Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag. BENG'S TIPS – Using shrimp paste will make your sauce. Chop off the bottom stems (thick and hard parts) of the kangkong/water spinach. Get the leaves and young stems only, chop coarsely.
The flavor of the crab (or any seafood in particular) is absorbed by the coconut milk, which makes is perfect when eaten with rice. Bring a large pot of salted water to a boil. Plunge crabs into ice water to stop the cooking process. You can have Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag
- You need 2-3 of large blue crabs (pick heavy ones, means it's fatty).
- Prepare 1 of large Onion, chopped.
- You need 3-4 of garlic cloves, chopped.
- You need 1 of thumb ginger, chopped.
- It’s of Milk from 1 coconut.
- It’s 1/4 slice of kalabasa or squash, cubed.
- It’s 1 bunch of Kangkong or water spinach.
- Prepare to taste of Patis or Fish sauce,.
- It’s 0.25 pc of chicken broth cube to taste (optional).
- It’s to taste of Salt and pepper.
- It’s of Cooking oil.
- It’s 1-2 of long chilies (optional), sliced.
Ginataang Alimasag (Crabs in Coconut Milk) This is Ginataang Alimasag (Crabs in Coconut Milk). Ginataang Alimasag are Crabs cooked in Coconut Milk. This is a savory and creamy crab dish in coconut cream. Enjoy this recipe from all of us at Filipino Chow.
Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag step by step
- Saute garlic, ginger, and onions in oil in a deep pan or wok..
- Add the coconut milk. Add the cubed squash. Chop off the bottom stems (thick and hard parts) of the kangkong/water spinach. Get the leaves and young stems only, chop coarsely. Add to the pan..
- Simmer and cover until squash is tender. Mash squash coarsely with spatula. Season with patis (fish sauce, few drops), salt and pepper to taste..
- Add halved crabs (make sure you have cleaned and removed the grime, separated the claws, and cut in half). Add the claws. Cutting in half lets the fat melt in the sauce, making it delicious. You can also opt to add the crabs whole (if you prefer to enjoy the crab head cover with all it's goodness) and just adjust the taste with seasoning. Don't remove the claws as well if ever, as the fat will seep out of the shell..
- Add a small portion of a chicken or seafood broth cube- not all, adjust to your taste. Mix in well..
- Cook covered until crab changes color (bright orange). Add sliced chilies if desired. Mix in. Serve while hot. :).
Add onions, garlic and ginger and cook until limp and aromatic. Add the squash (kalabasa) and cook until the squash becomes a little soft. Turn the heat off and transfer to a serving plate. How to cook Ginataang Alimango There are two popular kinds of crab here in the Philippines; it is the alimasag or blue crab which is a natural dweller of the sea and the alimango or mud crab which is often caught in mangroves and usually raised and cultured in ponds. Mud Crab meat has an exquisite sweet taste which is very appetizing than of the blue crabs and the most common way of cooking.