Seafood Galore in Spicy Cocomilk

Since we’re having quite a long weekend, I decided that I’ll try to write down some recipes of what I’m going to cook today. I’m such a bad ass when it comes to recipes. My friends and family said I cook well but when it comes to giving them the recipe, it sucks. I don’t really follow recipes. I do the cooking by taste. All of it by taste and I measure what I feel should taste like.

But then one aim of this blog is to share the recipes of dishes that a lot of my friends and family like. Perhaps you will like it too. I’ll try to recreate most and it will be really up to you to modify – as you like. Enjoy 🙂

Seafood Galore in Spicy Cocomilk

This is a very easy to cook seafood dish. Originated from the south of the Philippines where my mom hails from, it uses coconut milk to enhance the flavour and bring out the unique blend of seafood and squash and chili which are abundant in the region.  The delicious combination of crabs and shrimps simmering in coconut milk will leave you wanting for more. 

  • 1 kg crab
  • 1 kg shrimp (cleaned)
  • 1 sliver ginger
  • 1 pc onion (chopped)
  • 2 cloves garllic (chopped)
  • 2 glasses coconut milk (pure or first squeeze, parboiled)
  • 1 cup stringbeans (chopped into 2 inches)
  • 1 pc small squash or pumpkin (peeled and chopped into 2 inch cubes)
  • 1 handful chili (small red and green variety)
  • salt and pepper (to taste)
  • 2 tbsp cooking oil
  1. clean the crabs and shrimps by washing then set aside
  2. parboil the coconut milk for 3mins while stirring to ensure there will be no curdling in a separate pan
  3. add 2tbsp oil in a heated wok
  4. saute the onion until translucent
  5. add the ginger then the garlic
  6. when garlic turns golden, add the crab and simmer for 10 minutes or until it changes color
  7. once the crab is cooked or it already changed its color (you can pre-steam the crab earlier) add the coconut milk
  8. stir until the milk thickens
  9. add the pumpkin/squash and the string beans and leave covered as it simmers for 10 minutes
  10. once done add the shrimps and stir slowly before adding the chili
  11. you can chop the chili for max.spicy level or leave it as it is for med spicy
  12. add salt and pepper to taste
  13. leave covered for ten more minutes in low heat