 Kepiting saus tiram, Chinese-Indonesian crab in oyster sauce | |
| Alternative names | Indonesian:Kepiting saus tiram |
|---|---|
| Course | Main course |
| Place of origin | China and Indonesia |
| Region or state | East Asia and Southeast Asia notably: Indonesia, Philippines, Singapore |
| Created by | Chinese cuisine |
| Serving temperature | Hot |
| Main ingredients | Crab served inoyster sauce, garlic, ginger and scallion |
Crab in oyster sauce oroyster sauce crab is aChinese seafood dish ofcrab served in savouryoyster sauce. It is a popular dish across Asia.[1][better source needed]
Crab in oyster sauce can trace its origin to Southern China'sCantonese cuisine, more precisely, after the development ofoyster sauce in the late 19th century. The dish then spread across Asia. Known in Indonesia askepiting saus tiram, it is a popular seafood inChinese Indonesian cuisine, being one of the two most popular ways of serving crab.[2]
The most popular crab species used in this recipe ismud crab, thoughblue crab may also be used.
The crabs are cut into pieces andstir-fried shortly in a wok on strong fire in cooking oil and water, garlic, ginger, onion andscallion, mixed with oyster sauce,soy sauce,ang ciu (Chinesecooking wine) and sugar. Then the sauce is thickened with acorn starch and water mixture. The mildumami (savoury) seafood flavour of oyster sauce tends to enhance the natural flavour of the crab.[3]
 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | This article related to Chinesefusion cuisine is astub. You can help Wikipedia byexpanding it. |
