Butter Garlic Baked Crab with Lime, Bacon, and Herbs, Served with Crab Gravy

recipe baked crab butter garlic basil bacon roasted mud crab

Baked Crab Butter Garlic with Lime Bacon Herbs and Crab Gravy

Baked Crab with butter, garlic, lime and herbs and served with the crab gravy it’s a simple and yet tasty crab recipe. The simple seasoning and cooking process preserved the natural sweetness of the crab meat. This baked crab recipe is a quicky and too easy recipe that can be prepared a few minutes before the dinner, but i guess this must be a foolproof recipe.

baked crab recipe butter garlic basil crab gravy

Recipe Butter Garlic Baked Crab with Lime, Bacon, Herbs and Serve with Crab Gravy

Simple butter garlic baked crab recipe is a kinda runaway dish once you’ve got bored of spicy and kicking dish with a lot of spices and quite an effort to made it. My mom used to bake dunguness or blue swimmer crab once it’s on season, but in a very simple seasoning. My mom seasoned the blue crab with salt and lemon or lime juice, just as simple as that, nothing more added into it. Right after my mom popped out the baked crab, we gathered to enjoy it with spicy chilli sauce or a mixture of chopped birds eye chillies and kecap manis or Indonesian sweet soy sauce.

roasted mud crab baked garlic butter recipe

Recipe Baked Crab with Butter, Garlic, Kaffir Lime, Bacon and Herbs

Oven baked mud crabRecipe  is my special flashback childhood memories .Instead using lemon juice, i add jeruk purut or kaffir lime juice for more citrusy and tangy flavour.  Some chopped bacon and a mixture of freshly chopped basil and daun kemangi or lemon basil enrich the baked crab. You should try this recipe once you’e tried Stir Fry Crab with Salted Egg Yolk and Cheese Sauce, Steamed Crab Wrapped in Lotus Leaf with Chinese Black Bean Paste, Chilli, and Garlic Sauce, Thai Green Curry Crab, Rice Noodle in Rich & Spicy Crab Curry Soup, and Hot and Spicy Chilli Crab. I guess it’s like you’ve missing your old home bed once you’ve travel around the globe.

baked crab butter garlic recipe roasted crab

Baked Crab with Butter, Garlic, Lime and Herbs

crab gravy recipe baked mud crab

Baked crab dripping for making crab gravy

The crab gravy is another improvised recipe because i can’t discard the juice that dripped out from the baked crab. I think this would be a nice dipping for the succulent and sweet baked crab meat. I add some roux to make the crab gravy a little bit thicker, then a pinch of the salt and freshly grounded peppercorn added to adjust the taste. This crab gravy is superb even more since i’m browned the butter before i added some flour to made the roux.

mud crab giant large size indonesia papua

Crabby looks: a face that only a mother could love!

I’m using 1.6 kg mud crab from Papua Island, Indonesia.  The gigantic crustacean claw is almost as big as my palm (i’m 5’11” or 180 cm heigh and weighed 95 kg or 190 pounds). This male mud crab is pretty big and four of us who joining the dinner got our stomatch fullfilled within it. The verdict of  this pricey gigantic male mud crab meat is quite good, the meat is perfectly cooked, succulent with  stringy flesh.  The flavour is sweet and  milder than the smaller crab that i’m used to cook previously, then the crab gravy pairing idea quite works this time. I guess if you craving the best texture and flavour of mud crab, i recommend mud crab weighed about 700 gr to 1.2 kg from my experience

Gigantic Mud Crab Clawn!

Gigantic Mud Crab Clawn!

Recipe Butter Garlic Baked Crab with Lime, Bacon, and Herbs:

Ingredients:

  • 1.6 kg mud crab (or you can use 3 medium size mud crab each weighed about 500 grams)
  • 1 tbsp kaffir lime juice
  • 3 cloves garlic, finely minced
  • 1  tbsp daun kemangi or  lemon basil leaves, finely minced
  • 1 tbsp basil leaves,  finely minced
  • salt and pepper to taste

Instruction:

  • Preheat oven on 350–375 °F (180–190 °C)
  • Brush and clean the mud crab properly with running water to get rid the muddy aromas
  • Season the kaffir lime juice, salt and pepper. set aside
  • Meanwhile, mix the butter, garlic, lemon basil and basil leaves in a glass bowl, set aside
  • Drain the liquid from the crab, put it in a metal baking tray
  • Add the butter mixture all over the crab (you can crack the crab shell a little  bit)

baked crab recipe roasted mud crab butter garlic bacon basil

  • Wrap the baking tray with alumunium foil, bake for about 30 minutes (you need to check the doness for every 10-15 minutes, smaller size crab needed less than 30 minutes)

roasted crab baked mud crab garlic butter

  • Save the dripping liquid in the baking tray for making crab gravy
  • Serve it immediately with steaming hot rice and crab cravy

Crab Gravy Recipe :

Ingredients:

  • 1 cup baked crab dripping
  • 1 tbsp butter
  • 1/2 tsp all purpose  flour
  • salt and pepper to taste

Instruction:

  • Heat up and melt the butter in a heavy bottom sauce pan, let it browned a little bit
  • Remove from the heat and add the flour, stir occationally

recipe crab gravy roux butter flour

  • Put the sauce pan back into the stove, let the flour is throughly cooked and browned a little bit for another 30 second
  • Pour the crab dripping and let it boil

crab gravy brown sauce recipe

  • Simmer the crab gravy until thicken

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Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe ala Dentist Chef

crab salted egg yolk stir fry recipe cheese sauce

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce recipe is a fusion beetween salted egg crab sauce and cheese sauce crab. Somekind of  east meet west on a single plate, since both salted egg yolk and cheese ingredients got a nice savoury hind and guess what, both can blended into a heavenly sauce. Salted egg yolk on this recipe is added to the sauce for stir frying it, not in the batter for deep frying like my previously Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe.

crab salted egg yolk sauce cheese sauce curry leaves

Recipe Salted Egg Yolk Crab with Curry Leaves and Cheese

Salted egg yolk crab or kepiting saus telur asin in Bahasa is actually an easy dish recipe. The basic ingredients is about 2-3 egg yolk for every pound of crab, curry leaves, chopped garlic, salt and pepepr to taste. Some people like to add chopped chilli too within the salted egg yolk sauce. Th crab is usually coated with flour and then deep fried for about 2-3 minutes or until half done. In the other wok pan, the sauce ingredients is stif fried until bubly and fragrance and then the deep fried crab is tossed with high heat. Broth or water is added to the wok pan  for the last touch, let it boiled to make the salted egg mixture flavour penetrated even better to the crab meat.

