Ingredients with Measurements:
- 2 lbs of fresh crab
- 3 tbsp of vegetable oil
- 1 tbsp of grated ginger
- 4 cloves of minced garlic
- 2 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of palm sugar
- 1 cup of water
- 1 tbsp of cornstarch
- 2 stalks of green onions, sliced
- 1 red chili, sliced
Special equipment needed:
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. Clean and prepare the crab by removing the top shell and gills. Cut the crab into pieces.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the grated ginger and minced garlic to the wok and stir-fry for 1 minute.
4. Add the crab pieces to the wok and stir-fry for 2-3 minutes until the crab turns red.
5. Add the soy sauce, oyster sauce, palm sugar, and water to the wok. Stir to combine.
6. Cover the wok and let the crab cook for 5-7 minutes until the sauce thickens.
7. In a small bowl, mix the cornstarch with 2 tbsp of water. Add the cornstarch mixture to the wok and stir to combine.
8. Add the sliced green onions and red chili to the wok and stir-fry for 1 minute.
9. Serve the Padang crab hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Instead of fresh crab, you can use frozen crab or shrimp.
- Instead of palm sugar, you can use brown sugar or honey.
- Instead of oyster sauce, you can use fish sauce.
Variations:
- You can add vegetables such as bell peppers, onions, or carrots to the dish.
- You can use different types of seafood such as shrimp, mussels, or clams.
Tips and tricks:
- Make sure to clean the crab thoroughly before cooking.
- Use tongs to handle the crab pieces to avoid getting burned.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Store any leftover Padang crab in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Padang crab in a wok or microwave until heated through.
Presentation ideas:
Serve the Padang crab in a large bowl or on a platter with steamed rice.
Garnishes:
Garnish the Padang crab with chopped cilantro or parsley.
Pairings:
Pair the Padang crab with a side of stir-fried vegetables or a salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a salad.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch to thicken it.
- If the crab is overcooked, it will become tough and rubbery.
Food safety advice:
Make sure to cook the crab thoroughly to avoid any risk of foodborne illness.
Food history:
Padang cuisine is a traditional cuisine from the Minangkabau people of West Sumatra, Indonesia. It is known for its spicy and flavorful dishes.
Flavor profiles:
The Padang crab with ginger and garlic is a savory and spicy dish with a hint of sweetness from the palm sugar.
Serving suggestions:
Serve the Padang crab with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian