From the recipe collection
Binakol na Alimango
Capiz mud crab sautéed with aromatics, then simmered in coconut water with young coconut, lemongrass, chile, and tender pepper leaves.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Clean the crabs thoroughly, remove the gills and apron, and crack the claws lightly so broth can reach the meat.
- Heat oil in a heavy pot. Sauté garlic and onion until fragrant, then add tomatoes and cook until softened.
- Add the crab pieces and turn them for 3–4 minutes, until the shells begin changing colour.
- Pour in fresh coconut water and add lemongrass and fish sauce. Bring to a gentle simmer.
- Cover and cook for 7–8 minutes. Turn the crab pieces and add the young coconut strips and sliced green chilies.
- Continue simmering only until the shells are bright red and the meat is opaque at the thickest part.
- Add pepper leaves during the final minute and let them wilt. Taste before adding more salt.
- Rest covered for 5 minutes and serve with rice and the aromatic coconut broth.