Coconut milk and crabs are a perfect match in Filipino cuisine, and Ginataang Alimango sa Malunggay is a favorite among seafood lovers. This dish features fresh crabs stewed in coconut milk with a blend of spices and a choice of vegetable ingredient, such as Malunggay (horseradish) leaves. Millie’s recipe for Coconut Stewed Crabs with Malunggay incorporates this nutritious leafy green to add flavor and texture to the dish. The rich and creamy sauce pairs perfectly with steamed rice and is sure to be a hit at any seafood feast. Give this recipe a try and savor the taste of Filipino home cooking at its finest.
In addition to its delicious taste, Ginataang Alimango sa Malunggay is also a nutritious dish. Malunggay leaves are known for their numerous health benefits, including high levels of vitamins and minerals. The combination of coconut milk, crabs, and malunggay leaves makes this dish not only a flavorful delicacy but also a healthy and balanced meal. So why not give this dish a try and enjoy the best of both worlds – great taste and great health!
Ingredients: 3-4 servings
2 large, fresh Dungeness crabs
1 bundle of malunggay (horseradish) leaves
2-3 cloves of minced garlic
1 large(33.6 oz.) can of coconut milk
1/2 medium, sliced onion
salt & pepper to taste
1/2 cup of water
Cooking Preparation:
- Clean fresh Dungeness crabs, remove unwanted shells, then cut cut them in halves. Boil them in a fair amount of water on a pot with a pinch of salt, until crabs turn orange in color. Set aside.
- Carefully wag and separate Malunggay leaves from the stems, save the leaves for cooking and discard stems. Gently wash the leaves thoroughly to ensure they’re free of any bugs. Set aside.
- On the same cooking pan. Combine onions and garlic with coconut milk and water, apply salt and pepper to season. Bring it in to a boil until coconut milk bubbles in steam. Stir occasionally.
- Add the cooked crabs, stir to combine thoroughly, cover pan with its lid to let the coconut crab mixture to simmer and incorporate, for about 10 minutes.
- Remove the lid, apply the horseradish leaves of malunggay leaves. Gently stir to combine ingredients, then let it simmer for another 5-8 minutes until malunggay or horseradish leaves soften.
- When coconut milk thickens and slightly dries, remove Ginataang Malunggay sa Alimango from the heat. Serve this delicious coconut stewed, horseradish leaves with steamed rice.
Tip: For more flavorful taste, apply 1-2 tablespoon of low salt bagoong alamang or shrimp paste to the coconut mixture prior to cooking.
Use 2-3 tablespoon of vinegar with soy sauce as condiment. Another great alternative to vinegar is Calamansi juice with fish sauce and crushed fresh chili pepper. Yummy!
