Seafood

How to Cook Super Quick Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag

By Easy Recipes 15 February 2020
How to Cook Super Quick Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag
How to Cook Super Quick Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a special dish, Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag Recipe.

You can cook Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag

  1. It’s 2-3 of large blue crabs (pick heavy ones, means it's fatty).
  2. It’s 1 of large Onion, chopped.
  3. Prepare 3-4 of garlic cloves, chopped.
  4. Prepare 1 of thumb ginger, chopped.
  5. Make ready of Milk from 1 coconut.
  6. It’s 1/4 slice of kalabasa or squash, cubed.
  7. Make ready 1 bunch of Kangkong or water spinach.
  8. Make ready to taste of Patis or Fish sauce,.
  9. Make ready 0.25 pc of chicken broth cube to taste (optional).
  10. Prepare to taste of Salt and pepper.
  11. Prepare of Cooking oil.
  12. Make ready 1-2 of long chilies (optional), sliced.

Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag step by step

  1. Saute garlic, ginger, and onions in oil in a deep pan or wok..
  2. 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..
  3. Simmer and cover until squash is tender. Mash squash coarsely with spatula. Season with patis (fish sauce, few drops), salt and pepper to taste..
  4. 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..
  5. Add a small portion of a chicken or seafood broth cube- not all, adjust to your taste. Mix in well..
  6. Cook covered until crab changes color (bright orange). Add sliced chilies if desired. Mix in. Serve while hot. :).

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