Crab in Padang sauce leaf. Then the crab pieces are mixed with stir fried spice paste together with crab broth, scallion, tomato ketchup, chili sauce, oyster sauce, salt and pepper. Then the sauce is being thickened with beaten eggs. The Padang sauce crab tastes savoury, hot and spicy. Other than crab, the identical Padang sauce is often used in other seafood, such as "kerang saus Padang" (clams in Padang sauce). Crab in Padang sauce Crab in Padang sauce or Padang crab () is an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is one of the two most popular
Café de Paris sauce butter is shaped into a roll using aluminium foil and chilled. When the dish is served, a piece of the butter is sliced off and allowed to melt on the hot meat. Café de Paris sauce Café de Paris sauce is a complex butter-based sauce served with grilled beef. When it is served with the sliced portion of an "entrecôte" (in American English: a rib eye steak) or a "faux-filet" (in English: a sirloin steak) the resulting dish is known as ""entrecôte" Café de Paris". The sauce was first popularised in the 1940s by the Café de Paris restaurant in