Ingredients with Measurements:
- 2 lbs. of fresh alimango (crab)
- 2 cups of coconut milk
- 2 cups of water
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups of fresh spinach leaves
- 2 tbsp. of fish sauce
- 2 tbsp. of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Clean the alimango by removing the gills, eyes, and mouth. Cut the crab into pieces and set aside.
2. In a large pot or wok, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.
3. Add the alimango pieces and cook for 5 minutes or until the crab turns pink.
4. Pour in the coconut milk and water. Stir well and bring to a boil.
5. Add the fish sauce and season with salt and pepper to taste.
6. Reduce the heat and let it simmer for 10-15 minutes or until the sauce thickens.
7. Add the spinach leaves and cook for 2-3 minutes or until wilted.
8. Turn off the heat and let it rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 15g
Carbohydrates: 15g
Fiber: 2g
Sugar: 3g
Sodium: 800mg
Substitutions for ingredients:
- You can use other types of seafood like shrimp or mussels instead of alimango.
- You can use other leafy greens like kale or bok choy instead of spinach.
Variations:
- Add other vegetables like eggplants, okra, or squash.
- Use chicken or pork instead of seafood.
- Add some chili peppers for a spicy kick.
Tips and tricks:
- Make sure to clean the alimango thoroughly before cooking.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of fish sauce according to your taste preference.
- Serve with steamed rice.
Storage instructions:
Refrigerate any leftovers in an airtight container 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 and garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions
Pairings:
Steamed rice, garlic fried rice, or crusty bread
Suggested side dishes:
Grilled vegetables, roasted sweet potatoes, or cucumber salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to clean the alimango thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Ginataang alimango is a popular Filipino dish that originated from the Bicol region in the Philippines. It is a creamy and flavorful seafood dish that is perfect for any occasion.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve hot with steamed rice and garnish with chopped cilantro or scallions.
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Region: Philippine