Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crab in Coconut Milk) Recipe!!!

Ginataang Alimasag (Crabs in Coconut Milk)

Coconut milk is the liquid that comes from grated coconut milk. The unique rich taste of coconut milk is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes.  It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.  You can even use it when making ice cream and other recipes requiring milk.  

Cooking seafood in coconut milk is common in Philippines. We have Ginataang Hipon or (shrimp in coconut milk), Sinanglay na Tilapia  (wrapped tilapia  in coconut milk) and many other dishes, but for now I will give you my version of Ginataang Alimasag (crab in coconut milk).   This is one of our family’s all-time favorite dishes.  My uncle, a fisherman always comes home with lots of seafood, specially fish and crabs, so we always cook Ginataang Alimasag.

In the tropical province of Bohol especially in our district we have lots of coconut trees, so we have no problem in getting fresh coconut milk for free, but you can use canned or frozen coconut milk from the Asian markets if you don’t have fresh coconut milk or you just don’t feel like grating and squeezing coconut meat to get the milk.

This is my version of Ginataang Alimasag or Crab in Coconut Milk. You will definitely love it!


Ingredients:

7-8 pcs. blue crabs

1 tbsp. oil

4-5 cloves garlic, minced

1 thumb size ginger

5-6 thai chili peppers

4 cups coconut milk, you can use canned or frozen coconut milk

5-7 cups water for steaming

1 pc. onion chopped

1 tbsp. fish sauce

1 small squash

1 bunch Green Beans cut into 3-inch lengths

1 cup coconut cream (Available in Asian Markets)

1 tbsp. pepper

salt to taste

Directions:

Wash the crabs very well to get rid of dirt and grime.

Arrange crabs belly side down in a steamer basket.  Salt to taste.

Place steamer basket in a pot of water.

Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange.   Remove from heat.

In a wide pan or wok over medium heat  cook garlic, onions and ginger until limp and aromatic.

Add the chili peppers and cook for 35 to 45 seconds.

Add fish sauce and cook for about 1 to 2 minutes.

Add the coconut milk and simmer until reduced.

Add the squash and cook for about 4 to 5 minutes or until half-cooked.

Add the string beans and cook for about 2 to 3 minutes.

Add the steamed crabs and coconut cream.  Stir to combine.

Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.

Add salt and pepper to taste.

Serve and Enjoy!!!

 

Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Crab in coconut milk
Ginataang Alimasag (Crabs in Coconut Milk) Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cook Time Passive Time
45 Minutes 30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Wash the crabs very well to get rid of dirt and grime.
  2. Arrange crabs belly side down in a steamer basket. Salt to taste.
  3. Place steamer basket in a pot of water.
  4. Cover pot and steam over medium heat for 25 to 30 minutes or until shell turns bright orange. Remove from heat.
  5. In a wide pan or wok over medium heat cook garlic, onions and ginger until limp and aromatic.
  6. Add the chili peppers and cook for 35 to 45 seconds.
  7. Add the fish sauce and cook for about 1 to 2 minutes.
  8. Add the coconut milk and simmer until reduced.
  9. Add the squash and cook for about 4 to 5 minutes or until half-cooked.
  10. Add the string beans and cook for about 2 to 3 minutes.
  11. Add the steamed crabs and coconut cream. Stir to combine.
  12. Continue to cook, regularly spooning sauce over crabs, for about 9 to 10 minutes or until sauce is thickened and vegetables are cooked but firm.
  13. Add salt and pepper to taste.
  14. Serve and Enjoy!!!
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Breakfast Hash Stacks

Breakfast Hash Stacks

Breakfast Hash Who says eggs are just for breakfast? Not me!  I sometimes make breakfast foods for dinner, it makes a nice change. These Breakfast Hash Stacks are just the thing!

I’ve been this dish for dinner forever. My kids loved it. Recently I’ve really been into brunch buffets and thought this would be a great addition.

I usually make a pan of these Breakfast Hash Stacks ahead of time, like in the morning if I’m having them for dinner, or even the night before if I’m serving them for breakfast (if you’re going to do this add the eggs in the morning).  I store the pan covered in the fridge and pop it in the oven about a half and hour before serving.  Just remember oven time will be a bit longer if the stacks are cold.

It would make a tasty addition to an Easter Breakfast or Mother’s Day Brunch this year!


Pyrex Products

Ingredients:

Breakfast Hash 1 can Corned Beef Hash

8 Pcs. Frozen Hash Brown Patties

8 Eggs fried over medium or hard

8 slices American Cheese

1 can Tomato Sauce

Oil for frying

 

Directions:

Heat 2 Tbls. Oil in pan.

