Hot and Spicy Crab Sambal - Absolutely Tasty - ❤️||❤️(Sambal ketam Hot and Spicy - Sangat Sedap - Sudah pasti tambah nasi 👍👍👍)
Hello wonderful people. I'm Nora Liban from Malaysia. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen. Thank you so much for coming by and I really appreciate it. If you are here for the first time, for your info, I've been posting recipes in my blog since 5th November 2020. My passion is cooking and I believe that everything I do with passion will make me feel fulfilled and satisfied/happy. I hereby assure you that I'll be updating my blog from time to time with new recipes@my own version of recipes or a modified version, therefore stay tuned with Nora Liban's Kitchen. Have a nice day and may God bless each an everyone of us!!!
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(Recipe is in English and Bahasa Malaysia)
Pictures of Ingredients👇👇👇
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Here's my latest recipe known as "Hot and Spicy Crab Sambal" or in Malaysia we call it "Sambal Ketam Hot and Spicy". This time I did it "My Way" or I cooked it according to "My Way" with simple ingredients available in almost every home. I love to cook or invent something/dish that suit my own taste. Being a Malaysian, I love 'Sambal', I mean all Malaysian know what sambal is and today's recipe is one of my newly invented recipes. Here are the ingredients.
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Ingredients A
(Bahan-bahan A)
1). Crabs - 1.3 kg, cut each crab into half, cleaned and drained /
*(Ketam - 1.3 kg)
2). Onion - 4 pieces, sliced /
*( Bawang besar - 4 biji, hiris)
3). Fenugreek seeds - 1/2 tsp /
*(Biji Halba - 1/2 sdt)
4). Water - 500ml/
*(Air - 500 ml)
5). Tamarind paste - 2 tsp /
*(Pes asam jawa - 2 sdt)
6). Oil - 6 tbsp, add more if needed /
*(Minyak - 6 sdm, tambah jika perlu)
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Ingredients B - finely blended
(Bahan - bahan B - kisar halus)
1). Dried Chilli - 40 pieces(40g), soaked in hot water and drained. If you want it to be less spicy then remove the seeds @ deseeded./
*(Cili kering - 40 biji(40g), rendam dalam air panas dan toskan. Buang biji cili kalau nak kurang pedas).
2). Shallot(s) - 25pcs(210g) /
*(Bawang merah - 25 biji(210g)
3). Garlic - 10 cloves, sliced /
*(Bawang putih - 10 ulas, hiris)
4). Dried Prawns - 2 tbsp, I used Langkawi's dried prawns because I'm allergic to Prawn paste. You can use prawn paste if you want.
*(Udang Kering- 2 sdm, saya guna Udang Kering Langkawi sebab saya allergic belacan. Kamu boleh guna belacan kalau nak).
5). Candlenut or cashew nuts - 6 pieces /
*(Buah keras atau kacang gajus- 6 biji)
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**Put all Ingredients B in a blender and blend until smooth.
(Masukkan semua bahan B dalam blender dan kisar halus).
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Ingredients C - seasoning
(Bahan - bahan C - bahan perisa)
1). Salt - to taste /
(Garam - ikut citarasa)
2). Anchovy stock - to taste /
(Stok Ikan bilis - ikut citarasa)
3). Brown sugar - to taste /
( Gula perang - to taste)
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Method 👇👇👇
(Cara membuat 👇👇👇)
1). Heat 6 tbsp of oil in a wok. Stir fry onion (A) until fragrant.
**(Panaskan 6 sdm minyak. Tumis bawang besar (A) hingga wangi).
2). Add the blended ingredients (B). Stir well and cook over low heat until the oil separates from the blended ingredients.
**(Masukkan bahan B dan gaul rata. Masak dengan api kecil hingga pecah minyak).
3). Add the crab pieces, stir well then pour in 500ml of water or approximately the same level with the Crab. Add in tamarind paste and fenugreek.
*"(Masukkan ketam, gaul rata dan tambah 500ml air atau air sama paras dengan ketam. Masukkan pes asam jawa dan biji halba).
4). Stir in seasoning; salt, anchovy stock and brown sugar.
**(Tambah bahan perasa (D), garam, Stok Ikan bilis dan gula perang).
5). Cook over medium heat until the sambal gravy thickens.
**(Masak dengan api sederhana hingga kuah pekat).
6). Once the gravy has thickened, turn off the heat. Ready to be served.
**(Bila kuah sudah pekat padamkan api. Sedia untuk dihidang).
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