Indonesian Food Recipes

Posts Tagged ‘crabs’

(Serves 4)
Ingredients:

• 2 medium sized crabs, remove all unwanted parts and cut body into 2 or 4 pieces
• 3 slices of ginger, finely shredded
• 300 g bitter gourd (paria), cut length-wise and remove seeds, then cut into thin slices
• 3 sprigs curry leaves
• 300 ml coconut milk
• 4 tbs vegetable oil
• 6 grated coconut, roasted
• salt to taste
• corriander leaves (to garnish)

Rempah A : to be pounded together

• 4 tbs roasted corriander
• 1 tbs sweet jintan
• 1 tbs white jintan

Rempah B: to be pounded together

• 1 tbs peppercorns
• 3 cm turmeric
• 2 cloves garlic
• 5 small onions

Directions:

• Put crabs into a large pan and steam 4 minutes until half cooked and set aside.
• Scald bitter gourd with hot water, when cool, discard water and squeeze all juice out of gourd to get rid of the bitter flavour.
• Put oil into a large wok and add Rempah B to fry in 5 minutes until fragrant.
• Add Rempah A with 3 tbs coconut milk, stir twice while cooking.
• Add ginger, grated coconut and halff of the remaining coconut milk. Continue to cook for 2 minutes.
• When the mixture boils, add crabs, bitter gourd, and salt. Stir well. Add the rest of coconut milk and allow to boil until gravy thickens and reaches the consistency required.
• Garnish with corriander leaves and serve with plain rice.