Breakfast Hash Fry Hash browns until crispy. About 6 minutes per side.

Remove from pan, drain on paper towel, place on bottom of 9×13 baking pan. Set aside.

 

Breakfast Hash Open top and bottom of the can of corned beef hash and slide it out gently

 

 

Breakfast Hash Slice hash into 8 rounds

Heat 1 Tbls. Oil in pan

 

 

 

 

Breakfast Hash Fry hash rounds until done. About 8 minutes per side.

Remove from pan, place a round on top of each hash brown patty, place 1 slice of cheese on top of each stack, and set aside.

Fry eggs to desired doneness.

Place an egg on top of each stack.

Drop a large dollop of tomato sauce on top of each egg.

Bake in 350 degree oven for 13-15 minutes or until cheese melts.



Breakfast Hash
Breakfast Hash Stacks
Print Recipe
Servings Prep Time
8 Stacks 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Stacks 30 Minutes
Cook Time
45 Minutes
Breakfast Hash
Breakfast Hash Stacks
Print Recipe
Servings Prep Time
8 Stacks 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Stacks 30 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Stacks
Instructions
  1. Heat 2 Tbls. Oil in pan.
  2. Fry Hash browns until crispy. About 6 minutes per side.
    Breakfast Hash
  3. Remove from pan, drain on paper towel, place on bottom of 9x13 baking pan. Set aside.
  4. Open top and bottom of the can of corned beef hash and slide it out gently
    Breakfast Hash
  5. Slice hash into 8 rounds
    Breakfast Hash
  6. Heat 1 Tbls. Oil in pan
  7. Fry hash rounds until done. About 8 minutes per side.
    Breakfast Hash
  8. Remove from pan, place a round on top of each hash brown patty.
  9. Place 1 slice of cheese on top of each stack, and set aside.
  10. Fry eggs to desired doneness.
  11. Place an egg on top of each stack.
  12. Drop a large dollop of tomato sauce on top of each egg.
    Breakfast Hash
  13. Bake in 350 degree oven for 13-15 minutes or until cheese melts.
Recipe Notes

You can make a pan of these Breakfast Hash Stacks ahead of time.  If you're going to make it ahead of time add the eggs shortly before baking.  Store the pan covered in the fridge and pop it in the oven about a half and hour before serving.  Oven time will be a bit longer if the stacks are cold.

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Lechon Paksiw Recipe!!!

Lechon Paksiw Recipe!!!

 Lechon Paksiw

Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as Lechon aside from using roasted pig, leftover Lechon Kawali can also be used. It’s a practical way to recycle leftover pork.

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world.

Paksiw is a Filipino style of cooking, whose name means to cook and simmer in vinegar. Common dishes bearing the term are Paksiw na Isda (fish), Paksiw na Manok (chicken), and Paksiw na Pata (pig’s feet or knuckles).

You may use our very own Free Recipe for Lechon Kawali .

This recipe calls for Lechon Sauce.  You can use bottled sauce found in many Asian Markets or you can make your own.  Here’s our recipe for Lechon Sauce.

 

Ingredients:

½ cup liver spread

1 large onion, peeled and sliced thinly

1 head garlic, peeled and minced

1 tbsp. oil

¾ cup vinegar

2 to 3 pounds (4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces

¾ cup brown sugar

2 cups (homemade or store-bought) lechon sauce

3 bay leaves

2 cups water

¼ tbsp. Pepper

Salt to taste

 

Directions:

In a pot over medium heat oil, Add onions, garlic and cook until limp.

Add vinegar and water and bring to a boil, uncovered and without stirring, for about 4 to 6 minutes.

Add lechon sauce and sugar and stir.

Add the pork and bay leaves. Lower heat, cover and continue to cook for about 10 to 15 minutes or until meat is tender.

Add more water in ½ cup increments as needed.

Add liver spread and stir. Season with salt and pepper.

Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened.

 

Serve and Enjoy!!!


