Ginataang Alimasag with Malunggay May 27, 2015 By Vanjo Merano

Author: Vanjo Merano Serves: 6 Ingredients 2 lbs. medium crab, cleaned and sliced in half 1½ cup malunggay leaves ½ medium butternut squash, cubed 2 cups (1can) coconut cream 2 cups (1 can) coconut cream ¼ cup ginger, sliced into thick strips 4 cloves garlic, crushed 1 medium yellow onion, sliced ¼ cup shrimp paste (bagoong) 1 tablespoon fish sauce (patis), optional ¼ teaspoon ground black pepper Instructions Combine the coconut cream, coconut milk, onion, ginger, and garlic in a cooking pot. Let boil. cover and simmer for 15 to 20 minutes. Add the shrimp paste. Stir. Cover and cook for 5 minutes. Add the butternut squash. Stir, cover, and continue to cook for 12 minutes in low to medium heat. Put-in the ground black pepper. Stir. Add the malunggay leaves. Cook for 5 minutes. Put-in the crabs and long green chili. Stir and continue to cook for 12 to 15 minutes or until the sauce thickens. Add fish sauce, if needed. Nutrition Information Serving size: 6