Ginataang Alimasag: Crabs in Coconut Milk
Ginataang Alimasag: Crabs in Coconut Milk
Contents
Ginataang Alimasag is a classic Filipino seafood dish featuring crabs simmered in rich coconut milk, often paired with vegetables like squash, string beans, or spinach. This dish is creamy, flavorful, and perfect when served with steamed rice. Here’s how to make it at home!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 kg fresh crabs (alimasag or alimango)
- 2 cups coconut milk
- 1 cup squash, cubed
- 1 cup string beans (sitaw), cut into 2-inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tablespoons cooking oil
- 1 tablespoon shrimp paste (bagoong)
- Fish sauce (patis) or salt to taste
- Pepper to taste
- 1-2 pieces chili peppers (optional, for added spice)
Instructions
- Prepare the crabs: Clean the crabs thoroughly. You can steam them for 10-12 minutes to make handling easier, then cut them into halves or quarters.
- Saute aromatics: Heat oil in a pan over medium heat. Saute garlic, onion, and ginger until fragrant and the onion turns translucent.
- Cook the crabs: Add the crabs to the pan and stir until they change color.
- Add coconut milk: Pour in the coconut milk and bring to a gentle boil. Add the shrimp paste and stir well.
- Simmer with squash: Add the cubed squash, cover the pan, and let it simmer for about 10 minutes or until the squash is tender.
- Add string beans: Toss in the string beans and chili peppers (if using). Cook for another 5-7 minutes or until the vegetables are cooked through.
- Season: Adjust the flavor with fish sauce or salt and pepper to taste. Simmer for another minute or until the sauce thickens.
- Serve: Transfer to a serving bowl and enjoy hot with steamed rice.
Tips and Notes
- Fresh crabs: For the best flavor, use live crabs if possible.
- Coconut milk: Use fresh or canned coconut milk, but avoid coconut cream as it is too thick.
- Substitutions: Spinach or malunggay (moringa) can replace string beans, while jackfruit can be used instead of squash.
- Spice level: Adjust the amount of chili peppers based on your preference for spiciness.
FAQs
Can I use frozen crabs?
Yes, you can use frozen crabs, but fresh crabs are recommended for the best flavor.
Is shrimp paste necessary?
Shrimp paste adds depth to the dish, but you can omit it if unavailable or unsuitable for your taste.
Can I substitute coconut milk?
No, coconut milk is essential for ginataang dishes. However, you can use Knorr Ginataang Gulay Mix as a budget-friendly alternative.
How long does this dish last?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.
Enjoy this creamy, savory Ginataang Alimasag with your family and friends!
Related guides
- Adobong Pusit: A Classic Filipino Squid Dish
- Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
- Fish Escabeche: A Filipino Sweet and Sour Delight
- Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk