How To make Indonesian Curried Crab
Stephen Ceideburg 2 Blue crabs
6 Shallots
2 Stalks lemon grass
2 ts Tamarind
1/2 c Boiling water
1 Handful coriander leaves
3 Cloves garlic
1 tb Fresh galangal
2 To 3 birdseye chillies,
-seeded 4 Candlenuts
1 ts Blachan
1 ts Tumeric
Salt and pepper to taste 3 tb Oil
2 c Coconut milk
Cut 4 green blue swimmers into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.
How To make Indonesian Curried Crab's Videos
Steamed Dungeness Crab in a Spicy Indonesian Sauce with Amelia Ceja
Our family savors this delicious main course for our Thanksgiving dinner when fresh Dungeness crabs are available. Some flavors seem made for each other and tamarind salsa poured over crab is one of those perfect culinary marriages. How do you like to prepare crab? Please let us know in the comments section. Find more recipes at
Steamed Dungeness Crab in a Spicy Indonesian Sauce
By Amelia Ceja
Serves 4
Cook Time: 1 hour 30 minutes
• 4 crabs separated, cleaned, and cracked
For Crab Reduction Broth
• 8 to 12 small crab legs
• 8 whole garlic cloves
• ½ a red onion
• 2 stalks of celery cut in half
• 5 cups of water
• 2 bay leafs
• salt to taste
For Tamarind Salsa
• 2 tamarind pods
• 1 coarsely chopped white onion
• 2 tbsp minced Serrano peppers
• 2 tbsp minced garlic cloves
• 2 tbsp minced fresh ginger
• 2 tbsp soy sauce
• 2 tbsp corn starch
• 2 tbsp olive oil
• salt and pepper to taste
For Crab Reduction Broth
In a saucepan, add in small crab legs (8 to 12) with 8 whole cloves of garlic, ½ an onion, 2 stalks of celery cut in half, 5 cups of water, 2 bay leafs and a few pinches of salt. Gently simmer until the liquid is reduced to 2 cups.
For the Tamarind Salsa
Peel the tamarind’s shell and soak in water. Discard seeds and just keep the pulp. Set aside.
Sauté chopped white onion, minced Serrano peppers, minced garlic, minced ginger and salt and pepper to taste in two tablespoons of olive oil for 10 minutes. Add in the crab reduction broth and soy sauce and simmer for another 5 to 10 minutes.
In a blender or food processor, combine the sautéed ingredients/crab broth mixture and tamarind pulp. Process until smooth. Return the processed Indonesian sauce back to the pan and bring gently to a boil. In a small bowl, combine cornstarch with water and slowly add this mixture to Indonesian sauce while stirring. Simmer for 5 minutes until slightly thickened.
Steam the cracked crab pieces for five minutes then place in a large bowl. Pour in the Indonesian sauce and coat well. Serve immediately. Make sure you have a bib and lots of napkins.
BEST SINGAPORE CHILLI CRAB IS IN MALAYSIA #SHORTS #WOK
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How to make Indonesian Style Spicy Crab Curry
Yummy and delicious food is key for who love cooking ,this is easy crab curry is another one recipe add to your list seafood curry, easy seafood dish for the whole family love seafood.
MEWAH SEKALI!! - RESEP CHILI CRAB / KEPITING SINGAPURA
BELI DISINI BUMBU NYA :
RESEP :
- 1 kg kepiting sudah di potong dan bersihkan
bumbu halus :
- 1 jempol jahe
- 2 tomat / 100 ml tomato puree
- 8 cabe merah keriting
- 7 cabe merah kering ( rendem air panas )
- 3 cabe rawit (opsional)
- 4 bawang putih
- 8 bawang merah
- 1/2 bawang bombay ukuran sedang
- 2 cubit garam
- 1 sdm tauco
- 4 gram terasi ( 1 bks terasi abc )
- 4 sdm minyak utk menghaluskan lbh mudah
.
- 3 sdm saus tiram
- 4 sdm saus tomat
- 3 sdm saus cabai
.
- 1 telur
- 350 ml air
Resep Rahasia Kare (Kari) Kepiting Enak dan Gurih/ Delicius Indonesian Curry Crab Family Recipe
RESEP KEPITING KARI ENAK / CURRY CRAB RECIPE
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biar semangat bikin resep yang lagi...
RESEP PISANG GORENG KEJU CRISPY
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#karekepiting #karikepiting #currycrab #crabrecipe
SPICY CRAB MASALA | Indian-Style Crab Recipe - Su's Cookbook
Spicy Crab Masala
Ingredients :
7 flower crabs
2 heaped tbsp ginger garlic paste
SPICE POWDER :
1 heap tbsp cumin powder
Turmeric powder
Plain chilli powder
Meat curry powder
SET A :
2-3 bay leaves
3 star anise
4-5 cloves
½ tsp fennel seeds
3 cardamom pods (crushed)
1 cinnamon stick (break it)
SET B
Briyani masala
Cardamom powder
Veggie seasoning powder
Black pepper
2 tomatoes halved
1 onion sliced
Curry leaves
3-4 red & green chillies
Fresh coriander leaves
600ml of thick coconut milk (or desired amount)
1 cup of water
Salt to taste
Oil for cooking
Method :
1. Heat up the wok on medium low flame, add some oil and put in set (A). Once it starts to crackle, add the onions and some curry leaves. Stir fry, 1-2 mins, then add the ginger garlic paste. Cook until fragrant, 2 minutes.
2. Now, add the crabs, mix well. Increase the flame to medium high. Then, add in the turmeric powder, add a little more oil, followed by 3 tbsp of meat curry and cumin powder and desired amount of chilli powder. After this, add some water. Stir in all the spices so that the crabs are coated well. Allow it to cook for 5 mins.
3. Add in the coconut milk (600ml), and cover with a lid. Let it cook for 10 mins.
4. Remove the lid, check for the spice powder levels and add extra if necessary. I added a little more of the curry powder. Also, add in set (B), tomatoes and salt to taste. Remove the bay leaves.The gravy will begin to thicken now, allow it to simmer another 5-6 minutes. Add extra cardamom powder & ½ tsp of palm sugar (optional).
5. Finally, add in all the fresh coriander leaves, chillies and more curry leaves. Drizzle a little oil and simmer for 1-2 minutes. Turn off the flame. Serve hot with rice, chapati, naan, french loaf..enjoy :)