Slice pineapple into 2 cm x 5 cm thickness and blanch in hot water for three minutes, remove from heat and drain.
Blend ingredients A until fine.
Heat oil and stir-fry blended ingredients until fragrant and bring to boil.
Stir in crabs over low heat until they boil.
Add water and condensed evaporated milk and boil again.
When gravy thickens, add kerisik, ikan bilis granule and salt.
Remove from heat and stir in red chilies.