cheese sauce crab stir fry recipe salted egg yolk

Recipe Cheese Sauce Crab with Salted Egg Yolk and Curry Leaves

Cheese sauce crab is another quicky and easy seafood recipe. The basic ingrediens for the cheese sauce is butter, garlic, cheese, salt, pepper and some liquid to melted the cheese. Some people love to add bacon and cream too within the cheese sauce. The recomended cheese for the sauce is parmagianno-regianno, emmental, old ceddar or gouda cheese, but you can use any kind of cheese that suits for your licking. The following instruction for making cheese sauce crab is similiar with the salted egg sauce crab above. If you think cheese sauce  crab is boring, i usually bring it to the next level of taste with infused some saffron on the sauce.

resep kepiting telur asin salted egg yolk crab

Kepiting Telur Asin dan Keju, Salted Egg and Cheese Sauce Crab

recipe crab salted egg yolk sauce

Sweet, Succulent and Stringy Female Mud Crab Meat with Salted Egg Yolk and Cheese Sauce

This salted egg yolk and cheese sauce crab is using a female mud crab with roe. Even the crab roe or egg is not as full as the crab that i’m using for my Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves). The meat of this crab is much more sweeter and flaky than the full egg; i learn my lesson; you can have all what you want in one crab. The crab seller told me it’s all the matter of choice, either the meat or the roe. Virgin female crab got the most sweeter and stringy meat and the meat quality is decreased over the amount of roe on it.

crab roe egg female mud crab recipe

Female Mud Crab with Roe or Egg, note the visible grayish green tomaley !

Crab plus salted egg and cheese is a dish that you should had only before you’ve got 30 years old. It’s too bad the that i had to tell you that the cholesterol and calories level is too damn high for elderly.Cost you more than  30 minutes on a treadmill for a single crab than. But, you can reduce the calories with either boiled or steamed the crab instead of deep fried it. Salted egg and curry leaves is the list you should had for the  authentic version, i guess it’s available on asian groceries nearby your place. The salted egg yolk is available either raw or boiled, i suggest you to buy the raw and boiled for yourself because it’s much morore fresh then. If you can resist not tho eat the salted egg white, you can diced it and add it as a garnish like what i’ve done.

cheese sauce crab stir fry recipe salted egg yolk

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe:

Ingredients:

  • 1 medium size mud crab (i’m using 650 gr crab with roe)
  • 1 tbsp lemon juice
  • 4 (or more) boiled salted egg yolk, mashed
  • 1 tbsp butter
  • 2 tbsp oil
  • 2 sprigs of curry leaves
  • 1/3 cup grated cheese
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 3 chilli or cayenne pepper
  • a pinch of saffron #optional, soaked with warm water 10 minutes prior to cooking
  • 1 cup water or chicken broth
  • salt and pepper to taste

Instruction:

  • Brush and clean the mud crab properly with running water to get rid the muddy aromas
  • Season the lemon juice, salt and pepper. set aside
  • Drain the liquid from the crab and deep fried it for about 2-3 minutes, set aside  (you can either steam or boiled it)
  • Heat up 2 tbsp oil in a wok pan and add the butter, let the butter completely melted
  • Add the shallots, garlic, chilli, saute until fragrant and slightly browned
  • Add the  mashed salted egg yolk and curry leaves and let it bubbly and the curry leaves is crisp up a little bit
  • Pour the broth, saffron and then add the cheese, let it boiled and then add the deep fried crab into the sauce pan
  • Once the cheese is completely melted, season it with salt and peper, let it simmer for another 3 minutes
  • Serve it immediately with steaming hot rice

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Steamed Crab Wrapped in Lotus Leaf with Chinese Black Bean Paste, Chilli, and Garlic Sauce Recipe

steam crab lotus leaf recipe spicy black bean paste chili garlic sauce

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Paste in  a peranakan dish, fusion between chinese and malay culinary. Lotus leaves gives a nice scent to the spiced crab, resembles of pungent and earthy tea hint. You can purchase dried lotus leaves in asian groceries, it usually sold dried and it must be rehydrated first to soften it prior to cooking by simlpy soaked it in warm water for about 20 minutes, patted dry and then applied some oil in the surface to prevent the filling is sticking. You can replace the lotus leaf with banana leaves or even taro leaves, but the fragrance is not as potent the lotus leaves.

steamed crab in lotus leaves wrap recipe

Recipe Steamed Crab in Lotus Leaf Wrap with Spicy Chilli, Garlic and Black Bean Sauce

Steamed Crab Wrapped in Lotus Leaves with Fermented Black Bean Paste is actually inspired by Lo Mai Gai dimsum. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, mushrooms, and finely chopped dried shrimp. That’s why it’s common preparation when people add cooked glutinous rice or pulut (malay), or ketan (bahasa)  within the steamed crab. The glutinous rice absorb the crab natural juice dripping when the crab is steamed in lotus leaf wrapped and it makes the natural crab flavour infused on it, but i prefer to served this steamed crab with steamed buns or mantou.

recipe crab black bean paste chilli garlic sauce steamed

Recipe Steamed Crab Wraped in Lotus Leaves with Spicy Fermented Black Bean, Chilli, ang Garlic Sauce

Steamed Crab in Spicy Black Bean, Garlic and Chilli Sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Grouper Fish with Tofu. The ingredients of black bean sauce for steaming this crab is fermented black bean paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce. All the spice paste ingredients processed into a fine paste then chopped chili added to give a nice hot kicking flavour. Besides, you can enrich the flavour the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for rice porridge, steamed eeg, tofu, or even aubergines. Black bean sauce is actually made of salted and fermented black bean called doucitausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town, my recommended  favourite  fermented black bean paste is Lee Kum Kee Brand.

resep kepiting tauco hitam tausi tim kukus steam

Resep Kepiting Saus Tauco Hitam/ Tausi Bungkus Daun Teratai (Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe)

