Ketam masak lemak cili padi
INGREDIENTS:
4 fresh flower crabs (remove the hard shell but keep the fat inside it except for the buble shape thing, it will make you feel dizzy)
2 tumeric leaves
9-11 birds eye chilies (as per your hot level preferences)
1-2 cloves of shallots 1 inch fresh tumeric
1 fresh coconut milk 1 asam keping
2-3 tbs cooking oil
Salt/sugar to taste
HOW TO:
First, pound the shallots, fresh turmeric and birds eye chilis altogether. Put cooking oil into wok. Once ready, sauté the pounded items until fragrance. Then pour in the coconut milk. Then put the numeric leaves.Keep stirring the coconut milk while waiting to bubble up. Once the coconut milk starting to bubble up put in all the crabs. Please bear in mind that seafood cannot be cook too long, it will harden the meats. Don’t forget to put in the asam keping together with salt and sugar to taste. Once the whitey flesh cooked, then turned off the stove and ready to serve.
4 fresh flower crabs (remove the hard shell but keep the fat inside it except for the buble shape thing, it will make you feel dizzy)
2 tumeric leaves
9-11 birds eye chilies (as per your hot level preferences)
1-2 cloves of shallots 1 inch fresh tumeric
1 fresh coconut milk 1 asam keping
2-3 tbs cooking oil
Salt/sugar to taste
HOW TO:
First, pound the shallots, fresh turmeric and birds eye chilis altogether. Put cooking oil into wok. Once ready, sauté the pounded items until fragrance. Then pour in the coconut milk. Then put the numeric leaves.Keep stirring the coconut milk while waiting to bubble up. Once the coconut milk starting to bubble up put in all the crabs. Please bear in mind that seafood cannot be cook too long, it will harden the meats. Don’t forget to put in the asam keping together with salt and sugar to taste. Once the whitey flesh cooked, then turned off the stove and ready to serve.
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