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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mangrove crab with coconut milk vegetables (kepiting karaka). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something which I have loved my entire life.

To begin 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 cook that.

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. Get 1 potato (50 g), peeled and diced
  4. Prepare 150 gr young jackfruit, cut to taste
  5. Get 500 ml water
  6. Take 45 ml instant coconut milk
  7. Make ready 1 vertebra galangal, crushed
  8. Get 1 stalk lemongrass, crushed
  9. Get 3 lime leaves
  10. Get Oil for frying
  11. Prepare to taste Sugar and salt
  12. Make ready GROUND SPICES
  13. Take 4 onions
  14. Take 3 cloves garlic
  15. Prepare 1 tomato
  16. Get 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.

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