Ginataang Alimango is a Filipino seafood dish that marries sweet mud crab with rich coconut milk. It is cooked with garlic, onion, ginger and chili, and has a savory, creamy and slightly spicy flavor. It makes a satisfying meal for family dinners with rice, cooked in the steamer.
Ginataan is the term used for dishes cooked with gata or coconut milk. Families make ginataa with seafood, meat or vegetables. Fresh mud crabs are the stars of this recipe.
What Makes This Dish Special?
The crab’s natural sweetness goes well with creamy coconut milk. Garlic and onion for savory base. Ginger for warmth. The green chili adds a mild heat to the sauce and the red chili adds a hotter heat.
Pechay is optional and adds color and vegetables to the dish. Steamed rice is a good companion.
Ingredients
This recipe makes about three servings and takes around 30 minutes to prepare and cook.
- 3 medium cleaned mud crabs
- 400ml coconut cream
- 1 cup of water
- 4 garlic cloves, minced
- 1 small sliced onion
- 1 piece of ginger thumb-sized, cut into strips
- 2 siling haba, chopped
- 2 red chilies (if you want)
- 2 tbsp fish sauce
- ½ tsp freshly ground black pepper
- 1 tablespoon cooking oil
- 1 cup pechay (optional) (stand)
How to Cook Ginataang Alimango
First, wash the crabs thoroughly. You can cook the crabs whole or halve the larger ones.
Heat oil in a pan over medium heat. Add the garlic, onion and ginger. Cook until onion is soft and garlic smells fragrant. Do not burn the garlic or it will make the sauce bitter.
Add the crabs and toss gently to coat them with the mixture. Add the coconut milk and water. Add the green chili, red chili, fish sauce and black pepper. Stir lightly.
Bring the mixture to a gentle simmer and cover. Cook until shells turn a bright orange-red and the meat is firm and cooked through. Cooking time varies with size of crab. Make sure the meat is cooked through.
If using pechay, add toward the end and allow to wilt. Taste and adjust fish sauce or chili as needed. If the sauce is too thick, thin it with a little water. Keep the heat low to prevent the coconut milk from splitting.
Transfer the crabs and sauce to a serving platter. Serve hot with steamed rice (White).
Tips For Getting More Results
Select fresh crabs from a trusted source and refrigerate until ready to use. “Add seasonings slowly so they don’t overpower the natural sweetness of the crab. Do not boil the coconut milk too hard, as it can become oily or separate when exposed to high heat.
Ginataang Alimango is a simple way to enjoy Filipino ingredients in one dish. Rich and bold in flavor, it’s perfect for an everyday dinner or a family gathering. With its creamy sauce and sweet crab meat, it’s a seafood dish that’s worth sharing.