Alimasag with Coconut milk Recipe
Ingredients
- 3 lbs blue crabs (Alimasag)
- 2 tbsp shrimp paste
- 1 tbsp fish sauce
- 1 tsp garlic, minced
- 1 medium-sized onion, minced
- 1 knob ginger, cut into thin strips
- 3 tbsp cooking oil
- 4 cups coconut milk
- ½ tsp ground black pepper
- 1 bunch fresh spinach
- 6 pieces Thai chili
Directions
- In a large pot, sauté the garlic, onion, and ginger
- Add the ground black pepper and coconut milk then bring to a boil
- Put-in the shrimp paste and fish sauce and cook until the coconut milk’s texture is thick and natural oil comes out of it (approximately 20 minutes)
- Add the Thai chili and simmer for 5 minutes
- Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes. (Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough)
- Add the spinach and simmer for 5 minutes
- Serve hot
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