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

Hey everyone, it is Louise, welcome to my 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. 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. 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. Prepare 500 ml water
  6. Prepare 45 ml instant coconut milk
  7. Prepare 1 vertebra galangal, crushed
  8. Prepare 1 stalk lemongrass, crushed
  9. Prepare 3 lime leaves
  10. Prepare Oil for frying
  11. Get to taste Sugar and salt
  12. Make ready GROUND SPICES
  13. Make ready 4 onions
  14. Prepare 3 cloves garlic
  15. Make ready 1 tomato
  16. Get 6 cayenne peppers
  17. Get 1 red chillies
  18. Prepare 2 segments turmeric
  19. Make ready 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’s 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’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!