Alimasag at Langka sa Gata
500 ml coconut milk 300 g jackfruit meat, flaked 1 small onion, sliced 50 g ginger, julienned 6 pieces lemon grass, white part only, cut crosswise 2 tsp. Minced garlic 1 kilo crabs, quartered sea salt and pepper to taste 500 ml coconut cream 100 g green chilies
InstructionsPlace the coconut milk, jackfruit, onion, ginger, lemon grass and garlic in a casserole and boil over a moderate heat for 10 minutes, then add the crabs and season to taste with salt and pepper. Reduce heat, cover and allow to simmer for a further 15-20 minutes. Set aside and keep hot. Meanwhile, in a separate pan, bring the coconut cream to the boil and cook, stirring continuously, until the cream is thick enough to coat the ladle. Pour the cream over the crab mixture, add the chilies and simmer for a further 5 minutes, then serve immediately.