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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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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at:


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