Kepiting saus tauco hitam (tausi) bungkus daun teratai is steamed crab in lotus leaves with spicy fermented black bean or douci, chilli, and garlic in Bahasa Indonesia. I’m using a giant mud crab from Papua Island for this recipe. The gigantic crustacean was weighed about 1.4 Kg and the claw is almost as big as my palm (i’m 5’11” or 180 cm heigh and weighed 95 kg or 190 pounds). This male mud crab is pretty big and four of us who joining the dinner got our stomatch fullfilled within it. The verdict of  this pricey gigantic male mud crab meat is much more sweet and succulent compared to female mud crab with roe for my Thai Green Curry. Even my sister consider that the amount of the black bean sauce is not enough (notes: she eat almost all of  the steamed buns), i guess i’m doing it to present the natural sweetness of the crab meat.

handshake with giant mud crab clawn

Handshake with Giant Mud Crab Clawn (Kepiting Papua)

Recipe Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce :

Ingredient :

  • 1 giant mud crab (i’m using 1.4 kg)
  • 1 big lotus leaf
  • 2 tbsp chopped chilies
  • 2 tbs chopped scallion for garnish
  • 1 tbsp oil
  • 1 lemon/ Lime juice
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • salt and pepper to taste

Spice Paste :

  • 2 tbsp of fermented black beans sauce/ tausi, i use Lee Kum Kee Brand
  • 6 cloves garlic
  • 2 shallots
  • 2 lemongrass(use only the soft white inner part)
  • a pinch of szechuan peppercorn*optional
  • 3 cm ginger, chopped
  • 1/4 tbs of rock sugar
  • salt and peper to taste

Instruction :

  • Cleaned  and brushed  throughly the crab surface,  discard the gills, springkle with salt, pepper and drizzle with a little of lime juice, drained, set aside

soak lotus leaves before using recipe steam crrab

  • Soak the dried lotus leaves in warm water for about 10 minutes until soften, patted dry, applied some oil to the inner surfece, set aside
  • Heat up 1 tbsp oil in a wok pan, sautee the spice paste until fragrance  and throughly cooked,  add the premium light soy sauce, chinese cooking rice wine and sesame oil, bring to boil and simmer unti reduced, set aside
  • Mix the sauteed spice paste and crab and chilli, ajdust the taste with salt and pepper

steam crab black bean peppercorn chilli spicy sauce lotus leaf

  • Put the lotus leaf  to cover a heatproof pyrex bowl, put the spiced crab above the lotus leaves

Recipe Steamed Crab Lotus Leaves wrap black bean sauce

  • wrapped the crab with lotus leaves , marinade about 10 minutes.

step by step steam crab cover alumunium foil

  • Cover the pyrex bowl with alumunium foil to prevent the steaming water dripping
  • Meanwhile set your steamer in a highest flame as possible.

crab steamed recipe with black bean spicy chilli

  • Put lotus leaves wrapped crab with black bean paste in the steamer, steam about 15-20 minutes depend on the size of your crab, Do Not Overcooked It!
  • Open the lotus leaves, garnish the steamed crabs with chopped scallion
  • Served with mantau or steamed buns

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Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves)

recipe crab thai green curry hot spicy

Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves)

Mud Crab in Thai Gren Curry is one of my all time favourite dish because this thick creamy curry got a burst of flavour. Thai Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is an savuory curry originally from Thai cuisine. The velvety  “green” curry color derives from the color of processed thai lemon basil (daun kemangi) and green chillies. The “sweet” in the Thai language refers to the nice green color of it and nothing related with the taste. The additoon of  coconut milk made the curry broth got mild creamy green color.

thai green curry crab recipe thai authentic

Recipe Crab in Spicy Thai Green Curry Sauce

Gulai kepiting cabe hijau in Bahasa or gulai ketam lado mudo in Minangkabau is Indonesian green chilli-based curry that usually using blue crab instead  mud crab. This spicy Padangnese style curry spice paste did’t contains shrimp paste on it, beside there’s none fish sauce and lemon basil leaves added (except for seafood), but gulai kepiting cabe hijau got more spice and chilli on it and that made the broth is hotter and more spicy than the Thai version. If you concern about the calories,you could to cut off the coconut milk (santan) and steamed the crab with similiar green chilli-based sauce like my Steamed Blue Crab in Green Chili Sauce.

resep gulai kepiting kari saus cabe hijau ijo green chilli curry crab

Kepiting Gulai Cabe Hijau (Green Chilli Curry Mud Crab)

Mud crab in hot and spicy  Thai green curry recipe is so easy to replicate in your kitchen if you got the green curry paste. It can be found in most asian supermarket nearby your place, but if you want to made it from scratch, the result must be superb than the instant store brought. The main ingredients for the Thai green currys a broth consist of green curry paste, coconut milk, sugar, fish sauce, and Thai basil leaves. The consistency of it’s sauce varies with the amount of coconut milk used. Green curry paste is made of green chillies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, white peppercorns, shrimp paste and salt. The paste is sauteed with the cthick coconut milk (or with vegetable oil) until the oil is dripping is seen on the sauteed spice paste. Once the curry paste is throughly cooked over medium high heat, plenty of coconut milk and then the protein (meat, fish or prawn) and vegetables added. Then right after the broth is boiled, a pinch of palm sugar, dash or fish sauce added to adjust the taste. Finally, Thai basil are added just at the end of cooking for fragrance, but i love to add the lemon basil leaves within the spice paste too to enhanced the flavour.

crab curry green thai recipe  spicy green chili

Hot and Spicy Thai Green Curry Mud Crab with Roe/Egg Recipe

recipe mud crab egg roe spicy thai green curry sauce recipe

Mud Crab Egg Roe, Delicacy !

I’m using  female mud crab with roe/egg (kepiting telur) for this recipe, but you can replace it with any kind of crab. Beside, Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken. The green curry is usually eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. You can even make a Nasi Goreng Cabe Hijau or green chili fried rice too with green curry paste.

mud crab roe green curry sauce recipe thai spicy curry

Mud Crab Roe Egg in Thai Green Curry Sauce

crab roe egg green spicy thai green curry sauce

mud crab green curry thailand recipe clawn

Female Mud Crab Clawn Meat: Sweet and Succulent !

