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Guinataang Alimasag (Crab in Coconut Milk) *The Low Budget Version* (Filipino Recipe)

Guinataang Alimasag (Crab in Coconut Milk) *The Low Budget Version* (Filipino Recipe)

When I was a little girl my grandmother used to make guinataang alimasag (crab in coconut milk) for me on special occasions. She would take me to our local Asian food market, lead me to the large container of live crabs, and hand me some metal tongs. I would lift the dancing water creatures with the tongs, giggling as I did so, and plop them into a paper grocery bag. They would snap their claws audibly, and rustle about in the paper bag in the back seat on the way home. My grandmother would cook them on the stove and tell me about her childhood in Manila as I sat, watching and listening closely, with my knees hugged to my chest. I remember intensely how it made me feel to eat that dish. The crabmeat was tender and yielding, and the coconut milk a comforting sweetness that managed to be heavy and light at the same time.

I wanted to recreate this dish, but didn’t want to shell out (LOL I "crack" myself up!) the big bucks for real crab, so I used imitation crab and it was still wonderful. This also makes the dish safe to eat for anyone who is allergic to shellfish (still be cautious and read the label before use if that is a concern). The use of imitation crab also makes this recipe very quick and easy to make, so it would be no problem to throw together as a midweek meal.

Ingredients:
1 lb imitation crab
Coconut oil (honestly any kind of oil will do to oil the pan)
2 cans coconut milk
3 cloves garlic
Ginger (about a tablespoon, freshly grated)
6 green onions (cut in thick 2 inch pieces) 
Black pepper
White pepper
Salt
Cooked rice (to serve with completed dish)

Performance:
I began by slicking the pan with coconut oil and sautéing the garlic and ginger until golden. I then added the coconut milk and stirred casually for about 20 minutes. I then added the imitation crab and added the spices to my taste. Once the crab was well incorporated, I added the green onions and cooked until they were slightly tender. I served over rice and was transported back to childhood.

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