Ingredients with Measurements:
- 2 lbs of fresh crab, cleaned and cut into pieces
- 2 cans of coconut milk (13.5 oz each)
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 tsp of turmeric powder
- 1 tsp of coriander powder
- 1 tsp of cumin powder
- 1 tsp of salt
- 1 tsp of sugar
- 2 tbsp of vegetable oil
- 1/2 cup of water
- 1 lime, cut into wedges
Special Equipment Needed:
- Large wok or deep skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a wok or deep skillet over medium-high heat.
2. Add the chopped onion, minced garlic, and sliced chili peppers. Stir-fry for 2-3 minutes until fragrant.
3. Add the turmeric powder, coriander powder, and cumin powder. Stir-fry for another minute.
4. Add the crab pieces and stir-fry for 2-3 minutes until they turn pink.
5. Pour in the coconut milk and water. Add the lemongrass stalks, kaffir lime leaves, salt, and sugar. Stir well.
6. Cover the wok or skillet and let the crab cook for 10-15 minutes until the sauce thickens and the crab is fully cooked.
7. Remove the lemongrass stalks and kaffir lime leaves.
8. Serve the Padang crab with coconut milk hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 25g
Saturated fat: 20g
Cholesterol: 100mg
Sodium: 600mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugars: 4g
Protein: 25g
Substitutions for ingredients:
- Fresh crab can be substituted with frozen crab or other seafood such as shrimp or mussels.
- Red and green chili peppers can be substituted with chili flakes or powder.
- Lemongrass stalks can be substituted with lemongrass paste or dried lemongrass.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add vegetables such as sliced bell peppers, carrots, or green beans to the dish.
- Use different types of seafood such as shrimp, mussels, or clams.
- Add more spices such as ginger, cardamom, or cinnamon for a more complex flavor.
Tips and Tricks:
- Use fresh crab for the best flavor and texture.
- Clean the crab thoroughly before cooking.
- Use a wok or deep skillet for even cooking and to prevent the sauce from spilling over.
- Stir the crab occasionally to ensure even cooking.
- Adjust the amount of chili peppers according to your spice preference.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Padang crab with coconut milk in a wok or skillet over medium heat until heated through.
Presentation Ideas:
Serve the Padang crab with coconut milk in a large bowl or individual bowls. Garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Steamed rice
- Crusty bread
- Roasted vegetables
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried bok choy
- Grilled corn on the cob
Troubleshooting Advice:
- If the sauce is too thin, simmer the crab for a few more minutes until the sauce thickens.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Food Safety Advice:
- Make sure the crab is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Padang cuisine is a traditional cuisine from the Minangkabau ethnic group in West Sumatra, Indonesia. It is known for its spicy and flavorful dishes that use a variety of herbs and spices.
Flavor Profiles:
The Padang crab with coconut milk is a spicy and savory dish with a creamy and coconutty flavor.
Serving Suggestions:
Serve the Padang crab with coconut milk as a main dish for lunch or dinner.
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Region: Indonesian