Ingredients with Measurements:
- 1 kg fresh crab
- 2 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 red chillies, sliced
- 3 green chillies, sliced
- 1 tablespoon belacan (shrimp paste)
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup pineapple chunks
- 1 cup water
Special equipment needed:
- Mortar and pestle (for grinding belacan)
Step-by-step instructions:
1. Clean the crab and cut into pieces.
2. Heat oil in a wok or large pan over medium heat.
3. Add chopped onion, minced garlic, sliced red chillies, and sliced green chillies. Stir-fry until fragrant.
4. Add belacan and continue to stir-fry until it is well combined with the other ingredients.
5. Add tamarind paste, sugar, and salt. Stir well.
6. Add crab pieces and stir-fry for 2-3 minutes.
7. Add pineapple chunks and water. Stir well.
8. Cover the wok or pan and let it simmer for 10-15 minutes or until the crab is cooked through.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- If fresh crab is not available, you can use frozen crab or other seafood such as prawns or squid.
- If tamarind paste is not available, you can use lime juice as a substitute.
- If belacan is not available, you can use fish sauce or soy sauce instead.
Variations:
- You can add other vegetables such as green beans or okra to the dish.
- You can use different types of chillies to adjust the level of spiciness.
- You can add coconut milk to make the dish creamier.
Tips and tricks:
- Make sure to clean the crab thoroughly before cooking.
- Use a mortar and pestle to grind the belacan for better flavor.
- Adjust the amount of sugar and salt according to your taste preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the dish in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the dish in a large bowl or on a platter with steamed rice.
Garnishes:
- Garnish with chopped coriander or spring onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the dish is too spicy, add more pineapple chunks to balance the spiciness.
- If the dish is too sour, add more sugar to balance the acidity.
Food safety advice:
- Make sure to cook the crab thoroughly to avoid any risk of foodborne illness.
Food history:
- Ketam Masak Sambal Cili Api Nenas is a traditional Malaysian dish that is popular in the coastal regions of the country.
Flavor profiles:
- Spicy, sweet, sour, and savory.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Malaysian