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.

Crab Meat in Coconut Milk

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.


Kinunot na Alimasag - Crab Meat

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

Cooking procedure:

Kinunot na Alimasag - 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.


Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...