• 3 tbsp oil
  • 4pcs garlic, pounded
  • 1 thumb sized ginger, sliced and pounded
  • 4 pcs finger chili, sliced
  • 2 stalks lemongrass, pounded and tied
  • 2 tbsp bagoong
  • 3 cups coconut milk
  • patis to taste
  • 4-5 pcs alimasag
  • 4 cups spinach
  • bunch of cilantro to top

Cooking Instructions:

  1. In a large pot, sauté the garlic, lemongrass, and ginger.
  2. Add the coconut milk then bring to a boil.
  3. Put in the shrimp paste and fish sauce and cook until the coconut milk is thick.
  4. Add the finger chili and simmer.
  5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer until crabs are cooked.
  6. Add the spinach last and transfer to a plate.
  7. Garnish with cilantro. Serve hot

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