Alimasag at Langka sa Gata is blue crabs cooked in coconut milk with flaked jackfruit meat and spices. Cooking this recipe is simple and does not require sauteing. Just combining all the ingredients in a pot and cook. The only tricky part is cutting the blue crabs in four pieces because of the hard shell of those crustacean. I usually remove the abdominal covering also called “apron” or tail before I chop it with a cleaver. Just be careful not to splatter the internal organs of those crabs when chopping them.
To cook alimasag at langka sa gata; Place coconut milk, jackfuit, onion, ginger, lemongrass and garlic in a casserole and boil over moderate heat for 10 minutes. Add crabs and season with salt, pepper and Worcestershire Sauce. Reduce heat, cover and allow to simmer for 15 to 20 minutes. Set aside and keep hot. In a separate pan, bring coconut cream to a boil and cook, stirring vigorously until cream is thick enough to coat a spoon. Pour cream over mixture, add green chili peppers and simmer for about 5 minutes or more. To see the complete recipe, continue reading.
How to Cook Alimasag at Langka sa Gata
Ingredients
- 500 ml coconut milk
- 1 kilo blue crabs cut in four
- 300 grams flaked unripe jackfruit meat
- 1 Tbsp. Worcestershire sauce
- 1 small onion sliced
- Worcestershire Sauce
- 50 gms ginger julienned
- 500 ml coconut cream
- 6 pcs lemongrass
- 50 gms small green chili pepper
- 2 tsp. garlic minced
- salt and pepper
Instructions
How to cook Alimasag at Langka Sa Gata:
- Place coconut milk, jackfuit, onion, ginger, lemongrass and garlic in a casserole and boil over moderate heat for 10 minutes.
- Add crabs and season with salt, pepper and Worcestershire Sauce.
- Reduce heat, cover and allow to simmer for 15 to 20 minutes. Set aside and keep hot.
- In a separate pan, bring coconut cream to a boil and cook, stirring vigorously until cream is thick enough to coat a spoon.
- Pour cream over mixture, add green chili peppers and simmer for about 5 minutes or more.
- Serve while hot. Serves 3 to 4.
