When I was still lived in Pontianak (the capital city of West Kalimantan), crab is one of my family’s favorite seafood. If my parents went into local market and found the big crab sell or when came from Singkawang, they would not leave not to buy those crabs. In Kalimantan we can buy big and good quality crab. It is very different what we face in Java island now. It is so hard to get any good quality crab and the price is so expensive, a kilogram crab in here almost as same as a kilogram beef. But don’t worry, we still can eat good crabs if we go to a seafood restaurant that get their crabs from Kalimantan. If you live in East Java, of course you will know the most famous seafood restaurant in here who made crabs dish as their signature dish, “Kepiting Cak Gundul”. My friend said that they get their crabs from Tarakan, a city in East Kalimantan.
At home, my mother usually cook crabs by boiling it with garlic and ginger then only then eat those by dipping in sweet soy sauce or tomato sauce. Sometimes she made crab with sweet and sour tomato sauce or corn soup with crab meat. But in Indonesia, actually there are so many recipes that use crabs as main ingredients that you can try at home. One of them is this Indonesian Chilli Crab or Padangese Hot and Spicy Chilli Sauce. I never eat Indonesian Chilli Crab before. Due to my curiousness, then when I went to market, I bought some crabs. Original recipe from Resep Keluarga Nugraha in here. But I modified this recipe to suit me.
I prefer to boil the crab first before mix it in the cooked sauce. Beside boil it you can also fried the crab before cook it with sauce. How to clean crabs? You can check it out in this blog. The tutorial how to clean crab is complete there (added with picture). Great tips for you…
Padangese hot and spicy chilli crab is one of very famous dish from Padang (a city in West Sumatra) beside Indonesian Beef Rendang (stewed beef in brown coconut curry). Of course, because it comes from Padang, the taste of this dish is really hot and spicy. For spicy lover this dish will be one of must-to-eat-in-Indonesia. But despite the frills of “Padang” in the name of the dish, I hope you will not overestimate to get this dish in all Padangese restaurant in all over Indonesia. This dish only common in Chinese seafood restaurant. Beside with crabs, sometimes they use shrimp, clamp or mussel, but as alternatives you can use fish too as main ingredients in this dish. You can enjoy this Indonesian chilli crab with warm rice or a plate of Mantou (Chinese steamed buns). So yummy…
Padangese Hot and Spicy Chilli Crab (Kepiting Saos Padang)
- 2 big-sized crabs (about 500 gr), cleaned, boiled
- 5 tbs tomato sauce
- 2 tbs chilli sauce (Indonesian chilli sauce)
- 4 tbs oyster sauce
- 150 ml water
- 1½ tbs corn starch, dissolve in a tbs of water
- 1 tsp pepper
- ½ tsp lime juice
- 5 shallots (can be change with 1 small-sized onion, sliced)
- 3 garlic
- 3-4 red chillies
- 3 bird-eye chillies (you can add more bird-eye chillies if you want more spicy)
- 3 cm turmeric
- 1 tsp pepper
- salt and sugar as desired
- In a large skillet, heat up the cooking oil in medium-high heat. Saute the ground spice until fragrant. Add the tomato sauce, chilli sauce and oyster sauce. Stirring often and cooked until well done.
- Add the crabs, stir it. Add water and bring to boil in a high heat. Adjust the taste with add some sugar and salt. Wait until bubbling.
- Add the dissolve corn starch, stir it and cook it in low-heat until the sauce come inside the crabs meat and let the sauce thicken. Add lime juice, stir it for a while then turn off the heat. Ready to be served with hot steamed rice or hot Mantaou.