Monday, November 08, 2004

Guinataang Alimasag

I must be being tested by fire. I have been trying to avoid cooking food in coconut milk for health reasons lately and a lot of the people close to me (that is my relatives and friends) seem to be missing my point.
Okay, I am trying to rationalize now. Since I tried to slow down on these kinds of food, they seldom have these anymore. For the past few days anyways, a friend requested laing and now my husband came home with a big crab. He said it was on sale that's why he bought it and requested me to cook it the way I used to, that is cooking it with coconut milk. The crab was already steamed so I cannot actually suggest that I’d steam it instead. “Okey, I will” was all I could say.


1 crab, cut into four parts
1 can of coconut milk
1 medium onions coarsely chopped
about 5 pcs of red dried chilies
Alamang to taste

In a pan, render the 2/3 of the coconut milk into “near oil” like consistency. Someday I will remember to take a picture of what I mean by this. Saute the onions with this. Add chilies. Season with Alamang

Add the crab and the remaining coconut milk and cover the pan. Simmer on slow heat for about 10 minutes. Overcooking the crab would make the crab’s flesh shrink so you should aim to at least make the flesh absorb the coconut milk just a bit. I might have cooked this shorter than 10 minutes because I knew it was already steamed.

The taste of food cooked in coconut milk always tastes better if left in the fridge overnight. This was gone as soon as it got cooked though. My husband and daughter share the same passion of savoring seafood like hungry pigs (pardon my language) would. My son doesn’t have the skill to keep the flesh intact so more often than not, he’d be discarding all the best parts together with the shell.

The crab looked tattered. You see when cooking guinataan, you want the gata to permeate in every corner as much as possible. Chopping the whole crab is one thing but you cannot do this if the crab is uncooked otherwise there'd be no flesh left. The flesh you see is still liquid if the crab is uncooked. It only solidifies once it gets cooked. Because the crab came in steamed already, I had no worry chopping it into four.

Yor other option is to cook the crab in coconut milk first and then chop it after. Oh well, there are many ways to skin the cat.


obachan said...

Oh, such a big crab in coconut milk!! I envy you….

TECHGUY (hinde guapo pero medyo bastos) said...

Uy paborito ko yan me natira pa ba? pahingi? email mo na lang hehehe

ting-aling said...

Haha Obachan. Do you have like this is Japan?

ting-aling said...

Techguy, Fedex na lang kung di tatapon, haha.

Sari-Sari Winkel said...

Ting-Aling, I am looking forward to eat guinataang alimasag when I visit the Philippines this year. Sarap talaga! I have avoided eating crabs from the U.S. or the UK because for some STRANGE reason, I get an allergic reaction from them. The last time I ate crabs from Maryland, I had a lot of rashes after. Same thing happened in the U.K. But, when I went to Bohol last January and ate some fresh Alimango, nothing happened! Strange no.

ting-aling said...

Oo nga Sari. My mother used to develop the "scabies like" allergy with anything seafood.

JMom said...

Sarap! Ginutom tuloy ako. Anything seafood is my favorite, but this is one of the best!

Manang said...

This is also one of my favorites. I do hope to eat this when I go back to PI (kelan kaya yun?). I like it with sitaw and sometimes even with kalabasa.

eye said...

sinful pero sobrang sarap!