Sinigang na Alimasag

Method

1. Scrub live or very fresh crabs, remove the abdominal flap and gills, and rinse away any mud. Crack the claws lightly.
2. Bring water or stock to a boil with tomatoes and onion, then simmer 8 minutes.
3. Add labanos and cook for 5 minutes.
4. Add crabs, cover, and simmer until shells turn bright and the meat is opaque, about 10–12 minutes depending on size.
5. Season with fish sauce and half of the tamarind, then add okra and chilies.
6. Simmer 4 minutes and taste the broth. Add more tamarind gradually so the crab sweetness remains noticeable.
7. Fold in kangkong and turn off the heat after 1 minute.
8. Serve immediately with rice, nutcrackers, and bowls for shells.