Ginataang Alimasag at Malungay

Ginataang Alimasag at Malungay
Ginataang Alimasag at Malungay. Malungay leaves are one of the most nutritious vegetables that is enjoyed by most Pinoys. A lot of cooking innovations about the use of malungay in Pinoy cooking have been carried out. The lowly malungay have been used from bread products to drinks. Today this might not be new, I used malungay leaves instead of the usual vegetables used in my previous version of Ginataang Alimasag and instead of using green jackfruit on my Ginataang Langka na may Alimasag.

Green Crabs and Horseradish in Coconut Milk

The combination was sure hit and I have no hesitation to recommend to everyone who has access to fresh malungay leaves, I am sure frozen malungay leaves will do if fresh leaves is not available. Here is the recipe of my Ginataang Alimasag at Malungay.

Ingredients:

1 kilo crabs (blue or green crabs)
3-4 cups malungay leaves
1/2 head garlic chopped
1 medium size onion chopped
2 thumb size ginger, cut into strips
3 cups pure coconut milk
2-3 hot red chili, chopped
3-4 green long chili
2 tbsp. fish sauce
salt to taste
cooking oil

Cooking procedure:
Ginataang Alimasag at Malungay Leaves

Remove belly flap and trim legs of each crab wash and drain. Cut each crabs at mid-section in half set aside. In a large pot sauté garlic, ginger and onion until fragrant. Add 1 cup of the pure coconut milk and 1 1/2 cup of water bring it to a boil and simmer for 3 to 5 minutes, stirring occasionally. Add in the crabs, red chili, green chili and fish sauce, continue to cook at moderate to low heat and continuously stirring for 5 to 8 minutes or until the crabs are cooked. Remove the crabs from the pot and keep aside.

Ginataang Alimasag at Malungay - Cooking Procedure

Add in the remaining coconut milk let boil and simmer for 6 to 8 minutes, stirring occasionally or until the coconut milk is reduce to about half. Add in the malungay leaves and continue to cook for 3 to 5 minutes. Correct saltiness if required. Now add in the crabs and cook for another 2 to 3 minutes. Serve with a lot of rice.

Comments

  1. windyoceanriseFebruary 19, 2011 at 10:29 PM

    i always visited your site every time am doing menu for the whole week.. thanks much..

    ReplyDelete
  2. ut-manFebruary 27, 2011 at 8:53 PM

    Hi windyoceanrise,
    Thank you also for your continued support.

    ReplyDelete

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