Posted in Cook's Nook

Cook’s Nook: Ginataang Alimasag with veggies


If you love seafoods and coconut milk, this is the perfect combination! You can also substitute crabs with either shrimps or mussels. With this recipe I added sitaw (long beans) and kalabasa (squash) and I personally like my kalabasa kind of soft and mushy.

Veggies are always at the bottom of the list of my favorite foods.However, there are dishes that are exempted to the rule (talagang me!)

So here’s the recipe of my two favorite vegetables in one dish.  It is a nutritious, creamy and delicious dish that is best served during lunch or dinner with hot steamed rice.


3 medium cooked alimasag
a pinch of salt
2 tbsp. cooking oil
2 big cloves garlic, crushed
1 thumb size peeled ginger, minced
1 medium onion, sliced
1/2 squash or kalabasa (deseeded/peeled/cubed)
1 large can (about 400ml.) coconut milk ( i used fresh coconut kaso matrabaho at masakit sa kamay)
1 1/2 tbsp. fish sauce (patis) or you may substitute shrimp paste
2 pcs. green chili finger, chopped
pinch of pepper

Cooking Procedure:

Wash and steam the crabs with a pinch salt in a casserole for 5 minutes.
Let cool and cut into halves. Set aside.
Heat oil, sauté garlic, ginger, onion and cook till onion slices are translucent.
Add the squash and coconut milk. Bring to a boil. Season with fish sauce.
Mix in the cooked crabs and chopped green chili finger.
Simmer until squash are softened and cooked , about 5-8 minutes.
Season with pepper and serve hot with rice.

Have a blessed Sunday everyone!


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