Thai Style Green Curry Crab Recipe:

INGREDIENTS :

  • 1 medium size mud crab (about 700 gr)
  • 1  tbsp kaffir lime juice
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 100 ml thick coconut cream
  • 100 ml coconut milk
  • 1  L water
recipe thai green curry spice paste sautee

Homemade Thai Green Curry Recipe From Scratch

corriander root thai green curry recipe

Corriander Root for Making Thai Green Curry Recipe

Thai Green Curry Paste recipe :

  • 12 green chilies (cayenne pepper), deseeded
  • 6 green bird eye chillies, or more for preference hotness
  • 6 shallots
  • 4 cloves garlic
  • 3 cm galangal root
  • 3 cm ginger root
  • 2 cm turmeric root
  • 4 stalk lemongrass, use the soft white inner part only
  • 6 corriander ROOTS (Yes, u read it well, THE ROOT OF CORRIANDER!)
  • 1/2 cup fresh thai lemon basil leaves
  • 1/2 tsp white pepper
  • 1/4 tsp. coriander seed
  • 3 Tbsp. fish sauce
  • 1 tsp. shrimp paste
  • 1 tsp. brown sugar

INSTRUCTION:

 Thai green curry paste :

  1. Place all ingredients in a food processor, chopper, or blender.
  2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice.
  3. Heat up 1  tbsp oil in a heavy botton pan, saute all ingredient until done and the oil is separated and dripped out from the green curry paste
  4. Add the coconut oil and bring to boil, reduce the heat and simmer about 10 minutes.
  5.  Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze there after.
raw crab roe egg recipe female mud crab hot spicy curry

Mud Crab Roe/Egg without Tomaley

How to make crab in Thai green curry :

  1. Clean the crab, discard the greyish green tomaley and save the egg/roe
  2. Mix the crab with salt, pepper and lime juice, marinade about 15 minutes in the fridge
  3. Drained and pat dry the crab, set aside
  4. Pour the water, coconut cream and coconut milk and green curry paste in a sauce pan, bring it to boil
  5. Add the crab and bring it to boil again, reduce the heat and simmer or about 10 minutes until the crab is done and the green curry sauce is thicken
  6. Garnish with lemon basil leaves and served immediately

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Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

crispy soft shell crab salted egg yolk batte friedr

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter is one of popular chinese style crab cooking recipe. Instead making a salted egg yolk sauce, i prefer to add the salted egg yolk to the dry batter. The soft shell crab is mixed with thick liquid beer batter first, then dredge in a dried batter mixture consist tapioca starch, rice flour and salted egg yolk. Tapioca starch bring the lightness and the rice flour made the crispy texture last longer, while the salted egg yolk give a sandy texture, savoury taste and a nice yellow color.

soft shell crab crispy salted egg deep fried batter recipe

Crispy Soft Shell Crab with Salted Egg Battered Recipe

Soft shell crab with salted egg yolk batter recipe is a seasonal dish since you can get it fresh all the year, but frozen. Soft-shell crab is  molted crab that harvested when the  new  crab exoskeleton (shell) and are still soft. It means almost of the entire animal can be eaten, rather than having to shell the animal to reach the meat. Since the soft shell crab  used rather small size crab, it made the soft shell crab double or more price-value compared to ordinary ones. Crab shell periodically becomes soft during natural molting process and it happens in a short period, thats why the fisherman should harvest it because delay period make the crab shell hardens back quickly.

soft shell crab recipe kepiting asoka

Soft Shell Crab, Kepiting Cangkang Lunak,Kepiting Soka/Lemburi

Common method to profoked the crab molting process, fisherman usually mutilated the crab claws and all the walking leg. The swimmer leg is left behind to keep the crab alive. This cruelt method is still applied nowdays but some fisherman used the humanely molting process with crab molting enzim from spinach extract found by Prof.Yushinta Fujaya, a Indonesian professor from Hasanuddin University. The application of spinach extract can induce molting process in crabs, thus helps the crab farmers to produce soft shelled mud crabs simultaneously on desirable schedule.

resep kepiting soka telur asin kepiting lemburi goreng

Resep Kepiting Soka/ Lemburi Telur Asin

Kepiting Cangkang Lunak or Kepiting Soka /Lemburi telur asin goreng garing is crispy deep fried soft shell crab with salted egg batter in Bahasa. This kick’in savoury appetizer can be eaten alone or dip in spicy sauce; Vietnamese Chilli and lemongrass Sauce, Salsa Verde, Sambal Dabu-Dabu (Raw Chili Salsa) or Chilli Mint Mayonaise, it’s your own preference. Since crab and salted egg yolk itself contain a lot of cholesterol, i used to served it with veggies like watercress or cabbage coleslaw to make me not feeling guilty about it. Besid,  i like to springkel it with shichimi togarashi or japanese seven flavor chili pepper for serving any battereed deep fried dish .

salted egg deep fried soft shell crab

Salted Egg Yolk Battered Soft Shell Crab Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe:

  • 500 gr (4 Pieces) fresh soft shell crab
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste

Beer Batter Soft Shell Crab Recipe:

  • 1/4 can VERY COLD beer
  • 1 small egg white
  • 3 tablespoons tapioca flour
  • 1 tablespoon melted butter 
  • salt and pepper to taste

Salted Egg Yolk Batter Soft Shell Crab Recipe:

  • 6 cooked salted egg yolk, mashed
  • 4 tablespoons tapioca starch flour (you can replace with all purpose or corn starch)
  • 4 tablespoons rice flour
  • salt and pepper to taste

Instruction :

  • Wash the soft shell crab in running water, you can remove the mouth and gills part, but i didn’t anyway
  • Season the soft shell crab with lime juice, salt and pepper  and let it marinade for about 10 minutes in the fridge, drain well
  • Mix all the salted egg yolk batter, set aside
  • Mix the beer batter ingredients in separated bowl
  • Dip the soft shell crab in the liquid beer batter mixture
  • Dredge the soft shell crab in the salted egg yolk batter mixture, rub evenly to coat it well, shake off the excess dried batter
  • Deep fried the battered soft shell crab until reach nice golden brown color
  • Drain and serve it immediately

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Resep Laksa Ketam/Kepiting, Rice Noodle in Rich & Spicy Crab Curry Soup

resepi laksa ketam crab curry rice noodle soup malaysian

Laksa Ketam or Rice Noodle in Rich Crab and Coconut Milk Curry

Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 沙 (Cantonese: [lɐ̀t.sáː]) as “dirty”  and “spicy sand” from the appearance and  the texture of the grounded dried prawns.

