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

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mangrove crab with coconut milk vegetables (kepiting karaka). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA):
  1. Prepare 1 crabs (750 g), halved then wash
  2. Prepare 1 eggplant (75 g), cut crosswise
  3. Get 1 potato (50 g), peeled and diced
  4. Get 150 gr young jackfruit, cut to taste
  5. Make ready 500 ml water
  6. Get 45 ml instant coconut milk
  7. Take 1 vertebra galangal, crushed
  8. Prepare 1 stalk lemongrass, crushed
  9. Make ready 3 lime leaves
  10. Prepare Oil for frying
  11. Take to taste Sugar and salt
  12. Get GROUND SPICES
  13. Prepare 4 onions
  14. Make ready 3 cloves garlic
  15. Prepare 1 tomato
  16. Make ready 6 cayenne peppers
  17. Take 1 red chillies
  18. Take 2 segments turmeric
  19. Make ready 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 is going to wrap it up for this exceptional food mangrove crab with coconut milk vegetables (kepiting karaka) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!