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
Chaudfroid sauce Louis-Alexandre Berthier (20 November 1753 – 1 June 1815) of France, during Berthier's time under Napoleon. Chaudfroid sauce is a culinary sauce or gravy that can be prepared as a meat-based sauce by boiling the carcasses or bones of game meats or other meats such as poultry with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity. Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge,