INGREDIENTS:
- 2 clusters king crab legs
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1/4 cup ginger, crushed
- 8 cloves garlic, crushed
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons paprika
- 1 tablespoon curry powder
- 1 tablespoon annatto seeds (diluted in 1 tablespoon of vegetable oil to extract the pigment)
- 2 large red chilies, chopped
- 1/4 cup crab roe paste
- 250 ml coconut milk (for making latik - coconut milk residue left when coconut milk is cooked until it turns to oil)
- 250 ml coconut milk (for the sauce)
- salt and pepper to taste
INSTRUCTIONS:
- Heat oil in a pan over medium heat. Saute garlic, onions and ginger until the onion becomes translucent and soft, around 10 minutes.
- Add the turmeric, paprika, curry powder, oil from the annatto-oil mixture and fresh chilies. Add the latik, crab roe paste and coconut milk. Season to taste. Bring to a rapid boil. Lower heat and simmer for five minutes.
- Puree the sauce. (optional)
- Put the pureed sauce back to the pan. Add the king crab clusters and cook for around 10 minutes until the crab meat is cooked through.
Latik:
- Heat saucepan and pour in the coconut milk.
- Bring the coconut milk to a boil.
- Stir the coconut milk until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.
- When the texture turns gelatinous, lower the heat and continue stirring. Oil should be separating from the milk at this stage.
- Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container.
Source: Filipino Food Aficionado
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