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Ginataang Alimango Recipe

How to cook Ginataang Alimango

There are two popular kinds of crab here in the Philippines; it is the alimasag or blue crab which is a natural dweller of the sea and the alimango or mud crab which is often caught in mangroves and usually raised and cultured in ponds. Mud Crab meat has an exquisite sweet taste which is very appetizing than of the blue crabs and the most common way of cooking them is by simply steaming.

To make it more delectable, we are going to prepare Ginataang Alimango Recipe – it is a savory dish which translates to “crabs cooked in coconut milk”. Cooking this is very easy and once you tried this creamy Ginataang Alimango, you probably won’t eat the plain steamed crab the same way again. You may cut the crabs into two in order to make the crab meat absorb the coconut milk and you may also add some veggies like squash and long beans.

Cooking coconut milk with seafood is common in Filipino cuisine, here are a few of them Ginataang Gulay at Hipon, Ginataang Hito, and Ginataang Tilapia.

ginataang alimango recipe

Ginataang Alimango Ingredients:

  • 2 pcs Alimango (mud crabs), cleaned and cut into half
  • 3 cups coconut milk
  • 2 tbsps Canola oil
  • 6 Cloves of garlic, peeled and  minced
  • 1 pc onion, sliced
  • 1 pc bell pepper, sliced
  • 6 pcs Thai chili(siling haba) peppers, chopped (optional)
  • 2 tbsps ginger, sliced thinly
  • Green onions, sliced
  • 3 Cups kangkong (water spinach), separate the stems and leafy part
  • 1 Cup sitaw (string beans), cut into two inch pieces
  • 1 tbsp Patis(fish sauce)
  • Salt and pepper, to taste

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Igado Recipe

How to cook Igado

Igado Recipe is an authentic Ilocano delicacy from the northern part of the Philippines. It is made from strips of pork loin meat, pork liver – as the main ingredient and other pig’s innards such as heart, kidney and intestines. It is cooked with soy sauce and vinegar, sautéed with some spices along with carrots, red or green bell pepper, and green peas. Don’t use too much heat when cooking the pork liver because it can be rubbery in texture just put it in a medium low fire to make it tender.

This dish originated during the Spanish era and some say that the name Igado came from the Spanish term “Higado” which means liver.  Igado is like Menudo, ilocano style.

igado recipe

Igado Ingredients:

  • 1/2 kilo pork tenderloin, cut into strips
  • 1/2 kilo Pork liver, cut into strips
  • 1 cups green peas
  • 1 medium-sized carrot, cut into strips
  • 5 pcs garlic cloves, minced
  • 1 medium-sized onion, diced
  • 1 large red bell pepper, cut into strips
  • 5 pieces dried bay leaves
  • 7 tablespoons soy sauce
  • 1/2 cup vinegar
  • 1 cup water
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Watch How to cook Igado:


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Pancit Habhab Recipe

How to cook Pancit Habhab

In Filipino cuisine, Pancit is another term for noodles and was first introduced in the Philippines by the Chinese and eventually it came up with many different versions according to what province of that particular Pancit Recipe came from. In this Filipino dish, we are going to make the popular Pancit Habhab Recipe also known as Pancit Lucban from the Province of Quezon wherein this pancit version originated. Pancit Habhab is not like any other pancit recipe that we all know, since it is prepared and served in a different way. Though, it has some ingredients like the usual pancit recipe such as, shrimp, pork, carrots, pechay and sayote, Pancit Habhab uses miki Lucban it is a type of dried noodles but not the same as the pancit canton.

This dish is eaten without using any utensils since it is traditionally served on a banana leaf. The Pancit Habhab is conveniently rolled inside banana leaf and all you have to do is push the noodles to your mouth. This is usually drizzled with vinegar before serving.

pancit habhab

Pancit Habhab Ingredients

  • 1/2 kilo Lucban Miki noodles
  • 1/4 kilo pork belly,  chopped and thinly sliced
  • 5 cups of Beef or Chicken broth
  • 1/4 kilo shrimp, shell removed
  • 1/8 kilo Pork liver, thinly sliced
  • 1 pc. Chayote, Julienne cut
  • 1 bunch Pechay, sliced
  • 1 cup Snow Pea or Chicharo
  • 3/4 cup carrots, cut into shreds
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 5 tbsp Canola oil
  • 5 tbsp soy sauce
  • 1/2 tsp Grnd black pepper
  • Banana leaf, washed and cleaned then cut into 5 x 5 inch
  • Fish Sauce and Vinegar or Kalamansi

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