October 4, 2009
CRABS IN COCONUT MILK INGREDIENTS:
3 fat crabs (alimango)
1 cup chopped buko (young coconut)
1/4 teaspoon salt
1 cup thin coconut milk
1 cup thick coconut milk
1 clove garlic, pounded
2 tablespoons minced onion
A small slice of ginger
2 fresh hot pepper, whole
Salt and pepper to taste
CRABS IN COCONUT MILK PROCEDURES:
Clean crabs very well. Dip briefly in boiling water. Open and remove all the fat lining the shell. Mix fat with chopped buko and 1/4 teaspoon salt. Fill shells with the mixture. Wrap each young banana leaf.
Arrange crabs in saucepan and over them, the shells wrapped in banana leaf. Boil in 1 cup thin coconut milk with salt and pepper to taste the whole peppers. As soon as crabs are cooked, add thick coconut milk simmer about 5 minutes.