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

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, mangrove crab with coconut milk vegetables (kepiting karaka). 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 favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something that I’ve loved my entire life.

To get started with this recipe, we must first 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 can achieve it.

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. Take 1 potato (50 g), peeled and diced
  4. Take 150 gr young jackfruit, cut to taste
  5. Get 500 ml water
  6. Make ready 45 ml instant coconut milk
  7. Prepare 1 vertebra galangal, crushed
  8. Make ready 1 stalk lemongrass, crushed
  9. Prepare 3 lime leaves
  10. Make ready Oil for frying
  11. Prepare to taste Sugar and salt
  12. Get GROUND SPICES
  13. Prepare 4 onions
  14. Make ready 3 cloves garlic
  15. Prepare 1 tomato
  16. Prepare 6 cayenne peppers
  17. Get 1 red chillies
  18. Get 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 is going to wrap it up with this special food mangrove crab with coconut milk vegetables (kepiting karaka) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!