Ingredients with Measurements:
- 2 lbs. fresh blue crabs, cleaned and cut into pieces
- 2 cups coconut milk
- 1 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp. shrimp paste (bagoong)
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large pot or wok over medium heat.
2. Add the onion, garlic, and ginger. Sauté until the onion is translucent.
3. Add the shrimp paste and stir for a minute.
4. Add the coconut milk and water. Stir to combine.
5. Add the crabs and bring to a boil.
6. Reduce the heat to low and let it simmer for 20-25 minutes or until the crabs are cooked.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 7g
- Protein: 18g
Substitutions for ingredients:
- You can use other types of seafood like shrimp or mussels instead of crabs.
- If shrimp paste is not available, you can use fish sauce as a substitute.
Variations:
- You can add vegetables like eggplant, squash, or green beans to make it more nutritious.
- You can also add chili peppers for a spicy kick.
Tips and tricks:
- Make sure to clean the crabs thoroughly before cooking.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of shrimp paste according to your taste preference.
Storage instructions:
- Store any leftover ginataang alimasag in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ginataang alimasag in a pot over low heat until heated through.
Presentation ideas:
- Serve the ginataang alimasag in a large bowl or platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the coconut milk separates, simply stir it back together.
Food safety advice:
- Make sure to cook the crabs thoroughly to avoid any foodborne illnesses.
Food history:
- Ginataang alimasag is a Filipino dish that originated from the Bicol region in the Philippines.
Flavor profiles:
- Creamy, savory, and slightly salty
Serving suggestions:
- Serve hot with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine