Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk)
Ginataang Kamansi at Alimasag is a traditional Filipino coconut milk-based dish that transforms humble breadnut (a less common cousin of jackfruit) and fresh crab into a rich, creamy stew. The dish balances the mild, starchy sweetness of young breadnut with the delicate brininess of crab meat, all enveloped in a velvety coconut sauce infused with aromatics like ginger, garlic, and bird's eye chilies. This recipe exemplifies the Filipino cooking technique of ginataan (cooking in coconut milk) while highlighting ingredients native to both coastal and inland regions of the Philippines.
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
Nutrition
Calories: 380kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 1mgSodium: 1418mgPotassium: 73mgFiber: 0.1gSugar: 1gVitamin A: 16IUVitamin C: 4mgCalcium: 14mgIron: 0.2mg
Tried this recipe?Let us know how it was!