Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, crab in coconut squash sauce - filipino ginataan na alimasag. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is something that I have loved my whole life. They’re nice and they look fantastic.
Saute garlic, ginger, and onions in oil in a deep pan or wok. Chop off the bottom stems (thick and hard parts) of the kangkong/water spinach. Bring a large pot of salted water to a boil. Plunge crabs into ice water to stop the cooking process.
To begin with this recipe, we have to first prepare a few components. You can have crab in coconut squash sauce - filipino ginataan na alimasag using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag:
- Take large blue crabs (pick heavy ones, means it's fatty)
- Take large Onion, chopped
- Take garlic cloves, chopped
- Make ready thumb ginger, chopped
- Take Milk from 1 coconut
- Make ready kalabasa or squash, cubed
- Make ready Kangkong / kangkung or water spinach
- Get Patis or Fish sauce,
- Make ready chicken broth cube to taste (optional)
- Get Salt and pepper
- Take Cooking oil
- Make ready long chilies (optional), sliced
Crabs in Coconut Milk (Ginataan Alimango) Crabs cooked in coconut milk made thick and creamy by adding squash and a bit spicy from red chili peppers. Ginataang Alimasag is one of many favorite filipino dishes. Alimasag (crab) is already tasty in itself; add it to coconut milk and you have one sinful combination. This is especially true if you are watching your hypertension levels.
Instructions to make Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag:
- 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. :)
Alimasag (crab) is already tasty in itself; add it to coconut milk and you have one sinful combination. This is especially true if you are watching your hypertension levels. However, blood pressure levels aside, Ginataang Alimasag recipe is always a tasty treat no matter when it is served. The recipe Ginataang Alimasag is a classic crab dish in the Philippines where we cook mud crabs in coconut milk together with squash and string beans. A creamy and flavourful dish enjoyed with rice.
So that’s going to wrap it up with this exceptional food crab in coconut squash sauce - filipino ginataan na alimasag recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
