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
Hindle Wakes (dish) covering in a lemon butter sauce and greenery. It is unclear whether this often-written-about dish is indeed ancient, or was invented, along with its supposed history, in the 1950s. Hindle Wakes (dish) Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The