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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