Ingredients with Measurements:
- 2 lbs. of fresh alimango (crabs)
- 2 cups of coconut milk
- 3-4 pieces of red chili peppers (siling labuyo), chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tablespoons of cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or pan
Step-by-step instructions:
1. Clean the alimango by removing the gills and washing them thoroughly. Crack the claws and legs slightly to allow the flavors to seep in.
2. Heat the cooking oil in a wok or pan over medium heat. Add the garlic, onion, and ginger and sauté until fragrant.
3. Add the chopped chili peppers and stir for a few seconds.
4. Pour in the coconut milk and bring to a boil.
5. Add the alimango to the wok or pan and stir gently to coat them with the sauce.
6. Cover the wok or pan and simmer for 10-15 minutes or until the alimango turns orange-red and the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 6g
- Protein: 25g
Substitutions for ingredients:
- You can use other types of crab or seafood such as shrimp or mussels.
- If you don't have fresh chili peppers, you can use chili flakes or powder.
Variations:
- You can add other vegetables such as eggplant or squash.
- You can use other types of coconut milk such as light or creamed coconut milk.
Tips and tricks:
- Be careful not to overcook the alimango as it can become tough and rubbery.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Use fresh coconut milk for a richer and creamier sauce.
Storage instructions:
- Store any leftover ginataang alimango in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ginataang alimango in a pan over low heat until heated through.
Presentation ideas:
- Serve the ginataang alimango in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
- Steamed rice and a side of vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a little water or coconut milk to thin it out.
Food safety advice:
- Make sure to clean the alimango thoroughly before cooking.
- Store any leftover ginataang alimango in the refrigerator and consume within 3 days.
Food history:
- Ginataang alimango is a popular Filipino dish that is typically served during special occasions or family gatherings.
Flavor profiles:
- The dish has a rich and creamy coconut sauce with a spicy kick from the chili peppers.
Serving suggestions:
- Serve the ginataang alimango with steamed rice and a side of vegetables for a complete meal.
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Region: Philippine