Tiger Mike's Baked Crabs a'la Kemaman

Dear Sham, Thanks to you and Annie for getting the crab meat at such an attractive price. I was actually tipped off by the food procurement walking dictonary - Tiger Amir Gan Cik Dollah. Amir has his own restaurant behind Hock Choon, Jln Ampang. He specializes in Black Angus and Wagyu. His higher level goal is to have Equatorial Swiss Chalet-like place. He has applied for liquor license class 1. Previously, Amir was a Hong Kong film star. The Joy Luck gang must go to his place asap. Here is the method of making baked crab which I learnt from the Malaysia Restaurant, Kemaman.

Bahan Bahan:

1.Secukup daging ketam (perah buang air daging ketam)

2. air dari satu limau nipis

3. 25 gm bawang merah, dicincang halus.

4. 2 tbsp minyak kacang tanah.

5. 1 tsp thyme kering.

6. 2 tbsp pasli atau daun ketumbar, dicincang halus.

7. 150 ml mayunis Jepun.

8. 1 tsp Tabasco sos.

9. Breadcrumbs Jepun.

10. Garam.

11. 2 tsp mustard Enggris.

12. 2 biji telur AA.

13. 4 kulit ketam*

Atur-cara memasak:

1. Gaulkan daging ketam dengan air limau.

2. Gorengkan bawang dalam minyak sehingga lembut dan padam api..

3. Campurkan daging, thyme dan pasli atau daun dan padam api.

4. Gaulkan mayunis, mastard, Tabasco dan garam. Campuran semua patut lembut.

5. Masukkan campuran dalam kulit ketam dan taburkan breadcrumbs atasnya.

6. Ambil yoke telur sehaja. Pukul sedikit. Titiskan yoke telur atas campuran supaya nampak macam telur ketam.

7. Masak dalam oven sehingga menideh dan berwarna emas.

Untuk 4 orang. Bila masak kari ketam dan lain-lain, bersih dan simpan kulit ketam bunga.