Ginataang Alimango

Ingredients

• Fresh crabs (1 kg, cleaned and quartered)
• Coconut milk (2 cups)
• Cooking oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Green chili peppers (2-3, sliced)
• Fish sauce (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Fresh cilantro (for garnish)

Instructions

1. Start by cleaning the crabs. Remove the top shell and gills, then cut each crab into quarters.
2. In a large pan, heat the cooking oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. Add the quartered crabs to the pan and cook for about 5 minutes, stirring occasionally to coat them in the aromatics.
4. Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the crabs to absorb the coconut flavor.
5. Stir in the sliced green chili peppers and add the fish sauce. Season with salt and black pepper to taste.
6. Cover the pan and let the dish simmer for 15-20 minutes, or until the crabs are fully cooked and the flavors meld beautifully.
7. Once cooked, remove from heat and garnish with fresh cilantro.
8. Serve hot with steamed rice to soak up the delicious coconut sauce.