Recipes Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

 

Recipes Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

Recipes Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

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

Recipes Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

  1. Heat essential oil and saute ground spices or herbs, lemon grass, lime results in and galangal until aromatic. Add crabs and drinking water, cook until cooked crab (± 15 minutes).

  2. Remove crab, set apart. Then add young jackfruit plus potatoes in a spicy sauce before, and prepare until soft.

  3. Put the eggplant and coconut milk, and cook whilst stirring occasionally until very soft so as to not crack the coconut milk.

  4. Serve crab and veggies to supplement the unique menu today.

  5. INFORMATION: crab that I purchase, large claws 3-4x the dimensions of my thumb.

  6. INFORMATION: heavy crab, nearly eight hundred gr.

  7. NOTES: split up into two and cut in order to taste, wash and after that at pincers to split so easily absorbed spices and straightforward when opening claws.