The Mee Kari Ketam was equally delicious with the same condiments soaking in a creamy, spicy curry that was also very fragrant. The saute spices is a family secret that requires a careful way of sauteing or ‘tumis’ to bring out all the flavors For the soup and curry gravy, we use the crab broth (stock) from the initial cooking of all those crabs. Imagine the flavor from hundreds of crabs in liquid form! An explosion of seafood tastes in your mouth!
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