Ginataang Alimasag (Crab in Coconut Cream Sauce)
I was craving for crabs for a very long time thanks to these wonderful crab pictures posted in these blogs
- Carolyn Chan’s no crab post – Even there are no crabs ordered on the restaurant she mentioned the picture is mouth watering.
- Purple Bird’s feating with friends post – barbecued crab legs might be simple but sure they are tasty enough
- Hazelnot’s Red Crab review – That crab maritess is really tempting
So since then every Asian Shop visit we make I have to check out whether these lovely creatures are available until last Saturday where heaps of them appeared into the fish display bin, I immediately bought 9 pieces and cooked once we got home. The recipe 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. I know a lot of people are fuzzy eaters but the best way to enjoy this dish is also the classic Filipino way of using bare hands, yes we sometimes eat with hands like the Malaysians and Indonesians and it is really helpful for dishes like this as you will definitely use your hands. If you visit Philippines and the dishes prepared in front of you is either grilled fish (not the deboned one), unshelled shrimps, mussels or crabs then you are offered banana leaves as a plate, most probably people beside you will eat bare hands, not just it easily helps you to debone fish or other sea creatures but it does not stop your momentum eating those lovely dishes.
So if you are not fuzzy enough and want to try eating bare hands try this dish and let me know your experience, and if you don’t know how to do it seach YouTube on how to properly do it.
- 5 pcs medium sized crabs or 10 pcs small sized crabs
- ½ small sized squash, cut into cubes
- 20 pcs string beans, cut into 2 inch pieces
- 3 cups coconut milk
- 1 small red onions, minced
- 3 cloves garlic, minced
- 6 thinly sliced ginger
- fish sauce
- freshly ground black pepper
- Steam crabs until cooked, remove the top shells and cut the body in half. Reserve any crab fat you can get from the top shell.
- In a wok add oil and sauté garlic, onions and ginger.
- Add the squash and string beans, quickly stir fry.
- Add the coconut milk in the same wok and bring to a boil, once boiling add the vegetables and any reserved crab fat. Simmer for 8 minutes.
- Add the crab bodies then simmer for 4 more minutes.
- Season with freshly ground black pepper and fish sauce.