Ingredients
2 teaspoons Black Pepper
½ teaspoon White Pepper
“Lawar” Long beans:
300 grams Long Beans (blanched and sliced)
60 grams (from above) Suna Cekuh Sauce
3 pieces Shallots, sliced
2 pieces Garlic, sliced2 portions
2 whole Alaska Dungeness Crab
“Suna Cekuh” Wild Ginger Coconut Sauce:
60 grams Garlic
30 grams Lesser Ginger/Kencur
30 grams Candle Nuts, toasted
15 grams Turmeric
5 tablespoons Coconut oil
2 pieces Lemongrass, for bruising
3 Kaffir Lime Leaves
1/4 teaspoon Black Chilis, grounded
1/4 teaspoon Sesame Seeds, grounded
400 milliliter Fish/Chicken Stock
200 milliliter Coconut Milk
1-2 teaspoons Salt
3 Red Hot Chilis, sliced
1-2 teaspoon Shrimp Paste
¼ piece Fresh Coconut (grated and toasted)
Salt, to taste
Lime, to tase
Directions
- Clean and brush Alaska Dungeness Crab shell and body, then cut into pieces and set aside
- To make the “Suna Cekuh” wild ginger coconut sauce, blend together garlic, lesser ginger/kencur, candle nuts, turmeric, lemongrass, kaffir lime leaves, black chilis, and sesame seeds into a paste. Save 60g of the Suna Cekuh paste for the long beans (step 5) and use the rest for the next step (step 3).
- Cook the paste in coconut oil until fragrant, then add fish/chicken stock and cook for another 15-20 minutes. Season with salt and pepper, then add coconut milk and cook until the sauce is reduced.
- Heat up a wok with the Suna Cekuh sauce and crab pieces, then toss them to blend everything together.
- Prepare “Lawar” long beans by combining the long beans with the Suna Cekuh sauce. Add fried shallots, garlic, red hot chilies, shrimp paste and toasted fresh coconut, then season with salt and lime.
- Serve the Alaska Dungeness Crab with “Suna Cekuh” wild ginger coconut sauce, along with the long beans “Lawar”