Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, crab in coconut squash sauce - filipino ginataan na alimasag. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is something which I have loved my entire life.
To begin with this particular 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:
- Get 2-3 large blue crabs (pick heavy ones, means it's fatty)
- Make ready 1 large Onion, chopped
- Prepare 3-4 garlic cloves, chopped
- Take 1 thumb ginger, chopped
- Take Milk from 1 coconut
- Prepare 1/4 slice kalabasa or squash, cubed
- Take 1 bunch Kangkong / kangkung or water spinach
- Prepare to taste Patis or Fish sauce,
- Prepare 0.25 pc chicken broth cube to taste (optional)
- Prepare to taste Salt and pepper
- Take Cooking oil
- Make ready 1-2 long chilies (optional), sliced
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. :)
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