Ginataang Alimasag

Crab in Coconut Cream Sauce

Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice.

You will find a lot of different versions of this recipe, but they're practically the same except for the vegetable that comes with it.

The base ingredients are crabs, coconut cream or kakang gata, garlic, onion, ginger and your choice of seasoning between fish sauce (patis) or shrimp paste (bagoong).

Basically, you want vegetables that can soak up and absorb the richness and creaminess of the sauce, or any of your favorite vegetables will do.


So what are your veggie options for the crab ginataan?

  • String beans and Squash : just like the dish Ginataang Sitaw/Kalabasa
  • Dahon ng Malunggay
  • Spinach - like the Creamed Spinach dish.
  • Dried Taro leaves or Dahon ng Gabi - just like making Laing.
  • Unripened Jackfruit or Langka

YOUR GINATAANG ALIMASAG SHOPPING LIST:

  • Crabs
  • Canned Coconut Cream or Kakang Gata
  • Long Green Pepper or Siling Pang-sigang(optional)
  • Dried Taro Leaves or Dahon ng Gabi

IN THE PANTRY:

  • Garlic
  • Onion
  • Ginger
  • Shrimp Paste(Bagoong)
  • Pepper
  • Cooking Oil for sauteing

INGREDIENTS

  • 6 pcs Crabs, cooked, with shells and claws intact, cut in half.
  • 1 can Coconut Cream or 1 1/2 cupKakang Gata
  • 1 Long Green Pepper or Siling Pang-sigang, sliced(optional)
  • 3 cups Dried Taro Leaves or Dahon ng Gabi
  • 4 cloves Garlic, minced
  • 1 medium Onion, chopped
  • 1 thumbsize Ginger, cut in rounds
  • 2 tablespoons Shrimp Paste(Bagoong), bottled or sauteed
  • 1 teaspoon Ground Pepper
  • Cooking Oil for sauteing

PREPARATION TIME : 3 minutes

COOKING TIME : 15 minutes

1 Saute the garlic, onion, ginger and chili peppers in little oil.

2 Add the shrimp paste, taro leaves, and coconut cream. Bring to a boil.

3 Mix in the crabs and simmer until the taro leaves are softened and cooked, about 5-8 minutes.

4 Serve with steamed white rice and enjoy!

BENG'S TIPS

  • - Using shrimp paste will make your sauce reddish or brownish, depending on the color of bagoong that you use.

  • - If you choose to cook with other vegetables, adjust your procedure and time according to the texture and cut size of the veggies. Different texture vegetables vary in cooking time.
  • -Another option to use instead of the dried taro leaves are packed frozen spinach. Thaw the spinach first and wring out the excess liquid, then cook just how you would the dried taro leaves.

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