Ginataang Alimasag with Labong

Ginataang Alimasag with Labong
Ginataang Alimasag with Labong. Bamboo shoot and green crabs cooked in coconut milk is a feast of flavors that most Pinoy would love. Today I would like to share how I cooked my Ginataang Alimasag with Labong. Cooking crabs may be not a problem to most of us, but cooking it with bamboo shoots seems to be intimidating, it is if you source your bamboo shoots, as is and not prepared or sliced and pre-cooked.

Ginataang Crab with Labong

Today most bamboo shoots in most vegetable wet market and supermarket in Metro Manila or any other places in the Philippines are sold already pre-cooked. Wait, it may already be cooked but you still have to re-cooked it at your kitchen for two reasons, to remove that unpleasant oxidation odor and to kill any bacteria that may have accumulated during the handling and un-sanitized market conditions exposure, this requires re-boiling the bamboo shoots and discarding the boiling liquid.

Ginataang Alimasag

Now we are ready to cook our Ginataang Alimasag with Labong, here is the recipe.

Ingredients:

1 kilo alimasag, green crab, about 4 pieces, steamed
2 cups labong, bamboo shoots, sliced, pre-cooked, drained
1 bunch talbos ng sitaw, string beans tops, trimmed
2-3 thumb size ginger, skinned, cut into strips
1 large size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
3 cups pure coconut milk
1-2 pieces siling haba, long green chili, trimmed, chopped
2 tbsp. fish sauce
cooking oil
salt

Cooking procedure:

Ginataang Alimasag with Labong - Cooking Procedure

Remove belly flap of each crab wash and drain. Cut each crabs at mid-section in half set aside. In a large pot sauté garlic, ginger and onion until fragrant. Add 2 cups of the pure coconut milk and 1/2 cup of water bring it to a boil and simmer for 2 to 3 minutes, stirring occasionally. Add in the bamboo shoots and simmer for 8 to 10 minutes or until the liquid is reduced to about half, stirring occasionally.  Add in the remaining coconut milk, crabs, green chili, string bean tops and fish sauce. Cover the pot and cook for another 3 to 5 minutes. Correct saltines if required. Serve hot with a lot of rice.

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