Ingredients with Measurements:
- 2 lbs. live crabs (alimango), cleaned and cut into pieces
- 2 cups squash, peeled and cubed
- 1 can (14 oz.) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. ginger, sliced
- 2 tbsp. fish sauce
- 1 tbsp. vegetable oil
- 2 cups water
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
b. Add the crabs to the pot and stir-fry for 5 minutes.
c. Pour in the coconut milk and water, and bring to a boil.
d. Add the squash and fish sauce, and stir to combine.
e. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the squash is tender and the crabs are cooked through.
f. Season with salt and pepper to taste.
g. Serve hot with steamed rice.
30-40 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 14g
- Protein: 20g
- Sodium: 710mg
Substitutions for ingredients:
- You can use other types of seafood, such as shrimp or mussels, instead of crabs.
- You can use other types of squash, such as butternut or kabocha, instead of squash.
Variations:
- You can add other vegetables, such as green beans or eggplant, to the dish.
- You can add chili peppers or red pepper flakes for some heat.
- You can add some lime juice or vinegar for some acidity.
Tips and tricks:
- Make sure to clean the crabs thoroughly before cooking.
- Use a heavy-bottomed pot to prevent burning.
- Stir the dish occasionally to prevent sticking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the dish in a large bowl, garnished with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Garlic fried rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the dish is too watery, simmer it uncovered for a few more minutes to thicken the sauce.
- If the dish is too salty, add a splash of water or coconut milk to balance the flavors.
Food safety advice:
- Make sure to cook the crabs thoroughly to prevent any foodborne illnesses.
Food history:
- Ginataang Alimango with Squash is a popular Filipino dish that originated from the Bicol region in the Philippines.
Flavor profiles:
- Creamy, savory, and slightly sweet
Serving suggestions:
- Serve the dish family-style, with everyone digging in and sharing from the same pot.
Related Categories
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Region: Philippine