International Cuisine

Crab acid Pedas

Thursday, November 6, 2008

Crab acid Pedas

Of course, crab meat is one of our favorites, this time we try variations of cooking crab cooking from our experts, Rudy Choiruddin.

Source: Rudy Choiruddin

Cuisine Category: Indonesian cuisine

3 tails, crab that big
4 cm lengkoas, memarkan
4 onion leaf and stem, the right
2 lemon, take the water
1 stem sereh
2 sheets orange leaves
500 ml water
1 tablespoon fish sauce
1 tsp salt
50 ml oil

Spices that are:
12 pieces of red chilli
5 pieces of red onion
50 grams of white canary

How to prepare:

1. Boiled crabs.
2. Open clean gills tempurungnya and cut into 4 sections.
3. Boiled water, spices, which are entered, crabs and salt.
4. Stir-fry lengkoas, sereh and orange leaves with oil until fragrant.
5. Enter the fish sauce and onions, stir-fry briefly, the host.
6. Enter tumisan in boiling crabs.
7. Shrink the fire to absorb the flavor.
8. Before appointed enter the orange juice.
9. Serve warm.