How to make delicious Padang Sauce Crab
Crab is the most popular menu and excellent as seafood processed ingredients. Generally luxury food menus in seafood restaurants are always juxtaposed with lobster (crab). Crab menu is also easy to find at roadside food stalls and times five. Not only delicious crab food menu is rich in protein content and nutrients needed by our body. Moreover, this Crab food menu, the Padang Sauce Crab which is very famous for its deliciousness. As we know that the desert is a source of a collection of delicious Indonesian dishes.
Intrigued by the deliciousness of Padang Sauce Crab? Let's follow the complete processing steps below.
Here are the main ingredients:
1. 2 pieces of egg crab
2. 3 ounces of virgin oysters (If you don't like clams, you can just replace them with shrimp and add sweet corn to make them even smaller)
Here are the ingredients for the Padang Sauce:
1. 3 cloves of garlic (crushed)
2. 1 onion (we chop roughly or cut it according to taste, then divide in half)
3. 1 ginger segment (about an inch of geprek)
4. 3 pieces of orange leaf
5. 5-6 tablespoons of chili sauce (here we use Belibisatau brand according to taste)
6. 2 tablespoons of tomato sauce
7. 2 tablespoons of oyster sauce
8. 1 tablespoon of fish sauce
9. 2 tablespoons of cornstarch solution
10. Sugar to taste
(If you want extra spicy, don't use tomato sauce, just add cayenne pepper to taste).
Here is how to process it:
First: We clean the crabs and shells after cleaning, then we steam (fried also allowed), Here we choose to just steamed, so the egg pieces will not fall apart. After the crabs are cooked, then we set them aside.
Second: Next in the frying pan we add cooking oil or butter (depending on taste) to saute. Then we enter the garlic and onions that we have chopped up before, then saute until they release a fragrant aroma.
Third: Now then add ginger and orange leaves then saute (Here we use ginger and orange leaves so that the sauce doesn't smell fishy)
Fourth: We add all the ingredients for the sauce, then we add it with water as much as possible so it is not too thick, do a taste test, if it feels right, add the cornstarch solution, we then add the onions that have been cut according to taste.
Fifth: Now we finally put in the crab and clams that were cleaned, then stir until evenly distributed so that all the spices are absorbed perfectly.
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| How to make delicious Padang Sauce Crab |
Here are the main ingredients:
1. 2 pieces of egg crab
2. 3 ounces of virgin oysters (If you don't like clams, you can just replace them with shrimp and add sweet corn to make them even smaller)
Here are the ingredients for the Padang Sauce:
1. 3 cloves of garlic (crushed)
2. 1 onion (we chop roughly or cut it according to taste, then divide in half)
3. 1 ginger segment (about an inch of geprek)
4. 3 pieces of orange leaf
5. 5-6 tablespoons of chili sauce (here we use Belibisatau brand according to taste)
6. 2 tablespoons of tomato sauce
7. 2 tablespoons of oyster sauce
8. 1 tablespoon of fish sauce
9. 2 tablespoons of cornstarch solution
10. Sugar to taste
(If you want extra spicy, don't use tomato sauce, just add cayenne pepper to taste).
Here is how to process it:
First: We clean the crabs and shells after cleaning, then we steam (fried also allowed), Here we choose to just steamed, so the egg pieces will not fall apart. After the crabs are cooked, then we set them aside.
Second: Next in the frying pan we add cooking oil or butter (depending on taste) to saute. Then we enter the garlic and onions that we have chopped up before, then saute until they release a fragrant aroma.
Third: Now then add ginger and orange leaves then saute (Here we use ginger and orange leaves so that the sauce doesn't smell fishy)
Fourth: We add all the ingredients for the sauce, then we add it with water as much as possible so it is not too thick, do a taste test, if it feels right, add the cornstarch solution, we then add the onions that have been cut according to taste.
Fifth: Now we finally put in the crab and clams that were cleaned, then stir until evenly distributed so that all the spices are absorbed perfectly.
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