Lemon Shrimp Salad
Lemon Shrimp Salad
Ingredients
* 1/2 kilo shrimps, cooked then halved
* 1/4 cup fresh lemon juice
* 2 tablespoons ginger juice
* 1 tablespoon soy sauce
* 1/2 teaspoon chili sauce
* 1/2 teaspoon salt
* 1 tesapoon finely minced ginger
* 1 clove garlic, minced
* 2 cups vegetable oil
* 8 pieces wonton wrappers, cut into strips
* 15 grams bihon
* 8 pieces lettuce leaves, shredded
* 1/2 cup sredded carrots
* 1/4 cut thinly sliced scallions
* 1/2 bacon, fried and crumbled
Instructions
1. Combine lemon juice, ginger juice, soy sauce, chili sauce, salt, ginger, garlic, and 2 tablespoons oil in a bottle.
2. Cover tightly and shake vigorously.
3. Heat the remaining oil then fry wonton strips until golden brown.
4. Drain.
5. Fry the bihon in the same oil until they puff.
6. Drain.
7. In a salad bowl, combine lettuce, carrots, scallions and cooked shrimps.
8. Shake the dressing again then pour over the salad.
9. Toss gently.
10. Fold in the wonton strips and fried bihon.
11. Sprinkle with fried bacon.
Chicharong Bulaklak
Chicharong Bulaklak
Ingredients
* Ilugon
* Salt
* Water
* Garlic
* Oil
* Vinegar
* Vetsin
Instructions
1. Slice up the bulaklak into your preferred sizes. Remember that they will shrink later.
2. Wash them thoroughly with water. You may also use salt while washing.
3. Boil bulaklak until tender. Put in salt and vetsin.
4. Remove from water and air-dry.
5. Heat up frying pan to medium heat and pour enough cooking oil. Place garlic then your bulaklak. Cook until crisp.
6. Create your supplementary condiment: vinegar plus crushed garlic clove
7. Serve as viand or pulutan.
Crablets In Coconut Milk
Crablets In Coconut Milk
Ingredients
* 1/2 kilo fresh alimasag (talangka or crablets)
* 1 cup thick coconut milk
* 2 cups thin coconut milk
* 4 pcs jalapeño pepper
* 5 cloves garlic, minced
* 1 onion, sliced
* 2 tbsp ginger, minced
* 6 pako (fern) leaves and stalks
* salt to taste
Instructions
1. Wash crablets thoroughly with tap water. Drain.
2. In a saucepan, put thin coconut milk. Add jalapeño pepper, garlic, onion and ginger. Let boil.
3. When the cream is boiling, add pako leaves and stalks.
4. Simmer over low heat for 15-20 minutes. Stir to prevent sauce from clotting.
5. Pour in thick coconut milk. Add crablets. Simmer, stirring occasionally until sauce becomes thick and oily.
Crab meat and eggplant omelet
Crab meat and eggplant omelet
Ingredients
* 300 g. of crab meat
* a bunch of onion leaves, cut into half-inch lengths
* 1 egg
* salt
* pepper
* 2 eggplants, cooked (boiled, steamed, broiled or grilled)
* cooking oil for frying
Instructions
1. Place the crab meat in a bowl. Add the onion leaves. Season with salt and pepper. Add the egg and stir.
2. Peel the eggplants by pulling off the skins.
3. Make a shallow vertical slit to open the eggplant then press the flesh lightly with a fork to spread it out to make the base of the torta.
4. Spoon the prepare filling on the eggplant.
5. Press down and pat to make the filling compact.
6. Heat the cooking oil in a frying pan (this isn’t deep frying so you don’t really need too much oil) and slide an eggplant into the pan. Cook over medium high heat just until the bottom is firm enough to lift. You can do this by lifting a portion with a spatula. If it feels firm enough, flip over too cook the top side. Repeat for the other eggplant.
Lobster Termidor
Lobster Termidor
Ingredients
* 4 pcs. large prawns
* 2 tbsp. butter
* 2 tbsp. flour
* 1 cup evaporated milk
* 1 tsp. salt
* 1 tsp. vetsin
* 3/4 cup grated cheese
* 1 ts. calamansi juice
* 2 tbsp. bread crumbs
* 1 egg yolk
* 1 medium sized onion, finely chopped
Instructions
1. Cook prawns in a little water over low fire for 1 hour. Cut shell at the back and scoop out meat. Set aside the shell. Chop meat coarsely.
2. Saute onion in butter, lower heat and add flour. Stir well. Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese. Season with salt, vetsin, and calamansi juice. Lastly, add the prawns meat. Continue cooking until mixture thickens.
3. Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. Bake in preheated oven (375 F). Bake for 20-30 minutes or until topping becomes golden brown.
