Ingredients with Measurements:
- 2 lbs. of fresh crabs, cleaned and cut into pieces
- 2 cups of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 pieces of red chili peppers, sliced
- 2 tbsp. of fish sauce
- 1 tbsp. of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
Preparation:
1. Clean the crabs by removing the gills, apron, and claws. Cut them into pieces.
2. In a bowl, mix the coconut milk, fish sauce, salt, and pepper. Set aside.
3. Prepare the onion, garlic, ginger, and chili peppers.
Cooking:
1. Heat the oil in a large pot or wok over medium heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant.
3. Add the sliced chili peppers and stir.
4. Add the crabs and stir until coated with the onion and garlic mixture.
5. Pour the coconut milk mixture into the pot and stir.
6. Bring to a boil and then reduce the heat to low.
7. Simmer for 15-20 minutes or until the crabs are cooked and the sauce has thickened.
8. Taste and adjust the seasoning if needed.
9. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- You can use other types of seafood such as shrimp or mussels instead of crabs.
- If you don't have fresh coconut milk, you can use canned or powdered coconut milk.
Variations:
- You can add vegetables such as eggplant or spinach to make it more nutritious.
- You can also add other spices such as turmeric or lemongrass for added flavor.
Tips and tricks:
- Use fresh crabs for the best flavor.
- Be careful not to overcook the crabs as they can become tough and rubbery.
- Adjust the spiciness by adding more or less chili peppers.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Steamed rice, garlic fried rice, or coconut rice.
Suggested side dishes:
- Grilled vegetables, roasted sweet potatoes, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, add more coconut milk or let it simmer longer to thicken.
- If the crabs are overcooked, they can become tough and rubbery.
Food safety advice:
- Make sure the crabs are fresh and properly cleaned before cooking.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Ginataang Alimango is a popular Filipino dish that originated in the Bicol region. It is made with fresh crabs cooked in coconut milk and spices.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or green onions.
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Region: Philippine