📝 About This Recipe
A true jewel of Malaysian coastal cuisine, Mee Ketam is a decadent noodle dish that celebrates the natural sweetness of fresh crabs bathed in a rich, aromatic gravy. This recipe blends the fiery kick of dried chilies with the creamy depth of sweet potato and the umami punch of dried shrimp, creating a luxurious 'Mee Rebus' style sauce that clings perfectly to yellow noodles. It is an impressive, soul-warming meal that captures the vibrant spirit of the Malay archipelago.
🥗 Ingredients
The Star of the Show
- 2-3 large pieces Blue Swimmer Crabs (cleaned and halved; legs slightly cracked)
- 600 grams Fresh Yellow Noodles (blanched briefly in hot water)
The Spice Paste (Rempah)
- 15-20 pieces Dried Chilies (soaked in hot water and deseeded)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 inch Galangal (sliced)
- 2 tablespoons Dried Shrimp (soaked and drained)
- 2 stalks Lemongrass (white part only, bruised)
The Gravy Base
- 300 grams Sweet Potato (boiled and mashed into a smooth paste)
- 2 tablespoons Meat Curry Powder (mixed with a little water to form a paste)
- 1 tablespoon Tamarind Paste (mixed with 1/2 cup water, strained)
- 1 tablespoon Palm Sugar (Gula Melaka) (grated)
- 1.2 liters Water or Seafood Stock
- to taste Salt
Garnish and Sides
- 100 grams Bean Sprouts (blanched)
- 2 pieces Hard-boiled Eggs (halved)
- 2 pieces Firm Tofu (Tauhu) (fried and sliced)
- 4 pieces Calamansi Limes (halved)
- 1 handful Spring Onions and Fried Shallots (finely chopped)
👨🍳 Instructions
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1
Begin by preparing the spice paste. Blend the soaked dried chilies, shallots, garlic, galangal, and dried shrimp with a splash of water until it forms a very smooth, fine paste.
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2
In a large, heavy-bottomed pot or wok, heat 4 tablespoons of oil over medium heat. Sauté the bruised lemongrass stalks until fragrant.
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3
Add the blended spice paste to the pot. Cook, stirring constantly for about 8-10 minutes, until the oil begins to separate from the paste (pecah minyak) and it turns a deep, dark red.
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4
Stir in the curry powder paste and cook for another 2 minutes until the aroma is released.
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5
Pour in the water or seafood stock. Bring the mixture to a gentle boil.
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6
Add the mashed sweet potato to the pot. Whisk it thoroughly into the liquid to ensure there are no lumps; this provides the signature thick, velvety texture of the gravy.
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7
Stir in the tamarind juice and grated palm sugar. Season with salt to taste. Let the gravy simmer for 10 minutes to allow the flavors to meld.
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8
Gently place the cleaned crab pieces into the simmering gravy. Cover the pot and cook for 6-8 minutes, or until the crab shells turn a bright orange and the meat is opaque and tender.
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9
While the crab cooks, prepare your serving bowls by placing a portion of blanched yellow noodles and bean sprouts in each.
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10
Once the crab is done, taste the gravy one last time—it should be a perfect balance of spicy, sweet, and tangy. Adjust seasoning if necessary.
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11
Ladle the hot gravy generously over the noodles, ensuring each bowl gets half a crab or a few choice pieces.
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12
Top with sliced fried tofu, half a hard-boiled egg, a sprinkle of spring onions, and a generous amount of crispy fried shallots. Serve immediately with a calamansi lime on the side.
💡 Chef's Tips
Always use the freshest crabs possible; if the crab is heavy for its size, it’s full of meat. Cracking the claws slightly before cooking allows the spicy gravy to penetrate the meat. Don't skip the sweet potato—it is the secret to the authentic, thick 'Mee Rebus' style consistency. If the gravy is too thick, add a little more water; if too thin, simmer it down for a few more minutes. For a deeper flavor, use homemade prawn shell stock instead of plain water.
🍽️ Serving Suggestions
Serve with a side of Sambal Belacan if you prefer an extra spicy kick. A cold glass of Sirap Bandung (rose syrup with milk) perfectly offsets the heat. Provide a small bowl of finger lime water and plenty of napkins for the crab-cracking process. Pair with a side of 'Cucur Udang' (prawn fritters) for a traditional Malaysian high-tea experience. Freshly cut green chilies in soy sauce make an excellent dipping condiment for the crab meat.