Owner serves family recipe horseshoe crab dishes in Kuala Linggi

Azizi Buyaman serves horseshoe crab cooked in various spicy gravies at Restoran Citarasa Belangkas in Kuala Linggi, Malaysia.

He uses traditional recipes developed by his mother, Fauziah Yasin, over thirty years ago. The restaurant grew from a small delivery operation into a permanent establishment after Buyaman began selling the dishes a decade ago. The menu features several styles of the prehistoric-looking crustacean, including masak lemak cili padi and asam pedas.

Buyaman explains that the dish appeals to customers because of its unique taste and its ability to absorb bold local flavors. Each serving costs between RM30 and RM35 and is large enough to feed five or six people. Buyaman sources his supply from fishermen at the Kuala Linggi jetty to maintain a connection to the local coastal community. To ensure a steady supply, the restaurant also uses frozen stock when fresh catch is scarce.

Because the animal contains parts that can be toxic, Buyaman performs specialized cleaning and preparation to make the meat safe to eat. During school holidays, the restaurant sees a surge in demand, serving more than 30 horseshoe crabs a day compared to the usual 15 to 20. While the restaurant also provides catering for political parties during the Melaka state election, Buyaman focuses on maintaining his family's cooking traditions.