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Pasiw
Lechon Paksiw Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Pasiw
Lechon Paksiw Recipe!!!
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 30 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
  1. In a pot over medium heat oil, Add onions, garlic and cook until limp.
  2. Add vinegar and water and bring to a boil, uncovered and without stirring, for about 4 to 6 minutes.
  3. Add lechon sauce and sugar and stir.
  4. Add the pork and bay leaves. Lower heat, cover and continue to cook for about 10 to 15 minutes or until meat is tender.
  5. Add more water in ½ cup increments as needed.
  6. Add liver spread and stir. Season with salt and pepper.
  7. Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened.
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Blueberry Cake

Blueberry Cake

Cakes

Blueberry Cake

This time of year I look for easy things to cook or bake.  The week before Thanksgiving is always a challenge.  I’m busy preparing for turkey day yet I still have to feed the family, specially on Sundays when everyone comes over for barbecue.  Not to mention they love desserts.  The easiest dessert to make when you don’t have a lot of time is cake; you mix it, pop it in the oven, cool, and serve.  My Son loves this Blueberry Cake! It’s very moist and tasty.

This weekend in an effort to keep the family away from Thanksgiving desserts, specially my yummy Pecan Pie I baked this simple Blueberry Cake.  It didn’t keep them away from my pie, but they loved this almost as much.  I was pressed for time so I didn’t frost the cake, instead I served it with a scoop of ice cream.  If you prefer you can serve it with a dollop of whipped cream or frost with your favorite white frosting.

This cake is moist and filled with sweet blueberry pie filling.  It’s so easy to make you can whip it up for last minute events or guests.

Ingredients:

1 box yellow cake mix

2 eggs

1/2 cup oil

1 cup water

1 can blueberry pie filling

Cooking spray

Directions:

Pre-heat oven to 350 degrees

Generously spray 9 x 13 cake pan with cooking spray

Make the cake batter by mixing cake mix, eggs, oil, and water in a large bowl.  Stir until smooth.

Pour cake batter into cake pan.

Drop large heaping spoonfuls of pie filling on the cake batter.  It will sink.

Take a spatula and run it thru the batter and pie filling.  You can swirl it but do not mix it in.  You want spots of pie filling, not a blue cake.

Bake for about 30 minutes or until tester comes out clean.

Cool and serve.

Easy Blueberry Cake
Print Recipe
Super easy cake recipe for blueberry cake.
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Easy Blueberry Cake
Print Recipe
Super easy cake recipe for blueberry cake.
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 45 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Pre-heat oven to 350 degrees
  2. Generously spray 9 x 13 cake pan with cooking spray
  3. Make the cake batter by mixing cake mix, eggs, oil, and water in a large bowl. Stir until smooth.
  4. Pour cake batter into cake pan.
  5. Drop large heaping spoonfuls of pie filling on the cake batter. It will sink.
    Blueberry
  6. Take a spatula and run it thru the batter and pie filling. You can swirl it but do not mix it in. You want spots of pie filling, not a blue cake.
    Swirl
  7. Bake for about 30 minutes or until tester comes out clean.
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Savvy Nana’s Ono Mango Bread

Savvy Nana’s Ono Mango Bread

Mango

Mango season in Hawaii is from May to July.  When we’re lucky we get a bumper crop of mangoes.  During the summers when mangoes are abundant we eat mangoes every which way we can think of, those we can’t eat fresh we freeze and turn into different mango desserts, our favorite is mango bread.

Here is my favorite recipe for mango bread.  I’ve been baking them for over 20 years!  Bake some for the family and bake extra for friends.  They make great gifts!

You can make this bread ahead of time and freeze.  Wrap each loaf in foil and place in freezer safe ziplock bags.  They will keep in the freezer for 6 months.  Just remove from freezer and thaw out before serving.

By the way “Ono” means tastes good in Hawaii!

Ingredients:

2 cups flour

1 tsp. cinnamon

2 tsp. baking soda

1 ½ cups sugar

½ tsp. salt

¾ cup oil

3 eggs, slightly beaten

2 cups diced ripe mango

Directions:

Pre-heat oven to 350 degrees

Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well.  Batter will be thick.

Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.

Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.

To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don’t recommend doubling the recipe, the batter gets too difficult to mix.  When I’ve doubled the recipe somehow the the baking soda doesn’t get distributed well and some parts of the loaves will be bitter.

 

The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Ingredients
Servings: Mini Loaves
Instructions
  1. Pre-heat oven to 350 degrees
  2. Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
  3. Add remaining ingredients, stir well. Batter will be thick.
  4. Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
  5. Pour batter into pans til 2/3 full.
  6. Bake for 55-65 mins or until tester comes out clean.
Recipe Notes

Mango Bread CollageTo freeze wrap each loaf in foil, then place in freezer zip lock bags.

I don't recommend doubling the recipe, the batter gets too difficult to mix. When I've doubled the recipe somehow the the baking soda doesn't get distributed well and some parts of the loaves will be bitter.

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