Step-by-Step Guide to Make Quick Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Make Award-winning Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) estimated approx 35 mins.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA) using 19 ingredients and 7 steps. Here is how you cook it.

Local people call "karaka", crab which can easily be found in estuaries around the Mimika. Including the types of mangrove crabs (Species: S.serrata, S.tranquebarica, S.paramamosain, S.Olivacea, Scylla sp.). This one species of crab native of Papua land that habitat is in the interior life around coastal mangroves, crabs name itself is derived from the name of an island KARAKA where most of the population still live deprivation - including in terms of public facilities (particularly availability of schools there very minimal). Papua coastal communities looking for Karaka as the main income for fish as well as fishermen who have done hereditary, fishermen usually catch Karaka in holes mangrove trees that grow on the shore. Visited Timika, Papua, though not complete without enjoying the Karaka. Karaka crabs are caught usually has a large size (1 fish weighing almost 1 kg), is due to the delicious taste of crab rather small size. Karaka has a low fat content (around 1 g / 100g) and also low in saturated fatty acids (0.1gr / 100g) and rich in omega-3. Karaka can be cooked in various ways. Most of the people of Papua cook it in a way sauteed in a mixture of spices, some are just grill Karaka and add salt. Incidentally market yesterday there was super big sized mud crab and remind me of the culinary Papua, so I immediately bought one (my husband can not eat crab, so unfortunately bought too much). ^ _ ^

Ingredients and spices that need to be Get to make Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA):

1. 1 crabs (750 g), halved then 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 for frying
11. to taste Sugar and salt
12. GROUND SPICES
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

Instructions to make 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.

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