First, I clean my crabs under running water. I remove the gills and innards carefully, then lightly scrub the shells to remove any dirt.

I fill my steamer with water and bring it to a full boil. I place the cleaned crabs belly-side down in the steamer basket. I steam them for 20 to 25 minutes until their shells turn bright orange-red.

While my crabs are steaming, I prepare my vegetables. I chop the onions, mince the garlic, and julienne the ginger. I cut the squash (kalabasa) into uniform 1-inch cubes and trim the long beans into 2-inch lengths.

I heat my large pan or wok over medium heat. I add the cooking oil. I add my chopped onions first and cook them for about 3 minutes.

Next, I add my minced garlic and julienned ginger to the pan. I cook these for 1 to 2 minutes. I add the fish sauce and cook for another minute, stirring to combine the flavors.

I pour the coconut milk (gata) into the pan slowly while stirring in one direction. I bring the mixture to a simmer. I never let it reach a full boil because this will cause the coconut milk to separate. I reduce the heat to low and let it simmer for 10 minutes, stirring occasionally but always in the same direction.

I add my cubed kalabasa to the simmering coconut milk. I cook for 5 minutes or until the squash begins to soften. I test the tenderness with a fork.

I add my cut long beans to the pan. I cook for 3 minutes.

I gently place my steamed crabs into the simmering coconut milk mixture. I pour in the coconut cream and add the Thai chili peppers whole. If I want the dish spicier, I can slice the chilies before adding.

I let everything simmer together for 8 to 10 minutes at low heat until the sauce thickens enough to coat the back of my spoon. The oil from the coconut cream should rise to the surface, creating small orange pools, which is a good sign.

I taste the sauce and season with salt and pepper as needed. If I want more saltiness, I add a little more fish sauce instead of salt. The final sauce should be creamy and rich but not too thick because it should easily pour over rice but not watery.

Once done, I let the dish rest for 2 to 3 minutes before serving. I serve immediately.

Enjoy your ginataang alimasag!