Recipe: Yummy Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA).

You can cook Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) using 19 ingredients and 7 steps. Here is how you achieve it.

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

1. Prepare 1 of crabs (750 g), halved then wash.
2. It's 1 of eggplant (75 g), cut crosswise.
3. Prepare 1 of potato (50 g), peeled and diced.
4. You need 150 gr of young jackfruit, cut to taste.
5. It's 500 ml of water.
6. It's 45 ml of instant coconut milk.
7. It's 1 of vertebra galangal, crushed.
8. It's 1 stalk of lemongrass, crushed.
9. It's 3 of lime leaves.
10. It's of Oil for frying.
11. It's to taste of Sugar and salt.
12. You need of GROUND SPICES.
13. Prepare 4 of onions.
14. Prepare 3 cloves of garlic.
15. You need 1 of tomato.
16. It's 6 of cayenne peppers.
17. It's 1 of red chillies.
18. It's 2 segments of turmeric.
19. It's 1 of vertebra ginger.

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

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..