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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mangrove crab with coconut milk vegetables (kepiting karaka). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to 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 cook that.

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