Ginataang Alimasag (Coconut Milk Braised Crabs)

Ingredients and Weight:

• 8 medium-sized blue crabs (approximately 1.5 pounds)
• 1 can (13.5 ounces) unsweetened coconut milk
• 1/2 cup chopped onion
• 1/2 cup chopped garlic
• 1 tablespoon chopped ginger
• 1/4 cup palm sugar or brown sugar
• 1 tablespoon fish sauce
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped bell peppers (optional)

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Difficulty Level: 2 (Easy-Moderate)

Preparation Method Steps:

1. Clean the crabs by removing their gills, intestines, and any remaining shells. Cut them in half or quarters for easier cooking.
2. Heat some oil in a large pot or Dutch oven. Sauté the onion, garlic, and ginger until fragrant, about 2 minutes.
3. Add the palm sugar and stir until it begins to caramelize.
4. Pour in the coconut milk and bring it to a simmer.
5. Add the crab pieces and cook until they turn bright orange and are heated through, about 15-20 minutes.
6. Stir in the fish sauce and cilantro. Season with additional salt and pepper, if needed.
7. Garnish with chopped bell peppers (optional).

Nutritional Information:

• Calories: approximately 350 per serving
• Fat: 16 grams
• Protein: 25 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Rich and creamy coconut milk braising liquid
• Succulent and flavorful blue crab meat
• Aromatic spices and herbs
• Bright and colorful with optional bell peppers

User Comments:

• "Amazing dish! The coconut milk is so flavorful and the crabs are cooked perfectly."
• "I love the subtle sweetness from the palm sugar, it balances out the saltiness of the crabs."
• "This is a really easy recipe to make, even for beginners."
• "The perfect dish to impress guests with a taste of Filipino cuisine."
• "I especially enjoyed the freshness from the chopped cilantro and bell peppers."

Special Precautions and Tips:

• Choose fresh and live blue crabs for the best flavor.
• Soak the crabs in cold water for 20-30 minutes before cleaning to remove any dirt or debris.
• If you don't have palm sugar, you can substitute brown sugar or granulated sugar.
• Be careful not to overcook the crabs, as they will become tough and rubbery.