Crab 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 ways that crab is served in Indonesia, commonly found in coastal cities with abundant seafood, such as Padang, Jakarta, Medan, Surabaya, Makassar and Cirebon. Its closest analogue probably is chili crab, however Padang crab uses richer spices. The recipe derived from West Sumatran Padang style of seasoning seafood with rich, hot and spicy "bumbu" (spice mixture). The ground spice mixture includes shallot, garlic, red chili pepper,
Chaudfroid sauce Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients. A sweet version of chaudfroid