Best 2 Crab In Coconut Milk Alimango Sa Gata Recipes

Crab in coconut milk or "aligmango sa gata" is a classic Filipino dish that combines the richness of coconut milk with the delicate flavor of crab. The dish is typically made with fresh or frozen crab, coconut milk, ginger, garlic, onions, and various spices. It is popular for its creamy and savory sauce, which is often served with rice. This article will provide you with the best recipe to cook a delicious and authentic "aligmango sa gata".

Let's cook with our recipes!

GINATAANG ALIMASAG (CRABS IN COCONUT MILK)

Ginataang Alimasag (Crabs in Coconut Milk) image

Growing up in the Philippines, my dad would catch a lot of crab, and this was my favorite dish he'd make with it. It's a cross between a sauce and a stew, curry-like in texture and rich with flavors of the sea; think coconut milk, fish sauce, and shrimp paste, cut with the sharpness of ginger and scallions. Enjoy with freshly steamed white rice.

Provided by Musang

Categories World Cuisine Recipes Asian Filipino

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

2 whole Dungeness crabs
½ cup garlic oil
½ cup sliced garlic
1 yellow onion, sliced
1 cup thinly sliced ginger rounds, with skin on
½ cup bias-sliced scallions, whites only
kosher salt and ground black pepper to taste
1 tablespoon fish sauce
1 (8.75 ounce) jar sauteed shrimp paste (such as Kamayan)
5 Thai chiles, sliced into thin rings
1 ½ quarts coconut milk
½ quart water, or more as needed
1 bunch fresh spinach
½ cup bias-sliced scallions, greens only

Steps:

Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.
Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry.
Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.

Nutrition Facts : Calories 566.2 calories, Carbohydrate 19.3 g, Cholesterol 23 mg, Fat 52.2 g, Fiber 4.2 g, Protein 12.7 g, SaturatedFat 35 g, Sodium 308.9 mg, Sugar 2.2 g

CRAB IN COCONUT MILK (ALIMANGO SA GATA)

Crab in Coconut Milk (Alimango Sa Gata) image

With a little touch of creativity and a lot of inspiration from the wonderful memories of my mother's delicious home-cooked meals, I came up with even better variations of Filipino dishes that I used to enjoy back home. Here is an example.

Provided by Pinaygourmet 345142

Categories Crab

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 large dungeness crab (cleaned, shell intact)
1 tablespoon peeled and julienned gingerroot
2 garlic cloves, chopped
1 medium onion, chopped
1 stalk lemongrass, stalk pounded white part only (about 4 cm)
1 teaspoon curry powder (mild or hot depending on your preference) or 1 teaspoon curry paste (mild or hot depending on your preference)
salt & freshly ground black pepper
1 tablespoon canola oil
2 tablespoons oyster sauce
3 tablespoons vinegar
2 cups thick coconut milk (unfortunately the light coconut milk doesn't go very well with this recipe)
2 cups broccoli florets
1/2 cup green bell pepper, strips
1/2 cup julienned carrot
1/4 cup chopped celery

Steps:

In a large casserole over high heat, sauté the ginger, onion, garlic and lemon grass in oil.
Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour.
Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover. Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes.
Add the bell pepper, carrots, celery, and broccoli, cook for 5 minutes or until crisp.
Adjust the seasoning if necessary.
Serve with steamed rice.

Nutrition Facts : Calories 393.5, Fat 30.4, SaturatedFat 23.6, Cholesterol 24, Sodium 466.6, Carbohydrate 21.7, Fiber 4.7, Sugar 11.5, Protein 13

Tips:

Choose fresh crab: The fresher the crab, the better the dish will taste. If you can, buy live crab and cook it yourself. Otherwise, look for crab that is firm and has a sweet smell.
Use good quality coconut milk: Coconut milk is the base of this dish, so it's important to use a good quality brand. Look for coconut milk that is thick and creamy, and avoid brands that contain added sugar or preservatives.
Don't overcook the crab: Crab cooks quickly, so it's important not to overcook it. Overcooked crab will be tough and chewy.
Serve immediately: This dish is best served immediately after it is cooked. The crab will start to lose its flavor if it sits for too long.

Conclusion:

Crab in coconut milk is a delicious and flavorful dish that is easy to make. With its combination of sweet, savory, and spicy flavors, this dish is sure to please everyone at your table. Whether you're making it for a special occasion or a weeknight dinner, this dish is sure to be a hit.