Wednesday, August 06, 2008

Kepiting Asam Pedas


Crab meat has definitely become one of our favourites, this time was tried by us the variation of cooking of crab meat from the expert cooked us, Rudy Choiruddin

The source: Rudy Choiruddin

3 very big crabs 4 cm lengkoas, bruised
4 rods of the leek, dirajang
2 citrus fruits nipis, took his water
1 stick of lemon grass
2 sheets of the citrus fruit leaves
500 ml water
1 tablespoon of fish soy sauce
1 teaspoon of salt
50 ml cooking oil

The spice that was refined:
12 red chillis
5 shallots
50 gram the white canary

Cooking instructions:
1. Boil the crab.
2. Open his coconut shell cleaned gills and the piece became 4 parts.
3. Boil water, put the spice that was refined, the crab and salt.
4. Stir-fry lengkoas, lemon grass and the citrus fruit leaves with cooking oil through to fragrant.
5. Put fish soy sauce and the leek, stir-fry for a moment, adopted.
6. Put tumisan in rebusan the crab.
7. Smaller fire as far as the spice absorbed.
8. Before being appointed put the orange juice.
9. Served warm.