RECIPE INGREDIENTS:
5-6 red squash, cut into cubes
6 medium size crabs (halved crosswise)
1 inch ginger, crushed
1 medium onion sliced
2 cups thin coconut milk
1 tablespoon patis (fish sauce)
1 cup thick coconut milk
dash of pepper
PROCEDURE:
Combine red squash, ginger, onion, crabs, and thin coconut milk in a saucepan. Cook until liquid has evaporated, simmering over low fire. Add seasoning and thick coconut milk. Cook for 10 minutes. Serve hot.
SERVINGS: Good for 4 to 5 persons
