March 17, 2009




  1. Heat the oil in a large pot and sautè garlic, onion and ginger.
  2. Add the coco milk and bring to a boil.  Reduce the heat and cook for another 15 to 20 minutes or until the milk is reduced in half.  Stir occasionally.
  3. Add the crabs and long green peppers, season with salt and pepper, mix well.  Cover and cook for another 5 minutes.  Add kangkong and green onions and simmer for another 3 minutes.
  4. Serve hot with steamed rice.

2 responses to “Blue Crabs in Coco Milk”

  1. maggie says:

    *drooling* that’s one of my favorite dishes in the whole wide world. hehe.

    maggies last blog post..Buktot White Sand Beach, Our Last Pit Stop

  2. Nate says:

    How does it compare with the crabs from back home?

    Nates last blog post..Barley and Lentil Soup with Swiss Chard