Ketam Masak Lemak Cili Api (Classic)
Hidangan tradisional · Malaysian
A classic and authentic Malaysian dish featuring fresh crab cooked in a rich, spicy coconut milk gravy infused with bird's eye chilies, turmeric, and lemongrass. This is the quintessential 'lemak' (rich) and 'cili api' (bird's eye chili) experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Fresh crabs1 kg
- Coconut milk400 ml
- Bird's eye chilies (cili api)15-20
- Galangal2 cm piece
- Turmeric root1 cm piece
- Lemongrass stalks2
- Shallots5
- Garlic cloves3
- Curry leaves1 sprig
- Saltto taste
- Water100 ml
Langkah
- 1
Clean the crabs thoroughly. If using whole crabs, cut them into manageable pieces.
- 2
Pound or blend the bird's eye chilies, galangal, turmeric root, shallots, and garlic into a fine paste.
- 3
Bruise the lemongrass stalks and set aside.
- 4
In a pot, combine the chili paste, bruised lemongrass, and water. Bring to a simmer.
- 5
Add the crab pieces to the pot. Cook for about 5-7 minutes until the crab starts to turn red.
- 6
Pour in the coconut milk and add the curry leaves. Stir gently to combine.
- 7
Simmer on low heat, stirring occasionally, until the crab is fully cooked and the gravy has thickened slightly. Do not boil vigorously after adding coconut milk.
- 8
Season with salt to taste. Serve hot.
