Ketam Masak Oyster Sauce

We have arrived safely in Abu Dhabi. Fasting here is totally different from Malaysia. One of the obvious is of course the weather. I went out yesterday morning to the temperature of 39C, and that was only at 9.45am. By the time I went back after fetching my children from school slightly after noon time, it was scorching 45C! Anyway, I will blog about my return to Abu Dhabi in my other site.

Yesterday, we had two main dishes for buka puasa - Ketam Masak Oyster and Kari Kepala Ikan. I was contemplating to cook Ketam Masak Kari Kering at first, but decided not to since there's already the Kari Kepala Ikan. At the wet market yesterday, I noticed all the crabs are so small, macam anak2 ketam pulak...must be the weather.

Pic above taken before the gravy were poured onto the crabs. You have a choice to cook it with less or more gravy.

Bahan-Bahan:

1 Kilo Ketam - bersihkan dan tus (buang kulit belakang dan kalau ketam size besar, belah dua)

10 Ulas Bawang Merah (shallots) - di tumbuk

5 Ulas Bawang Putih (garlic) - ditumbuk

Sedikit Halia (ginger) - ditumbuk

I batang serai dititik (lemon grass)

10 tangkai cili kering - di rendam dan di tumbuk (kalau nak lagi pedas, tambahkan cili kering)

3 - 4 tangkai cili kering, di hiris atau gunting 1 inchi

Sedikit gajus (this time saya tak letak gajus, sebab lupa nak beli..heh heh)

Sos Tiram

Garam secukup rasa.

Minyak untuk menggoreng.

Cara Membuat:

1. Panas kan minyak. Setelah panas, tumis bahan tumbuk sehingga naik bau.

2. Masuk kan oyster sauce (saya suka letak lebih oyster sauce, supaya ada lebih kuah). Kuar rata. Kalau ada gajus, boleh di masukkan sekali. Kuar lagi.

3. Masukkan ketam, kuar lagi sehingga sebati. Masukkan sedikit air. Masukkan juga cili kering yang di hiris tadi beserta hirisan daun bawang dan sedikit garam. Tutup tudung periuk atau kuali. Biar beberapa minutes sehingga ketam masak (bertukar warna kemerahan). Perlahan kan api.

4. Setelah masak, hidang dan tabur lagi hirisan daun bawang sebagai hiasan atau penyeri.