Resep Kepiting Asap Bakar Pedas (Recipe Barbequed Spicy Crab Wrapped in Banana Leaves)

resep kepiting asap pedas grilled spicy crab wrapped in banana leaves with chili shrimp paste

Kepiting Asap, Banana Leaves Wrapped Spicy Crab with Special Chili Sambal

Resep Kepiting Asap Bumbu Pedas,Barbequed Spicy Crab Wrapped in Banana Leaves Recipe. Kepiting asap is literrary translated as smoked crab in English. Kepiting asap also called kepiting bakar, a very popular crab dish in Indonesia.  Gigantic mud crab stir fried with spicy and hot shrimp paste chili sambal, wrapped in banana leaves into a parcel and then grilled over high heat charcoal until the banana leaves charred and blistered to provoked smoke and let the smokey aromas infused into the crab flesh. The blakish brown curry-like seasoning or bumbu bakar kepiting asap for the smoked crab is very rich and savoury from fermented shrimp paste, ground dried shrimp and cuttlefish, i can even compare it with Chinese XO Sauce.  Every restaurant chef had it’s own secret recipes, but for sure i will to share my version of kepiting asap secret recipes.

banana leaves wrapped crab recipe grilled over charcoal spicy chili garlic shallots shrimp paste resep kepiting asap bumbu pedas ala resto kepiting kalimantan papua

Kepiting Asap a.k.a Smoked Crab

 

kepiting bakar asap resep kepiting papua bumbu pedas grilled crab spicy chili shallots garlic shrimp paste wrapped banana leaves

Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

Resep bumbu kepiting asap or smokey barbequed crab contain chilies, shallot, garlic, ginger, turmeric, candlenuts, curry powder or Homemade Indian  Garam Marsala Powder, galangal, lemongrass, toasted corriander seed, fermented shrimp paste, dried cuttlefish and shrimp alongside fragrance leavy ingredients like daun jeruk purut (kaffir limes leaves), daun salam (Indonesian bay leaves) and daun kunyit (turmeric leaves). The spice paste for spicy barbequed mud crab in banana leaves is actually a chili sambal, similiar to sambal belachan, but it’s also contain either santan (heavy coconut milk) or ground toasted grated old coconut called kelapa sangrai tumbuk. So basically i think the spice paste for kepiting bakar asap is a fusion of Shrimp Paste Chili Sambal with Beef Rendang seasoning with a little touch of kecap manis or Indonesian sweet soy sauce to balance the spiciness and the hotness flavour. I’m using both of santan and  kelapa sangrai for this recipe, simply because i don’t wanna spent my calories limitation on crappy food.

resep kepiting bakar daun pisang asap pedas bumbu rendang kepiting papua bakar ala resto

Barbequed Banana Leaves Wrapped Crab with Spicy Fermented Shrimp Chili, Shallot and Garlic Sambal

recipe spicy crab chili shallot garlic curry wrapped in banana leaves barbequed mud crab resep kepiting asap pedas

Papuan Giant Mud Crab (1.2 Kg) with Smokey, Leavy Fragrance, Spicy and Hot Chili Curry-like Sambal

Kepiting asap or spicy barbequed crab in banana leaves gain the popularity in the last decade, as far as i know it’s served eversince many live seafood restaurant mushrooms all over the Indonesian Cities, that’s why i think why my fellow colleagues considering to take cardiovascular recidency programs, lol. Way before kepiting asap become a staple menu on every seafood restaurant, my grandma actually used to prepared  not only crab but also chicken, freshwater giant prawn, and squid. My grandma also used to wrapped Ikan Mas Arsik or Spicy Andaliman Pepper Stewed Grasscarp Fish with banana leaves and then grilled it over coconut husk charcoal, guess what; she is a very healthy and active 82 years old lady.

recipe crab wrapped banana leaf spicy curried mud crab curry hot chili shallot garlic barbequed bbq grilled crab

Damn Delicious Smoked Spicy Crab Wrapped in Banana Leaves

barbequed crab recipe spicy chili shrimp paste crab garlic barbequed mud crab grilled charcoal resep kepiting asap ala resto bumbu pedas

Barbecued Crab Wrapped in Banana Leaves a.k.a Kepiting bakar Asap Bungkus Daun Pisang

