SPICY CRAB SAMBAL- EASY RECIPE🌺|| 🌺(SAMBAL KETAM HOT AND SPICY)

• CHEESY BEEF PEPPERONI TOAST RECIPE
 
• CHEESY CHICKEN TOAST RECIPE
 
• CHICKEN RECIPE(RESEPI AYAM)
 
• CHILLI SAMBAL/DIPPING SAUCE
 
• CLAMS/SEAFOOD RECIPE(RESEPI KERANG/SEAFOOD)
 
• CRAB RECIPE(RESEPI KETAM)
 
• FISH RECIPE(RESEPI IKAN)
 
• FRITTERS RECIPE/(RESEPI CUCUR)
 
• OMELLETE RECIPE
 
• PRAWN RECIPE(RESEPI UDANG)
• RICE RECIPE(RESEPI NASI)
 
• SQUID RECIPE(RESEPI SOTONG)
 
• TRADITIONAL CAKE/KUIH-MUIH TRADITIONAL

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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!!!

*If you have any queries regarding "this Recipe", feel free to visit My Facebook Page and leave your message there and I'll give you a reply whenever I'm free.*

(Recipe is in English and Bahasa Malaysia)

Pictures of Ingredients👇👇👇

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.  

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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, thinly 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 - Sufficient amount /

*(Minyak - secukupnya)

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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. You can use chilli powder if you don't have dried chilli at home - 3 to 4 tbsp would be enough /

*(Cili kering - 40 biji(40g), rendam dalam air panas dan toskan. Buang biji cili kalau nak kurang pedas. Kalau tak ada chilli kering di rumah, boleh guna serbuk cili, 3 hingga 4 sdm sudah cukup).

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)

 👇

**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  - 1 cube /

*(Stok Ikan bilis - 1 kube)

3). Brown sugar - to taste /

*( Gula perang - to taste)

4). MSG - to taste, *Optional*

*(MSG - ikut citarasa, *Optional*

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👇👇👇

Method 👇👇👇

(Cara membuat 👇👇👇)

1). Heat sufficient amount of oil in a wok. Add crabs in hot oil and blanch for about 3 minutes. Drain well and set aside.

*(Panaskan minyak secukupnya dalam kuali. Masukkan ketam dalam minyak panas dan goreng selama 3 minit. Tos dan ketepikan).

2). Stir fry onion (A) till fragrant in 6 tbsp(add oil if needed) of hot oil.

**(Panaskan 6 sdm minyak. Tumis bawang besar (A) hingga wangi).

3). Add the blended ingredients (B). Stir well and cook over low heat until the oil rises to the top.

**(Masukkan bahan B dan gaul rata. Masak dengan api kecil hingga pecah minyak).

4). 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).

5). Stir in seasoning; salt, anchovy stock and brown sugar.

**(Tambah bahan perasa (D), garam, Stok Ikan bilis dan gula perang).

6). Cook over medium heat until the sambal gravy thickens.

**(Masak dengan api sederhana hingga kuah pekat). 

7). 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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