"Ginataang Alimasag": A Good Day Is Worth A Good Meal!

It's Friday today, and it's a beautiful day to be grateful for everything we have.

We have had a lot of bittersweet moments in the past few months, and life has not been easy for us since my mom passed away. To help with our changing circumstances, my father and I prepared the meals that our mother used to prepare for us. Every dish brought back happy memories of her time with us.

We are reminded of her, particularly on the weekends, by cooking the "Ginataang Alimasag."

In the Filipino seafood dish ginataang alimasag,blue crabs are steamed and then simmered with string beans and squash in spiced coconut milk. The flavor of the rich coconut sauce seeps into the crabs, making them even more delicious.

Although they are different crab species, alimasag and alimango can be used interchangeably in recipes. Giant crabs known as "alimangos" have smooth, uniformly colored shells and large, fatty claws. They are freshwater crabs, sometimes called mud crabs or black crabs. Alimasag, on the other hand, has a thorny, typically spotted (but not always) shell, thin legs, and claws. They're also known as blue or white sea crabs and reside in saltwater.

What are the ingredients?

· Alimasag (blue crabs)
.¾ of water to steam
One-quarter cup of oil
· One chopped, peeled onion
· Five minced and peeled garlic cloves
· One small ginger root, peeled and thinly sliced
1/4 of a chili pepper
· One fish sauce tablespoon
· A quartet of cups of coconut milk
.One small squash, chopped into cubes after being peeled and seeded
· One long bean bunch
.Half a cup of coconut milk
· Season with Salt and pepper.

Keep in Mind When Using Ingredients:

If aliasing, alimango, or even king crabs are available, you can use them. Press the crab's pointy sides to determine if it has a good amount of fat or crab roe. Should it feel empty, there isn't any crab fat present. When the triangular or abdominal plate of the crab feels firm to the touch, it is meaty.

The veggies Kalabasa squash) and Sitaw (long beans) increase the dish's flavor, texture, and nutritional value while increasing its serving size.

Coconut milk that has been freshly squeezed has the best flavor. On the other hand, canned food is more readily available and convenient.

Use finger chilis (siling haba) for milder heat.

The fish sauce enhances the dish's umami and savory flavor. Moreover, shrimp paste works well.

The ginger, garlic, and onion contribute to the richness of flavor.

The Salt and pepper enhance the zing and flavor.

How To Cook?

-Scrub crabs thoroughly under cold running water. Use a kitchen brush to scrub dirt and grime off shells.

-Place the shell-side-down crabs in a steamer basket and season with Salt. Put the steamer basket inside a water-filled pot—steam crabs for 20 to 25 minutes over medium heat or until orange in color. Take off the heat.

If you lack a steamer, you can boil the crabs by placing them upside-down in the boiling water and cooking them for 8 to 10 minutes, depending on their size, until they change color and float. Make sure to drain them thoroughly.

-Heat the oil over medium heat in a large skillet or pan. Add the ginger, garlic, and onions. Simmer until tender.

-After that, add the fish sauce and simmer for one to two minutes. Then add the coconut milk and simmer until the liquid is reduced.

-Add the squash and cook for 3 to 5 minutes until partially cooked. After that, add the beans or sitaw to the pot and cook for two to three minutes. (Cut the veggies into uniform-sized slices to ensure even cooking.)

Add the coconut cream, chili peppers, and steamed crabs after that. Mix everything. (The coconut milk will separate and curdle if it is allowed to boil.)

Simmer for an additional 8 to 10 minutes, or until the sauce thickens and the vegetables are tender, spooning sauce over the crabs frequently.

To taste, add salt and pepper for seasoning.

Savor this ginataang alimasag for lunch or dinner along with a big bowl of steamed rice!

Prepare to get your hands dirty and throw away the forks and spoons. The best way to enjoy this seafood dish is kamayan-style! Keep some crab crackers on hand to help you crack through the tough shells and reach the delicious meat.

We appreciate this recipe as it always brings back memories of the kindness our mother bestowed upon us.