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
- 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.
Source:Overseas Pinoy Cooking
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