Ginataang Alimasag Recipe

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.

Ginataang Alimasag

Ginataang Alimasag Recipe

Ingredients

  • 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
Watch the cooking video:

Cooking Procedure

  1. In a large pot, sauté the garlic, onion, and ginger
  2. Add the ground black pepper and coconut milk then bring to a boil
  3. 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)
  4. Add the Thai chili and simmer for 5 minutes
  5. 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)
  6. Add the spinach and simmer for 5 minutes
  7. Serve hot. Share and Enjoy!

Number of servings (yield): 6

  
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Comments

  1. hi kuya! musta po?nakakagutom naman po ang bago niyo recipe additional na naman eto sa bago kong menu for my husband for sure mapaparami siya ng kain.Thanks din po sa pagpapaunlak niyo sa request ko na hot pandesal.Your the BEST KUYA, everyday po ako nagvivisite sa PANLASANG PINOY.God bless….

  2. Hi shane. Sana huwag kang magsawa sa pagbisita.

  3. i also tried this recipe, and my husband and I loved it. Yun nga lang, namaga ang labi ko kasi medyo allergic ako sa crabs. hehe..

  4. susubukan ko to with lobsters. my neighbors are gonna have them available on friday (at $5/piece! each piece is like 1.5 lb). naglalaway na ko isipin pa lang.

  5. I like your site, my sister from guam gave this to me. Please post some more recipe. Thank you!

  6. this one is sooooo good, I will make this one for potluck , sigurado patok to sa kanila ,kakaiba kasi .Thanks bro!!!

  7. Hello kuya! I just did this yesterday. charap!! yumyum! love na love ng mom ko and my brothers. mura kasi crabs dito sa VA and tabi lang kami ng seafood store so I’m gonna cook this again next week. thank you for the recipe again :)

  8. Wow, yummy and mouthwatering

  9. Tobeymarx says:

    Hi.. I really love your videos. It really helps me with my Cooking.My friends were really amazed with the recipe I cook.. Now I don’t really worry for a daily recipe. Your site is just a click. The hard part is looking for the right ingredients. Good thing we have Asian stores here in Canada..

  10. frances says:

    essential ba ung shrimp paste sa ingredient? d kasi type ng hubby ko shrimp paste :p

  11. I wanna make it, kaso lang hindi season ng crab dito ngayon. Naglalaway ako gusto ko tikman.

  12. Tiger Prawn is fine as long as you don’t overcook it. Keep on cooking and please spread the word.

  13. Hi winie, I hope that you are enjoying your stay.