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Ingredientes
- 3 x flower crabs
- Â Â Part (A): Grnd and combined
- 3 x shallots
- 2 clv garlic
- 2 x cm galangale
- 3 x candlenuts
- 2 stalk lemon grass
- 10 x chilli padi
- 1 tsp belacan granules
- 1/2 tsp turmeric pwdr
- 1 Tbsp. chilli paste
- 2 Tbsp. oil
- 1/2 c. thick coconut lowfat milk (from 1/2 a grated coconut)
- 3 x Large eggs, lightly beaten
- 1 Tbsp. rice flour
- Â Â Seasoning
- 1/2 tsp salt
- 1Â 1/2 tsp sugar
- 1/4 tsp pepper
- 1 tsp chicken stock granules
- 1/2 tsp Nampla (fish sauce)
- 8 x kaduk leaves
- Â Â banana leaves
- Â Â WASH and cut crabs into halves. Throw away claws and legs. Combine ingredients (A) and (B). Saute/fry combined
- Â Â ingredients till fragrant. Dish out to cold.
Direcciones
- Add in seasoning, thick coconut lowfat milk, Large eggs and rice flour. Mix well. Place 2 kadok leaves on the base of each banana casing. Add in half a piece of crab. Pour in 2-3 Tbsp. of otak mix. Steam over high heat for 10-12 min.
- Serve warm or possibly cool.
- How to make banana casing1. Fold banana leaf in to half. (15cm x 5.5cm)
- 2. Form circle with a 6cm diameter and staple the overlapping ends together.
- 3.Cut out a small piece of banana leaf to use as base. Staple the corners to hold in shape.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 347g | |
| Calories 704 | |
| Calories from Fat 438 | 62% |
| Total Fat 49.65g | 62% |
| Saturated Fat 12.99g | 52% |
| Trans Fat 0.7g | |
| Cholesterol 637mg | 212% |
| Sodium 1750mg | 73% |
| Potassium 834mg | 24% |
| Total Carbs 41.67g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 20.06g | 13% |
| Protein 27.12g | 43% |
