Heavenly seafood flavors abound in this crab dish.
1 table spoon oil
1/4 cup onion, chopped
2 tablespoons garlic, minced
2 tablespoons ginger, sliced thinly
1 piece finger chilies (siling pangsigang), sliced thinly
1/2 cup bottled crab fat paste (aligue)
2 cups coconut milk (gata)
fish sauce (patis)
1 kilo crabs (alimango)
1 cup coconut cream (kakang gata)
1 pice red chili pepper (siling labuyo)
Heat oil then sauté onions, garlic, ginger, and finger pepper. Add crab fat paste and sauté for 2 minutes.
Pour in coconut milk. Simmer for a few minutes. Season with some patis and pepper.
Add crabs and simmer for about 15 minutes. Transfer cooked crabs to a plate.
To the pan, add the coconut cream and chili pepper then simmer until sauce is thick. Season as needed.
Add back the crabs and simmer until heated through.
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