Kepiting Kari(Indonesian Curried Crab)

Akper waikabubak    Wednesday, July 18, 2007    Kepiting Kari(Indonesian Curried Crab)    Comment   

Ingredients

• 4 crabs
• 6 Shallots
• 2 Stalks lemon grass
• 2 tsp Tamarind
• 1/2 cup Boiling water
• 1 Handful coriander leaves
• 3 Cloves garlic
• 1 tbs Fresh galangal
• 2 To 3 birdseye chillies, -seeded
• 4 Candlenuts
• 1 t Blachan
• 1 t Tumeric
• Salt and pepper to taste
• 3 tbs Oil
• 2 cups Coconut milk

Directions

1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
2. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.
3. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
4. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.

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"Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"