Crabs with Coconut Milk
Crabs with Coconut Milk
Ingredients
* 3-4 lbs. crabs
* 2 cans-coconut milk
* 1 inch piece-ginger, julienned
* 5-jalapeno peppers
* 1 tbsp.-minced garlic
* 1 bunch-scallions, julienned
* 1/2 cup-reduced sauce liquid
* made from crab parts
Instructions
1. Cut crabs in half and steam in one big stock pot. When crabs are cooked, trassfer crabs with remaining liquid to a large wok. Add ginger, garlic and coconut milk. Cover pan and wait for milk to thicken. Add reduced sauce liquid, salt and pepper to taste
2. Before turning the heat off, add jalapeno and scallions. Serve hot.
3. Serves 6.
Sweet and Sour Sauce
Sweet-and-Sour Sauce
Ingredients
* 2 cups water
* 1 teaspoon salt
* 1/2 cup catsup
* 1 teaspoon red-hot sauce (optional)
* 1/3 cup sugar
* 3 tablespoons cornstarch dissolved in 4 tablespoons water
Instructions
1. Mix all ingredients. Bring to a boil and simmer for 5 minutes or until sauce thickens. Serve with fried dumplings, egg rolls or fried shrimps.
Lechon Sauce or Liver Sauce
Lechon Sauce or Liver Sauce
Ingredients
* 1/2 pound chicken liver or 1 cup liver pate
* 3 tablespoons finely minced garlic
* 3 tablespoons brown sugar
* 1/2 cup apple cider vinegar
* 1 cup finely minced onion
* 1 cup bread crumbs
* salt and freshly ground pepper to taste
Instructions
1. In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.
Lumpia Sauce
Lumpia Sauce
Ingredients
* 4 tablespoons cornstarch
* 1-1/2 cups water
* 1/3 cup brown sugar
* 1/4 cup soy sauce
* crushed garlic
Instructions
1. Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to prevent lumps. When done, serve with crushed garlic.
Adobo sauce
Adobo sauce
Ingredients
* 3 3 lg Chipotle peppers
* 1 Dried Pasilla chilis
* 1/4 cup Peanut, or olive oil
* 1/4 cup Distilled white vinegar
* 2 Onions
* 2 cloves Chopped garlic
* 1/2 tsp Dried Oregano
* 1/4 tsp Ground cumin
* 1/2 tsp Pepper
* 1.1/2 tsp Sugar
Instructions
1. Soak the Chipotle and Pasilla Chiles in hot water for about 15 minutes, then drain 3/4 of the water, and add all the other ingredients, save for the oil, vinegar and sugar. Puree with a hand blender and pour the the mix into a saucepan and stir-fry in oil for a few minutes, then add vinegar and sugar. Bring to a boil, then reduce heat and simmer until the mixture achieves the desired consistency.
