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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mangrove crab with coconut milk vegetables (kepiting karaka). One of my favorites. 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 popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first 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 can achieve 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. Take 1 eggplant (75 g), cut crosswise
  3. Prepare 1 potato (50 g), peeled and diced
  4. Make ready 150 gr young jackfruit, cut to taste
  5. Take 500 ml water
  6. Take 45 ml instant coconut milk
  7. Take 1 vertebra galangal, crushed
  8. Get 1 stalk lemongrass, crushed
  9. Prepare 3 lime leaves
  10. Get Oil for frying
  11. Take to taste Sugar and salt
  12. Make ready GROUND SPICES
  13. Prepare 4 onions
  14. Get 3 cloves garlic
  15. Take 1 tomato
  16. Make ready 6 cayenne peppers
  17. Prepare 1 red chillies
  18. Make ready 2 segments turmeric
  19. Take 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 special food mangrove crab with coconut milk vegetables (kepiting karaka) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!