Filipino Recipe: Guinataang Alimasag (Crab in Coconut Milk) *The Low Budget Version*

When I was a little girl my grandmother used to make guinataang alimasag (crab in coconut milk) for me on special occasions. She would take me to our local Asian food market, lead me to the large container of live crabs, and hand me some metal tongs. I would lift the dancing water creatures with the tongs, giggling as I did so, and plop them into a paper grocery bag. They would snap their claws audibly, and rustle about in the paper bag in the back seat on the way home. My grandmother would cook them on the stove and tell me about her childhood in Manila as I sat, watching and listening closely, with my knees hugged to my chest. I remember intensely how it made me feel to eat that dish. The crabmeat was tender and yielding, and the coconut milk a comforting sweetness that managed to be heavy and light at the same time.

I wanted to recreate this dish, but didn’t want to shell out (LOL I "crack" myself up!) the big bucks for real crab, so I used imitation crab and it was still wonderful. This also makes the dish safe to eat for anyone who is allergic to shellfish (still be cautious and read the label before use if that is a concern). The use of imitation crab also makes this recipe very quick and easy to make, so it would be no problem to throw together as a midweek meal.

Ingredients:
1 lb imitation crab
Coconut oil (honestly any kind of oil will do to oil the pan)
2 cans coconut milk
3 cloves garlic
Ginger (about a tablespoon, freshly grated)
6 green onions (cut in thick 2 inch pieces)
Black pepper
White pepper
Salt
Cooked rice (to serve with completed dish)

Performance:
I began by slicking the pan with coconut oil and sautéing the garlic and ginger until golden. I then added the coconut milk and stirred casually for about 20 minutes. I then added the imitation crab and added the spices to my taste. Once the crab was well incorporated, I added the green onions and cooked until they were slightly tender. I served over rice and was transported back to childhood.

Sick Day Edition: Spicy Chicken Soup + Apple Cider Hot Toddy

A few weeks ago, I came down with a nasty cold. Nashville had been struck with another snow/ice storm and of course, everything was shut down once again. C had gone out of town for business and was stuck in New England, so I was all by my lonesome self. Fortunately this time around I actually believed the weatherman when he announced another bout of the snow and ice was on its way, and I hopped over to the grocery store and stocked up before the storm.

My cold hit me with the same force as the weather did. It was sudden, and it shut my body down. Even though I had bought a variety of healthy foods to keep me occupied during my days in, I found I didn’t feel like they were what my body needed to feel better. I was craving orange juice, saltine crackers, Jello, (not all at once of course), and honest to god chicken soup. I knew once I’d had a bowl of spicy chicken soup I’d feel loads better, so I convinced myself to get out of bed and make the ambrosial concoction.

Ingredients:

***NO JUDGEMENT for not boiling the heck out of a whole, raw chicken, carefully seasoning it with spices, and babying it for 3 hours. I know how to do that, and lord knows it tastes way better and is supremely elegant when its finished, but I was sick ok ya’ll?! ***

Chicken stock (32 fl oz and pre-seasoned)
Chicken (I bought packaged pre-cooked and pre-sliced kind typically used for salads)
Baby carrots (whole bag)
Mushrooms (whole package)
Celery (one stalk, because frankly I don’t like celery that much)
1 glass of white wine (veering into Coq Au Vin Blanc territory here, but it’s a delicious addition)
Salt
Black Pepper
White pepper
Cayenne
Oregano
Garlic powder
Bonus: Sriracha (A little squirt of this potent Asian hot sauce in your steaming soup will cure what ails you!)

Performance:

I dragged my pathetic self out of bed and into the kitchen. I glugged the chicken stock into a large pan, and groaned pitifully and felt sorry for myself until it began to boil. Very carefully, attempting not to drip snot into my soup (Eww!) I added the chicken, baby carrots, mushrooms, and celery. The stock was already seasoned but it tasted kind of bland (maybe because I couldn’t breathe out of my nose, and therefore couldn’t taste) so I shimmied in some salt, black pepper, white pepper, cayenne, oregano, and garlic powder. I also added a glass full of white wine. Once all the ingredients had softened, I ladled some into a bowl, gave it a hefty squirt of Sriracha, plopped myself back into bed, started an episode of Gilmore Girls on Netflix, and slurped away. Though the weather was terrible outside and I missed C, I had a big bowl of spicy chicken soup all to myself—and that made me happy.

Drink Recipe Bonus: Apple Cider Hot Toddy

When the chicken soup is gone and you need something to nurse your cold and help you sleep, nothing is better than my Apple Cider Hot Toddy.

Ingredients:

1 packet Alpine Spiced Cider Mix
2 Cinnamon Sticks
Honey
Lemon (just a little slice)
1 shot of bourbon (your choice)

Performance:

Heat a kettle of water on the stove. While you’re waiting for the water to come to a boil, add the powdered spiced apple cider mix, cinnamon sticks, honey, lemon, and bourbon to your mug. Once the water is boiling, tip the water into your mug and stir. You’re welcome.