Ginataang Malunggay at Alimasag Recipe

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  • 1 kilo crabs (blue or green crabs)
  • 3-4 cups malunggay leaves
  • 1/2 head garlic chopped
  • 1 medium size onion chopped
  • 2 thumb size ginger, cut into strips
  • 3 cups pure coconut milk
  • 2-3 hot red chili, chopped
  • 3-4 green long chili
  • 2 tbsp. fish sauce
  • salt to taste


  1. Wash and remove belly flap and trim legs of each crab wash and drain. In a large pot sauté garlic, ginger and onion until fragrant.
  2. Pour 1 cup of the pure coconut milk and 1 1/2 cup of water bring it to a boil and simmer for 3 to 5 minutes, stirring occasionally.
  3. Add in the crabs, red chili, green chili and fish sauce, continue to cook at moderate to low heat and continuously stir for 10 minutes or until the crabs are cooked.
  4. Take out and remove the crabs from the pot and set aside for awhile.
  5. Pour the remaining coconut milk and let it boil and simmer for 6 to 8 minutes. Stir it occasionally until the coconut milk is reduced to about half.
  6. Add in the malunggay leaves and continue to cook for 3 to 5 minutes. Correct saltiness if required. Now add in the crabs and cook for another 2 to 3 minutes.

Serve with a lot of rice.

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