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

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.

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.

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.

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

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.

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.

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

You May Also Like (Click!):

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

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.

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 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 douci, tausi 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 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 (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 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
  

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

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

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

• 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

You May Also Like (Click!)