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Alimasag (crab) is already tasty in itself; add it to coconut milk and you have one sinful combination. This is especially true if you are watching your hypertension levels.
However, blood pressure levels aside, Ginataang Alimasag recipe is always a tasty treat no matter when it is served. Usually, though, it makes its appearance as a viand in Filipinos’ tables.
The coconut milk is the ingredient that makes this Ginataang Alimasag recipe tasty, in that it brings out the flavor of the other ingredients which include alimasag, sitaw, and squash.
Another mainstay of this recipe is malunggay (moringa) leaves which can be accessed either in your backyard or can be bought from the market.
Considered by many and backed up by research as a vegetable that is rich in nutrients, malunggay is rather humble in its taste, as it usually takes in the flavor of the dish where it is included.
However, one cannot deny that it is a healthy addition to this rather decadent recipe.
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As with the other ginataan recipes, this dish’s preparation will take a significant amount of time if you will be the one to squeeze the coconut milk out of the shredded coconut meat.
However, with the presence of the instant ginataan mix sold in supermarkets, this should not be the case.
In case you want to enjoy it au naturel though, using coconut milk is always the way to go.
Cooking and following the ginataang Alimasag with the Malunggay recipe is a different story, however, since you just let the coconut milk boil, add the vegetables gradually and you’re done.
Finally, since you have a coconut milk-based dish, it would be oily, so it is always recommended that you eat this ginataan dish with heaps of rice or if you don’t want to eat that much rice even with that tasty combination of crab and coconut, then you can serve it with Atsara on the side to chase away the oiliness.
The coconut milk is the ingredient that makes this Ginataang Alimasag recipe tasty, in that it brings out the flavor of the other ingredients which include alimasag, sitaw, and squash.
Note: In this Ginataang Alimasag Recipe, You can add some vegetables that are not included in the list including Sitaw, Kalabasa, and other vegetables you usually used when making Ginataan Recipes.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
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