Photo Credits:


  • 1/2 medium size Kalabasa (Squash) – Quartered, pared, seeded and thinly sliced
  • 1/2 Tali (bunch) of Sitaw (String Beans) – Cut into 3 cm lengths
  • 2 Medium Eggplants – Sliced into ½ cm widths – (optional ito pwedeng wala)
  • 1/2 Kilo Alimasag – Properly washed (if medium size, you can split it into 2)
  • 3 Garlic Cloves – Minced
  • 1 Small Onion – Sliced
  • 1 small Ginger – Cut into small strips
  • 1 Small pack of Ginisa mix (optional pwedeng wala) or salt/pepper/vetsin (bahala Na
  • kayo SA amount)
  • Coconut Cream (or Coconut Milk) from 1 coconut or 1 can
  • 1 cup of Water
  • 1 or 2 pieces of siling labuyo or siling pari


  1. Sauté ginger, garlic and onion on a medium sized sauce pan, then, pour half of the coconut cream and reserve the rest in the cup/tin for later.
  2. Pour the 1 cup of water into the saucepan.
  3. Simmer the mixture whilst continuously stirring until you begin to see yellowish bits floating in the liquid. This should take approximately 10-15 minutes.
  4. Add the crabs and simmer for approximately 3 minutes, or until the meat turns orange/reddish in color.
  5. Add Ginisa mix or salt/pepper and vetsin, kalabasa and the remaining coconut cream you reserved earlier. Cover and simmer for 5 minutes.
  6. Add the sliced eggplants and sitaw. Cover and simmer for another 3-5 minutes.

Credits to: