Ketam Masak Nenas





Pineapple (also known as comosus) is a tropical fruit believed to be originated from the eastern part of the South America. It was introduced in Tanah Melayu around the 16th century by the Portuguese. Parallel to the development of rubber plantation, pineapples were started to be planted in Singapore, Johor and Selangor in 1921. Pineapple agriculture flourishes and was sought in mass peat soil area especially in Johor.

Malaysia is one of the main manufacturer of pineapple other than Thailand, Philippines, Indonesia, Hawaii, Ivory Coast, Kenya, Brazil, Taiwan, Australia, India and South Africa. Canned pineapples have a high market demand in countries such as Japan, USA, Europe, Western Asia and Singapore.

Pineapple contains high amount of Vitamin C which is essential for maintaining health and healing of minor injuries or wound apart from absorption of iron in our blood circulation. Also, it contains Vitamin B1(Thiamin) which helps our digestive system and smooth the digestion process. Moreover, Vitamin B3(Niacin) can also be found in pineapple and it maintains the health of our digestive system by controlling it. besides that, Potassium and Sodium from the pineapple can equalize water volume in human body. Furthermore, it also contains a type of enzyme which is very useful in the medical sector and it is widely used in surgeries for swelling, mediate infection and preventing blood clot.



external image nazcrab03.jpg


There are many types of crabs being consumed in Malaysia. Some are fresh water crab (found in mangrove area in the mud) and some are caught from the sea. Before they are cooked, they come in many different colors -- mostly dark brown or black if they are mud crabs and white with light brown patches or white and blue, reddish color if they are sea crabs. However, when they are cooked, all crab shells would turn red or dark orange.


Crab lovers can tell you that there are ways to determine a good quality crab from others. Good crab preferably are caught during the full moon. It is believed that during this time, the flesh of the crab is the meatiest and juiciest. At other times, the crab meat does not fully fill its shell.


Since crabs molt (discard their shell once they are outgrown), this tip makes sense. Crab meat are made into frozen crab sticks or simply frozen in blocks. Excellent for making thick crab meat soup. A beautiful dish. Fresh live crabs are also good if simply steamed or boiled in their shell. Just prepare a piquant dipping sauce, and they are a real treat for seafood lovers.


In Malaysia, the seafood recipe of crab curry with pineapple is one of those dishes that we grew up with. Below, we'll show you how to make this dish. We will be using ketam bunga (flower crab). We'll also include step-by-step pictures to guide you how to de-shell the crabs and prepare them for cooking.

STEPS TO PREPARE THE CRAB

  1. Clean the crab with tap water, dry it.
  2. Remove the top hard shell. If there are crab roes (in a sac, orange color), keep them. They are a delicacy. (really yummeh!).
  3. Turn over the crab, cut away the flap in the middle of the back of the crab.
  4. Cut the crab into two pieces.


Back of the crab
Back of the crab
Remove the flap of the crab
Remove the flap of the crab

Remove top shell by lifting it away by hand. Please be careful not to hurt your fingers on this one.
Remove top shell by lifting it away by hand. Please be careful not to hurt your fingers on this one.

Half of crab
Half of crab




Seafood Recipe Crab Curry with Pineapple


  • 3 medium sized crabs (halved - refer to the instruction on how to cut them)
  • 25 g (1 small packet) curry powder for cooking seafood.
  • 2 tbs kerisik
  • 2 tbs fresh curry leaves
  • 1 tbs mixed whole spices (halba campur): mustard seed, fenugreek, etc - it's a must for curry in eastern Malaysia
  • 1 small onion, sliced
  • 1/2 inch ginger, pounded finely
  • 4 cloves of garlic. pounded finely with the ginger above
  • 1 cup thick fresh coconut milk
  • 1 cup pineapple pieces (fresh or canned)
  • 1 cup pineapple syrup (from the canned pineapple)
  • Salt to taste

spices needed
spices needed


Method:
  • Heat cooking oil
  • Saute the whole spices mix
  • Add in onion and curry leaves
  • Add in pounded garlic and ginger
  • When fragrant, pour in the curry powder mixed with pineapple syrup
  • Once that the oil separates, put in crab pieces and the pineapple pieces
  • Sprinkle kerisik
  • Pour in coconut milk, season with salt to taste
  • Simmer for about 10 minutes until the gravy thickens
  • Serve hot with bread or rice


Saute whole spices and fresh herbs
Saute whole spices and fresh herbs
Add in curry powder paste and simmer
Add in curry powder paste and simmer

Add in crabs, coconut milk, pineapple pieces and kerisik
Add in crabs, coconut milk, pineapple pieces and kerisik

simmer until the gravy thickens and turns to delicious orange curry-colour
simmer until the gravy thickens and turns to delicious orange curry-colour


This is a dish that you would want to make over and over again. If you cannot get fresh fat crabs, you may substitute the seafood with prawns or even lobsters. Yum!


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