Ketam Masak Lemak Cili Api with Pineapple
80% asli · Malaysian (Nyonya Influence)
A delightful regional variation of Ketam Masak Lemak Cili Api, incorporating the sweet and tangy notes of fresh pineapple chunks. This Nyonya-inspired twist adds a unique fruity dimension to the spicy coconut gravy, balancing the richness of the crab.
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
- Galangal2 cm piece
- Turmeric root1 cm piece
- Lemongrass stalks2
- Shallots5
- Garlic cloves3
- Fresh pineapple chunks1 cup
- Curry leaves1 sprig
- Saltto taste
- Water100 ml
Langkah
- 1
Clean and cut the crabs into pieces.
- 2
Prepare the chili paste by pounding or blending bird's eye chilies, galangal, turmeric root, shallots, and garlic.
- 3
Bruise the lemongrass stalks.
- 4
In a pot, combine the chili paste, bruised lemongrass, and water. Simmer for 5 minutes.
- 5
Add the crab pieces and cook for about 7-10 minutes until they start turning red.
- 6
Pour in the coconut milk, add curry leaves and pineapple chunks. Stir gently.
- 7
Simmer on low heat until the crab is cooked through and the gravy thickens. Avoid boiling vigorously.
- 8
Season with salt to taste. Serve hot, ensuring pineapple chunks are visible.