Banana leaves wrapped spicy crab ia a very representative  of Indonesian cuisine. Banana leaf is a very versatile ingredients in Indonesian traditional kitchen. Banana leaves used to be a platter for serving food, wrapped food before cooking process either for steaming or  grilling. The epidermis cuticle in the upper side of the banana leaf, preserved the food moisture while cooking and it had special features works like a non sticking teflon that prevent food burned out and sticking while grilling. Banana leaves usually wrapped raw ingredients that usually seasoned first before cooked. There’s so many banana leaf recipe in Indonesian and South East Asian cuisine, this is few of the recipes that featured in my blog :

Beside banana leaves, i always obsesed using many kind of leaves for wrapping my dishes, including;

recipe mud crab spicy chili shrimp paste seasoning barbequed crab wrapped banana leaves grilled charcoal resep kepiting asap bumbu pedas

Kepiting Asap Bursting with Fragance Aromas

resep kepiting asap papua recipe smoked crab spicy chili shallot garlic paste curry mud crab

Kepiting Bakar Asap Bumbu Pedas

Kepiting Asap or barbequed spicy chili sambal crab in banana leaves requires quite an effort to prepares at home. The bursting of fragrance leavy, smokey and spicy aromas of steam coming out when i open the banana leaves  parcel and that’s the moment of truth of you should cross your fingers above your head, but before that moment you should leard how to made the kepiting bakar asap bumbu pedas. The raw mud crab is usually steamed or deep fried first then stir fried with the bumbu kepiting asap or specia cooked spicy sambal sauce. The crab is actually ready to eat, but the kepiting asap needed the authentic pungent aromatic leavy and smokey aromas so then the crab is wrapped into parcel with  banana leaves then grilled over charcoal until the outside layer of banana leaves blistered and charred. After few seconds or a minutes over charcoal, the smokey flavour is throughly infused on the spicy seasoned crab, no need no proloonged grilling times because the crab is already done unless the crab will be overcooked.

recipe banana wrapped crab spicy chili garlic kepiting asap bumbu pedas

Barbequed Banana Leaves Wrapped Spicy Crab with Fermented Shrimp Chili, Shallot and Garlic Paste Sambal

Barbequed Banana Leaves Wrapped Crab with Spicy Fermented Shrimp Chili, Shallot and Garlic Sambal

I’m using 1.2 kg kepiting Papua jantan or live local male mud crab from Papua Island. The clawn is pretty huge and the meat is very firm, sweet and succulent. Totally worth every cent, it cost me less than 10 USD, pretty great deal compare to the restaurantthat usually tagged it about 35-40 USD per kilo. The square platter that i use in the photograph was about 12 inches  or 30 cm long, just look how huge the clawn compare to the plate. This spicy crabs recipe is really not an option for your diets due to tons of calories instead you willing to paid it off  with move your butt out in a treadmill.

resep kepiting papua asap banana wrapped mud crab spicy curry recipe smoked crab

Gigantic Mud Crab Clawn from Papua compare to 30 cm (12 Inches) square plates

Once again i said this kepiting asap is DAMN DELICIOUS, i even think it’s even worthed as my last meal. The succulent sweetness of of the crab with a kick of creamy hot chili and spices then burst with leafy refreshing fragrance of banana leaves, kaffir lime leaves and turmeric leaves that infused with smoky aromas. Please visit asian groceries store in nearby, banana leaves usually sold fresh of frozen, the fresh is preferred,but the frozen banana leaves also work well with this recipe. If you can’t find any banana leaves, you can replace it with turmeric, ginger, lotus or taro leaves.

resep kepiting bakar asap ala resto bumbu pedas kepiting papua kalimantan bumbu rendang cabe

Kepiting Asap, Giant Mud Crab Stir Fried with Spicy Chili Sambal, Wrapped on Banana Leaves Parcel and Grilled over Charcoal until The Leaves  Charred and Blistered

kepiting asap bumbu pedas smoked crab wrapped in banana leaves with spicy chili shallots garlic shrimp paste

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang:

Banana Wrapped Crab with Spicy Chili and Fermented Shrimp Paste Sambal Barbeque

Ingredients:

