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
Pot-au-feu serving. Traditionally, the broth is served first with a bit of nutmeg and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar. "Pot-au-feu" broth may also be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be "pot-au-feu" broth when water is added. Many countries have similar dishes with