I enjoy eating seafood dishes though my mother said I did not used to like them so much when I was younger...probably because I don’t really know how to eat them as a kid and would rely on my mom who would patiently pick off the flesh from the shell and I would gingerly dip the soft white meat in vinegar, with my fingers pack it with some rice and put in my mouth – ah! Just heaven! So whenever, I see crabs like alimango or alimasag on sale at our local market, I can’t resist but buy some of these delicious crustaceans. By the way, the main difference between the alimasag and the alimango is its color and the legs – the alimasag usually has a spotted shell and thinner legs while the alimango has a solid orange-colored shell (when cooked) and large fat front legs that are just so yummy to eat!
Here’s the recipe for the ginataang alimasag that we had for lunch today – first, thing to do is to sauté some garlic, onion and a bit of ginger in oil. Then add the squash or string beans (if using). Add in the coconut milk (second extraction) and the crabs (which may be steamed earlier for a few minutes until they have changed color). Season with salt and pepper to taste. Finally add in coconut cream (kakang gata) and let the sauce simmer until it thickens. Wash your hands and serve with plenty of hot rice.
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