Crab Cooked in Coconut Milk (Ginataang Alimango with Sitaw at Kalabasa)
Enjoy this delectable Filipino-style crab dish cooked in coconut milk. This easy-to-follow recipe for Ginataang Alimango with Sitaw at Kalabasa allows you to create a mouthwatering meal that combines the sweetness of crab with the creaminess of coconut milk. The addition of chili peppers, if desired, infuses some spicy kick!
Ingredients
- 1 tablespoon Oil
- 6 cloves garlic, thinly sliced
- 2 medium shallots, sliced
- 1 plum tomato, finely diced
- 2.2 lbs (1 kilo) crab (alimango or alimasag)
- 13.5 oz can coconut milk
- 2-3 tablespoons fish sauce, or to taste (see notes)
- 1 bunch long beans, cut into 3 inch-lengths (roughly 1 1/2 cups)
- 1/2 piece Filipino Squash or butternut squash, roughly 2 cups or more
- 2 banana peppers or red Chili pepper, sliced, (adjust the amount to the level of spiciness desired)
- 13.5 oz can coconut cream, or as needed to thicken the sauce
- salt and pepper, to taste
Instructions
- Heat oil. Saute garlic briefly, just until aromatic then add the shallots. Saute for about 1 minute then add the diced tomato.
- Add crabs and pour in the coconut milk (see notes). Add fish sauce, to taste. Bring to a boil.
- Cook crab until they fully change in color. Stir and turn the crab on its side if needed to cook evenly.
- Add the vegetables and the green banana pepper or red chilis. Continue to cook until the vegetables are tender, 3-5 minutes.
- Add just enough coconut cream to thicken the sauce slightly and allow to boil.
- Mix everything as needed to ensure even cooking. Taste and adjust seasoning with extra salt and pepper, if needed.
- Serve hot with rice. Drizzle the sauce all over.
Notes
Tips and Tricks
If making coconut milk from scratch follow these measurements as a guide - 1 1/3 cups unang gata (first extraction)
- 3 cups gata (second extraction)
- If doing this, use the second extraction first then add the first extraction towards the end of cooking to thicken the sauce. Use 2 tablespoons fish sauce initially, if you prefer, and simply add an extra tablespoon with the vegetables if you think the sauce needs extra seasoning. Adjust to taste.
- 3 cups gata (second extraction)
- If doing this, use the second extraction first then add the first extraction towards the end of cooking to thicken the sauce. Use 2 tablespoons fish sauce initially, if you prefer, and simply add an extra tablespoon with the vegetables if you think the sauce needs extra seasoning. Adjust to taste.
Nutrition
Calories: 566kcalCarbohydrates: 20gProtein: 34gFat: 41gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 98mgSodium: 979mgPotassium: 1298mgFiber: 5gSugar: 5gVitamin A: 6978IUVitamin C: 30mgCalcium: 137mgIron: 4mg
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