When you comprehend the essentials of cooking, it can be such a releasing as well as compensating experience to produce a merely tasty meal or baked thing. The smells in your house and the faces of individuals that you share it with are priceless. We hope this Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag recipe will give you some suggestion for you to come to be an amazing cook.

Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag

You can cook Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag :

Provide large blue crabs (pick heavy ones, means it's fatty).

Use large Onion, chopped.

Use garlic cloves, chopped.

Provide thumb ginger, chopped.

Use Milk from 1 coconut.

Prepare kalabasa or squash, cubed.

You need Kangkong or water spinach.

You need Patis or Fish sauce,.

Provide chicken broth cube to taste (optional).

Use Salt and pepper.

Prepare Cooking oil.

You need to prepare long chilies (optional), sliced.

Short Tips:

Do not concern about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are constantly proven to be a lot of dangerous because they are more prone to slip when cutting, which makes the chance of cutting yourself higher. If you decide to keeping knives sharp, you must also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

step by step :Crab in Coconut Squash Sauce - Filipino Ginataan na Alimasag

Saute garlic, ginger, and onions in oil in a deep pan or wok..

Add the coconut milk. Add the cubed squash. Chop off the bottom stems (thick and hard parts) of the kangkong/water spinach. Get the leaves and young stems only, chop coarsely. Add to the pan..

Simmer and cover until squash is tender. Mash squash coarsely with spatula. Season with patis (fish sauce, few drops), salt and pepper to taste..

Add halved crabs (make sure you have cleaned and removed the grime, separated the claws, and cut in half). Add the claws. Cutting in half lets the fat melt in the sauce, making it delicious. You can also opt to add the crabs whole (if you prefer to enjoy the crab head cover with all it's goodness) and just adjust the taste with seasoning. Don't remove the claws as well if ever, as the fat will seep out of the shell..

Add a small portion of a chicken or seafood broth cube- not all, adjust to your taste. Mix in well..

Cook covered until crab changes color (bright orange). Add sliced chilies if desired. Mix in. Serve while hot. :).

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