Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the heart of the Philippines! Ginataang Alimasag with Malunggay is not just a dish; it's a creamy, oceanic symphony that combines succulent crabs, rich coconut milk, and nutrient-packed moringa leaves. This extraordinary recipe promises to tantalize your senses, delivering an explosion of flavors that will make you fall in love with Filipino cuisine in just one bite. Get ready to impress your family and friends with this irresistible seafood delicacy that's both comforting and exotic!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 kg alimasag (crabs)
- 1 cup coconut milk
- 1 cup malunggay (moringa leaves)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers
- Salt to taste
- Pepper to taste
Instructions
- Clean the alimasag (crabs) thoroughly by removing the top shell, gills, and washing under cold running water. Pat dry with paper towels.
- In a large cooking pot, heat a small amount of oil over medium heat. Sauté minced garlic, chopped onions, and sliced ginger until fragrant and the onions become translucent.
- Add the cleaned crabs to the pot and stir-fry for 2-3 minutes, ensuring they are evenly coated with the aromatic ingredients.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to low and cover the pot, allowing the crabs to cook in the coconut milk for about 10-15 minutes.
- Season with salt and pepper to taste. Add sliced green chili peppers for additional heat if desired.
- When the crabs are almost fully cooked and the coconut milk has slightly thickened, add the fresh malunggay leaves. Stir gently to incorporate the leaves.
- Cook for an additional 2-3 minutes until the malunggay leaves are wilted and tender, and the crabs are completely cooked through.
- Remove from heat and transfer to a serving dish. Let it rest for a few minutes to allow the flavors to meld together.
- Serve hot with steamed white rice as a traditional Filipino main course.
Tips
- Choose Fresh Crabs: Select live, heavy crabs with a bright, clean shell for the best flavor and texture.
- Clean Thoroughly: Ensure you clean the crabs meticulously to remove any impurities and prevent any unwanted flavors.
- Low and Slow Cooking: Simmer the crabs in coconut milk on low heat to keep the meat tender and prevent the milk from curdling.
- Timing is Key: Add malunggay leaves towards the end of cooking to preserve their vibrant green color and nutritional value.
- Adjust Spice Level: Modify the number of green chili peppers to suit your heat tolerance.
- Serve Immediately: This dish is best enjoyed hot, straight from the pot, with steamed white rice to soak up the delicious coconut sauce.
- Optional Garnish: Consider adding chopped green onions or cilantro for an extra layer of freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 180mg
