boiling.
It is again poured over the crabs, and the procedure is repeated for a third and fourth time.
The dish can be eaten once the sauce is chilled.
If using boiled "ganjang" after it has been chilled, the "gejang" can be eaten two weeks after preparation, and it can be preserved for longer.
A variation involves adding minced beef while the sauce is poured over the crabs, endowing the "gejang" with more spices.
In recent days, some people add lemon, chili pepper, or traditional medicine when making "gejang" in order to remove the fishy smell and to increase its rich flavor.
As for "yangnyeom gejang", the dish is made with raw crabs and a spicy and sweet sauce of chili pepper powder, and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil.
In general, the "gejang" can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste.
If crabs are first marinated in a boiled and chilled mixture of "eakjeok" (액젓, filtered "jeotgal") and soy sauce before mixing the spicy sauce, the "yangnyeom gejang" can be well marinated with the latter sauce, and can be preserved longer. 
Comeback sauce (sometimes spelled kumback or cumback) is a distinctive dipping sauce and salad dressing often seen in the cuisine of central Mississippi.
Similar to Louisiana remoulade, the base of the sauce consists of mayonnaise and chili sauce (or some approximation of that combination).
The origin has been credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi.
Several Jackson, Mississippi restaurants serve their own variations of the sauce and many offer bottled comeback sauce. 
Gejang or gejeot is a variety of "jeotgal", salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in "ganjang" (soy sauce) or in a sauce based on chili pepper powder.
The term consists of the two words; "ge", meaning "a crab", and "jang" which means "condiment" in Korean.
Although "gejang" originally referred only to crabs marinated in soy sauce, it has begun to be called ""ganjang gejang"" these days to differentiate it from "yangnyeom gejang" (양념게장).
The latter is relatively a new dish that emerged since the restaurant business began to thrive in South Korea.
"Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder.
Gyeongsang, Jeolla, and Jeju Island are famous for their own characteristic "gejang".
It is a representative speciality of Yeosu in South Jeolla Province, and a traditional Jeolla cuisine dish. 
Tom yum or tom yam (Lao: ຕົ້ມຍຳ ; , ) is a spicy clear soup typical in Central Thailand.
Tom yum is widely served in neighbouring countries such as Laos, Malaysia and Singapore, and has been popularised around the world.
Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam".
"Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad.
Thus, "tom yum" is a Lao and Thai hot and sour soup.
Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth.
The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
In neighbouring countries like Malaysia and Singapore, the name "tom yum" is used widely for various spicy soups which can differ greatly from true Lao and Thai tom yum soup.
As a result, people are often confused by the disparities.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil.
Seasoning and other preservative ingredients are then added.
The paste is bottled or packaged and sold around the world.
Tom yum flavoured with the paste may have different characteristics from that made with fresh herb ingredients.
The soup often includes meats such as chicken, beef, pork, or shrimp.
The 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis".