PINAKAMASARAP NA GINATAANG ALIMASAG/ALIMANGO 🦀 TAHONG, KALABASA, SITAW & SILI in Coconut Milk 🥥

How to cook ginataang alimango/alimasag (crabs) and tahong (mussels) with kalabasa (squash), sitaw (string beans) and sili (chili peppers) in coconut milk!

Chapters:
0:00 Let's Get Started!
0:18 Preparing the Ingredients
3:21 List of Ingredients
3:35 Cooking Time!
7:32 The Final Product: Ginataang Alimango & Tahong

Ingredients:
Crabs
Mussels
Squash
String beans
Chili peppers
Coconut milk
Shrimp paste (alamang)
Cooking oil
Garlic
Onion
Ginger
Salt
Ground black pepper
Water

Ginataang Alimango or Alimasag at Tahong is a Filipino dish that features crab (alimango) and mussels (tahong) cooked in coconut milk (ginataan). This dish is known for its rich and flavorful combination of seafood and coconut flavors. Here's a brief overview of the preparation:

Ingredients: The main ingredients include fresh crabs (alimango), mussels (tahong), coconut milk, garlic, ginger, onions, and various seasonings.

Preparation: The dish typically starts by sautéing garlic, ginger, and onions in a pan. Once the aromatics are fragrant, the crabs and mussels are added to the mixture.

Coconut Milk: The star of the dish is the coconut milk (ginataan), which is poured over the seafood. Coconut milk adds a creamy and rich texture to the dish, infusing it with a distinct tropical flavor.

Seasoning: Various seasonings such as fish sauce or salt are added to enhance the taste. Some recipes may also include chili for a hint of spiciness.

Simmering: The dish is allowed to simmer until the crabs and mussels are fully cooked and infused with the flavors of the coconut milk and seasonings.

Serving: Ginataang Alimango or Alimasag at Tahong is often served hot and is best enjoyed with steamed rice. The combination of succulent crab meat, plump mussels, and the creamy coconut sauce creates a savory and indulgent experience.

This dish is a popular choice in Filipino cuisine, especially in coastal areas where fresh seafood is abundant. It showcases the use of coconut milk, a staple ingredient in many Filipino recipes, to create a luscious and satisfying seafood dish.

Ginataang Alimango o Alimasag at Tahong ay isang lutuing Pilipino na nagtatampok ng alimango at tahong na niluto sa gata ng niyog. Ang pagluluto nito ay nagsisimula sa pag-gisa ng bawang, luya, at sibuyas, pagkatapos ay idinadagdag ang alimango at tahong, at ibinubuhos ang gata ng niyog. Niluluto hanggang maluto ang mga sangkap at masamahan ng masarap na lasa mula sa gata at pampalasa. Karaniwang inilalako ng mainit at masarap na kasama ang kanin. Ang lutuing ito ay isang kilalang pagkain sa kultura ng mga Pilipino, lalo na sa mga lugar kung saan maraming sariwang seafood. Ito ay nagpapakita ng paggamit ng gata ng niyog sa pagluluto at ang kasiya-siyang karanasan sa kaharian ng seafood.

Coconut milk, or "gata," is a widely used ingredient in Filipino cuisine, particularly in dishes collectively known as "ginataan." These include sweet treats like Ginataang Halo-Halo with a mix of fruits and sticky rice balls, savory dishes like Laing featuring dried taro leaves, and Bicol Express, a spicy pork dish. Other favorites include Ginataang Kalabasa at Sitaw (squash and string beans in coconut milk) and Ginataang Manok (chicken in coconut milk). The coconut milk adds a creamy richness to these dishes, creating a distinctive and flavorful aspect of Filipino culinary tradition.

Ang gata, o "gata," ay isang malawakang ginagamit na sangkap sa lutuing Pilipino, lalo na sa mga putahe na kilala bilang "ginataan." Kasama rito ang matamis na dessert tulad ng Ginataang Halo-Halo na may halo ng prutas at malagkit na bilog, malasa na lutuin tulad ng Laing na may tuyong dahon ng gabi, at Bicol Express, isang maanghang na lutong baboy. Kasama rin sa mga paborito ang Ginataang Kalabasa at Sitaw (kalabasa at sitaw sa gata) at Ginataang Manok (manok sa gata).

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