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:
  1. Using a wok or a deep pot saute garlic and onion in cooking oil till caramelized.
  2. Add bagoong, saute for a minute then add all the vegetables. Stir fry for 2 minutes. 
  3. Add coconut milk to the vegetables, mix well. 
  4. Allow to boil for 2 minutes in medium low heat. 
  5. Add crabs, mix well, cover and simmer in low heat for 5-10 minutes or till crab is fully cooked. 
  6. Season with salt and ground pepper to taste. 
  7. Remove wok from heat. Transfer in a serving dish and serve hot with lots of steam rice. Enjoy! 

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