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, we’re going 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 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 is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to 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 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. Prepare 1 eggplant (75 g), cut crosswise
  3. Get 1 potato (50 g), peeled and diced
  4. Get 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. Make ready 1 stalk lemongrass, crushed
  9. Take 3 lime leaves
  10. Get Oil for frying
  11. Make ready to taste Sugar and salt
  12. Take GROUND SPICES
  13. Take 4 onions
  14. Make ready 3 cloves garlic
  15. Make ready 1 tomato
  16. Prepare 6 cayenne peppers
  17. Take 1 red chillies
  18. Make ready 2 segments turmeric
  19. Get 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.

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