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

Hi everyone, I hope you’re having an incredible day. Today, we’re going to make a distinctive dish, crab in coconut squash sauce - filipino ginataan na alimasag. It is one of my favorites. For mine, I am going to 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 favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have crab in coconut squash sauce - filipino ginataan na alimasag using 12 ingredients and 6 steps. Here is how you cook it.

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