Ginataang Alimango (Crabs in Coconut Milk)

Ginataang Alimango Ingredients:

• 2 pcs Alimango (mud crabs), cleaned and cut into half
• 3 cups coconut milk
• 2 tbsps Canola oil
• 6 Cloves of garlic, peeled and  minced
• 1 pc onion, sliced
• 1 pc bell pepper, sliced
• 6 pcs Thai chili(siling haba) peppers, chopped (optional)
• 2 tbsps ginger, sliced thinly
• Green onions, sliced
• 3 Cups kangkong (water spinach), separate the stems and leafy part
• 1 Cup sitaw (string beans), cut into two inch pieces
• 1 tbsp Patis(fish sauce)
• Salt and pepper, to taste

Ginataang Alimango Cooking Instructions:

• Wash and thoroughly clean the mud crabs, use a toothbrush to brush the entire shell of the crab to remove all the mud and dirt.
• In a large wok put the crabs, cover and steam for 7 minutes or until the crabs turn dark orange.
• In another large wok, pour the Canola oil then sauté the ginger, garlic and onion.
• Pour the coconut milk and sprinkle the ground black pepper.
• Add the Patis(fish sauce) and bring to a boil until the coconut milk’s texture becomes thick and the coconut’s natural oil comes out.
• Add the Thai chili then simmer for about 5 mins.
• Place the mud crabs in the wok and mix well, make sure that it is covered with the coconut milk, cook for about 7 minutes.
• Add the sitaw(string beans) then submerged it in coconut milk, then simmer for 5 minutes.
• Add the kangkong leaves and submerged it also in coconut milk, then simmer for 2 minutes.
• Adjust the taste by adding more patis or salt and black pepper if needed.
• Serve hot and serve it with white steamed rice.