Material :
- 4 pieces Big Fresh Crab
- 7 cm Galangal (crushed / destroyed)
- 8 cm Leek (minced / chopped)
- 4 stalks Lemongrass
- 6 teaspoons Lime Water
- 4 pieces of Leaf Lime
- 4 teaspoons Soy Sauce Fish
- 750 ml Water
- Salt ( to taste )
- 60 ml Cooking Oil
Ground spices :
15 pieces Hot Pepper
7 pieces Shallots
15 pieces Hot Pepper
7 pieces Shallots
How to make :
- Wash thoroughly and boiled crabs to crab
half cooked and then open the shell and wash their gills.
- Then boil water in a saucepan until boiling
and then enter the subtle flavor, the crab that has been boiled earlier and
salt to taste. Stir well.
- Heat oil to a boil and stir-fry ginger,
lemon grass and lime leaf until smell good and then enter the fish sauce and
scallions. Stir well and if it is adopted soon.
- Put seasoning stirring earlier into the crab
stew earlier. Stir until the spices to infuse into the crab meat and cook until
cooked perfectly until the water is rather dry.
- If it is ripe immediately lift.
- Sour Spicy Crab Belitong Ethnic ready to be
served warm and eaten along with warm white rice.
