Ingredients

• 2 pcs Alimango (mud crabs), cleaned & cut
• into half
• 3 cups coconut milk
• 2 tbsps oil
• 1 bulb garlic, peeled and minced
• 1 pc onion, sliced
• 1 pc bell pepper, sliced
• 6 pcs chili peppers, chopped
• 2 tbsps ginger, sliced thinly
• Sppring onions, sliced
• 3 Cups kangkong (water spinach), separate
• the stems and leafy part
• 1 Cup sitaw (string beans), cut into short
• pieces
• 1 tbsp Patis(fish sauce)
• Salt and pepper, to taste

Method

1. Wash and thoroughly clean the mud crabs. You can use a toothbrush to clean hard to reach areas of the shell to ensure that all the dirt and mud are removed.
2. Put the crabs in a large wok with water. Cover and steam for 7 minutes or until the crabs turn dark orange.
3. In another large wok, pour the canola oil then sauté the ginger, garlic and onion when it gets hot.
4. Pour the coconut milk and add the ground black pepper evenly.
5. Add the patis and bring to a boil until the coconut milk’s texture becomes thick and its natural oils come out.
6. Add the Thai chili then simmer for about 5 more minutes.
7. Add the mud crabs in the wok and mix well. Make sure that they are completely covered with the coconut milk. Cook for about 7 minutes.
8. Add the sitaw, submerged in coconut milk, then simmer for another 5 minutes.
9. Add the kangkong leaves then simmer for 2 more minutes.
10. Adjust the taste according to your preference by adding more patis or salt and black pepper if needed.
11. Serve hot and serve it with steamed white rice.