Chili Crabs

Ingredients:
1 k. crabs (about 4 pieces)
2 cups canola oil
1 tbsp. each garlic & ginger, chopped
1 green bell pepper, cubed
1 cup hot banana catsup
¼ cup soy sauce

Directions:
Cut crabs into two leaving the shells as they are.
Fry crabs in hot canola oil for 5 minutes, covered.
Turn the other side and cook for another 5 minutes.
Transfer crabs to a plate.
Leave ½ cup oil in the pan where the crabs were cooked and sauté ginger and garlic; add bell pepper, catsup and soy sauce.
Let boil and add crabs, simmer for 2 minutes.
Transfer crabs to a serving plate and pour sauce over.

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Deep-Fried Crab Legs with Sweet and Sour Chili Sauce

Ingredients:
100 gms shrimps, peeled and minced
30 gms. Crab meat
2 gms. Green bell pepper, chopped
2 gms. salt & pepper powder
10 gms. sugar
1 pc. egg
80 gms. crab claws
30 gms. chili sweet & sour sauce
20 gms. breadcrumbs

Garnish:
Carved vegetables

Directions:
Marinate minced shrimps with salt, pepper powder and sugar.
Mix red and green bell peppers with shrimp, crabmeat then wrap into crab claw.
Dip in egg and breadcrumbs, deep fry.
Garnish with curved vegetables.

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Adobong Kuhol

Ingredients:
½ k. kuhol (snails)
garlic, chopped
2 tbsps. soy sauce
Pinch of salt & pepper
1 pc. spring onions, chopped
Siling labuyo (optional)

Directions:
Heat oil.
Add the garlic, followed by the kuhol, chopped garlic, and soy sauce.
Season with salt and pepper.
Sprinkle spring onions on top.
Add 1 teaspoon of chopped siling labuyo if a more spicy taste is preferred.

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Fiesta Paella

Ingredients:
½ k. mussels, thoroughly washed & cleaned
4 cloves garlic, crushed
1 med. onion, sliced
¼ k. shrimps
1 (250 gms.) Spaghetti Sauce
¼ k. squid, cleaned & cut into rings
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
½ cup green peas
1 cup Swift Jamon de Bola, cubed
2 cups rice, cooked
2 cups malagkit rice, cooked
1 tbsp. parsley, chopped

Directions:
Boil tahong until shells open.
Drain and set aside.
In a paellera or wok, sauté garlic, onions and shrimps in oil.
Pour in Fiesta Spaghetti Sauce and simmer until slightly thickened.
Add squid, bell peppers, green peas and Swift Jamon de Bola.
Simmer for 5 minutes.
Add mussels, cooked rice and malagkit.
Mix and blend thoroughly.
Sprinkle with parsley before serving.

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Pancit Guisado

Ingredients:
½ k. bihon bihon (noodles)
¼ k. pork sliced
¼ k. shrimp
½ cup kinchay, sliced 1"-length
cabbage, sliced
2 pcs. bean curd
½ cup onions, chopped
2 pcs. tomatoes
fish sauce
Cooking oil
Soup stock

Directions:
Cook the pork until tender and slice.
In a separate pan, fry the bean curds; set aside.
Saute the garlic, onion and tomatoes; followed by the shrimps.
Add the pork and bean curd.
Season with fish sauce.
Add the cabbage and kinchay.
Add the stock.
Allow to simmer for a few seconds.
Add the noodles and stir, until it has absorbed all the liquid.
Serve immediately.

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Kilawin Tanguigue

Ingredients:
100 gms. tanguigue fillet (large dice)
250 ml. white vinegar
1 tsp. iodized salt
For the marinade:
100 gms. red bell pepper, diced
10 gms. red chili (optional)
50 gms. ginger, minced
60 ml. calamansi juice
250 ml. vinegar
20 gms. sugar
Salt

Directions:
Combine all ingredients for the marinade in a blender.
Puree until smooth.
Season marinade with salt.
Add more sugar if necessary.
In a stainless or ceramic bowl, "wash" the diced tanguigue fillet with vinegar and salt.
Discard the vinegar.
Add the marinade and let is stand for a few before serving.

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Grilled Tanguigue

Ingredients:
1 slice marinated tanguigue
Buttered vegetables (potato, carrots, broccoli, Baguio beans)
Seasoning
Lemon juice
Java rice

For the marinade:
Lemon seasoning
Chicken powder
White pepper

Directions:
Mix all ingredients for the marinade and marinate the tanguigue slice for at least half an hour.
Place the fish in a greased wire grill.
Turn fish once in a while.
Grill the fish for at least 20 to 30 minutes.
Serve with buttered vegetables, java rice, additional seasoning and lemon

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