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,
Genovese sauce nor with Salsa Genovese, a red wine and vegetable condiment for fish, nor with the "sauce génevoise" from Lake Geneva, again served with fish. Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. The onions are typically accompanied by minced carrots and celery in what is sometimes known as a "mirepoix," and the sauce may be additionally seasoned using garlic, marjoram, and either bacon, prosciutto or lard. The slow cooking of the onions is especially important for the sauce's flavor, and is