Ketam Masak Cili with Petai (Stinky Bean Crab)
80% asli · Malaysian / Indonesian
A regional variation of Ketam Masak Cili that incorporates petai (stinky beans), adding a unique, pungent aroma and earthy flavor that complements the spicy chili sauce and sweet crab. This dish is a favorite among those who enjoy its distinctive taste.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mud crabs4 medium
- Petai (stinky beans), pods peeled1 cup
- Chili paste (sambal tumis)1/2 cup
- Garlic4 cloves, minced
- Shallots2, sliced
- Belacan (shrimp paste)1 tsp, toasted
- Tamarind paste1 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Water1/4 cup
- Red chiliesfor garnish
Langkah
- 1
Clean and cut the crabs into serving pieces. Set aside.
- 2
Heat vegetable oil in a wok or large pan over medium-high heat. Add minced garlic and sliced shallots. Stir-fry until fragrant.
- 3
Add the chili paste and toasted belacan. Stir-fry for 2-3 minutes until the oil separates.
- 4
Add the crab pieces and stir to coat. Cook for 3-4 minutes.
- 5
Add water, tamarind paste, sugar, and salt to taste. Stir well.
- 6
Add the petai pods. Cover and simmer for 8-10 minutes, or until crabs are cooked and sauce thickens.
- 7
Garnish with sliced red chilies before serving.
