Crab & Coco: Alimango’t Kangkong sa Gata

9 months ago

alimango kangkong


Crab lovers would go crazy over this dish from Davao. Each meaty crevice is soaked with the flavors of coconut milk, lemongrass, and ginger. The hint of heat from the siling labuyo adds a nice lingering burn. You can even subsitute the crabs for other seafood option like prawns, tilapia, and even with mussels.



Makes 6-8 servings


1 Mature coconut (niyog), grated

1 ½ cups Warm water

1 inch Ginger, thinly sliced

1 Red onion, sliced

1 stalk Lemongrass (tanglad), smashed

1 Bird’s eye chili (siling labuyo), chopped

  • Patis, to season
  • Salt, to season

1 kilo Crabs, cleaned and cut into quarters

1 bunch Kangkong leaves and stems

  1. Squeeze grated coconut to obtain first extraction (kakang gata). Strain coconut cream or thick coconut milk and set aside.
  2. To the grated coconut, add warm water. Squeeze to obtain second extraction (gata). Strain thin coconut milk and set aside.
  3. Pour thin coconut milk or gata into a wok or medium saucepot and cook over medium heat. Add the ginger, onion, lemongrass, siling labuyo, and patis. Bring to a boil and let simmer for about three minutes while stirring to prevent coconut milk from curdling.
  4. Add crabs and cook in the coconut milk mixture over medium heat for 5-10 minutes, depending on the size of the crabs.
  5. Pour in the kakang gata. Continue to stir and cook for another three minutes until the sauce becomes slightly thick. Taste and season with salt or patis. Add kangkong stems and then leaves. Turn off heat and transfer to a serving dish. Serve hot.

Recipe by Mike Aviles, Mateo Ty, and Millet Aviles Ty of Lachi’s

Photographed by Krizia Cruz

Have a seafood feast with these other dishes:

Fideos ala Malagueña

Baked Garlic Fish with Tomatoes and Potato Wedges

Stir Fried Shrimp and Tofu with Garlic Chives

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