Ginataang Alimango with Malungay


  • 1-1 1/2 kilo mud crabs (alimango)
  • 3-4 cups malungay leaves
  • 1/2 head garlic chopped
  • 1 medium size onion chopped
  • 2 thumb size ginger, cut into strips
  • 3 cups pure coconut milk
  • 2-3 hot red chili, chopped
  • 2 tbsp. fish sauce
  • salt to taste
  • cooking oil

Cooking Instructions:

  1. Remove belly flap and trim legs of each crab wash and drain. Cut each crabs at mid-section in half set aside. In a large pot sauté garlic, ginger and onion until fragrant.
  2. Add 1 cup of the pure coconut milk and 1 1/2 cup of water bring it to a boil and simmer for 3 to 5 minutes, stirring occasionally.
  3. Add in the crabs, red chili, green chili and fish sauce, continue to cook at moderate to low heat and continuously stirring for 5 to 8 minutes or until the crabs are cooked. Remove the crabs from the pot and keep aside.
  4. Add in the remaining coconut milk let boil and simmer for 6 to 8 minutes, stirring occasionally or until the coconut milk is reduce to about half.
  5. Add in the malungay leaves and continue to cook for 3 to 5 minutes. Correct saltiness if required. Now add in the crabs and cook for another 2 to 3 minutes.
  6. Serve with a lot of rice.