Tamarind and Thyme
Friday, December 02, 2011 - The main star of the meal came out first. Rachel had ordered three Fried Crabs with sambal belachan. Wow. That dish below was just one and a half crabs and was replenished when we demolished it. The crab was sweet and meaty and the pungent, salty, freaking delicious chilli and fermented shrimp paste sauce was utterly addictive. We licked the sauce off the shells and then spooned it onto white rice and dabbed it up with steamed buns...The Steamed St. Peter in spicy bean sauce (Wikipedia told us that a St. Peter is a type of tilapia) was a monster. But oh goodness, what a delicious monster. I've never come across the spicy bean sauce before (made from preserved soy beans) but it went so well with the white fish.