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.