Kinunot na Alimasag

Kinunot na Alimasag

Kinunot na Alimasag. This is the crab version on the Bicolano specialty dish Kinunot na Pagi. To make the dish I used frozen flaked crab meat that is usually available in most supermarkets. Cooking is basically the same with the kinunot na pagi. This is the first time I cooked the dish, there may be some other cooking method of cooking kinunot I hope some of our Bicolano readers will give some feedback on the dish. Here is the recipe of my version of Kinunot na Alimasag.

Crab Meat in Coconut Milk


1/2 kilo flaked crab meat
2 bundles malunggay leaves, remove from stem
1 thumb size ginger, cut into thin strips
2 cups pure coconut milk
1/2 head garlic, crushed
1 medium size onion, chopped
1-2 pcs. siling labuyo or siling haba, chopped
2-3 pcs. siling haba
1/4 cup vinegar
1-2 pcs. bay leaf
1 tbsp. cracked peppercorn

Kinunot na Alimasag - Crab Meat

Cooking procedure:

In a sauce pan pour 1 cup of the coconut milk, add in 1 1/2 to 2 cups of water, add in the peppercorn, bay leaf, garlic, onion and ginger, let boil and simmer stirring constantly to avoid the coconut milk from curdling for about 8 to 10 minutes or until the coconut milk thickens and reduce to half. Now add in the flaked crab meat, vinegar and simmer for another 3 to 5 minutes or until oil start to render, season with salt and to taste. Add the remaining coconut milk, siling labuyo, siling haba and malunggay leaves. Cook for 3 to 5 minutes or until the liquid is reduced to creamy texture. Serve with hot steamed rice.

Kinunot na Alimasag - Cooking Procedure


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