Today were going to cook a delicious Filipino seafood dish Ginataang Alimango with squash and long beans or Crab in Coconut milk.
- 1 Large Onion Diced
- 6 Cloves Garlic Minced
- 1 Pc Ginger 1 inch sized
- 1 Cup Squash Peeled and Cut
- 8 Pcs String Beans Cut
- 3 Pcs Medium Sized Crab 800 grams
- 1/2 Kilo Mature Coconut Freshly grated
- 2 pcs Red Chili
- 1/2 tbsp Sugar
- 1 tsp Salt
- 1 tsp Pepper
First were going to extract the coconut cream or normally called in the Philippines as kakang gata and 2nd the coconut milk. They are basically the same except that the first one is more concentrated, richer and thicker.
For the kakang gata, add around 200 mL of water and squeeze hard until the coconut juices comes out. Using your hands squeeze tightly to separate the flesh from the milk. Set aside the flesh because the next step is to extract the coconut milk which is the thinner and watery version of the kakang gata or coconut cream. Strain to ensure that there is no flesh included in the milk.
Now were going to extract the coconut milk, add around 500mL of water and squeeze hard until the milk comes out. Strain to separate the flesh from the milk. You can notice the difference in their texture.
Set this aside because we will now start to cook. Add some oil in a pan. Saute the garlic and onion. Once the onion is transluscent, add the ginger. Stir until it becomes aromatic and the flavors come out.
Add the long beans, stir for a while then add the squash. Mix it up and pour in around half of coconut milk (2nd extract). Bring to boil in medium to low heat, cover and cooked the vegetables for 3 mins.
Now our veggies are half cook. Don’t worry because these will cook through when we add the crab. Season with pepper, sugar and salt. I added seasoning now because it will be difficult to stir when the crabs are added. Mix it up until the seasonings are dissolved and thoroughly incorporated with the sauce.
Add the crabs then pour in the rest of the coconut milk. Cover and simmer for 10mins. I cut the crabs in two parts because I want the juices of the crab to come out and mix well with the coconut milk.
After 10 mins the crab shell is starting to turned orange which means it is almost cook. Give it a flip to ensure it is fully cooked. Cover and simmer for another 5 mins.
Pour in the kakang gata or coconut cream. Simmer in medium heat for 5 mins until the sauce thickens.
After 5 mins, it will look like this. The sauce is starting to thicken. Give it a taste to ensure that it was perfectly seasoned. Like in my case I added another teaspoon of salt. Mix it up until the salt is well distributed and fully dissolved.
The last step is to add the chilies and simmer for another 2 mins. You can cut the chilies if you prefer yours to be extra hot.