Ginataang Alimasag with Malunggay

Ingredients for Ginataang Alimasag with Malunggay

• 2 lb medium crabs, cleaned and halved
• 1 1/2 cups malunggay leaves
• 1/2 medium butternut squash, cubed
• 4 cups coconut cream
• 1/4 cup ginger, cut into thick strips
• 4 cloves garlic, crushed
• 1 medium yellow onion, sliced
• 1/4 cup shrimp paste (bagoong)
• 1 tablespoon fish sauce (patis), optional
• 1/4 teaspoon ground black pepper

How to cook Ginataang Alimasag with Malunggay

1. 1.Combine coconut cream, onion, ginger, and garlic in a pot. Bring to a boil, cover, and simmer for 15 to 20 minutes.
2. 2.Stir in bagoong, cover, and cook for 5 minutes.
3. 3.Add squash, cover, and cook over low-medium heat for 12 minutes until nearly tender.
4. 4.Stir in black pepper and malunggay leaves; cook 5 minutes.
5. 5.Add crabs, stir gently, and cook 12 to 15 minutes until cooked through and sauce thickens. Season with patis if needed.