Ginataang kalabasa at sitaw with crab
Crab, squash and yardlong beans simmered in a coconut milk and fish sauce broth.
Active time35 min
Cooking40 min
Total1 h
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Ingredients
- 2 tsp fresh garlic
- 454 g raw kabocha squash
- 1 onion
- 1 bunch of yardlong beans
- 2 tbsp sunflower oil
- 3 and a half cups of coconut milk
- 1 tsp ground black pepper
- 2 tbsp fish sauce
- 1814 g whole raw blue crabs, alimasag
Preparation
Clean the crabs, remove the gills and rinse. Cut larger crabs into pieces. Peel and deseed the squash, then cube the flesh. Wash the beans and cut into short lengths. Peel and chop the onion.
454 g raw kabocha squash1 onion1 bunch of yardlong beans1814 g whole raw blue crabs, alimasag- knife
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Peel and chop the garlic, then measure the stated amount. Heat the oil in a cooking pot. Sauté the onion and garlic until soft. Add the fish sauce, coconut milk and black pepper. Simmer over medium heat for 10 minutes to thicken slightly.
2 tsp fresh garlic2 tbsp sunflower oil3 and a half cups of coconut milk1 tsp ground black pepper2 tbsp fish sauce- saucepan
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- knife
Add the crab to the sauce and simmer for about 5 minutes. Add the squash, cover and cook for 6 minutes. Stir carefully to avoid breaking up the pieces.
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Add the beans and cook for about 5 minutes. The squash should be tender, the beans cooked and the crab meat opaque. Cook gently for longer if necessary, adding a little water if the sauce dries out. Serve hot.
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Allergens
- Fish
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.