This is my first time cooking Pinakbet in coconut milk but instead of shrimp or pork I used blue crabs and oh so good. Give it a try and I guarantee you if you like coconut milk in your dish then this one is a must try.

4 pieced live crabs, cut into halves
2-3 cups coconut milk  
1 handful long beans, cut into 2 inches
1 cup squash, cut into bite size
1 small ampalaya, cut into bite size
1 handful okra, remove top end
1 medium eggplant, cut into bite size  
2 tablespoon bagoong alamang
3 cloves of garlic, sliced thin
1 small onion, sliced thin
Ground brown pepper and salt to taste
2 tablespoon cooking oil

Cooking Direction:
Using a wok or a deep pot sauté garlic and onion in cooking oil till caramelized.
Add bagoong, sauté for a minute then add all the vegetables. Stir fry for 2 minutes. 
Add coconut milk to the vegetables, mix well. Allow to boil for 2 minutes in medium low heat. 
Add crabs, mix well, cover and simmer in low heat for 5-10 minutes or till crab is fully cooked. 
Season with salt and ground pepper to taste. 

Remove wok from heat. Transfer in a serving dish and serve hot with lots of steam rice. Enjoy! 

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