Ginataang Alimasag (or alimango) are Crabs cooked in Coconut Milk. This ginataang alimasag recipe features the use of spinach and Thai chili as a replacement for Malunggay. Squash and string beans (kalabasa and sitaw) can also be placed instead of Spinach .
Cooking seafood in coconut milk is common in Philippine Cuisine. Dishes such as ginataang hipon, seafood in coconut milk, and sinanglay na tilapia are just few of them. Dishes like ginataang alimasag exist because the combination of seafood and coconut milk is really awesome. The flavor of the crab (or any seafood in particular) is absorbed by the coconut milk, which makes is perfect when eaten with rice. Preparing ginataang alimasag is easy. For a much better taste, you can cut the crab vertically in half before cooking so that all the flavor will come out. Eating dishes such as this will require you to serve more rice. Be careful though if you are diabetic or watching your sugar level.
Try this Ginataang Alimasag Recipe and send us your feedback.
- Serves: 4
- Serving size: 4
- 3 lbs blue crabs (Alimasag)
- 2 tbsp shrimp paste
- 1 tbsp fish sauce
- 1 tsp garlic, minced
- 1 medium-sized onion, minced
- 1 knob ginger, cut into thin strips
- 3 tbsp cooking oil
- 4 cups coconut milk
- ½ tsp ground black pepper
- 1 bunch fresh spinach
- 6 pieces Thai chili
- In a large pot, sauté the garlic, onion, and ginger
- Add the ground black pepper and coconut milk then bring to a boil
- Put-in the shrimp paste and fish sauce and cook until the coconut milk’s texture is thick and natural oil comes out of it (approximately 20 ++ minutes)
- Add the Thai chili and simmer for 5 minutes
- Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes. (Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough)
- Add the spinach and simmer for 5 minutes
- Serve hot. Share and Enjoy!