Ingredients with Measurements:
- 2 lbs of crab
- 1 cup of tamarind juice
- 1/2 cup of water
- 3 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 2 shallots, finely chopped
- 2 red chilies, sliced
- 1 tablespoon of palm sugar
- 1 tablespoon of fish sauce
- Salt and pepper to taste
- 1/4 cup of chopped scallions
Special equipment needed:
- Large wok or frying pan
- Wooden spoon
Step-by-step instructions:
1. Clean and prepare the crab by removing the top shell and gills. Cut the crab into pieces and set aside.
2. In a small bowl, mix the tamarind juice, water, palm sugar, and fish sauce. Set aside.
3. Heat the oil in a large wok or frying pan over medium heat.
4. Add the garlic, shallots, and red chilies. Stir-fry for 1-2 minutes until fragrant.
5. Add the crab pieces to the wok and stir-fry for 3-4 minutes until the crab turns pink.
6. Pour the tamarind mixture over the crab and stir well.
7. Season with salt and pepper to taste.
8. Simmer the crab in the sauce for 5-7 minutes until the sauce thickens and the crab is fully cooked.
9. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Tamarind juice can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as bell peppers, onions, or carrots to the dish.
- Use prawns or shrimp instead of crab.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Use fresh crab for the best flavor.
- Be careful not to overcook the crab, as it can become tough and rubbery.
- Adjust the amount of chili to your desired level of spiciness.
Storage instructions:
- Store any leftover crab in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the crab in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the crab in a large serving dish with the sauce poured over the top.
- Garnish with fresh herbs or sliced chili for added color.
Garnishes:
- Chopped scallions
- Fresh herbs such as cilantro or parsley
- Sliced chili
Pairings:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the sauce is too sour, add more palm sugar to balance the flavors.
- If the sauce is too thick, add a little more water or tamarind juice to thin it out.
Food safety advice:
- Make sure the crab is fully cooked before serving.
- Store any leftover crab in the refrigerator and consume within 2 days.
Food history:
- Kepiting Saus Asam is a popular Indonesian dish that originated in the coastal regions of the country.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve hot with steamed rice and your choice of side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian