Sundays spell family and foods. So, if you’re a food lover and into nutritious dishes, you may try this Spicy Creamy Crabs with Moringa Oleifera (Malunggay in the Philippines) as your weekend treat. For the crabs, these ones are freshwater crabs, the same as those I’ve uploaded on my blog on the Next Boracay -https://beautifulpeopleinc.com/2020/06/27/exploring-the-next-boracay/.
In the Philippines, Moringa Oleifera or Malunggay is everywhere and it’s our so-called- power plant as it’s loaded with minerals like calcium, potassium, zinc, magnesium, iron and copper  and vitamins such as vitamin A, vitamin B , vitamin C, D and E.
This dish have very simple ingredients, Malunggay (Moringa), coconut meat (for the coconut milk) and crabs. For the spices, I will use the Chilli ni Baggy, its a chili and garlic paste made by firstname.lastname@example.org.
The common spices are garlic, onions, chilli and ginger.
The cooking process is basic. First, wash and clean the crabs, put it in the pan and cover. Cook it in low fire. I don’t usually put water in the pan when boiling the crabs to retain its full taste. After cooking the crab, break it into two, separate the shell.
Use a separate pan for cooking the dish. Pour in the clean pan the coconut milk, cook it for a while, keep stirring constantly to avoid lumps, then put in the cooked crabs and sliced spices (ginger, onion, garlic and chili), mix thoroughly. Wait until all the spices have been cooked. Then put in Malunggay leaves, simmer for some minutes until the leaves are cooked. Finally taste it with Chilli Ni Baggy, a chilli and garlic paste. Taste, add salt and a pinch of sugar as desired. Wash your hands first before eating, pair this dish with steaming rice. Serve to your family and loved-ones! I hope you try this dish!