Ginataang Alimasag (Crablets in Coconut Milk)


  • 1/2 kilo fresh alimasag (talangka or crablets)
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 4 pieces jalapeno pepper
  • 5 cloves garlic, minced
  • 1 pieces onion, sliced
  • 2 tablespoon ginger, minced
  • 6 pako (fern) leaves and stalks
  • salt to taste
  1. Wash crablets thoroughly with tap water. Drain.
  2. Saute garlic in butter or margarine until light brown. Add chopped onion.
  3. Put shrimps, stirring briskly for 2-3 minutes. Add onion, garlic, salt and siling labuyo.
  4. Cover the saucepan and continue cooking for another 5 minutes. If desired, add bread crumbs to thicken sauce
*Bottled hot sauce may be used instead of siling labuyo*


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