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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mangrove crab with coconut milk vegetables (kepiting karaka). It is one of my favorites. For mine, I will 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 appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to 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 cook it.

The ingredients needed to make Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA):
  1. Prepare 1 crabs (750 g), halved then wash
  2. Take 1 eggplant (75 g), cut crosswise
  3. Take 1 potato (50 g), peeled and diced
  4. Get 150 gr young jackfruit, cut to taste
  5. Make ready 500 ml water
  6. Take 45 ml instant coconut milk
  7. Prepare 1 vertebra galangal, crushed
  8. Prepare 1 stalk lemongrass, crushed
  9. Get 3 lime leaves
  10. Make ready Oil for frying
  11. Prepare to taste Sugar and salt
  12. Prepare GROUND SPICES
  13. Make ready 4 onions
  14. Take 3 cloves garlic
  15. Make ready 1 tomato
  16. Take 6 cayenne peppers
  17. Prepare 1 red chillies
  18. Prepare 2 segments turmeric
  19. Get 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’s going to wrap this up for this exceptional food mangrove crab with coconut milk vegetables (kepiting karaka) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!