Classic Ginataang Alimasag Recipe
by Chef Boy Logro
4 pcs alimasag
4 pcs garlic, pounded
4 pcs finger chili, sliced
3 cups coconut milk
4 cups spinach
1 thumb sized ginger, sliced and pounded
2 stalks lemongrass, pounded and tied
2 tbsp bagoong
3 tbsp oil
patis to taste
bunch of cilantro to top
Instructions:
1. In a large pot, sauté the garlic, lemongrass, and ginger.
2. Add the coconut milk then bring to a boil.
3. Put in the shrimp paste and fish sauce and cook until the coconut milk is thick.
4. Add the finger chili and simmer.
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer until crabs are cooked.
6. Add the spinach last and transfer to a plate.
7. Garnish with cilantro. Serve hot
No Comment to " Classic Ginataang Alimasag Recipe "