Ginataang Langka with Alimasag

Method9 steps · about 50 min

1. 1

   Step 1: Have the 3 blue crabs cleaned and cut in half, and keep them cold until needed. Drain both 20 oz cans of unripe jackfruit and chop the fruit.

   Uses 3 blue crabs, cleaned and cut in half · 2 cans unripe jackfruit, 20 oz each, drained and chopped

2. 2

   Step 2: Heat the 3 tbsp cooking oil in a pot over medium heat.

   Uses 3 tbsp cooking oil

3. 3

   Step 3: Add the crushed garlic (4 cloves), chopped yellow onion (1 small) and ginger (1) strips to the hot oil. Sauté until the onion softens and the aromatics smell fragrant.

   Uses Hot cooking oil · 4 cloves garlic, crushed · 1 small yellow onion, chopped · 1 thumb-size piece ginger, cut into thin strips

4. 4

   Step 4: Add the prepared drained jackfruit to the aromatics and sauté for 3 minutes, stirring.

   Sauté the jackfruit · 3 minUses Drained chopped unripe jackfruit · Sautéed garlic, onion and ginger

5. 5

   Step 5: In a bowl, stir both 33 g packages of Knorr Ginataang Gulay Recipe Mix into 1 cup of the divided water (1 cup) until evenly mixed.

   Uses 2 packages Knorr Ginataang Gulay Recipe Mix, 33 g each · 1 cup water for dispersing mix

6. 6

   Step 6: Pour the prepared coconut-recipe mixture and remaining 1 1/2 cups water into the jackfruit pot. Add the 3 chili peppers only if desired. Bring to a boil, then cook over medium heat at a steady simmer for 10–12 minutes, stirring at least every 5 minutes to prevent sticking.

   Simmer the coconut jackfruit · 12 minUses Sautéed young jackfruit · Prepared coconut-recipe mixture · Remaining 1 1/2 cups water · 3 chili peppers, optional

7. 7

   Step 7: Add the prepared blue-crab halves to the simmering jackfruit mixture. Cover and cook for 10 minutes. Check the shells turn orange-red and the crab flesh is opaque and cooked through; continue if needed for larger crabs.

   Cook the blue crab · 10 minUses Simmering coconut jackfruit mixture · Cleaned raw blue-crab halves

8. 8

   Step 8: Stir in the 1 cup malunggay leaves and 2 tbsp fish sauce. Cook uncovered for about 5 minutes, stirring, until the leaves are cooked and the liquid has reduced to a thick coating around the jackfruit; stop before the mixture scorches.

   Reduce sauce with malunggay · 5 minUses Cooked crab and jackfruit in coconut sauce · 1 cup malunggay leaves · 2 tbsp fish sauce

9. 9

   Step 9: Transfer the hot crab and jackfruit to a serving plate and share among five people. Remove crab shells as you eat, and serve with ready-cooked white rice if desired.

   Uses Finished ginataang langka with blue crab · Ready-cooked white rice, to serve if desired