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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Leche Flan

Ingredients:
2 oval leche flan molds of 2 cups capacity each
2/3 cup granulated sugar for the pans
4 whole eggs
4 egg yolks
1 tall can condensed milk (1-2/3 cups)
1 tall can evaporated milk (1-2/3 cups)
½ tsp. rind of lemon or lime, grated
Steamer, half-filled with water
Aluminum foil

Directions:
Caramelize sugar in a non-stick pan set over high fire.
Lower fire when sugar is caramel-colored.
Tilt pan to even out caramel; pour on oval molds.
Put remaining ingredients in a bowl and mix lightly.
Strain over caramel-lined pans.
Double up foil and cover molds with a 1"-overhang on the sides.
Crimp edges to seal well.
Steam over medium heat for 35 to 40 minutes.
Cool, remove foil and loosen edges of leche flan with metal spatula.
Put serving platter on top; invert.
Serve cold.

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Chicken with Gravy

Ingredients:
1 k. chicken, cut into 9 pieces (you may use 1 k. drumstick or any of your favorite chicken cut)
1 big head garlic, crushed with skin on
¼ cup soy sauce
2 tbsps. sinigang powder mix (gives a better flavor than calamansi)
1 tsp. rock salt
1 tsp. ground peppercorn

For dredging:
1 cup all purpose flour
1 egg, slightly beaten
1-½ cups sprite or beer

For the gravy:
¼ cup all purpose flour
¼ cup oil (used for frying the chicken)
1 pc. chicken cube
2 cups water
1 tbsp. soy sauce
¼ tsp. ground pepper
½ cup button mushrooms, chopped (optional)

Directions:
Mix well the garlic, soy sauce, sinigang mix, salt and pepper.
Marinate the chicken pieces in the mixture for 1 hour (or preferably up to eight hours) in the refrigerator.
Mix thoroughly dredging ingredients in a bowl.
Coat the chicken with all purpose flour then dredge well in flour-Sprite-mixture.
Heat 4 cups canola oil in a deep pan.
Lower fire before adding 4 to 5 chicken with fork, cook until nicely brown and blood is black when tested with fork.
Drain on paper napkins.

To make gravy:
Put all ingredients in a pan except pepper and mushroom; mix with wire whisk until boiling. Season with pepper, then mushrooms if desired. Serve with chicken, garnish with parsley or spring onions.

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Ginumis

Ingredients:
¼ cup small white sago or tapioca
2 tbsps. panutsa syrup
1/8 cup coconut milk
1 tsp. pinipig
2 scoops ice, crushed

Directions:
In a glass, put white sago, panutsa syrup and coconut milk.
Add the crushed ice.
Top with pinipig.

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Beef and Peppers

Ingredients:
1/4 cup flour
1/2 tsp. garlic powder
1 cup beef tenderloin, cut into cubes about 2"-thick
2 tbsps. cooking oil
1 cup chili sauce
1/2 cup wine vinegar
1/4 cup brown sugar, packed
2 tbsps. worcestershire sauce
2 tsps. salt
2 tsps. prepared mustard
2 pcs. onion, sliced into thick rings
2 pcs. green bell pepper, cut into cubes
2 pcs. red bell pepper, cut into cubes

Directions:
Combine flour and garlic powder.
Dip beef tenderloin in the mixture to coat both sides.
Heat oil in large skillet.
Add tenderloin and brown well on both sides.
Drain off any excess fat.
Combine chili sauce, vinegar, sugar, Worcestershire sauce, salt and mustard and pour over tenderloin.
Cover and simmer for 45 minutes or until tender.
Lay an onion slice on each tenderloin and spinkle green and red bell pepper cubes over all.
Cover and continue cooking until very tender.

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Caesar Salad Pinoy Style

Ingredients:
½ k. letsugas Tagalog
1 tbsp. oil
½ cup Chinese ham, diced
2 pcs. pan de sal
1 tbsp. margarine
¼ cup quezo de bola, grated
For the dressing:
1 tsp. garlic, chopped
2 pcs. eggyolk
2 tbsps. bagoong balayan, mashed & strained
½ tsp. calamansi juice
1 tsp. mustard
3/4 cup corn oil
¼ tsp. black pepper, freshly ground
¼ tsp. salt, iodized
1 tsp. worcestershire sauce
2 tbsps. quezo de bola, grated

Directions:
Separate letsugas Tagalog leaves.
Wash in running water.
Shake to remove excess water.
Pat dry.
Cut into two the length of the leaves.
Chill.
In a saucepan, heat the oil.
Add the Chinese ham and sauté until crisp.
Set aside.
Cut the pan de sal open.
Spread margarine on each open half.
Cut into cubes.
In the same pan used in the Chinese ham, stir fry the bread cubes until crisp.
Set aside.
Combine crushed garlic with strained bagoong balayan, calamansi juice and mustard. Mix well.
Blend in egg juice and mustard.
Mix well.
Blend in eggyolk.
Pour oil into the egg mixture gradually, blending well after each addition.
Season with salt and pepper.
Add Worcestershire sauce and grated quezo de bola.
Pour a little amount of dressing into the chilled letsugas Tagalog.
Toss leaves gently to coat well with dressing.
Transfer to individual plates.
Top with sautéed Chinese ham, pan de sal "croutons" and grated quezon de bola.

(Variation: Letsugas Tagalog may be replaced with other lettuce varieties in season. Pan de sal may be replaced with sliced bread.)

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Hopia de Piña

Ingredients:
For the filling:
500 gms. crushed pineapple in heavy syrup
250 gms. sugar
150 gms. light syrup
For the outer crust:
500 gms. all-purpose flour
90 gms. sugar
270 gms. water
1 tsp. salt
2 pcs. eggyolks

For the paste for the crust:
375 gms. soft flour
200 gms. butter or lard
For the eggwash:
1 pc. egg

Directions:
To prepare the filling:
Combine all ingredients and cook over medium heat for 25 to 30 minutes or until sticky and almost dry; set aside.
Cool or refrigerate.

To prepare the outer crust:
Place flour on a flat surface and make a well in the center and knead.
Make sure dough is still underdeveloped (dough is soft and breaks easily).
Set aside.

To prepare the paste for crust:
Mix ingredients for paste.
Set aside.
Fluff down the outer crust dough.
With the aid of a rolling pin, form dough into a rectangle that is ½" -thick.
Spread paste on the surface of the outer crust dough.
Fold one end of the dough going towards the middle.
Fold the other end going to the same direction.
Flatten to ½" -thickness again using the rolling pin.
Repeat 2 more times then divide dough into 3 pieces.
Form each piece into a "baston" then cut into 20-gram equal portions.

Flatten each dough piece and place 10-gram filling.
Mould.
Brush with eggwash.
Bake in a preheated oven at 350ºF for 25 to 30 minutes.
Makes 70 pieces.

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Grilled Bulgan (Seabass)

Ingredients:
Bulgan (seabass), cleaned & split in the middle
Achara

For the marinade:
Calamansi juice
Salt
Pepper
Garlic
Tanglad (lemongrass)

Directions:
Mix the marinade mixture.
Marinate the fish for an hour.
Grill the fish until done.
Serve with achara.

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Dulce Platanas

Ingredients:
2 pcs. saba banana or plantain
Lime rind, grated
Water
Brown sugar
Cinnamon
Sesame seed

Directions:
Melt the brown sugar in water.
Add the cinnamon.
Add the saba banana and cook until done.
Simmer until the sauce has reduced.
Remove the saba banana and plate, top with the sauce and garnish with grated lime rind and/or sesame seeds.

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