Guinataang Alimango at Langka

Guinataang Alimango at Langka

Philippines have an array of choices when it comes to seafood and vegetable curries, this one is one of the many variations and you have to trust me it is really good. This dish is made with crabs and young jackfruit cooked in coconut milk, it works well with freshly cooked jasmine rice and eating it the Filipino way only by hands.

Ingredients

6 pcs medium sized paddle crabs
300g young jackfruit, sliced
100g pork belly, cubed
8 pcs green chillies
800 ml coconut milk
1 large onion, chopped
6 garlic cloves, minced
1/2 thumb size ginger, sliced
fish sauce
freshly ground black pepper
oil

Method

  1. In a wok add oil then sauté garlic, onions and ginger.
  2. Add pork and stir fry until brown on all sides.
  3. Add 400ml coconut milk, chillies and paddle crabs, bring to a boil then simmer for 8 minutes.
  4. Remove the crabs, set it aside and add the jackfruit. Continue to simmer for 15 minutes or until coconut milk dries up and become oily.
  5. Add the remaining coconut milk and the crabs, simmer for 5 more minutes.
  6. Season with fish sauce and freshly ground black pepper, serve.

No Responses

  1. As you know, crab is my favourite! Not sure I have eaten paddle crab though and what a great presentation. :-) Mandy

  2. What an interesting seafood curry, Raymund! The addition of jackfruit in the curry brings a bit of sweetness and also exotic element to it.

  3. Kristy says:

    You know I love crab and these look phenomenal. I’ve never had crab in a curry before. I’m sure I would love it!

  4. Crab on pork belly? Oh la la!

  5. oh my god, so tasty and pricey dish,
    this would cost me more than 45 minutes on treadmill

  6. Love the use of exotic jackfruit in this recipe. Sounds so intriguing :)

  7. Nami | Just One Cookbook says:

    If I wasn’t allergic to crab…I’d enjoy this meal THOROUGHLY like I used to!!!!! Man this looks so delicious.

  8. Sounds like a good recipe to experiment with the blue crabs available in Maryland.

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