CRAB SALAD (Asma Rujak)

• 1 block fried tofu
• 1 cucumber, deseeded and cut to desired sizes
• 1 bengkoang yam/jicama, sliced
• 1/2 pineapple, cut into small pieces
• 3 crabs (small crabs)
• 1 clove garlic, roughly chopped
• 1 lemon
• 100 g peanuts, fried and crushed
• 250 ml water
• 3 pcs curly red chili
• 5 pcs red chili (bird's eye chili)
• 2 cloves garlic
• 1 1/2 tsp salt
• 1 tsp sugar
• 150 g flour
• 1 egg
• 100 ml broth
• 1 potato, cut into small squares
• 1/2 medium carrot, cut into small cubes
• 2 onions, thinly sliced
• 1 clove garlic, roughly chopped
• 1 stalk spring onion
• 2 stalk celery
• to taste Water and salt

1. Clean the crabs, split into two and then coat with lemon juice to remove the fishy smell and let stand.
2. BAKWAN : Heat oil.
3. Add sliced onion.
4. After softened, then add garlic and then celery.
5. When fragrant, add the carrots and potatoes.
6. Add salt to taste and bouillon.
7. After half cooked, remove and set aside.
8. Mix the flour with ingredients that you sauteed earlier.
9. Then add boiled water.
10. Add the eggs and then stir until smooth and add salt.
11. Once the dough is ready, then fry until cooked.
12. Set aside the finished bakwan.
13. Saute garlic until fragrant, put in crabs.
14. Add water and cook until done.
15. Remove and set aside.
16. Mix all seasoning sauces and puree.
17. Add bengkoang yam/jicama, pineapple and cucumber and mix well.
18. Place the salad on the plate along with tofu and bakwan.
19. Add crab.

cucumber, bengkoang yamjicama, pineapple, clove garlic, lemon, peanuts, water, red chili, red chili, garlic, salt, sugar, flour, egg, broth, potato, carrot, onions, clove garlic, onion, celery, water

Taken from cookpad.com/us/recipes/267307-crab-salad-asma-rujak (may not work)