recipe crab curry laksa noodle soup crab spicy crab soup

Live Blue Crab Made the Laksa Had a Very Kick’in and Superior Crabby Broth

I was  so lucky to found live blue crab at Grand Lucky Supermarket in Jakarta (nearby Pacific Place Mall) and it’s not tagged as silly expensive as a seafood restauran. The live blue crab cost me about 9.99 USD for a kilo and i brought home about one and a half kilos. No more pale canned crab meat that cost me about 2.85 USD for 125 gr drained crab meat weight. Foraging over a gourmet store in Jakarta driven me to Kem Chick Supermarket and i found a very small bundle of daun laksa or daun kesum or laksa leaves for about 0.5 USD. Daun laksa had a stong aromatic aromas and pleasant spicy and a little bit tangy after taste. but since i using live blue crab for this recipe, i use only a pinch. I think daun laksa is more suits with asam or sour laksa instead of curry laksa for my personal licking.

live blue crab in aquarium grand lucky supermarket

Live Blue Crab in Aquarium @ Grand Lucky Supermarket

laksa leaves daun kesum vietnamese corriander leaves

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick

recipe crab laksa noodle soup crab coconut curry spicy malaysian noodle soup

Spicy Crab Coconut Curry Soup with Rice Noodle/Vermicelly a.k.a Laksa Kari Ketam

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

crab spicy curry noodle crab laksa ketam mie kepiting

Crab Curry Laksa Recipe:

  • 1 kg live or fresh blue crab,
  • 2 pcs tamarind peel (asam keping/asam potong)
  • 1/4 tsp tamarind paste
  • 5 fresh shiitake mushrooms, thinly slice*optional
  • 1500 ml chicken stock
  • 1 cup coconut milk
  • Cooking oil
  • Rice vermicelly or rice noodle, boiled according to package instruction
  • Salt, sugar and fish sauce to taste

Laksa Spice Paste Recipe:

  • 20 fresh red chillies (cabe merah)
  • 12 shallots (bawang merah)
  • 8 cloves garlic (bawang putih)
  • 3 cm turmeric (kunyit)
  • 3 cm ginger (jahe)
  • 1 tbsp shrimp paste (terasi/belacan)
  • 3 candlenuts (kemiri)
  • 2 lemongrass (sereh)
  • 1 tsp coriander (ketumbar)
  • 1/4 tsp pepper
  • 30gr dried prawns, soak for 10 mins, drained

Garnish and Condiment:

  • Corriander leaves
  • Daun kesum or laksa leaves or vietnamese corriander leaves
  • Bean sprout
  • Chopped tomatoes
  • Chopped chillies
  • Deep fried shallots
  • lemon wedges

Instruction:

  • Clean the blue crab and remove the gills,steamed for about 15 minutes, carefully remove the meat from the shell, drain and set asida the crab meat, retain the liquid for the laksa broth
  • Heat up the oil in a wokpan, saute the spice paste until fragrant and had more vivid color
  • Pour the chicken stock, coconut milk and the liquid from steaming the blue crab
  • Add the tamarind peel and the tamarind paste, bring to boil
  • Put the shiitake mushrooms and season to your preference taste

How to serve the crab curry laksa:

  • Put the rice vermicelli/rice noodle in the bottom of the serving bowl, add the crab meat and pout the laksa broth, serve with the garnishes and condiments

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Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

spicy chilli crab recipe singapore chilli crab

Hot and Spicy Chilli Crab Recipe

Chilli crab is a popular  dish preparation for crab . This hot and spicy chili crab are considered as Padangnese or Minangkabau descent style for it’s kick’in spicy and hot taste. Just like BEEF RENDANG, the chilli crab spice paste contains a dominant chilli flavour. Mud crabs are commonly used and are stir-fried in a semi-thick, creamy, hot and savoury tomato and chilli based sauce. Padangnese chilli crab are slightly different with the relatives, a Singapore style chilli crab.  Despite its name ‘chilli’, Singapore style chilli crab is not a very hot and spicy dish.  The other difference is the Padangnese style chilli not contain  shrimp paste but turmeric, candle nuts and chilli paste.

singapore chilli crab recipe step making chilli crab

Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

Kepiting Saus Padang or Padangnese Style Chilli Crab is a very popular dish among seafood restaurant through out Indonesia, especially chinese restaurant. The chef usually boiled the crab with ginger and lemongrass or deep fried it before tossed with the spicy sauce.  Don’t you ever espect to order kepiting saus padang in a Padangnese Restaurant since it’s won’t be available. To make it even more fragrant, i love to add some  curry powder to the dish. A little touch of thick coconut milk added to make a creamy sauce. Instead serving with a deep fried mantau or buns, the Kepiting Saus Padang is served with steamed rice.

chillli crab recipe make hot spicy crab

Recipe Hot Spicy Chilli Crab in Padangnese Style

This  Indonesia chilli crab got a little of my personal twist. I use a sliced tomato and green chillies to make it refreshing even more. Beside tomato puree, i use a ripe torch gingger pods that called as buah cekala, kecombrang, kincuang or sambuang in Minangkabau or Padangnese descent language. You should crack open the torch ginger pod and mashed the black seed innard with water, then strain it through a fine sieve. The torch ginger pods and flower are essential ingredients to to make a Arsik Ikan or Indonesian (Batakness) Spiced Fish with Torch Ginger and Szechuan Peppercorn.

chilli crab recipe spicy crab hot spicy crab

Recipe Crab in Hot and Spicy Chilli Sauce

I was so damn lucky to had the blue crab or flower crab since this is the last stock in the market this weeks. I like this crab for it sweet and succulent meat eversince i made Seafood Paella and Steamed Blue Crab in Green Chillies. This crab is worth for the price since literrary i had to struggling around a bunch of  jolly mommy with the same interest to purchasing the flower crab. This blue crab is the biggest i ever seen, about 2-3 for a kilo and it’s very cheep too. I purchased 3 blue or flower crab weighted around 1,4 kilos for about 6 USD.

