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| Malaysian Butter Crab
If there is one recipe that is truly Malaysian, this has to be it. Malaysia is truly a food paradise and the vast array of food left me gasping for breath when we first arrived two decades ago. We all enjoyed trying out various cuisines and soon had our favourites. This recipe was given to me by a friend after we ooohed and aaahed over it after dinner one day. Best eaten at home with your fingers as you will want to lick up every single drop of the delicious sauce.
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3 large crabs, cleaned, cut, washed and drained; 1 can evaporated milk; 3 tbsp. butter; 3 sprigs curry leaves; ½ tbsp. minced green chillies (optional); 1/4 tsp brown sugar.
3 slices bread: Heat oil in a medium sized wok and when very hot deep fry the bread till brown and crisp on both sides. . Takes less than a minute. Drain and keep aside.
Heat the butter in a large wok. Lower heat to medium and saute the curry leaves for a minute or two until crisp. Add the crabs, chillies, sugar and evaporated milk and cover and cook until the crabs change colour. This takes about 5 minutes. Serve with deep fried bread. Simply Scrumptious and don't worry about making a mess at the table. This is one dish you will thoroughly enjoy.
Hi Ruth Loved the Recipe, what is evaporated milk? is it condensed milk?
ReplyDeleteHi Tina, evaporated milk is not condensed milk. It's something like thickened milk and is creamy in colour.
ReplyDeleteEvaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.
You could use milk powder too for the above recipe. Trust this is of use to you. Regards, Ruth