Ginataang Alimasag sa Malunggay at Langka

by | Mar 20, 2021 | Janis Seafood Recipes | 0 comments

In the Philippines, it’s now easy to obtain your preferred type of crab from the local markets. You can choose from Blue Crabs, King Crabs, Dungeness, Coconut Crabs, and even Talangka. Curious about the classification of Blue Crabs as either alimango or Alimasag, I searched online for more information. I discovered that Alimango, a freshwater crab, is larger, has more prominent claws, and has a plain dark shell when uncooked. Meanwhile, Alimasag has thinner claws and distinct patterns on its shell.

Janis’s recipe for Ginataang Almasag sa Malunggay at Langka features blue crabs as the primary ingredient. Janis slow-cooked the blue crabs in coconut milk and added Malunggay leaves and young jackfruit slices as the vegetable ingredients. The dish was finished with bagoong (shrimp paste) as a condiment.

2 lbs. fresh blue crabs
1(8 oz.) large can of coconut milk
1 bundle Malunggay leaves
2 tsp bagoong alamang(shrimp paste)
3 cloves minced garlic
1 medium sliced onion
1 large can of young jackfruits in cubes(fresh young jackfruit cubes are preferable, if available)
1 cup of water

Cooking Procedure:

  1. Clean malunggay leaves thoroughly, remove the leaves from their stems and strings, ensuring no bugs are attached to them. Wash and clean blue crabs. Remove its antenna and chop them in quarters.
  2. On a deep, heated pan, pour a cup of water, add the can of coconut milk, garlic, onions, bagoong alamang (shrimp paste), and young jackfruits. Stir to combine.
  3. Bring it in to boil for 5-10 minutes, while occasionally stirring. Season with crushed black peppers.
  4. Add the blue crabs. Carefully combine with the rest of ingredients. Let it simmer for 25-30 minutes, while continuing to stir occasionally.
  5. Crabs will completely turn dark orange in color when fully cooked. Apply the Malunggay leaves, stir to combine ingredients and simmer for another 5-8 minutes.
  6. Continue to stir until Malunggay leaves are cooked, coconut sauce thickens and slightly drained. Add more salt and pepper if desired.
  7. Remove from the heat. Transfer delicious Ginataang Alimasag sa Malunggay at Langka(young jackfruits) on a deep bowl. Serve hot with steamed rice.

Tip: Use spicy coconut vinegar and a tiny drop of fish sauce to use as a condiment. Enjoy the yumminess!