Binyabasang Alimasag is an authentic Taytayeño dish. The alimasag is cooked in guava puree and coconut milk. Best served with hot rice.
Binayabasang Alimasag Recipe
Binayabasang Alimasag Ingredients
- 1 kilo blue crabs (alimasag) or alimango
- 1 1/2 cups ripe guava seeds removed
- 4 cups water
- 1 medium red onion sliced
- 5 cloves Garlic chopped
- 400 ml coconut milk or gata
- 1 piece green chili
- 1/4 Cup patis (fish sauce)
- 3/8 Cup brown sugar
- 1 8-gram pack seasoning powder or 1 broth cube
- 2 bundles kangkong (water spinach) tender stalks only, cut into 3 inches length
- 2 tablespoons vegetable oil or as needed
- Remove the claws and legs of raw alimasag by twisiting.
- Using a blender, blend the ripe guava with 1 cup of water. Set aside. Do the same with the claws and legs with 3 cups of water in the blender, and strain to remove the shells. Set the liquid aside.
- In a pan over medium heat, add 2 tablespoons vegetable oil and saute the onion and garlic.
- Pour the guava and alimasag extract, gata, and add green chili. Let it simmer.
- Add patis, brown sugar, and seasoning powder or broth cube. Stir and bring to a boil.
- Once it starts boiling, add the alimasag.
- Cook for about 5 to 10 minutes over medium-high heat or until the liquid thickens and then reduces.
- Add kangkong and cook for another 3 minutes. Serve while hot.