Kepiting Saus Padang Recipe (Indonesian Chili Crab) » Indonesia Eats

HomeIndonesian FoodKepiting Saus Padang Recipe (Indonesian Chili Crab)November 9, 2009717ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

Indonesian Chli Crab
Kepiting Saus Padang is similar to Singaporean Chili Crab. In fact, Kepiting Saus Padang is not sold at Minangese restaurants (Restoran Padang), but it’s available at most seafood restaurants in the country, especially street food hawkers. They also sell another variant of Saus Padang with clam or mussel.

Do you know the reason why Kepiting Saus Padang isn’t served at Restoran Padang? It’s actually not a Minangese Food. When I compared the recipe between Kepiting Saus Padang and Kepiting Saus Cabai ala Javanese Peranakan, they both are the same. So it’s actually a Javanese Peranakan cuisine. Kepiting Saus Padang
(Indonesian Chili Crab)
modified by meIngredients:
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.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleGreek Market on Corydon AvenueNext articleA Story of Saskatoon BerriesIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. noobcook November 9, 2009 At 7:59 PMThe gravy looks amazing. I would want some bread or bun to soak it all up just like with Singapore Chilli Crab gravy 😀Reply
  2. Lia Chen November 10, 2009 At 2:32 AMYummy … yummy ‘kepiting saus padang’, who can resist?? Nice picture as always (^.^)Reply
  3. pigpigscorner November 12, 2009 At 2:56 PMoh my…I cannot resist dishes like this, gimme some rice!Reply
  4. Tuty November 14, 2009 At 12:10 AMOh my… I miss Kepiting Bakar too. Your Kepiting Saus Padang looks soooo good.Reply
  5. Indonesia-Eats December 10, 2009 At 7:29 [email protected] all: I can tell everyone here love [email protected] Tuty: wish we can meet up 🙂Reply
  6. Charlotte January 6, 2010 At 10:14 PMWow! I don’t eat as much seafood as I used to. I guess I never learned to cook them. This inspired me to give it a try. I’ve eaten a similar dish before and it was one of the best restaurant meals I have ever had.Reply
  7. Singapore Chili Crab Recipe | Indonesia Eats September 2, 2011 At 4:23 AM[…] each SE Asian countries such as Indonesia and Malaysia. Indonesian style chili crab is known as Kepiting Saus Padang (Crab in Padangese Sauce) which you can see on my archive […]Reply
  8. West Sumatran Blue Crab Curry | Indonesia Eats September 4, 2011 At 4:53 AM[…] I am brave enough to cook crabs. You may remember that I turned a Pacific dungeness crab into an Indonesian Chili Crab (Kepiting Saus Padang). I used to have crabs in Indonesia, but never cooked them by myself. You can find live dungeness […]Reply
  9. Janet December 17, 2013 At 12:19 PMHi, is it 9 garlic or 9 garlic cloves? Many thanks!Reply

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