Padang seems familiar to you, doesn't it? About a month ago, a 7.6 magnitude earthquake struck off the city of Padang, killing at least 75 people and trapping thousands under rubble. Padang is the capital city of West Sumatra province, it is a home to the Minangkabau ethnic group, whose traders spread its traditions - including their famed spicy food - as they settled across the country.
Culturally, it is known for the unusual matrilineal system of the Minangkabau, whereby inheritance passes from mother to daughter. Padang women are seen as being particularly forthright and powerful. The region also has strong literary and musical traditions, though it is Padang's spicy cuisine that has perhaps won most renown as the city's traders set up restaurants across Indonesia.
Kepiting Saus Padang is similar to Singaporean Chili Crab. In fact, kepiting saus padang is not sold at Padangese resturants, but it's available at most seafood restaurants in the country, especially street food hawkers.
Kepiting Saus Padang
(Crab in Padangese Sauce or Crab in Spicy Chili Sauce)
modified by me
Ingredients:
2 dungeness crabs (about 1.5 kgs)
water for boiling the mussels
6 tbsp vegetable oil
6 cm length gingerroot, minced
1 fresh pineapple, peeled and blended/grated
3 tbsp fresh key lime juice
3/4 cup ketchup
3 tbsp Indonesian hot sauce (or put as much as desired), I used sambal cap jempol
3/4 cup clam juice
water to boil (you will need more ginger and garlic) or oil for deep frying
sugar and salt as desired
Spices to grind
5 bird chilies (you can put as less/much as desired)
2 red pepper, roasted (for giving red bright color to food)
15 shallots
9 garlic
1 1/2 tsp terasi (dried shrimp paste)
3 candlenuts
Culturally, it is known for the unusual matrilineal system of the Minangkabau, whereby inheritance passes from mother to daughter. Padang women are seen as being particularly forthright and powerful. The region also has strong literary and musical traditions, though it is Padang's spicy cuisine that has perhaps won most renown as the city's traders set up restaurants across Indonesia.
Kepiting Saus Padang is similar to Singaporean Chili Crab. In fact, kepiting saus padang is not sold at Padangese resturants, but it's available at most seafood restaurants in the country, especially street food hawkers.
Kepiting Saus Padang
(Crab in Padangese Sauce or Crab in Spicy Chili Sauce)
modified by me
Ingredients:
2 dungeness crabs (about 1.5 kgs)
water for boiling the mussels
6 tbsp vegetable oil
6 cm length gingerroot, minced
1 fresh pineapple, peeled and blended/grated
3 tbsp fresh key lime juice
3/4 cup ketchup
3 tbsp Indonesian hot sauce (or put as much as desired), I used sambal cap jempol
3/4 cup clam juice
water to boil (you will need more ginger and garlic) or oil for deep frying
sugar and salt as desired
Spices to grind
5 bird chilies (you can put as less/much as desired)
2 red pepper, roasted (for giving red bright color to food)
15 shallots
9 garlic
1 1/2 tsp terasi (dried shrimp paste)
3 candlenuts
Directions:
1. You can do two ways, either place the crabs into hot boiling water that consists ginger and garlic or deep fry the crabs until golden brown
2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar (if you need it, I don't add any).
3. Add clam juice and crabs. Put salt as desired in also (I don't add any, since I used terasi), cook until bubbling. Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.
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