Delicious Recipe for Ginataang Alimasag with Sitaw at Kalabasa

Preparation:

1. You can either extract the coconut milk (gata) from a fresh coconut or use coconut milk in a can or pouch.

2. Peel the squash (kalabasa) and slice into cubes. Then peel and chop the onion and garlic. Set aside.

3. Clean the crabs (Alimasag or Alimango), brush the shells, wash, and drain.

Cooking:

1. Heat vegetable oil in a pot or wok over medium-low heat. Add the garlic and saute for a few seconds until it turns a light brown, then add the onion and saute until softened.

2. Add the squash (kalabasa), stir, and season with fish sauce and ground black pepper.

3. Pour in the coconut milk and cook for 5 minutes.

   Note: We cook the squash (kalabasa) first to make it soft, which gives the sauce an extra creamy texture.

4. Put in the alimasag or alimango (crabs) and stir. Cook for 10 minutes or until the liquid reduces.

5. Add the string beans (sitaw), stir, and cook for 5 minutes.

6. Taste and adjust it as necessary; add salt if needed, especially if you use processed coconut milk.

7. Once cooked, remove from heat and transfer to a serving bowl.

8. Serve hot with a side of steaming rice.

   Happy cooking! Share and enjoy the food.