Ginataang Alimango (Crabs in coconut milk)

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By Chef Ed Dychauco

Pots and Pans

Thursday, April 3, 2014

HERE we go again! Another exciting coconut milk dish!

But this one, we would be using another delightful seafood, crabs to be exact, although I don’t mind having “kuracha” or shrimp with this, or even clams or mussels. But I guess this would still be wonderful with lobster!

Wishful thinking I should say!


With the Lenten season around the corner, seafoods are in demand once again and it also not surprising to see an increase in the prices of these delectable bounties from our marine life.

Every time I get to travel to Ozamiz City for an activity (or even beyond), I am sure to buy a bucketful of live crabs or a few kilos of fresh shrimps to take home with me on my way back to Cagayan de Oro.

But I remember also bringing with me a crab that weighs more than a kilo when I returned from Zamboanga city, not to forget also several curachas which Zamboanga is truly famous for!

These hard shelled “creatures” are said to be “fat” when harvested during full moon. But I have to say that I also immensely like “soft-shelled” crabs too which are coated well with batter and deep fried!

In one of my trips to NYC, where Asian restaurants are all over, this particular Thai/Malaysian Resto has fried soft-shelled crabs as their best seller. It was exceptionally good with their green mango dip as a side dish.

This is one dish where nothing was thrown away. Just merely thinking about it is already making me drool! That is how good it was!

How about deep-fried fried crablets and crab cakes from Virginia, which they are famous for?

Anyway, there are a lot of ways in preparing crabs and one that I am reminded of right now is a Chinese dish and oh-soo-good, cooked with sotanghon! Another sure feast!

But, for this particular winning dish, everyone can surely make them at home.


2-3 pcs fresh crabs, cut into half or quartered if large
3-4 cups coconut milk
1-2 tbsps oil
Few cloves of garlic, minced
1 pc onion, sliced
1 pc bell pepper, sliced
5-6 pcs “sili” or chili pepers, chopped
1-2 tbsps ginger, sliced thinly
Green onions, sliced
Salt and pepper, to taste

In a pan, sauté garlic and onion in hot oil. Add the bell pepper and ginger and continue sautéing till fragrant. Pour coconut milk, let boil. Add the green onions. Season with salt and pepper. Put crabs in the pan and scoop some coconut milk to thoroughly coat the crabs. Simmer for about 10 minutes or till done. Serve with steaming rice!

I guess even the sauce itself is good with the rice! Enjoy!

Published in the Sun.Star Cagayan de Oro newspaper on April 03, 2014.


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