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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mangrove crab with coconut milk vegetables (kepiting karaka). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we have to prepare a few components. 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. Get 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. Get 150 gr young jackfruit, cut to taste
  5. Make ready 500 ml water
  6. Prepare 45 ml instant coconut milk
  7. Make ready 1 vertebra galangal, crushed
  8. Get 1 stalk lemongrass, crushed
  9. Take 3 lime leaves
  10. Make ready Oil for frying
  11. Prepare to taste Sugar and salt
  12. Make ready GROUND SPICES
  13. Make ready 4 onions
  14. Make ready 3 cloves garlic
  15. Make ready 1 tomato
  16. Take 6 cayenne peppers
  17. Take 1 red chillies
  18. Get 2 segments turmeric
  19. Take 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 exceptional food mangrove crab with coconut milk vegetables (kepiting karaka) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!