Ginataang Alimasag

Ginataang Alimasag Recipe
Ginataang Alimasag is one of the of the several ways Filipinos cook crabs. It is cooked with string beans and pumpkins. On my recipe the crabs are steamed first this way the freshness will be preserved and you could always cook your ginataan later on.

Ginataang Alimasag

Ginataang Alimasag is eaten with a lot of rice specially if you have prepared it little spicy. It is best eaten with your hands, forget the spoon and fork. Enjoy!

Alimasag

Ingredients:

1 kilo alimasag
1 bundle sitaw, cut into 2” lengths
2 cups kalabasa, cut into wedges
1/2 head garlic, crushed
1 thumb size ginger, cut into strips
4 cups coconut milk
2-3 siling labuyo, chopped
1 bundle leeks, cut into 1” lengths
cooking oil
salt

Cooking procedure:

Remive belly flap of each crab wash and drain. Steam crabs for 10 to 15 minutes, cut crabs in half set aside. In a large pot sauté garlic and ginger. Add coconut milk, bring it to a boil. Add in crabs and simmer for 10 to 15 minutes or until the liquid is reduced by half, stirring occasionally. Add vegetables and siling labuyo on top of the crabs, season with salt. Cover the pot and cook for 3 to 5 minutes. Add leeks and cook for another 1 minute. Serve hot.

See other Ginataang Crabs and Prawns recipes:

Ginataang Alimango with Malungay
Ginataang Alimasag at Malungay
Ginataang Alimasag with Labong
Ginataang Alimasag with Sotanghon
Ginataang Langka na may Alimasag
Ginataang King Crabs, King Crabs in Coconut Milk
Ginataang Pitik, Slipper Lobsters
Ginataang Pitik with Spinach
Kinunot na Alimasag

Ginataang Hipon Tabang at Bulaklak ng Kalabasa
Ginataang Langka with Sugpo
Ginataang Sugpo at Kalabasa
Ginataang Sugpo at Kamias
Ginataang Puso ng Saging at Hipon
Ginataang Hipon

Comments

  1. AnonymousMarch 22, 2011 at 10:56 AM

    Please translate some of your recipe in english... I am american who loves filipino foods and my friends like it too... thank you for posting this website... it really helps me and my fellow americans...

    ReplyDelete
  2. ut-manMarch 23, 2011 at 8:43 PM

    Thanks for the support

    ReplyDelete

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