Guinataang Alimango at Langka
Philippines have an array of choices when it comes to seafood and vegetable curries, this one is one of the many variations and you have to trust me it is really good. This dish is made with crabs and young jackfruit cooked in coconut milk with chillies, it works well with freshly cooked jasmine rice and eating it the Filipino way only by hands served on banana leaf. I remember we cook a lot of this dish when I was young, my grandmother being a Bicolana loves dishes with coconut milk and chillies and there isn’t a week that will pass where she will not prepare curries similar to this, dishes like laing, ginataang kalabasa and ginataang isda are the usual viands we had.
- 12-15 pcs medium sized paddle crabs
- 2 500g can young jackfruit, sliced
- 8 pcs green chillies
- 800 ml coconut milk
- 200 ml coconut cream
- 1 large onion, chopped
- 6 garlic cloves, minced
- ½ thumb size ginger, sliced
- fish sauce
- freshly ground black pepper
- In a wok add oil then sauté garlic, onions and ginger.
- Add coconut milk, chillies and paddle crabs, bring to a boil then simmer in medium heat for 8 minutes.
- Remove the crabs, set it aside and add the jackfruit. Continue to simmer in high heat uncovered for 15 minutes or until coconut milk dries up and becomes oily.
- Add the remaining coconut cream and the crabs, simmer for 5 more minutes.
- Season with fish sauce and freshly ground black pepper, serve.