Mangrove Crab with Coconut Milk Vegetables (KEPITING KARAKA)

• 1 crabs (750 g), halved then wash
• 1 eggplant (75 g), cut crosswise
• 1 potato (50 g), peeled and diced
• 150 gr young jackfruit, cut to taste
• 500 ml water
• 45 ml instant coconut milk
• 1 vertebra galangal, crushed
• 1 stalk lemongrass, crushed
• 3 lime leaves
• to taste Sugar and salt
• 4 onions
• 3 cloves garlic
• 1 tomato
• 6 cayenne peppers
• 1 red chillies
• 2 segments turmeric
• 1 vertebra ginger

1. Heat oil and saute ground spices, lemon grass, lime leaves and galangal until fragrant.
2. Add crabs and water, cook until cooked crab ( 15 minutes).
3. Remove crab, set aside.
4. Then add young jackfruit and potatoes in a spicy sauce before, and cook until soft.
5. Add the eggplant and coconut milk, and cook while stirring occasionally until soft so as not to break the coconut milk.
6. Serve crab and vegetables to supplement the special menu today.
7. NOTES : crab that I buy, large claws 3-4x the size of my thumb.
8. NOTES : heavy crab, nearly 800 gr.
9. NOTES : split into two and cut to taste, wash and then at pincers to crack so easily absorbed seasoning and easy when opening claws.

eggplant, potato, young jackfruit, coconut milk, vertebra galangal, stalk lemongrass, lime, sugar, onions, garlic, tomato, cayenne peppers, red chillies, turmeric, ginger

Taken from cookpad.com/us/recipes/275827-mangrove-crab-with-coconut-milk-vegetables-kepiting-karaka (may not work)