Name: Ginataang Alimango at hipon Recipe
Ingredients: 2 large alimangos (mud crabs; cut in halves); 1/2 kilo hipon (cleaned); 1 cup gata; 1/2 cup seafood stock or water (optional); 1 thumb-size ginger (sliced); 4 cloves garlic (minced); 2 sili labuyo (sliced); 1 cup squash (cut in cubes); 100 g kangkong; 1/2 – 1 tbsp paprika; patis and black pepper to taste; Wansoy for garnish

Ginataang Alimango at hipon Recipe

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Ingredients

2 large alimangos mud crabs; cut in halves
1/2 kilo hipon cleaned
1 cup gata
1/2 cup seafood stock or water optional
1 thumb-size ginger sliced
4 cloves garlic minced
2 sili labuyo sliced
1 cup squash cut in cubes
100 g kangkong
1/2 – 1 tbsp paprika
patis and black pepper to taste
Wansoy for garnish

Instructions

Steam crabs and squash until half cooked. Set aside.
Sauté garlic and ginger, then add coconut milk, stock/water (if needed), paprika and patis and black pepper to taste.
Bring to a boil, stirring ocassionally, until gata becomes thick and oily.
Add crabs, shrimp, labuyo and squash.
Lastly add in kangkong until wilted. Cook until dish is done.
Garnish with wansoy before serving.
Serve with rice.

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