Pinais na Alimasag invites you to savor the delicacy of fresh crab meat infused with an array of aromatic spices and herbs. The preparation involves generously stuffing cleaned crab shells with a flavorful mixture of crab meat, vegetables, coconut milk, and a medley of seasonings.
What makes this dish truly captivating is the method of cooking: the stuffed crab is delicately wrapped in banana leaves, preserving its moist tenderness while absorbing the fragrant essence of the leaves. As it steams to perfection, the flavors meld, creating a dish that's as visually stunning as it is delectable.
From the moment you unwrap the banana leaves and inhale the enticing aroma, to the first bite that reveals the succulent crab and aromatic blend of spices, Pinais na Alimasag promises an unparalleled journey into coastal Filipino cuisine. So, join us as we unwrap the secrets of this traditional treasure and immerse ourselves in the symphony of flavors that define Filipino coastal culinary artistry.
Pinais na Alimasag or Stuffed Crab Steamed in Banana Leaves Recipe by Philippine Cuisine
Ingredients: serve 6- 6 blue carbs(alimasag)
- 3 cloves garlic
- 1 thumb sized piece of ginger
- 1 onion
- 2 green finger chili(siling pangsigang)
- ½ small sized red bell pepper
- 1 young coconut (buko) to make ½ cup coconut meats strips
- ½ cup coconut cream
- 6 banana leaves
- 2 tbsp oil
- Fish sauce(patis) to taste
- Freshly ground black pepper
Preparation:
- Wash and clean crabs. Steam. Allow to cool. Remove crab shell cover. Clean thoroughly, dry, and set aside. Flake crab meat and set aside.
- Crush, peel, and mince the garlic.
- Peel and finely chop the ginger.
- Peel and chop the onion.
- Wash green finger chili and red bell pepper. Cut in half lengthwise. Discard the membranes and the seeds. Chop finely.
- Split the young coconut in half. Scoop meat with a fruit scraper into strips.
- Clean the banana leaves. Pass leaves briefly over a hot flame to make them pliant and suitable for wrapping. Cut 6 pieces in 21 x 28cm. tear our strips from the remaining leaves to be used for tying the packets.
Cooking:
- In a heated pan, add the oil.
- Sauté the garlic, ginger, and onion for 1 minute. Add the finger chili, bell pepper, and young coconut strips. Cook for another minute.
- Pour in the coconut cream and simmer until sauce thickens.
- Add the crab meat.
- Season to taste with fish sauce and pepper.
- Remove the crab meat mixture from pan and stuff into the cleaned crab shell cover.
- Place one stuffed crab shell in the middle of a banana leaf. Wrap by folding the two sides in. tie the two ends securely with banana leaf strips.
- Just ready to serve, broil in the oven or grill for about 2 minutes or until the leaves are seared. End.
0 Comments