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Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk)

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 4
Calories 380 kcal
Difficulty Medium

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

Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk)
  • 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

Q: How do I select the best kamansi? A: Choose firm, green fruits without dark spots. Young kamansi is best for this dish.
Q: Can I make this less spicy? A: Yes, reduce or omit the chilies. The dish remains flavorful.
Q: How do I know when the kamansi is cooked? A: It should be easily pierced with a fork but still hold its shape.
Q: Can I use ready-made coconut milk? A: Yes, use 2 cans (400ml each) of coconut milk diluted appropriately.
 
Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk)
Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk)

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
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