Kepiting Pedas

Standard

Keluarga demen banget sama yg namanya kepiting. Biasa kita suka makan di Cak Gundul yg pernah saya review di blog.smile Kalau lagi mau makan kepiting, biasanya titip nyokap beli di pasar, dimatangin trus di bawa pulang dah. Sampai rumah kalau belum mau masak di freezer aja. Nah minggu kemarin iseng beli kepiting sendiri di pasar petak sembilan glodok. Tapi karena belum berpengalaman kena tipu dah. Tuh kepiting beratnya di tali pengikat, pas talinya dibuka di rumah kepitingnya kecil banget. Belum lagi ada beberapa kepiting dah mati dulu, dan diikat untuk menyanggah kakinya yg dah putus. Kapok dah beli kepiting di pasar. neutralUdah gitu salah info matengin kepiting pikirnya direbus air banyak, taunya airnya mesti dikit n ditutup. Or di tim biar mateng. Soalnya saya ga berani matiin kepiting dengan cara ditusuk.smile
Kemarin malam masak dah tuh kepiting, pake resep favorit kepiting pedas dari buku periplus. Tapi kali ini ada bumbu tambahan yaitu chili bean paste yg baru beli sorenya pulang kerja di pancoran. Bumbu itu buat tugas selanjutnya, jadi sekalian aja di pake. wink Hasilnya ternyata lebih sip loh, jadi kaya rasa banget. Dipuji2 dah sama mertua, enak mirip di resto2. Suami juga bilang enak…. sayang aja kepitingnya kecil. sad
Resepnya :
2 sdm tepung maizena
250 ml air
60 ml cuka beras
11/2 sdm gula
1 sdt garam
250 ml air
4 sdm minyak
2 kg kepiting, bersihkan dan belah 4 bagian
1 telur kocok lepas
1 bh bawang bombay (tambahan dari saya)

Bumbu Halus :
6 bh cabai merah besar buang biji (kalau kurang boleh tambah cabe giling)
6 cm jahe tua
25 gr bawang putih
2 sdm air
1/2 sdt chili bean paste (tambahan dari saya)

Cara:
1. Larutkan tepung maizena dalam 250 ml air lalu sisihkan
2. Campur cuka, gula dan garam dengan sisa air lalu sisihkan
3. Haluskan semua bahan bumbu. Panaskan minyak di wajan, lalu tumis bumbu dan bawang bombay hingga harum
4 Tambahkan campuran cuka, aduk rata
5. Masukkan kepiting, tutup wajan dan masak kira2 5 menit sampai kepiting berubah warnanya. (Step ini saya cuma masak sebentar, karena kepitingnya sudah matang)
6. Kentalkan kuahnya dengan larutan tepung maizena, aduk rata. Apabila kuah sudah mendidih, aduk telur kocoknya.
7. Sajikan panas bersama dengan roti perancis untuk dicelup pada kuahnya

In English

My family was favourite with crab. Usually we ate at Cak Gundul that I already review in this blog. smile When we want eat crab, usually ask may mother to buy at the market, cooked then I brought home. At home I put in refrigerator cause usually I am not cook on that day. Last Sunday I casually buy my own crab at the petak sembilan glodok market. Cause I didn’t have experience so I got cheat. Weight of the crab much on the tie string, when I open the string at home the crab was so little. Not count that some of crab already die, and tie to hold the leg. I didn’t want at the market again. neutral Another mistake was I got false info about cook done for the crab, I thought was boiled with many water, the true way was using a little water n closed. Or steam it untill done. Cause I cannot dare to stab the crab till die. smile Last night I cooked that crab, using my favorit recipe spicy crab from periplus book. But now I have add extra spice chili bean paste that just I bought that afternoon after work at pancoran. That spice was for the next task, so I add it. wink The dish was so delicious, have a richy taste. I’ve got compliment from my both in laws, so tasty like in the restaurant. My hubby also said the same…… to bad the crab was so little. sad
The Recipe:
2 tbs corn starch
250 ml (1 cup) water
60 ml (1/4 cup) rice vinegar
11/2 tbs sugar
1 tsp salt
250 ml (1 cup) water
4 tbs cooking oil
2 kg crab, washed and cut into 4 half
1 egg light beaten
1 pc onion slice (I add it)

Granulated Spice :
6 pcs Big Red chili without seed
6 cm old ginger
25 gr (1/4 cup) garlic
3 tbs water
1/2 tsp chili bean paste (I add it)

How to make:
1. Soluble corn starch with 250 ml (1 cup) of water then move aside
2. Mix rice vinegar, sugar and salt with the rest of water then move aside
3. Heat oil in the pan, saute granulated spice and onion till smelt.
4. Add mixed vinegar, stir even
5. Add crab, close pan and cook about 5 minutes till crab changing colour (This step I didn’t cook for 5 minutes cause my crab already cooked)
6. Thick the broth with soluble corn starch, stir even. When the broth already boiled, put in mix egg and stir well.
7. Served hot with Baquette for dip in the broth.

One response »

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