  • 1 kepiting jantan ukuran besar, (huge mud crab, about 1-1.5 kg)
  • 1 air jeruk purut/nipis (kaffir lime juice to marinate the crab)
  • daun pisang (banana leaves), for wrapping the crab
  • heavy duty alumunium foil#optional
  • 1/2 sendok makan daun kunyit (tablespoon of shredded turmeric leaves)
  • 1 sendok makan daun jeruk purut (tablespoon of kaffir lime leaves, julienned)
  • 1 daun salam (Indonesian bay Leaves)
  • 2 cup Bumbu Kepiting Asap (Spicy Chili-Shrimp Paste Sambal Barbequed Crab Sauce)

Garnish:

  • Curled Sliced Chilies
  • Curled Sliced Scallion

Cara Membuat Kepiting Bakar/Asap Bumbu Pedas

(How To Make Barbequed Spicy Crab Wrapped  in Banana Leaf)

  • Brush the mud crab with a teeth brush to remove the remaining mud and debris,discard the gills and clean it under running water
  • Marinade the crab with kaffir lime juice and salt
  • Deep fried or steam the crab for about 2 minutes until partially cooked
  • Heat up the oil in a wok pan, then stir fried the spice paste chili sambal for about 1 minutes
  • Add the turmeric leaves, salam leaves and the kaffir lime leaves, stir another 30 seconds
  • Add the crab and stir fried another 2 minutes
  • Put the seasoned crab over few layered banana leaves and then wrap it into a parcel like an envelope
banana leaves wrapped crab recipe barbequed mud crab grilled charcoal spicy seasoning chili

Wrapped The Crab just Like You making Envelop Parcel

  • Secure the banana leaves crab parcel with toothpick, butcher’s twines or the fibers from the banana leaves
  • You can use heavy duty alumunium foil for further wrapped the banana leaf crab parcel before grilling it
  • Grilled it over high heat charcoal or stove flame to provoke smoke until the ouside layer or the banana leaves is slighly burned, blistered and charred for about 2 to 3 minutes
recipe barbequed crab spicy chili wrapped in banana leaf bbq mud crab recipe

Barbequed the Banana Leaves Crab Parcel over Charcoal (or Stove) until the Leaves Charred and Blistered

  • Open the banana leaves wrapped crab in front of the dinner guess with scissors
  • Garnish and serve immediately.

Resep Bumbu Kepiting Asap Pedas:

Chili Sambal Barbeque Sauce Recipe for Smoked Crab Wrapped in Banana Leaves Recipe:

  • 50 gr cabe merah keriting (cayenne chili pepper)
  • 50 gr cabe rawit merah (bird eye chili pepper)
  • 100 gr bawang merah (shallots)
  • 50 gr bawang putih (garlic)
  • 15 gr jahe (ginger)
  • 15 gr lengkuas (galangal)
  • 15 gr kunyit (turmeric)
  • 5 gr ketumbar sangrai (toasted corriander seed)
  • 10 gr kemiri (candlenuts)
  • 5 gr bubuk kari India (Homemade Indian  Garam Marsala Powder)
  • 100 ml santan (coconut cream)
  • 30 gr bubuk kelapa sangrai  (ground toasted grated coconut)
  • 3 sereh, hanyak bagian putih (lemongrass, use the tender white part only)
  • 5 gr asam jawa (tamarind paste)
  • 15 g terasi or belacan (fermented shrimp paste)
  • 30 gr ebi/udang kering (dried shrimp)
  • 30 gr cumi kering/juhi (dried cuttlefish or squid)
  • 30 gr gula merah, sisir (palm sugar, roughly chopped)
  • 20 ml minyak sayur (vegetable oil)
  • 10 ml kecap manis (Indonesian sweet soy sauce)
  • salt and pepper to taste

How To Make Chili Sambal Barbeque Sauce for Smoked Crab in Wrapped Banana LeavesRecipe

  • Put all the ingredients except the kecap manis and olive oil in a food processor and  grind it into a fine paste
  • Stir-fry sambal paste with vegetable oil over medium heat untill fragrant, the oil is separated from the chili paste and the colour is darkens, about 15 minutes .
  • Add the kecap manis and season it with salt and pepper, adjust the seasoning if necessary.
  • Turn off the heat and your homemade chili sambal barbeque sauce is ready to use.

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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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