ginataang Alimasag, photo by Robert De Los Santos
This is a delicious take on the squash and green beans cooked in coconut milk. It is tasty because of the crabs.
The crabs used in this recipe are alimasag. Alimasag are smaller crabs compared to the huge alimango.
Crabs by Robert de los SantosGinataang Alimasag Recipe (Crab in Coconut Milk)
Ginataang Alimasag Recipe (Crab in Coconut Milk)
Ingredients:
- 12 fresh blue crabs (alimasag) (more if you are really partial to them) 🙂
- ½ medium squash (Kalabasa), peeled and cubed
- 100 g green beans/string beans (sitaw) (about 3 to 4 cups), cut into 2.5 inch length
- 3½ cups coconut milk (gata) Use 2 cans of shop-bought coconut milk
- 3-4 long chillies
- 1½ tbsp fish sauce (patis)
- 1 tsp freshly ground black pepper
- 1 medium onion, peeled and chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
Method of Preparation:
- Heat a wok or a large casserole pan.
- Pour in the oil and heat.
- Saute the garlic and onion, ensure not to burn the garlic to prevent any bitter taste.
- Stir in the squash and crabs and cook for a couple of minutes.
- Add in the the beans.
- Pour in the coconut milk, bring to a boil.
- Turn down the heat and leave to simmer.
- Drop in the chillies. A little kick of chilli heat is always perfect with the rather rich coconut milk. :()
- Add fish sauce and season with the ground black pepper.
- Cook for 12-15 or until blue crabs have turned into red/orange colour and the vegetable have softened.
- Check the seasoning. Add more patis or salt and black pepper according to taste.
- Transfer into a large bowl and serve with freshly boiled rice.
Now that is what you call heavenly food.