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Nangka with Crabs

4 large crabs (alimango)
2 cups finely- sliced unripe nangka
crushed tanglad
1 cup thick coconut milk
1 cup thin coconut milk
crushed garlic
Green onions
Salt to taste

Clean the crabs and cut into leaves. Cook with the nangka, thin coconut milk, garlic, and tanglad, until nangka becomes tender. Add the thick coconut milk, stirring constantly. Salt to taste and remove from the fire. For serving, garnish with finely chopped green onions on top.

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