The inside guide to where to go and what to eat in Penang

Ingredients

• 1 kg fresh crabs
• 2 tablespoon tomato sauce
• 1 tablespoon chilli sauce (optional)
• Two medium-sized tomatoes - sliced
• 1 egg - beaten
• 2 tablespoon tamarind pulp
• 1 stalk of coriander - chopped
• 2 tablespoon oil
• 1-2 cups of water
• 2 tablespoon sugar, salt to taste 

Pound/grind ingredients below:

• 4 fresh red chillies, 4 dried chillies 
• 5mm slice of square shrimp cake/paste (belachan)
• 2 cm piece of lengkuas/galangal
• 2 cm piece of ginger, 1 cm piece of turmeric
• 2 stalks lemon grass
• 1 stalk bunga kantan (flower of ginger plant)
• 2 big onions, 3 shallots
• 6 cloves garlic

Method

1. Clean crab, remove top shell and cut into 2 pieces.
2. Heat the oil. Stir fry pounded ingredients until slightly drier and fragrant.
3. Add in the crabs, tamarind pulp, tomato & chilli sauce and stir fry well. 
4. Add water, tomatoes and sugar and salt to taste. When crab is cooked, add egg, stir well and dish out. 
5. Serve with rice and other dishes