Ginataang Alimasag (Crab in Coconut Milk)
Ingredients: Delicata squash, Canola oil, Seasoning salt, Salt, Dungeness crab · 30 min cook time · 650kcal · ₩39,950
Ingredients
1ea Delicata squash, 1tbsp Canola oil, 1tsp Seasoning salt, 1tbsp Salt, 1마리 Dungeness crab, 5ea Garlic, 1ea Yellow onion, 1ea Ginger, 2tbsp Bagoong (fermented shrimp paste), 2캔 Coconut milk, 5ea Thai chile, 1묶음 Malunggay leaves
Instructions
1. Cut the top and bottom of the delicata squash, cut in half, scoop out seeds, slice into half-moons, and toss with canola oil and seasoning salt.
2. Roast the squash on a baking sheet in a preheated oven at 425 degrees Fahrenheit for 15 minutes.
3. Salt a large pot of boiling water and cook the live Dungeness crab for 8 to 10 minutes.
4. Transfer the cooked crab into an ice water bath to stop the cooking process.
5. Mince garlic, julienne yellow onion, and cut ginger into matchsticks.
6. In a pot on medium-high heat, sauté garlic in oil until golden brown, then add yellow onions and season with seasoning salt.
7. Add ginger matchsticks and sauté until fragrant.
8. Add bagoong (fermented shrimp paste) and sauté with the aromatics.
9. Pour in coconut milk, bring to a boil, then let simmer.
10. Slice Thai chiles into rounds and add them into the simmering sauce, reserving some for garnish.
11. Crack the cooled crab, separate the body from the shell, and collect the crab fat to add into the simmering sauce.
12. Layer the sauce, cooked crab, roasted squash, and fresh malunggay leaves in a large serving bowl, garnishing with extra chiles.
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