Go Back
+ servings

Ginataang Alimasag with Malunggay

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6
Author: Vanjo Merano


  • 2 lbs. medium crab cleaned and sliced in half
  • 1 1/2 cup malunggay leaves
  • 1/2 medium butternut squash cubed
  • 2 cups 1can coconut cream
  • 2 cups 1 can coconut cream
  • 1/4 cup ginger sliced into thick strips
  • 4 cloves garlic crushed
  • 1 medium yellow onion sliced
  • 1/4 cup shrimp paste bagoong
  • 1 tablespoon fish sauce patis, optional
  • 1/4 teaspoon ground black pepper


  • Combine the coconut cream, coconut milk, onion, ginger, and garlic in a cooking pot. Let boil. cover and simmer for 15 to 20 minutes.
  • Add the shrimp paste. Stir. Cover and cook for 5 minutes.
  • Add the butternut squash. Stir, cover, and continue to cook for 12 minutes in low to medium heat.
  • Put-in the ground black pepper. Stir.
  • Add the malunggay leaves. Cook for 5 minutes.
  • Put-in the crabs and long green chili. Stir and continue to cook for 12 to 15 minutes or until the sauce thickens. Add fish sauce, if needed.


Serving: 6g