7 thoughts on “Dungeness Crab in Ginger infused Coconut Milk – Ginataang Alimango

  • nathanscooking

    Hey I wanted to compliment your video, keep up the good work I look forward to more. I personally love Filipino for it’s simplicity and deliciousness, I make a pretty killer “Ginataang Hipon”I make it almost the same as your crab except I add spinach or pechay or malunggay leaves in place of the scallions : yummy 🙂

  • mlauntube

    Hey, you left out the gourd in the recipe. Is is a Calabasa?
    I’m going to make this tonight my my daughter (can’t wait).

  • 1hungryguy

    yes its calabasa if you’re filipino, usually in asian stores its labeled “kabocha” =)

  • 1hungryguy

    Hey nathan, thanks for your comment and for subscribing, its definitely encouraging…I’ll get back to posting more videos soon! =D

  • mlauntube

    @1hungryguy
    I’ve used that calabasa before, it’s great in Puerto Rican beans (adds a creaminess to them). Great for many soups as well. I’ll pick up some of that, the tool for som tum cutting, and the crab tonight from a local Korean market. I know they have the crab and kabocha anyway.

  • mlauntube

    My local store didn’t have any fresh crab, so I used large shrimp. This was a very nice recipe.
    I used baby-bok choy. Is that Filipino or not?
    The Calabasa was nice and sweet. Very nice dish over rice.

  • 1hungryguy

    awesome!!! someone actually used my recipe!! lol you’re the first stranger to do so…i’m glad you enjoyed it =)

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