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Ginataang Alimasag

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4 to 6 Servings
  • 6 to 7 blue crabs
  • water for steaming
  • 1 tablespoon oil
  • 1 onion peeled and chopped
  • 5 cloves garlic peeled and minced
  • 1 thumb-size ginger peeled and julienned
  • 4 to 5 Thai chili peppers
  • 1 tablespoon fish sauce
  • 4 cups coconut milk
  • 1 small calabasa peeled, seeded and cut into cubes
  • 1 bunch long beans ends trimmed and cut into 3-inch lengths
  • 1 cup coconut cream
  • salt and pepper to taste

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Ginataang Alimasag

  • Medium



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