Wednesday, February 4, 2015

Ginataang Alimasag (Crabs in Coconut Milk)

Ginataang Alimasag is crabs cooked in coconut with added vegetables like kalabasa, sitaw, jackfruit, etc. There are two popular kinds of crab in the Philippines: alimasag or blue crab found in salt water and the alimango or mud crab caught in fresh water or in ponds. The most common way to cook the crab is by simply steaming or boiling. Boiled crab is eaten with vinegar dip and a lot of rice. Cooking crab is very easy. For a creamy ginataang alimasag, cut the crabs into two to make the crab meat absorb the coconut milk.

Ginataang Alimasag Ingredients:

  • 3 lbs blue crabs (alimasag)
  • 2 tbsp fish sauce (patis)
  • 4  cloves garlic, minced
  • 1 medium-sized onion, sliced
  • 1 knob ginger, thinly sliced
  • 4 cups coconut milk
  • 1 tsp ground black pepper
  • 2 cups kalabasa, cubed (or any vegetable of your choice)
  • 4 pieces  chili pepper ( fresh or dried)

Ginataang Alimasag Cooking Instructions:

  1. Wash and clean the crabs thoroughly.
  2. Put the crabs in a large sauce pan, Sprinkle with some salt. Do not put nay water. Cover and cook in a medium fire for 10 minutes or until the crabs turn dark orange. Making sure to shake the pan from time to time to evenly cook the crab. Or steam for 10 minutes until the color changed evenly.
  3. In another sauce pan, pour the coconut milk, ginger, garlic and onion. Let boil. Do not cover.
  4. Season with fish sauce, salt and ground black pepper.
  5. Bring to a boil until the coconut milk’s texture becomes thick.
  6. Add the vegetable and chili pepper. Let cook for another 2-3 minutes
  7. Cut the crabs in half. Add to the coconut mixture when the vegetable is half cooked, mix well, Simmer for 5 minute.
  8. Season with more fish sauce,  salt and pepper according to your taste.
  9. Serve hot and serve it with white steamed rice.


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