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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, crab in coconut squash sauce - filipino ginataan na alimasag. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook crab in coconut squash sauce - filipino ginataan na alimasag using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag:
  1. Make ready 2-3 large blue crabs (pick heavy ones, means it's fatty)
  2. Make ready 1 large Onion, chopped
  3. Take 3-4 garlic cloves, chopped
  4. Get 1 thumb ginger, chopped
  5. Get Milk from 1 coconut
  6. Get 1/4 slice kalabasa or squash, cubed
  7. Make ready 1 bunch Kangkong or water spinach
  8. Take to taste Patis or Fish sauce,
  9. Prepare 0.25 pc chicken broth cube to taste (optional)
  10. Prepare to taste Salt and pepper
  11. Take Cooking oil
  12. Prepare 1-2 long chilies (optional), sliced
Instructions to make Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag:
  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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