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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, mangrove crab with coconut milk vegetables (kepiting karaka). 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 popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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. Get 1 eggplant (75 g), cut crosswise
  3. Make ready 1 potato (50 g), peeled and diced
  4. Get 150 gr young jackfruit, cut to taste
  5. Take 500 ml water
  6. Get 45 ml instant coconut milk
  7. Make ready 1 vertebra galangal, crushed
  8. Make ready 1 stalk lemongrass, crushed
  9. Prepare 3 lime leaves
  10. Make ready Oil for frying
  11. Make ready to taste Sugar and salt
  12. Prepare GROUND SPICES
  13. Make ready 4 onions
  14. Prepare 3 cloves garlic
  15. Make ready 1 tomato
  16. Get 6 cayenne peppers
  17. Take 1 red chillies
  18. Make ready 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 is going to wrap it up with this exceptional food mangrove crab with coconut milk vegetables (kepiting karaka) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!