Malabon Style Tortang Alimasag
Malabon Style Tortang Alimasag
Ingredients
For the Tortang Alimasag
- 1 bulb garlic, minced (or 10 pieces)
- 4 onion, diced small
- 300 grams crab meat, shredded
- 5 eggs
- salt, to taste
- pepper, to taste
- coconut oil, for sautéing
- chicken powder, to taste
- garlic powder, to taste, optional
For the Sauce
- 1/2 cup banana ketchup
- 1/4 cup oyster sauce
- pepper, to taste
- chicken powder, to taste
- garlic powder, to taste, optional
- 2 tablespoons sugar, adjustable to taste
- 1 cup water
- 1 tablespoon cornstarch
For Garnish
- celery, for garnish, optional
Instructions
- 1
Mince 1 bulb (or 10 pieces) of garlic and dice 4 pieces of onion into small pieces. Set aside.
⏱️ 5 min
- 2
Crack 5 eggs into a bowl. Season with salt and pepper to taste, then scramble well using a fork.
⏱️ 2 min
- 3
Heat coconut oil in a high-heat pan. Add the minced garlic and sauté until it turns brown.
⏱️ 3 min
- 4
Add the diced onions to the pan. Season with salt and pepper. Continue to sauté until the onions also turn brown.
⏱️ 4 min
- 5
Add the 300 grams of shredded crab meat to the pan. Sauté until the crab meat is thoroughly cooked.
⏱️ 5 min
- 6
Season the cooked crab meat mixture with salt, pepper, a little chicken powder, and garlic powder (if using). Mix well.
⏱️ 2 min
- 7
Divide the cooked crab meat mixture into 4 equal portions. Leave one portion of the crab meat mixture in the pan.
⏱️ 2 min
- 8
Pour one portion of the scrambled egg mixture over the crab meat in the pan. Cook until the eggs are 'malasado' (partially cooked, still slightly soft and moist).
⏱️ 3 min
- 9
Transfer the cooked crab and egg mixture to a bowl. Using a spoon or spatula, flatten the top of the mixture in the bowl to shape it into a dome. Cover the bowl with a small plate and set aside. Repeat this process for the remaining portions of crab meat and egg.
⏱️ 8 min
- 10
In a separate pan over medium heat, combine 1/2 cup banana ketchup, 1/4 cup oyster sauce, pepper, chicken powder, and garlic powder (if using).
⏱️ 2 min
- 11
Add 2 tablespoons of sugar to the sauce mixture. Stir well to combine all ingredients. Adjust sugar to taste if needed.
⏱️ 2 min
- 12
In a small bowl, mix 1 cup water with 1 tablespoon cornstarch to create a slurry. Add the slurry to the sauce mixture in the pan.
⏱️ 1 min
- 13
Simmer the sauce until it thickens to the desired consistency. Once done, remove from heat.
⏱️ 3 min
- 14
When ready to serve, carefully remove the shaped torta from the bowl/mold onto a serving plate.
⏱️ 1 min
- 15
Pour the prepared sauce generously over the torta, covering it completely. Garnish with celery leaves on top. Serve and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Malabon Style Tortang Alimasag
For the Tortang Alimasag
- 1 bulb garlic, minced (or 10 pieces)
- 4 onion, diced small
- 300 grams crab meat, shredded
- 5 eggs
- salt, to taste
- pepper, to taste
- coconut oil, for sautéing
- chicken powder, to taste
- garlic powder, to taste, optional
For the Sauce
- 1/2 cup banana ketchup
- 1/4 cup oyster sauce
- pepper, to taste
- chicken powder, to taste
- garlic powder, to taste, optional
- 2 tablespoons sugar, adjustable to taste
- 1 cup water
- 1 tablespoon cornstarch
For Garnish
- celery, for garnish, optional
Instructions
- 1
Mince 1 bulb (or 10 pieces) of garlic and dice 4 pieces of onion into small pieces. Set aside.
⏱️ 5 min - 2
Crack 5 eggs into a bowl. Season with salt and pepper to taste, then scramble well using a fork.
⏱️ 2 min - 3
Heat coconut oil in a high-heat pan. Add the minced garlic and sauté until it turns brown.
⏱️ 3 min - 4
Add the diced onions to the pan. Season with salt and pepper. Continue to sauté until the onions also turn brown.
⏱️ 4 min - 5
Add the 300 grams of shredded crab meat to the pan. Sauté until the crab meat is thoroughly cooked.
⏱️ 5 min - 6
Season the cooked crab meat mixture with salt, pepper, a little chicken powder, and garlic powder (if using). Mix well.
⏱️ 2 min - 7
Divide the cooked crab meat mixture into 4 equal portions. Leave one portion of the crab meat mixture in the pan.
⏱️ 2 min - 8
Pour one portion of the scrambled egg mixture over the crab meat in the pan. Cook until the eggs are 'malasado' (partially cooked, still slightly soft and moist).
⏱️ 3 min - 9
Transfer the cooked crab and egg mixture to a bowl. Using a spoon or spatula, flatten the top of the mixture in the bowl to shape it into a dome. Cover the bowl with a small plate and set aside. Repeat this process for the remaining portions of crab meat and egg.
⏱️ 8 min - 10
In a separate pan over medium heat, combine 1/2 cup banana ketchup, 1/4 cup oyster sauce, pepper, chicken powder, and garlic powder (if using).
⏱️ 2 min - 11
Add 2 tablespoons of sugar to the sauce mixture. Stir well to combine all ingredients. Adjust sugar to taste if needed.
⏱️ 2 min - 12
In a small bowl, mix 1 cup water with 1 tablespoon cornstarch to create a slurry. Add the slurry to the sauce mixture in the pan.
⏱️ 1 min - 13
Simmer the sauce until it thickens to the desired consistency. Once done, remove from heat.
⏱️ 3 min - 14
When ready to serve, carefully remove the shaped torta from the bowl/mold onto a serving plate.
⏱️ 1 min - 15
Pour the prepared sauce generously over the torta, covering it completely. Garnish with celery leaves on top. Serve and enjoy.
⏱️ 1 min