Kitchen Appliances
Ginataang Alimango Recipe
Oct
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 them is by simply steaming.
To make it more delectable, we are going to prepare Ginataang Alimango Recipe – it is a savory dish which translates to “crabs cooked in coconut milk”. Cooking this is very easy and once you tried this creamy Ginataang Alimango, you probably won’t eat the plain steamed crab the same way again. You may cut the crabs into two in order to make the crab meat absorb the coconut milk and you may also add some veggies like squash and long beans.
Cooking coconut milk with seafood is common in Filipino cuisine, here are a few of them Ginataang Gulay at Hipon, Ginataang Hito, and Ginataang Tilapia.
Ginataang Alimango Ingredients: |
| – 2 pcs Alimango (mud crabs), cleaned and cut into half |
| – 3 cups coconut milk |
| – 2 tbsps Canola oil |
| – 6 Cloves of garlic, peeled and minced |
| – 1 pc onion, sliced |
| – 1 pc bell pepper, sliced |
| – 6 pcs Thai chili(siling haba) peppers, chopped (optional) |
| – 2 tbsps ginger, sliced thinly |
| – Green onions, sliced |
| – 3 Cups kangkong (water spinach), separate the stems and leafy part |
| – 1 Cup sitaw (string beans), cut into two inch pieces |
| – 1 tbsp Patis (fish sauce) |
| – Salt and pepper, to taste |
Ginataang Alimango Cooking Instructions: |
| 1. Wash and thoroughly clean the mud crabs, brush the entire shell of the crab to remove all the mud and dirt. |
| 2. In a large wok put the crabs, cover and steam for 7 minutes or until the crabs turn dark orange. |
| 3. In another large wok, pour the Canola oil then sauté the ginger, garlic and onion. |
| 4. Pour the coconut milk and sprinkle the ground black pepper. |
| 5. Add the Patis (fish sauce) and bring to a boil until the coconut milk’s texture becomes thick and the coconut’s natural oil comes out. |
| 6. Add the Thai chili then simmer for about 5 mins. |
| 7. Place the mud crabs in the wok and mix well, make sure that it is covered with the coconut milk, cook for about 7 minutes. |
| 8. Add the sitaw (string beans) then submerged it in coconut milk, then simmer for 5 minutes. |
| 9. Add the kangkong leaves and submerged it also in coconut milk, then simmer for 2 minutes. |
| 10. Adjust the taste by adding more patis or salt and black pepper if needed. |
| 11. Serve hot and serve it with white steamed rice. |
