Ginataang Pako at Alimasag

Ginataang Pako at Alimasag
Photo Credits: Esperidion Cabalsa


  • 1/2 kilo fresh alimasag (talangka or crablets)
  • 2 cups coconut cream (1 can)
  • ½ cup water
  • 3 pcs long chili pepper (Siling Haba)
  • 5 cloves garlic, minced
  • 1 medium onion, sliced
  • 2 tbsp ginger, grated or minced
  • 6 pako (fern) leaves and stalks
  • salt to taste


  1. Wash crablets thoroughly with tap water. Drain.
  2. In a saucepan, put water, coconut milk.
  3. Add siling haba, garlic, onion and ginger. Let it boil.
  4. When the cream (coconut milk) is boiling, add pako leaves and stalks.
  5. Simmer over low heat for 15-20 minutes. Stir to prevent sauce from clotting.
  6. Add salt and pepper to taste. Serve and enjoy!

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