Ginataang Alimasag is one of the numerous seafood dishes that are made with coconut milk as well as chillies. I added long beans as well as Calabasas in the dish that I cooked this morning, however other vegetables like pechay, spinach, or eggplant are also typical ingredients. Prepare plenty of rice people, and put away the spoons and forks. This delicious crab dish is best enjoyed in a kamayan style. Let’s eat!
- Blue crabs 6 to 7
- water for steaming
- 1 tablespoon oil
- One onion, peeled and cut into pieces
- 5 cloves of garlic peeled and minced
- 1 thumb-size ginger peel and chopped into juliennes
- From 4 to 5. Thai chilli peppers
- 1 teaspoon fish sauce
- 4 cups coconut milk
- A small piece of calabasa is peeled and seeded and cut into cubes
- 1 bunch of beans with long ends are cut off and trimmed to lengths of 3 inches
- 1 cup of coconut cream
- salt and pepper as desired
- Under cool running water, rinse the crabs thoroughly. Scrub shells using the kitchen brush to clear them of grime and dirt. In a steamer basket place crabs belly-side down, and sprinkle with salt as desired. Set the steamer basket in the pot that is filled with water. On medium heat, steam crabs for around 20 to 25 minutes or until their colour change to orange. Take them off the stove.
- In a large skillet or skillet with a medium-high temperature, heat oil. Add garlic, onions, and ginger, and cook until tender and fragrant. Add chilli peppers, and cook for 30-70 seconds. Add the fish sauce, and cook for approximately 1 to 2 minutes.
- Pour in coconut milk and cook until it is reduced. Add calabasa, and cook for 3 – 5 mins or it is half cooked. Add string beans, and cook for approximately 2-3 minutes.
- Add steamed crabs. Mix in coconut cream and stir until it is combined. Continue cooking, frequently adding sauce to crabs for between 8 and 10-minutes or so until the sauce has thicker and the veggies are cooked, but still firm. Add salt and pepper according to your preference. Serve hot.
Ginataang Alimasag (or mango) are Crabs cooked in Coconut Milk. This recipe for ginataang alimasag consists of the inclusion of spinach and Thai chilli as a substitute for Malunggay. String beans and squash (kalabasa as well as sitaw) are also a good choice in place of Spinach.
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Ginataang Alimasag Recipe
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Ginataang Alimasag (or mango) are Crabs cooked in Coconut Milk. This recipe for ginataang alimasag consists of the inclusion of spinach and Thai chilli to substitute for Malunggay. String beans and squash (kalabasa as well as sitaw) are also a good choice in place of Spinach.
Cooking seafood with coconut milk is very popular in Philippine Cuisine. Dishes like the ginataang hipon, seafood in coconut milk and sinanglay the Tilapia are just a few of them. Foods such as ginataang alimasag are popular due to the fact that the mix of coconut milk and seafood is truly amazing. The taste of crab (or any other seafood, specifically) absorbs by coconut milk. This makes it perfect for eating with rice. Preparing ginataang alimasag is easy. For a more delicious taste, you should cut the crab horizontally by half prior to cooking it so that the entire flavour comes out. When you eat dishes like this, it will require serving more rice. Be aware in case you suffer from diabetes or are monitoring your sugar level.
Growing as a child in the Philippines My dad would take a lot of crabs and this was the most delicious recipe he would cook using the crab. It’s a blend of stew and sauce that’s curry-like in texture, and full of flavours from the sea. Think of coconut milk, fish sauce and shrimp paste. It’s a dish that’s seasoned with the spicy flavour of scallions and ginger. It’s delicious with freshly steamed white rice.
Cook: 45 minutes
Total: 1 hour 10 minutes
Prep: 25 minutes
Yield: 8 servings
This recipe is the original one that yields eight servings
2 Dungeness crabs in total
Half cup of oil from garlic
1/2 cup chopped garlic
1 onion yellow, cut into slices
1 cup ginger slices thinly rounds, skin removed.
Half cup of sliced, bias-cut scallions whites only
Salt kosher and black pepper ground to taste
1 teaspoon fish sauce
1 (8.75 ounces) jar of sauteed shrimp paste (such as Kamayan)
5 Thai Chiles, cut into rings
1 1/2 1 quarts coconut milk
1/2 quart of water or more as required
1 bunch fresh spinach
Half cup bias-sliced and sliced scallions greens only
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Make a large pot of salted water to the point of boiling. Add crabs and cook until the shells change to bright red, about 8 to 10 minutes. Simmer the crabs in ice water to stop cooking. Remove and put aside.
In a large skillet, heat medium-high temperature and add garlic oil. Add garlic, stir then cook it until toasty as well as golden, about 2 three minutes. Add ginger and onion, and cook until onions are translucent, between 4 and 5 minutes. Add the whites of the scallion. Add a few pinches of pepper and salt.
Add the fish sauce and let it infuse for one minute. Mix in the shrimp paste and toast for around 3 minutes. Add Thai chiles; saute for 1 minute more. Add coconut milk, and then water. Bring to a simmer, then reduce the heat to low to medium. Cook until sauce has thickened approximately 10 minutes. Add water if the sauce is dry.
In the meantime, crack open the crabs. Add it to the sauce with any juices that have accumulated. Simmer until flavours meld, 8 to 10 minutes more. Add Salt and Pepper. Mix in the spinach and allow to the spinach wilt. Sprinkle with scallion leaves.
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