Every Sunday morning in Bataan, I wake up early to catch fresh crabs along the shore of Manila Bay. It's one of my favorite things to do, just walking in the shallow water with my net, watching the small blue crabs (alimasag) scurry around in the sand. These crabs are perfect for one of my all-time favorite Filipino dishes: Ginataang Kamansi at Alimasag.
This recipe combines tender crab meat with kamansi (breadnut) cooked in creamy coconut milk. Don't worry if you've never cooked with kamansi before, it's actually easier to prepare than jackfruit. The kamansi grows everywhere in our province, and when mixed with gata (coconut milk) and crab, it creates a rich, comforting dish that tastes like home. This recipe is simple to follow and absolutely delicious with hot rice.
Cultural Notes
Ginataang Kamansi at Alimasag is a traditional Filipino dish that showcases the versatility of local ingredients. The combination of kamansi and crab in coconut milk represents the abundance of coastal and inland resources in Philippine cuisine.
Why You'll Love This Recipe
- Authentic Filipino flavors combining the unique taste of breadnut with sweet crab meat
- Rich, creamy coconut sauce that perfectly complements both ingredients
- Healthy and nutritious - perfect for breastfeeding mothers
- One-pot meal that's both comforting and special enough for gatherings
- Budget-friendly yet impressive dish
Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk)
Equipment
- Large Wok or Deep Pan (kawali) For even heat distribution and sufficient space for ingredients
- Sharp knife (kutsilyo) For peeling and cutting the kamansi
- Wooden spoon (sandok na kahoy) For gentle stirring without breaking ingredients
- Grater (kudkuran) For coconut and ginger
- Strainer [Salaan] For extracting coconut milk
- Measuring cups and spoons (Panukat) For accurate measurements
Ingredients
- 3 pieces Kamansi/Breadnut peeled and cut into bite-size pieces
- 6-7 pieces crabs Alimasag, cleaned and halved
- 2 cups thick coconut milk Kakang gata
- 5 cups thin coconut milk Gata
- 1 medium onion Sibuyas, chopped
- 4 cloves garlic Bawang, minced
- 1 thumb-size ginger Luya, grated
- 3 tablespoon cooking oil Mantika
- 4 pieces bird's eye chili Siling labuyo, cut
- 4 tablespoon fish sauce Patis
- Salt and Pepper Asin at Paminta to taste
Instructions
- First, combine 2 cups of warm water (35°C) with freshly grated coconut and squeeze well to get your thick coconut milk (kakang gata). Set this aside - you'll use it later. Take the same coconut meat and mix it with 5 cups of warm water, then squeeze again to get your thin coconut milk (pangalawang gata). Set this aside too.
- Heat 3 tablespoons of oil in a large pan or kawali over medium heat (180°C). Add your minced garlic, chopped onions, and grated ginger. Cook these together until your onions become see-through and everything smells fragrant, about 3-5 minutes.
- Now add your cleaned crabs to the pan along with all of the thin coconut milk you made earlier. Add your peeled and cut kamansi pieces too. Let this simmer gently over medium-low heat (160°C) until you can easily pierce the kamansi with a fork but it still holds its shape, about 20-25 minutes.
- Pour in your reserved thick coconut milk and add the fish sauce. Lower the heat (140°C) and let it simmer for 5 more minutes until the sauce thickens a bit. You'll know it's ready when you see tiny pools of oil forming on top of the coconut milk - we call this langis-langisan.
- Taste your sauce and add salt and pepper until you're happy with the flavor. If you want some heat, add your cut bird's eye chilies now. Give everything one final gentle stir.
- Serve your ginataang kamansi at alimasag hot with plenty of steamed rice. For the best experience, enjoy it kamayan style (with your hands) and make sure to have extra rice ready to soak up all that delicious sauce.
Tips from Lola's Kitchen
- Choose young kamansi for tender texture
- Test kamansi ripeness by tapping - it should sound hollow
- Clean crabs thoroughly by scrubbing with salt water
- Don't overcook coconut milk to prevent curdling
- Add chili last to control spiciness
Traditional Serving Suggestions
- Serve hot with steamed white rice (Kanin)
- Pair with calamansi or lime on the side
- Best enjoyed with kamay (eating with hands)
- Traditional side dish: Ensaladang talong (grilled eggplant salad)
Troubleshooting
- If sauce is too thin: Simmer longer or add more kakang gata
- If kamansi is too firm: Cook longer before adding thick coconut milk
- If too spicy: Add more coconut milk or serve with extra rice
- If sauce curdles: Lower heat immediately and stir gently
Ingredient Alternatives
- Kamansi → Young jackfruit or breadfruit
- Fresh coconut milk → Canned coconut milk (1:1 ratio)
- Crabs → Shrimp or fish
- Bird's eye chili → Long green chilies for milder heat
Storage & Reheating
- Refrigerate in airtight container for up to 2 days
- Reheat on stovetop over low heat (120°C)
- Add splash of coconut milk when reheating
- Not recommended for freezing
Variations
- Ginataang Kamansi sa Hipon (with shrimp)
- Ginataang Kamansi sa Baboy (with pork)
- Vegetarian version with mushrooms
- Spicy version with more chilies
FAQs
Nutrition
The Story Behind Ginataang Kamansi at Alimasag
In the coastal towns of the Philippines, where coconut trees sway and breadnut trees grow wild in backyards, Ginataang Kamansi at Alimasag tells a story of Filipino resourcefulness and creativity in the kitchen. This hearty dish brings together two ingredients that many Filipinos find right in their own neighborhoods: the often overlooked kamansi (breadnut) and fresh alimasag (blue crabs) from our waters.
Kamansi, often confused with its more famous cousin breadfruit, has been feeding Filipino families for generations. While many think it's the same as langka (jackfruit), this special fruit has its own unique, subtle flavor that really shines when cooked in creamy coconut milk. You'll find these trees growing tall in provinces like Bataan, Laguna, Quezon, and throughout the Visayas, their green fruits often free for anyone who asks their neighbor nicely.
The genius of this dish lies in how it combines land and sea - the kamansi from our gardens and the crabs from our shores. Our ancestors figured out that cooking these humble ingredients in gata (coconut milk) creates something truly special. In many coastal areas, especially in places like Bataan where I'm from, families would catch fresh crabs in the morning and pick kamansi from their trees, creating this dish for lunch using ingredients that didn't cost them anything except time and effort.
What makes this recipe so beloved in Filipino homes is its practicality and flavor. The kamansi soaks up the rich coconut milk like tiny flavor sponges, while the crab meat adds a sweet, delicate taste that makes the dish feel like a real treat. It's the kind of food that reminds Filipinos of Sunday family lunches, where everyone gathers around the table, picking crab meat and scooping up the creamy sauce with mounds of hot rice.
Today, this dish remains a testament to Filipino culinary wisdom - turning simple, local ingredients into a meal that's both filling and special. Whether you're cooking it in a modern kitchen in Manila or over a wood fire in the provinces, Ginataang Kamansi at Alimasag connects us to our roots and reminds us of the incredible flavors we can create from ingredients growing right in our own backyards.
For first-time cooks trying this recipe, you're not just making a meal - you're becoming part of a long tradition of Filipino home cooking that transforms humble ingredients into something extraordinary. And trust me, once you master this ginataan, you'll understand why it holds such a special place in Filipino family kitchens.
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