BARBECUED CRABS

Ingredients:

1/4 cup butter
1tbsp + 3/4 tsp garlic powder
1 tbsp and 3/4 tsp salt
1 tbsp Worcestershire sauce
3 lbs whole crab

Instructions:

Preheat outdoor grill over medium heat and brush grill lightly with oil. In medium heat, melt butter. Mix garlic powder, salt and Worcestershire sauce.

Remove legs of crabs. Pull apart shells and remove meat.

Loosely wrap crabmeat and legs in aluminum foil and place on prepared grill. Unwrap slightly and coat with butter mixture. Cook until pink and flaky 15-20 minutes.

Meat Balls - Caldereta

Spicy Caldereta Meatballs (Spicy Meatball Stew)




Ingredients:

Meatballs: 1 tbsp cooking oil
1 pc onion, chopped finely
1 tbsp garlic, chopped finely
3 cups ground beef
1/2 cup bread crumbs
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 pc egg, slightly beaten

Sauce:
1 tbsp cooking oil
1 tsp garlic, crushed

1 pc onion, chopped
2 cups water
1 can whole tomatoes
2 cubes beef bouillon
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 cup carrots, diced
4 stalks celery, diced
1 pc green bell pepper, diced
4 tbsp spring onions, cut
2 packs flat noodles, cooked

Directions:

To make the meatballs, sauté garlic, and onions in oil, remove and mix with the rest of the meatball ingredients in a bowl. When well mixed, form into small balls. Heat oil and fry meatballs until slightly brown. Set Aside. To make the sauce, sauté garlic and onions in oil or margarine. Add the rest of the ingredients for the sauce and allow to simmer. Add the meatballs gently into the sauce. Bring to a boil, then simmer for 10 minutes Stir once in a while. Add vegetables and cook for another 5 minutes. Serve with flat noodles.

Puto Bumbong

Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.




PUTO BUNGBONG INGREDIENTS:
1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water
panutsa


PUTO BUNGBONG PROCEDURES:
1. Soak glutinous rice in water overnight.
2. Grind the soaked rice. (see bibingka how)
3. Mix food color while the glutinous rice is being ground.
4. Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
5. Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
6. The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
7. Steam rice flour in the bamboo tubes for 10 minutes.
8. Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
9. Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets).
10. Add a small amount of grated coconut before serving.
11. This recipe is good for 6-8 pieces of puto bumbong.

KFC - Fried Chicken Original recipe

1 chicken (about 1 kilo), cut into serving pieces total 9 pieces.

1. Marinate the chicken pieces using the following marinade for at least 1 hour or preferably overnight

1 tablespoon calamansi juice
2 teaspoons Knorr seasoning
2 teaspoons salt
1 teaspoon pepper

2. Dip each piece of chicken in a mixture of 1 beaten egg mixed with 1/4 cup milk; then dip in all-purpose flour. OR

Pour egg-milk mixture over chicken pieces, then place in flour. Shake off excess.

(note: Make slits in the chicken pieces so that it’s easier to marinate)

3. Refrigerate 1 hour.

4. Then dip chicken in all-purpose flour again.

(note: why refrigerate? so coating of flour will stick effecively.

5. Deep fry until light brown. Place on top of cake racks with tray underneath. Bake in a pre-heated over 350 F for 10 minutes. Serve with gravy.

OR

Fry (not necessarily deep-fry, but as long as oil reaches 1/2 depth of chicken pieces. Cool. Re-fry instead of baking for the extra crispiness.

Gravy

Put in a saucepan and cook over fire, stirrring constantly with wire whip:

1 Knorr Beef cube
1/4 cup all-purpose flour
2 tsps Knorr seasonings
2 cup water
3 Tablespoons oil (from where you fried the chicken)
1/4 teaspoon black pepper
1/2 teaspoon soy sauce

Mussel Soup

Ingredients

* 2 lb mussels, still in shell
* medium sized piece of ginger root, peeled and sliced into julienne strips
* 1 medium sized onion, sliced
* several spinach leaves
* freshly ground pepper
* salt to taste
Directions

Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.

Crispy KangKong

Ingredients

* 4 bunches kangkong leaves, cleaned
* 1-1/2 cup water
* 3 cups corn starch
* 5 cups cooking oil
* 1 cup flour
* salt and monosodium glutamate ( MSG) to taste
* 1 pc boiled egg, grated medium

Directions

Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Crab Relleno

CRAB RELLENO INGREDIENTS:

2 kilos crab
1 1/2 cans crushed pineapple, drained
3/4 kilo corn, boiled and grated (optional)
2 stalks celery, diced
1 red bell pepper, diced
2 onions, chopped
2 chicken bouillon cubes
2 eggs beaten
2 tbsps. cornstarch
salt and pepper

CRAB RELLENO PROCEDURE:

1. In a deep pan, place the crabs, salt and crushed pineapple syrup; allow to simmer. Flake crab meat and reserve crab shells.

2. Saute the onions, celery, grated corn, bell peppers, and chicken bouillon in a skillet. Add the crab meat and crushed pineapple. Season to taste and cook for 5 minutes. Add the egg. Fill crab shells with 1/4 cup of sauteed mixture. Sprinkle with cornstarch. Fry surface until lightly golden brown. Top with grated cheese, if desired. Makes 6 servings.