Ingredients:
5 crabs - a two-piece
cuttlefish
Pineapple cooked peeled, and
thinly cut 1/4 part of a pineapple
11/2 thick coconut milk + 3
cups water
1 piece of gelugoric acid
4 - 5 small tomatoes (baby
tomatoes) halved
2 green chilies - split in the
middle but not broken
1 lemongrass stick - dropped
Salt and brown sugar to taste
Pes ingredients (incorporated
in a wet blender and finely blended):
5 tablespoons of fish &
shrimp curry spices
1 onion
4 garlic cloves
1 inch ginger
Water is enough
Ingredients For saute:
1 tbsp sweet cumin
4 shallots (small) - sliced
2 cloves garlic - sliced
2 stalk curry leaves
1 inch ginger - sliced a
match
Oil to taste
Cook Process:
1. Remove crab shell and cut
the tip of the small legs and tap a little part of the crab stick to make it
easier to remove it. Mix with some lemon beans and salt and rinse for 1 minute.
Then washed clean and drain.
2. Add the crab, spice paste,
and lemonade in the pot. Add enough water (budget) and cook to boil.
3. Then add pineapple and
coconut milk. Add salt, sugar, and gelugor acid and stir well. Let the boil
boil over the kitchen or until cooked crabs. Feel and if ok can fire. Add
tomato and chilli fruit. Dismiss.
4. Heat oil (approx. 1 cup of
rice) in a pan. Stir in the ground stir-fry until yellowish and smelly. While
hot-frying ingredients pour it in the crab pot, and cover the pan to prevent
the loss of fragrant scent.