Ingredients:

Chilli Crab Recipe :

  • 2@500 gr crab, cleaned, remove the gills
  • 1 large tomatoes, deseeded, roughly chopped
  • 1 large tomatoes, pureed
  • 3 green chillies, crosswisely slice
  • 1/4 cup coconut milk
  • 1/4 cup tomato ketchup
  • 4 tbsp hot chilli sauce
  • salt and pepper to taste
  • 2 kaffir lime leaves
  • 6 torch ginger pod or buah asam cekala, cracked, dissolve with water and strained
  • 1 tsp curry powder
  • 3 tbsp oil

Chilli Crab Spice Paste :

  • 6 red cayenne pepper or chillies
  • 6 bird eye chillies (or more for more hot taste)
  • 8 shallots
  • 6 cloves garlic
  • 3 cm turmeric, grilled, peeled
  • 4 candle nuts, toasted

Instruction :

How to Make Chilli Crab:

  • Season the crab with salt and lime juice, deep fried for two minutes with large flame ( i prefer not doing this for a less calories)
  • In a large skillet , heat up the oil over medium-high heat. Saute the spice paste until the oil separated int he edge of the skillet.
  • Add the green chillies, tomato puree, kaffir lime leaves, curry powder, coconut milk, tomato ketchup, and chilli sauce.
  • Add the crabs and the torch ginger infused water , bring to boil in a large flame.
  • Adjust the taste with salt and pepper
  • Just before finished cooking, add the chopped tomato
  • Serve with hot steamed rice.

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Seafood Paella Recipe (step by step), Saffron Infused Rice with Giant Head Prawn, Mussles and Blue Crab

paell seafood saffron recipe how make paella valencia seafood recipes

Seafood Paella Recipe (Paella alla Marisco)

Paella  is a Valencian cooking metal casing, and a rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

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Seafood Paella Recipe

On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic as well. In this recipe the seafood is served in the shell. A variant on this is paella del senyoret which utilizes seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage, (even chorizo) vegetables and many different seasonings.However, the most globally popular recipe is seafood paella.

resep paella seafood rice saffron mussle prawn crab

In Spain, but not in Valencia, mixed paella is very popular. Some restaurants in Spain (and many in the United States) that serve this mixed version, refer to it as Valencian paella. However, Valencians insist only the original two Valencian recipes are authentic. They generally view all others as inferior, not genuine or even grotesque. Recipes for this dish vary somewhat, even in Valencia. Below is a recipe by Juanry Segui, a prominent Valencian chef. Paella usually has a layer of toasted rice at the bottom of the pan called socarrat in Spain. This is considered a delicacy there and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not. To correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat. The paella must then sit for about five minutes (most recipes recommend the paella be covered with a towel at this point) to absorb the remaining broth

Ingredient :

paella seafood ingredient basic paella recipe seafood

  • 1 giant head prawn, about 350 gr
  • 350 gr green mussle
  • 3 @200 gr blue crab
  • 1 onion, finely chopped
  • 6 cloves garlic,  finely chopped
  • 3 green chillies, thinly sliced
  • 2-3 medium size ripe tomatoes, pureed
  • 2 cups uncooked arborio rice or other short-grain rice, soaked 15 minutes before cook
  • a pinch of saffron
  • 2 tbsp fresh lemon juice
  • 3 cups chicken/seafood broth
  • 1/2 cup white wine
  • 2 tbsp margarine

Instruction :

  • Heat up margarine, saute onion and garlic until  fragrant and slightly browned

step by step making seafood paella recipe instruction

  • Add the tomato puree, white wine and broth,stir occationally and bring to boil

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  • Add green chillies

cara membuat paella nasi italia enak mudah

  • and saffron

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  •  Add the giant head prawn and  blue crab, boil about half cooked,remove from the pan, drain

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  • Add the mussle, boil about half cooked,remove from the pan, drain

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  • Ass the rice, stir occationally and simmer  with covered about 17-20 minutes until cooked

spain paella rice recipe cara membuat paella

paella rice saffron recipe seafood

  • Nearly done, put the giant prawn, mussles and blue crab back.
  • Simmer another 5 minutes to make a rice  crust in the bottom of the pan, let it rest awhile before serving

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Stir Fried Rice Vermicelli with Crab (Resep Bihun Goreng Kepiting) ala Dentist Chef

Resep Bihun Kepiting Saus Lada Hitam

rice vernicelli crab stir fry black pepper recipe

Stir Fry Crab with RIce Vermicelli and Black Peppercorn Sauce

Stir fry crab with rice vermicelli or beehoon is a popular chinese (cantonese) style dish. Rice vermicelli or bihun in Bahasa Indonesian are thin noodles made from rice and are a form of rice noodles. Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. One particularly well known, slightly thicker variety, is called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.

rice vermicelli crab recipe stir fry blackpepper

Recipe Stir Fry Crab with Rice Vermicelli in Black Peppercorn Sauce

Stir Fry Mud Crab with Giant Rice Beehoon or Vermicelli in Black Pepper Sauce is called Bihun Kepiting Lada Hitam in Indonesia. Giant Rice vermicelly or Bihun Besar in Bahasa Indonesian are called rice noodle. Rice nooddles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, Idiappam, a type of rice noodle, is usually freshly made at home and tends to be far more tender with distinctive texture, as opposed to the dried form of Chinese noodles.

resep bihun kepiting saus lada hitam enak ala dentist chef

Crab Beehoon or Vermicelly Stir Fry in Black Peppercorn Sauce, Bihun Kepiting Lada Hitam

Along with this stir fry mud crab with rice noddle or vermicelli in black peppercorn sauce recipe, i share several tips and tricks for The tips for cooking rice noodle.  When you stir fry rice noodle, stir it quickly and use a high flame. Throw the rice noodle into wok pan only when all seasoning, seafood, meat  and vegetables cook through. Second, don’t ever over do when stirring rice noodle because it’s fragile and easily break into segment when overcooked.  Then, don’t for get to follow the package instruction when you need to precooked it before stir frying.

Ingredient:

Crab Vermicelli/Beehoon in Black Pepercorn Sauce Recipe:

  • 1 med sized crab, about 700 gr, cleaned, drizzle with lime juice, salt and pepper, set aside
  • 250 gr bihun besar/giant  rice vermicelli/ rice noodle, cooked with package instruction, flushed with ice water, drain, set aside
  • 6 cloves garlic, finelly chopped
  • 3 tbsp oyster sauce
  • 1/2 tbsp chilli flakes
  • 1 tbsp sweet soy sauce
  • 1 tbsp thai fish sauce
  • 1 tsp tamarind paste *or you can substitude with 1 tbsp balsamic vinegar
  • 1 tsp freshly gronded black pepper
  • salt to taste
  • 1/2 cup water

Instruction:

  1. Drained the crab well, deep fried on smoking hot oil in 3-4 minutes antil nearly done , set aside
  2. Saute the garlic and black peppercorn until fragrant with 2 tbsp oil in the wok pan.
  3. Add chilli flakes, oyster sauce,soy sauce, fish sauce, tamarind paste and some saltt.
  4. Add the crab, saute about 1 minutes. Add the water and bring to boil
  5. Simmer until the sauce is thicken.
  6. Set your flame  as the biggest as possible, quickly throw the rice noodle in.
  7. Stir it quiqckly about 1 minutes, don’t overdo it
  8. Serve immediately with crispy shallot and spring onion springkled above.

