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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mangrove crab with coconut milk vegetables (kepiting karaka). One of my favorites food recipes. For mine, 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 favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

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