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Kriska Cooks: Crabs in Coconut Milk (Ginataang Alimango)

Nope, I wasn't on a blogging hiatus. I was just busy (the happy kind of busy) with something for the past weeks. I will share the details on my next posts so watch out for it. :D

I have quite a number of posts about our family feasts here in this blog and more often than not, Ginataang Alimango is always included in the menu. I've been receiving messages and emails requesting me to post the recipe, but since it's my dad who always cooks, I don't really get to take pictures for the recipe.


Luckily, a couple of weekends back, I was able to finally cook Ginataang Alimango for the first time, of course using the recipe that I learned from no less than my dad. :)

Crabs in Coconut Milk (Ginataang Alimango)


Ingredients:


1 medium sized onion, chopped

3 cloves garlic, chopped
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3 cups fresh coconut milk

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1 tsp powdered orange juice
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atsuete extract

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5 kilos crabs



2 tbsp cooking oil
4 tbsp fish sauce (patis)
ground black pepper to taste
2 cups water and ginger

Preparation and Cooking Procedures:

Wash the crabs with running water. In a pan over high heat, add in water and ginger. Dump in the crabs and simmer for 15 minutes. This will eliminate the stinky smell and will also help reduce the dish's actual cooking time. Drain crabs and set aside.

In a separate pan over medium heat, add in the oil and sauté the garlic and onions.

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Once the onions become translucent, add in the coconut milk, fish sauce, and ground black pepper. Bring to a boil, but since we added in the fish sauce and we want to eliminate the fishy taste and smell, make sure not to stir. :)

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Add in the powdered orange juice and atsuete extract shortly after.

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Bring to a boil and dump in the crabs.

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Stir thoroughly making sure that the crabs are coated with the coconut milk.

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Cover and cook for another 10 minutes, or until the color of the crabs turn into bright orange. Transfer crabs to a clean plate, serve, and enjoy! :)

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Please note that this recipe used 3 cups of coconut milk for 5 kilos of crabs. For smaller crab volumes, say a kilo, 2/3 cup of fresh coconut milk will already do. :)



This recipe also works for shrimps. You may opt to replace the crabs with little shrimps or tiger prawns. And since prawns get cooked easily, you may do away with the first part (boiling it in water with ginger).

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Cooking time may also vary for shrimps, but you'll know that it's already cooked when the shrimps turn into bright orange. :)


More recipes HERE :)



kriskamarie
kriskamarie   sweetnothings.kriskamarie
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