Filipino Crab in Coconut Cream (Ginataang Alimango)

Ginataang Alimango - Crab, coconut cream, and chilies. Delish !!

FILIPINO CRAB IN COCONUT CREAM

(Ginataang Alimango)

Ingredients:
2½ – 3      lbs    Mud Crab (or other crab), sectioned, legs and claws cracked
¼    c    Cooking Oil (Palm or Vegetable)
1½      T    Garlic, chopped
¾      c    Onions, chopped
3    T    Ginger root, finely minced
2    T    Bird Chilies (red, green), chopped
2    T    Filipino Shrimp Paste (Bagoong Alamang) (or sub. Shrimp Powder)
2     c    Coconut Cream
1½      c    Green Asian Long Chilies
1    c    Red Asian Long Chilies
Salt to taste

Preparation:
Bias-slice the green and red Asian long chilies into ¼-inch oblong rings and set aside.  Wash and clean the crab pieces. Boil for 5- to 7-minutes, or until almost completely cooked (time depends on the size of your crabs).

Heat up a large wok or Dutch oven over medium-high heat. When hot, add the cooking oil.  When the oil is hot add the onions, garlic, and ginger.  Sauté until the onions become translucent, about 5-minutes.  Add bagoong alamang (or shrimp powder) and the chopped bird chilies; stir-fry for 2-minutes.

Pour in the coconut cream and then add the sliced green and red Asian long chilies along with the cooked crab. Bring to a slow simmer (do not boil rapidly), and then cook for another 5-minutes, or until crab is just done. Add salt to taste and stir.

Arrange the crab on a deep serving plate, and then ladle the sauce and chilies on top.  Serve with white rice.

Note:  Ginataang is basically anything cooked in coconut milk or coconut cream, whether sweet, savory, or spicy.  This particular dish is popular in the Bicol and Quenzon regions, famous for their spicy cuisines, and can be prepared with just about any meat.  However, when sliced pork and fresh shrimp are used together, it is called “The Bicol Express”, named after a train running from Manilla to Bicol.