Hey everyone, it is Drew, welcome to our recipe page. 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 little bit unique. This is gonna smell and look delicious.
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.
Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook crab in coconut squash sauce - filipino ginataan na alimasag using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag:
- Make ready 2-3 large blue crabs (pick heavy ones, means it's fatty)
- Take 1 large Onion, chopped
- Make ready 3-4 garlic cloves, chopped
- Take 1 thumb ginger, chopped
- Take Milk from 1 coconut
- Make ready 1/4 slice kalabasa or squash, cubed
- Take 1 bunch Kangkong or water spinach
- Get to taste Patis or Fish sauce,
- Take 0.25 pc chicken broth cube to taste (optional)
- Get to taste Salt and pepper
- Get Cooking oil
- Make ready 1-2 long chilies (optional), sliced
Dishes like ginataang alimasag exist because the combination of seafood and coconut milk is really awesome. Add cooking oil in a preheated pan. Sauté the garlic, onion, and ginger. Add the ground black pepper and coconut milk then bring to a boil.
Steps 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. :)
Add the squash (kalabasa) and cook until the squash becomes a little soft. Turn the heat off and transfer to a serving plate. In a wide pan or skillet over medium heat, heat oil. Add onions, garlic and ginger and cook until limp and aromatic. The coconut milk is the ingredient that makes this Ginataang Alimasag recipe tasty, in that it brings out the flavor of the other ingredients which include alimasag, sitaw, and squash.
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 will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
