Ketam Masak Cili Recipe (Crab Cooked in Chili Sauce)

Crabs: Fresh crabs cleaned and cut into pieces, providing the main protein for the dish.

Cooking oil: Used to sauté the chili paste and enhance the flavors.

Chili paste: A spicy base that gives the dish its signature heat and flavor.

Coconut milk: Adds creaminess and balances the spiciness of the chili paste.

Sugar: Provides a touch of sweetness to balance the flavors.

Salt: Enhances the overall taste of the dish.

Water: Helps to create a sauce and cook the crabs thoroughly.

When cooking chili paste, make sure to cook it until the oil separates from the paste. This step is crucial as it ensures that the chili paste is fully cooked and releases its flavors. Additionally, when adding coconut milk, stir continuously to prevent it from curdling and to achieve a smooth, creamy texture.

• Crabs - Substitute with lobster: Lobster has a similar texture and sweetness, making it a good alternative for crab in this dish.

• Crabs - Substitute with shrimp: Shrimp can provide a similar seafood flavor and is easier to find and prepare.

• Cooking oil - Substitute with olive oil: Olive oil is a healthier option and has a mild flavor that won't overpower the dish.

• Cooking oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the coconut milk in the recipe.

• Chili paste - Substitute with sriracha: Sriracha provides a similar heat and tanginess, making it a good alternative for chili paste.

• Chili paste - Substitute with harissa: Harissa offers a complex flavor profile with a similar level of spiciness.

• Coconut milk - Substitute with heavy cream: Heavy cream can mimic the richness of coconut milk, though it lacks the coconut flavor.

• Coconut milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that can still provide a creamy texture.

• Sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the dish.

• Sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and depth of flavor.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness along with a rich umami flavor.

• Salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced saltiness.

• Water - Substitute with chicken broth: Chicken broth adds extra flavor and depth to the dish.

• Water - Substitute with vegetable broth: Vegetable broth is a good option for adding flavor while keeping the dish vegetarian.

• Allow the Ketam Masak Cili to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled crab dish into an airtight container. Ensure the container is large enough to hold the crabs without overcrowding, which helps maintain their texture.
• For short-term storage, place the container in the refrigerator. The crab cooked in chili sauce can be safely stored in the fridge for up to 3 days.
• If you plan to store the dish for a longer period, consider freezing it. Use a freezer-safe container or heavy-duty freezer bags to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the crab dish has been stored.
• When ready to reheat, thaw the frozen Ketam Masak Cili in the refrigerator overnight. This gradual thawing helps maintain the quality of the crabs.
• Reheat the dish in a wok or saucepan over medium heat. Add a splash of water or coconut milk to help revive the sauce and prevent it from drying out.
• Stir occasionally to ensure even heating. The crabs should be heated through thoroughly before serving.
• Serve the reheated Ketam Masak Cili hot, paired with freshly steamed rice for the best experience.

• Stovetop Method:

  1. Place a non-stick pan or wok over medium heat.
  2. Add a small amount of cooking oil to prevent sticking.
  3. Add the leftover Ketam Masak Cili to the pan.
  4. Stir occasionally to ensure even heating.
  5. Heat for about 5-7 minutes or until the crabs are thoroughly warmed.

• Microwave Method:

  1. Transfer the Ketam Masak Cili to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes to allow steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the crabs are hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Ketam Masak Cili in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 15-20 minutes.
  5. Check and stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack.
  2. Bring water to a boil.
  3. Place the Ketam Masak Cili in a heatproof dish and place it on the steaming rack.
  4. Cover and steam for about 10-15 minutes or until the crabs are heated through.

• Sous Vide Method:

  1. Place the Ketam Masak Cili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Wok: A large, deep pan used for stir-frying and cooking over high heat, perfect for evenly cooking the crabs and chili paste.

• Spatula: A flat, broad tool used for stirring and mixing ingredients, ensuring the crabs are well-coated with the chili paste.

• Measuring cups: Essential for accurately measuring the chili paste, coconut milk, and water to maintain the recipe's balance.

• Measuring spoons: Used to measure the sugar and salt precisely, ensuring the dish has the right flavor.

• Knife: A sharp tool for cutting and cleaning the crabs into pieces before cooking.

• Cutting board: A sturdy surface for safely cutting and preparing the crabs.

• Lid: Used to cover the wok while simmering, helping to cook the crabs evenly and retain moisture.

• Serving dish: A plate or bowl for presenting the finished dish, making it easy to serve hot with steamed rice.

Prepare ingredients in advance: Clean and cut the crabs ahead of time to save on prep work.

Use pre-made chili paste: Opt for store-bought chili paste to cut down on cooking time.

Measure ingredients beforehand: Have your coconut milk, sugar, and salt ready to go.

Cook in batches: If you have a small wok, cook the crabs in batches to ensure even cooking.

Simmer with a lid: Cover the wok to speed up the cooking process and ensure the crabs are cooked through.