Ingredients with Measurements:
- 2 lbs of crab
- 1 cup of water
- 1/2 cup of vegetable oil
- 1/2 cup of shallots, chopped
- 1/4 cup of garlic, chopped
- 1/4 cup of ginger, chopped
- 2 tbsp of tamarind paste
- 2 tbsp of sugar
- 2 tbsp of salt
- 1 tbsp of black pepper
- 1 tbsp of coriander powder
- 1 tbsp of cumin powder
- 1 tbsp of turmeric powder
- 1 cup of green chili, chopped
- 1 cup of red chili, chopped
- 1/2 cup of tomato, chopped
- 1/2 cup of lemongrass, chopped
- 1/2 cup of kaffir lime leaves, chopped
- 1/2 cup of basil leaves, chopped
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Clean and prepare the crab by removing the top shell and gills. Cut the crab into pieces.
2. In a large wok or frying pan, heat the vegetable oil over medium heat.
3. Add the chopped shallots, garlic, and ginger to the wok and stir-fry until fragrant.
4. Add the crab pieces to the wok and stir-fry for 5 minutes.
5. Add the tamarind paste, sugar, salt, black pepper, coriander powder, cumin powder, and turmeric powder to the wok. Stir-fry for another 5 minutes.
6. Add the chopped green chili, red chili, tomato, lemongrass, kaffir lime leaves, and basil leaves to the wok. Stir-fry for another 5 minutes.
7. Add the water to the wok and stir well. Cover the wok and let it simmer for 10 minutes.
8. Remove the cover and stir well. Let the sauce thicken for another 5 minutes.
9. Serve the kepiting saus padang sambal hijau hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Crab can be substituted with shrimp or other seafood.
- Tamarind paste can be substituted with lime juice.
- Green chili and red chili can be substituted with jalapeno or other chili peppers.
Variations:
- Add coconut milk to the sauce for a creamier texture.
- Add vegetables such as bell peppers, carrots, or zucchini to the sauce.
- Use different types of seafood such as clams, mussels, or squid.
Tips and tricks:
- Use fresh crab for the best flavor.
- Be careful not to overcook the crab as it can become tough.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kepiting saus padang sambal hijau in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the kepiting saus padang sambal hijau in a large serving dish with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the crab is cooked to an internal temperature of 145°F.
- Wash your hands and all utensils thoroughly before and after handling raw seafood.
Food history:
Kepiting saus padang sambal hijau is a traditional Indonesian dish that originated in the city of Padang in West Sumatra.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the kepiting saus padang sambal hijau hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian