Ingredients with Measurements:
- 1kg fresh crab, cleaned and cut into pieces
- 2 cups coconut milk
- 1 cup pineapple chunks
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp sugar
- 1 tsp salt
- 3 tbsp oil
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the lemongrass and kaffir lime leaves and sauté for 1 minute.
3. Add the crab and stir-fry for 3-4 minutes until the shells turn red.
4. Add the coconut milk, pineapple chunks, tamarind paste, sugar, and salt. Stir well.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the crab is cooked through.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- Fresh crab can be substituted with frozen crab or other seafood such as prawns or squid.
- Pineapple chunks can be substituted with other fruits such as mango or papaya.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as green beans or eggplant for a more nutritious dish.
- Use different types of seafood or meat such as chicken or beef.
- Add more spices such as chili or ginger for a spicier flavor.
Tips and Tricks:
- Use fresh coconut milk for a richer flavor.
- Clean the crab thoroughly to remove any dirt or sand.
- Use a mortar and pestle to bruise the lemongrass for better flavor.
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 steamed rice on the side.
- Garnish with fresh herbs such as coriander or basil.
Garnishes:
- Fresh herbs such as coriander or basil.
Pairings:
- Serve with steamed rice and a side of vegetables such as stir-fried bok choy or broccoli.
Suggested Side Dishes:
- Stir-fried bok choy or broccoli.
Troubleshooting Advice:
- If the dish is too watery, let it simmer for a few more minutes until the sauce thickens.
Food Safety Advice:
- Make sure the crab is cooked through before serving to avoid any foodborne illnesses.
Food History:
- Ketam Masak Lemak Nenas is a traditional Malaysian dish that originated from the Malay community.
Flavor Profiles:
- Sweet, sour, and savory.
Serving Suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Malaysian
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