Easy Guide to Make Yummy Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag

Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag. Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice. The base ingredients are crabs, coconut cream or kakang gata, garlic, onion, ginger and your So what are your veggie options for the crab ginataan? The Best Filipino Squash Recipes on Yummly

Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). 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. You can have Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag using 12 simple ingredients and 6 easy steps. Follow these simple steps to achieve that.

Ingredients of Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag

  1. You need 2-3 of large blue crabs (pick heavy ones, means it's fatty).
  2. It’s 1 of large Onion, chopped.
  3. It’s 3-4 of garlic cloves, chopped.
  4. Prepare 1 of thumb ginger, chopped.
  5. Prepare of Milk from 1 coconut.
  6. You need 1/4 slice of kalabasa or squash, cubed.
  7. It’s 1 bunch of Kangkong or water spinach.
  8. It’s to taste of Patis or Fish sauce,.
  9. It’s 0.25 pc of chicken broth cube to taste (optional).
  10. Prepare to taste of Salt and pepper.
  11. Prepare of Cooking oil.
  12. Prepare 1-2 of long chilies (optional), sliced.

Filipino-style spaghetti is an interesting take on an Italian classic dish. Made with banana catsup and hot dogs, it's not your ordinary bolognese! Ginataang Alimasag (or alimango) are Crabs cooked in Coconut Milk. This ginataang alimasag recipe features the use of spinach and Thai chili as a replacement for Malunggay.

Crab in Coconut Squash Sauce – Filipino Ginataan na Alimasag step by step

  1. Saute garlic, ginger, and onions in oil in a deep pan or wok..
  2. 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..
  3. Simmer and cover until squash is tender. Mash squash coarsely with spatula. Season with patis (fish sauce, few drops), salt and pepper to taste..
  4. 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..
  5. Add a small portion of a chicken or seafood broth cube- not all, adjust to your taste. Mix in well..
  6. Cook covered until crab changes color (bright orange). Add sliced chilies if desired. Mix in. Serve while hot. :).

Squash and string beans (kalabasa and sitaw) can also be placed instead of Spinach. The Province of Bicol, Philippines is very rich and blessed with a lot of well grown coconut trees; they Add more vegetables to make this dish more colorful and flavorful like string beans, squash Recipes with Coconut Milk Filipino Style Lutong Pinoy. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. The sweet chili sauce can be found in the Asian food section of the grocery store. If your apricot preserves have large pieces of fruit, you will want to.