"I always love coconut and I always love crab. But how can I put these two fantastic flavors together?", I asked mom.
And my mom answered:
“simple,do it in a ginataan way!"
Ginataan means cooked in coconut milk. Cooking seafood in coconut milk is common in Philippine Cuisine because Filipinos find it awesome when the flavor of crab is absorbed by the coconut milk which makes it perfect when eaten with rice.
| || | I N G R E D I E N T S
- 3 lbs blue crabs (Alimasag)
- 2 tbsp shrimp paste
- 1 tbsp fish sauce
- 1 tsp garlic, minced
- 1 medium-sized onion, minced
- 1 knob ginger, cut into thin strips
- 3 tbsp cooking oil
- 4 cups coconut milk
- ½ tsp ground black pepper
- 1 bunch fresh spinach
- 6 pieces Thai chili
C O O K I N G P R O C E D U R E
- In a large pot, sauté the garlic, onion, and ginger
- Add the ground black pepper and coconut milk then bring to a boil
- Put-in the shrimp paste and fish sauce and cook until the coconut milk’s texture is thick and natural oil comes out of it (approximately 20 ++ minutes)
- Add the Thai chili and simmer for 5 minutes
- Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes. (Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough)
- Add the spinach and simmer for 5 minutes
- Serve hot.
Don't you know that when you eat asparagus you also munch in your mouth a royal delicacy?
Asparagus has been revered since ancient times by Greeks and Romans as a prized delicacy. One of the oldest recorded vegetables, it is thought to have originated along the coastal regions of eastern Mediterranean and Asia Minor areas.
Botanically this herbaceous perennial plant belongs to the Asparagaceae family. It is closely related to Liliaceae family members which includes onions, garlic, tulip and daffodil
Here are 10 THINGS you should know more about asparagus
- Asparagus can be green, white or purple.
- Peak season is April through late June.
- Choose bright green asparagus stalks with purple-tinged tips.
- Look for stalks that have a smooth skin, uniform in color and have a dry, compact tip. Avoid wilted or limp stalks. Shriveled stalks are a sign of age.
- To store asparagus, wrap the stem ends in damp paper towels for several days. To extend the life, refrigerate stalks, tips up in a cup of shallow water.
- To prepare, trim woody ends from asparagus spears. You can cook the spears as they are, or peel the skin (with a potato peeler) to make stalks more tender.
- Asparagus can be broiled, steamed, grilled, roasted or sautéed.
- Asparagus is high in fiber, folate and potassium.
- Asparagus contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C.
- Each spear of asparagus has just 4 calories and contains no fat or cholesterol.
PLATOPLATITO.COM SUGGESTS: Garlic Roasted Asparagus
- 1 1/2 pounds asparagus spears, washed and ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon sesame oil
- 3 cloves garlic, minced
- 3 tablespoons toasted sesame seeds
- Sea salt
- Preheat oven to 425 degrees F.
- Place asparagus in large bowl and add in both olive and sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with salt.
- Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.