Ingredients with Measurements:
- 1 kg crabs
- 2 cups coconut milk
- 5-6 bird's eye chilies (cili padi), sliced
- 1 cup pineapple, cubed
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp cooking oil
Special equipment needed: None
Step-by-step instructions:
1. Clean the crabs and cut them into pieces.
2. Heat the cooking oil in a pot and sauté the sliced bird's eye chilies until fragrant.
3. Add the crabs and stir-fry for a few minutes until they turn pink.
4. Pour in the coconut milk and add the lemongrass, kaffir lime leaves, salt, and sugar. Stir to combine.
5. Cover the pot and let the crabs cook for 10-15 minutes until they are fully cooked.
6. Add the cubed pineapple and stir gently.
7. Serve hot with steamed rice.
30-40 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 300 per serving
- Fat: 20g
- Protein: 25g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Crabs can be substituted with prawns or squid.
- Pineapple can be substituted with mango or papaya.
- Bird's eye chilies can be substituted with regular red chilies.
Variations:
- Add some turmeric powder for a more vibrant color.
- Use fish instead of crabs for a lighter dish.
- Add some tamarind juice for a tangy flavor.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Be careful not to overcook the crabs, as they can become tough and rubbery.
- Adjust the amount of bird's eye chilies according to your preferred level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the dish in a pot over low heat until heated through.
Presentation ideas:
- Serve the dish in a large bowl with some fresh herbs and lime wedges on the side.
Garnishes:
- Garnish with some chopped cilantro or scallions.
Pairings:
- Serve with steamed rice and some stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy or broccoli.
- Steamed edamame or green beans.
Troubleshooting advice:
- If the dish is too spicy, add some more coconut milk to balance out the heat.
Food safety advice:
- Make sure the crabs are fully cooked before serving to avoid any foodborne illnesses.
Food history:
- Ketam Masak Lemak Cili Padi Nanas is a traditional Malaysian dish that is popular in the coastal regions of the country.
Flavor profiles:
- Spicy, creamy, sweet, and savory.
Serving suggestions:
- Serve the dish family-style and let everyone help themselves.
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Region: Malaysian