Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)
Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mangrove crab with coconut milk vegetables (kepiting karaka). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mangrove crab with coconut milk vegetables (kepiting karaka) using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA):
  1. Take 1 crabs (750 g), halved then wash
  2. Make ready 1 eggplant (75 g), cut crosswise
  3. Take 1 potato (50 g), peeled and diced
  4. Take 150 gr young jackfruit, cut to taste
  5. Prepare 500 ml water
  6. Get 45 ml instant coconut milk
  7. Get 1 vertebra galangal, crushed
  8. Prepare 1 stalk lemongrass, crushed
  9. Prepare 3 lime leaves
  10. Make ready Oil for frying
  11. Get to taste Sugar and salt
  12. Take GROUND SPICES
  13. Take 4 onions
  14. Prepare 3 cloves garlic
  15. Take 1 tomato
  16. Get 6 cayenne peppers
  17. Get 1 red chillies
  18. Make ready 2 segments turmeric
  19. Prepare 1 vertebra ginger
Instructions to make Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA):
  1. Heat oil and saute ground spices, lemon grass, lime leaves and galangal until fragrant. Add crabs and water, cook until cooked crab (± 15 minutes).
  2. Remove crab, set aside. Then add young jackfruit and potatoes in a spicy sauce before, and cook until soft.
  3. Add the eggplant and coconut milk, and cook while stirring occasionally until soft so as not to break the coconut milk.
  4. Serve crab and vegetables to supplement the special menu today.
  5. NOTES : crab that I buy, large claws 3-4x the size of my thumb.
  6. NOTES : heavy crab, nearly 800 gr.
  7. NOTES : split into two and cut to taste, wash and then at pincers to crack so easily absorbed seasoning and easy when opening claws.

So that’s going to wrap it up with this special food mangrove crab with coconut milk vegetables (kepiting karaka) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!