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Resep Kepiting / Rajungan Cabe Hijau (Steamed Blue Crab in Green Chili Sauce)

Kepiting Rajungan Steam Saus Cabe Hijau

resep kepiting cabe hijau ijo rajungan

Resep Kepiting Rajungan Saus Cabe Hijau Ijo

Kepiting Rajungan or Portunus pelagicus, also knownas the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab, is a large crab found in the intertidal estuaries of the Indian and Pacific Oceans (Asian coasts) and the Middle-Eastern coast of the Mediterranean Sea. The name “flower crab” is used in east Asian countries while the latter names are used in Australia.

telur kepiting blue crab roe

Recipe Steamed Blue Crab with Green Chilli Sauce

Look at the orange blue crab roe, so delicacy…

This baby had a very succulent, sweet and tasty flesh compares to regular mud crab thats why like it much more than mud crab. I used to  steam the blue crab with minim additional seasoning, just soy sauce, lime juice, and chopped bird eye cillies. But today i seasoned the blue crab with saus cabe hijau or green chillie sauce. Green chilli sauce is considered as Indonesia or Thailand sauce, u an easily find this kind of sauce in both country and it goes perfectly blend with any kind of seafood.

how cook blue crab recipe steam

Steamed Blue Crab with Hot and Spicy Chilli Sauce

Ingredient:

blue crab rajungan kepiting

Blue Crab Roe (Egg)

Fresh blue crab with roe

  • 1/2 kg fresh raw blue crab/ kepiting rajungan
  • 1 tbsp lime juice
  • salt and peper to taste

For green chillies sauce/ saus cabe hijau

  • 50 gr geen chillies/ cabe hijau
  • 6 garlic cloves / bawang putih
  • 6 shallot/ bawang merah
  • 3 lemon grass, peel to the soft white heart/ sereh, kupas sampai bagian putih
  • 3 cm   ginger/jahe
  • 6 tablespoons angciu / shao hsing wine or dry sherry
  • 1 tablespoons  sugar
  • 6 tablespoons light soy sauce
  • 1  chicken buillion cube

Instruction:

  • Place crab on chopping board, top-shell side down, pull the triangle part and discard it, pull the shell vertically and remove the  hairy bits or the gills, wash with running water
  • Springke with salt, pepper and lime juice, set aside
  • Make the green chillies sauce : Mashed the green chilli, garlic, shallot, ginger and lemon grass in a mortar, heat the oil, saute the mixture until soften and fragrance. add the ang ciu, suger, light soy sauce and chicken buillion, simmer until the sauce is reduce
  • Drain the blue crab then put into a heatproof bowl, spread the green chilli sauce all over the blue crab.
cara membuat kepiting saus cabe hijau ijo

How to Steamed Blue Crab Recipe: Marinade with Green Chili Sauce

  • Cover with alumunium foil to prevent any liquid comes from steaming
blue crab recipe steam

How to Steamed Blue Crab Recipe: Cover with Amulunium Foil to Avoid Any Dripping from Steaming Process

  • Now is the trickiest part, steam the cram in a higest flame that possible for about 7 minutes, don’t over cooked it
  • Serve with warm rice, glass noodle or porridge

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Female Roe/Egg Crab in Fragrance Kam Heong Blackpepper Sauce ala Dentist Chef

Resep Kepiting Betina Telur  Saus Lada Hitam Beraroma

Kam Heong Crab with Fragrant Curry Leaves

Kam Heong Crab with Fragrant Curry Leaves

Kam heong crab was popular peranakan cuisine, kam heong had a very savoury taste and aromatic flavour. Basic kam heong crab consist of curry leaves, ngo-hiang powder or five spice powder and processed dried shrimp. I’m sorry Mister and Madam Crabby, i couldn’t resist my self to give a try  of your egg. Crab  Egg or roe is one of the most delicacy seafood i’ve been try. It’s crunch and so sweet. female crab is highly price in seafood restourant. Crab roe is usually became a siew may dumpling topping in fancy chinese resto instead the immitation form from colored crumbled egg.

female crab egg roe

Crab Roe: Delicius !!!

Absolutely Yummylicious !!!!

kepiting betina telurlook at that huge mud crab roe

I like quick stir fry crab with fragrance sauce that infused with curry leaves and kaffir lime leaves and ngohiang powder of chinese five spice. Savory flavour hint comes from ebi or dried shrimp, oyster sauce and butter, last but not least is the  kick of black pepper and dried chillies flake

recipe Kam Heong female Crab

Kam heong crab with savoury and fragrant sauce !

Ingredient:

Kam Heong Crab Recipe :

  • 2 female crab with roe
  • 30  gr ebi/dried shrimp, soaked, finely chopped
  • 20 gr dried chilles, crushed
  • 30 ml oyster sauce
  • 1 tsp black peppercorn, crushed
  • 7 curry leaves/daun kari
  • 7 kaffir lime leaves/ daun jeruk purut
  • 1 tsp ngohiang powder/ chinese five spice
  • 30 gr butter
  • 10 ml oil
  • 30 ml rice wine/ ang ciu
  • 6 cloves garlic, finely chopped
  • 3 shallot, finely chopped

Instruction:

How to Make Kam Heong Crab :

  1. clean and brush throughly the crab with unused toothbrush, cut, drizzle with some lemon juices.
  2. Heat the oil and butter in woking pan, saute the garlic, dried shrimp and shallot until browned.
  3. Add dried chilles, black peppercorn, curry leaves, kaffir lime leaves, ngohiang powder and oyster sauce, stir throughly.
  4. Add the crab, drizzle the rice wine and cover the wok until the crab is cooked
  5. Serve with rice or noodles.

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Resep Udon Kari Seafood ala Dentist Chef

Resep Udon Kari Seafood ala Dentist Chef

Gosh….

