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
An authentic seafood dishes from Taytay.
Ingredients
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
Instructions
- 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.
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