Friday, March 20, 2009

guinataang alimango (crab in coconut milk)

k was able to buy a kilo of mud crab in the souk. as soon as he arrived, he cleaned the crab and i imediately cooked it for our early lunch that friday. we have to cook it as soon as possible since the crabs are fresh and alive when he bought it.

k didn't want to leave a few in the freezer since as his father said the longer it stays in the refrigerator and not cooked right away, the meat of the crab becomes watery and it looses its meat. i cooked it in cocnut milk for a more flavorful dish.

it was a delicious early lunch... another craving that was satisfied for me. (shrimp nalang ang wala)... hehehe...

1 kl. crab, cleaned
5 cloves garlic, crushed and chopped
1 onion, sliced
1 thumb-sized ginger, sliced
1 spring onion, separate the green part from the white part
1-1/2 cup coconut milk
1 siling haba
3 tbsp. cooking oil
salt and pepper

boil/steam the crabs for 3-5 minutes. drain and set aside.¹

in a large wok, heat oil and saute onion, white part of spring onion, garlic and ginger until fragrant. add the crabs and saute for 2 minutes.

add the coconut milk and siling haba. do not mix too much. let boil until coconut milk renders it own oil. then mix to coat all the crabs with the coconut milk. continue simmering until the crabs are fully cooked and the sauce reduces in half. add the green part of spring onion.

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¹ after steaming/boiling the crabs, you can either cut it in half or retain as one piece.