It’t seems so long time ago i’m not posted a recipes…

well, actually i’m just simply persuing my thesis yet…

Kari udon ini mirip2 laksa seafood  khas Malaysia yang biasanya menggunakan bihun, tapi berhubung karena stok bihun lg kosong dan adanya cuma udon, ya aku pake mie jepang ini.  Hidangan pas menemani sore hari anda yg cloudy, dingin2 emang paling pas klo nyeruput makanan berkuah yang pedas..

Bahan:

1 pak udon (200 gr), bilas dengan air panas dan tiriskan

4 buah capit kepiting + 1 kaleng daging kepiting

6 buah bakso ikan (pake 100 gr fillet ikan pasti lbh enak)

6 buah udang berukuran sedang

2 sdm red curry paste ( kalo rajin buat sendiri aja pake cabe, bawang merah+ putih+ curry powder)

125 ml santan instan

1 buah jeruk nipis

Taburan: Cabe, bawang goreng dan daun bawang

Cara Membuat :

1. Tumis red curry paste sampai cukup harum

2. Masukkan  2 cup air dan santan , didihkan lalu masukkan kepiting, udang dan bakso ikan

3. Matikan api setelah semua seafood matang dan berikan air lemon secukupnya.

4. Susun udon dan seafood pada piring saji, siram dengan kuah kari

5. Taburi dengan bahan taburan dan sajikan segera

Serve: 2

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Resep Kepiting Telur Asin Asap Spesial ala Dentist Chef

Resep Kepiting Telur Asin Asap Spesial ala Dentist Chef

Waktu belanja di Carrefur ada variant baru dari olahan telur bebek berupa telur bebek asin asap. Proses pengasapan manjadikan telur asin ini memiliki smpky flavour yang kuat dan cara ini ternyata jitu menghilangkan bau amis telur bebek. Kebetulan waktu itu lagi promo karena pengenalan produk kali ya, sebutir telur asap harganya Rp.3500,- tapi kalau beli 4 butir cukup dengan Rp.10.000,-. Langsung masukin dalam trolly dong pastinya karena kemarin aku membeli kepiting hidup di pasar tumpah 16 ilir Palembang. Jadi rencananya mau membuat kepiting saus telur asin yang gurih dan pastinya enak banget kalau dimakan dengan nasi pulen hangat…..

Kenapa dinamakan Kepiting Telur Asin Asap Spesial ????  karena telur asin yang digunakan adalah kuning telur asin asap yang beraroma asap…………..

Bahan:
1 ekor kepiting (900gr), bersihkan, buang insang, steam selama 5 menit sampai cukup matang

Bahan saus telur asin asap spesial:
3 butir kuning telur asin asap, hancurkan dengan garpu, minyak dari kuning telurnya jangan dibuang ya
3 siung bawang putih, cincang halus
3 sdm margarin
1/2 sdt laga
1/4 sdt garam
1/4 sdt kaldu bubuk
1/2 cup air
1/2 sdt saus tiram premium
2 batang daun bawang, iris serong tipis
1 buah daun jeruk, buang tulangnya, iris tipis halus

Cara Membuat Kepiting Saus Telur Asin Asap:
# lelehkan margarin, tumis bawang putih sampai harum
# masukkan kuning telur yang sudah dihancurkan dan daun jeruk
# masak sampai aromanya keluar, tambahkan air
# setelah mendidih masukkan garam, lada, saus tiram dan kaldu bubuk
# besarkan api, masukkan kepiting dan aduk cepat sampai saus agak mengering
# masukkan daun bawang dan matikan api
# sajikan segera

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Resep Mie Kepiting Khas Aceh ala Dentist Chef

Resep Mie Aceh Kepiting ala Dentist Chef

Seperti namnya, mie aceh adalah makanan khaa dari daerah Aceh yang biasanya berupa mie dengan bumbu kari yang kuat dan dipadukan dengan seafood seperti kepiting, udang ataupun dengan daging kambing, daging ayam dll. Mie aceh paling enak disajikan dengan kepiting utuh yang segar yang dimasak dengan bumbu karinya. Kali ini aku menggunakan mie spaghetti karenagak ketemu waktu nyari mie basah yang ukuran besar di spm. Rasanya kuah karinya sangat gurih karena daging kepiting yang ada di cangkang adannya aku ambil dan masak bersama mienya. Yuk bikin mie aceh sekarang !


Bahan:
125 gr spaghetti rebus sesuai petunjuk kemasan
1 ekor kepiting (700gr), bersihkan, buang insang, kukus dan ambil daging dalam cangkangnya, sisihkan
1 buah tomat ukuran kecil, iris membulat

Bumbu halus mie aceh:
5 buah cabe keriting
3 siung bawang merah
3 siung bawang putih
1 cm jahe
2 cm kunyit
1 sdt bubuk kari
1 buah sereh, ambil bagian putihnya yang lembut
1/2 sdt ketumbar
4 butir kapulaga
1/3 sdt jinten

Cara Membuat Mie Aceh:
# panaskan 3 sdm minyak goreng
# tumis bumbu halus sampai harum, masukkan daging dan capit kepiting
# masukkan mie dan air secukupnya
# masak sampai bumbu terserap
# sajikan dengan pelengkap bawang goreng, irisan daun bawang, emping dan acar ketimun.

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Resep Kepiting Saus Padang ala Dentist Chef

Resep Kepiting Saus Kari Padang

Kepiting segar rebus dan dimakan dengan kecap asin plus cabe rawit aja dah enak, apalagi kepiting saus dimasak saus padang. Bumbu kari ala padang yang nendang/berpadu dengan gurihnya daging kepiting terasa sangat spesial dilidah.
Bahan:
2 ekor kepiting(1,5 kg), buang ingsang, bersihkan, lumuri dengan air lemon secukupnya
50 ml santan
1 lembar daun jeruk purut
3 buah sereh, geprek
3 sdm minyak sayur

Bumbu Halus:
7 buah cabe merah besar
5 siung bawang merah
3 siung bawang putih
1 cm jahe
1 cm kunyit
1 cm lengkuas
1 sdt bumbu rendang

Cara Membuat:
# panaskan minyak, tumis bumbu halus sampai matang dan harum
# masukkan santan dan semua sisa bahan,aduk terus sampai bumbu agak kering
# masukkan kepiting dan 1 cup air, tutup wajan sampai kepiting matang
# kecilkan api dan aduk perlahan sampai kuah mengental
# sajikan segera……

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