Isa munang buntong hininga
Remember my post on the crab torta? Well, I have two more cans of lump crab meat in the fridge so I had to make use of them sooner or later. I wanted to cook them with coconut milk just like ginataang alimango but I didn't want it to look like mush. So I threw in whatever seafood and vegetables I have left in the fridge.
What went into the pot:
2 cloves garlic minced
1/2 onion minced
1 tomato sliced
2 cups shelled shrimps
2 cups shelled mussels
1 can of lump crabmeat
2 bundles of pechay cut into 1" pieces
1 can coconut milk
salt and pepper to taste
scallions for garnish
How it's done:
Sautee the garlic, onion and tomatoes. Add the shells and mussels. When the shrimps start to change color add the cocomilk and turn the heat to medium. Add the pechay then the crabmeat.
Refrain from stirring .Season with salt and pepper. Garnish with scallions.
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