Ginataang Alimasag Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4 people
-
Calories
565 kcal
-
Course
Main Course
-
Cuisine
Filipino
Ginataang Alimasag Recipe
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This is a recipe for ginataang alimasag. These are blue crabs with spinach cooked in coconut milk.
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Ingredients
- 3 lbs blue crab Alimasag, plural
- 2 tbsp shrimp paste
- 1 tbsp fish sauce
- 1 tsp garlic minced
- 1 piece onion minced
- 1 thumb ginger cut into thin strips
- 3 tbsp neutral cooking oil generic cooking oil
- 4 cups coconut milk
- ½ tsp black pepper ground
- 1 bunch spinach fresh
- 6 pieces Thai chili
Instructions
- In a large pot, sauté the garlic, onion, and ginger
- Add the ground black pepper and coconut milk then bring to a boil
- Put-in the shrimp paste and fish sauce and cook until the coconut milk’s texture is thick and natural oil comes out of it (approximately 20 ++ minutes)
- Add the Thai chili and simmer for 5 minutes
- Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes. (Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough)
- Add the spinach and simmer for 5 minutes
- Serve hot. Share and Enjoy!
Nutrition Information
Show Details
Serving
4g
Calories
565kcal
(28%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
59g
(91%)
Saturated Fat
43g
(215%)
Cholesterol
85mg
(28%)
Sodium
646mg
(27%)
Potassium
510mg
(11%)
Vitamin A
20IU
(0%)
Vitamin C
6.1mg
(7%)
Calcium
71mg
(7%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 565kcal | 28% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 59g | 91% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 85mg | 28% |
| Sodium | 646mg | 27% |
| Potassium | 510mg | 11% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 71mg | 7% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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