Chilli Garlic Crab Recipe, photo by Arnold Gamboa
Chilli Garlic Crab Recipe
- 3 tablespoons sriracha chilli sauce (make your own by carefully pulping 4 bird’s eye chillies and 2 cloves of garlic using a mortar and pestle, do not touch your eyes while doing this, then stir the pulped chillies and garlic into 3 tablespoons of vinegar. Season with 1/4 teaspoon of salt and 1/4 tsp of sugar.) 🙂
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 3 tablespoons rice-wine vinegar
- 3 tablespoons tomato paste or ketchup
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 cup chopped shallots
- 4 cloves garlic, sliced finely
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 4 medium crabs, cleaned and split
- 1 egg, beaten
- spring onions and red chilli for garnish
All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!
- Prepare the crabs by through scrubbing to remove all grits, take of the main shell, pluck out the claws and crack them slightly. Cut the legs into two pieces. Then set aside.
- Now make up the sauce; heat the wok over high heat. Add the oil.
- Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
- Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
- Mix the cornstarch in a 2 tablespoons of water. Add this runny cornstarch mix to the sauce to thicken it.
- Check the seasoning to taste. Add a tad more salt if required.
- Drop in the crabs and coat with the sauce. Cook until the crabs change colour to red and this would normally takes less than 10 minutes.
- Arrange in a large serving platter. Pour in the sauce and decorate with chopping spring onions and red chillies.
Serve hot with slices of toast or steamed rice.
Tiramisu, photo by JMorton
Tiramisu is that indulgent taste of great pudding. It has that liqueur taste that would satisfy a decadent palate.
Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.
- 3 cups of strong black coffee, preferably espresso, cooled
- 3 tbsp caster sugar
- 6 tbsp Amaretto liqueur
- 2 eggs, separated
- 250g mascarpone cheese
- 250ml whipped cream
- cocoa powder, to dust
- 1 packet sponge lady finger biscuits
Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
Add the mascarpone and beat until well mixed.
Fold in the whipped cream gently with a metal spoon.
In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.
Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
Smooth the surface and dust the top with the cocoa powder.
Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.
Tuna Belly Ceviche, photo by Arnold Gamboa
Tuna Belly Ceviche Recipe
This a delicious fish recipe considering there is no ‘cooking’ (application of heat) required. It is a good starter served with fresh green salad.
1/2 kilo Tuna belly fillets
2 cups vinegar
1 cup Kakang-gata (coconut milk), optional
2 bird’s eye chillies, chopped
1 tbsp finely chopped ginger
6 cloves garlic, finely minced
2 stalks spring onions, chopped
1-2 Lemons, juiced
Salt and freshly ground black pepper
Thinly sliced cucumber to decorate
Method of preparation:
Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.
Put the tuna in a large platter and douche with a cup of vinegar. Stir to ensure that every piece is drenched in vinegar. Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.
Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. 🙂 The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).
Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:) The addition of ginger also helps to remove the fishy smell. Add the garlic and spring onions for piquancy. Lemon or calamansi goes well with fish.
Finally season with salt, sugar and freshly ground black pepper.
Give it a good mix.
Cover once again and return it in the fridge to chill for at least half an hour.
Serve it cold decorated with slices of thin cucumber.
Beef Tagliatelle, photo by JMorton
Creamy Beef Tagliatelle
- 500g Minced Beef
- 500 g Tagliatelle pasta
- 1 tbsp Olive oil
- 3 heaps tsp capers
- 50 g Tomato Purée
- 400g Chopped plum tomatoes, run through a sieve)
- 1 tbsp Rapeseed Oil
- 30g butter
- 6 cloves garlic (more or less according to preference)
- 100 ml Double Cream
- 6 oz grated Parmesan cheese
- 1 large onion, roughly chopped
- 1 heaped tbsp of dried or fresh Herbs, combination of Basil, Oregano, Parsley
- Salt to taste
Method of Preparation:
- Boil the pasta according to the packet’s instruction. Add a little oil and a little salt to the tagliatelle while cooking. The oil will prevent the pasta sticking together and the salt will be absorbed.
- Using a large casserole, heat the olive oil and saute the onion and garlic until softened and fragrant.
- Add the minced/ground beef and stir until brown all over. Transfer the beef into a plate and set aside.
- Make up the sauce using the same casserole pan. Melt the butter in a saucepan with the rapeseed oil over medium heat.
- Pour in the chopped tomatoes, which should be run through a sieve to remove any solid bits. Slowly bring it to a bubbling point. 🙂
- Stir in the double cream and tomato puree.
- Sprinkle the oregano, parsley and basil.
- Add the capers. I find that the sourness and saltiness of a pickled capers complements the richness of double cream sauce.
- Season with salt.
- Return the cooked minced beef into the casserole and stir in the sauce.
- Add the parmesan sauce.
- Drain the tagliatelle pasta and mixed it into the creamy beef sauce. Leave to heat for at least 3-4 minutes.
Serve immediately with salad and buttered sliced baguettes.
Beef Curry Recipe
This recipe is one of melt in the mouth goodness.
- 4 tbsp sunflower oil
- 2 medium onions, sliced
- 2 tbsp grated fresh ginger
- 8 – 10 garlic cloves, crushed
- 1 cinnamon stick
- 4 green finger chillies, sliced
- 6 black cardamom pods
- 1 tsp black peppercorns
- 1 tsp cloves
- 1kg diced stewing beef
- 400g tin chopped tomatoes
- 1 tbsp medium curry powder
- 1 tbsp ground coriander
- 1 tbsp garam masala
- Heat the oil in a heavy bottomed casserole pan over a medium heat.
- Fry the onions for around 5-7 minutes or until they start to brown.
- Tip in the ginger and garlic, quickly followed by the cinnamon stick, chillies, cardamom, peppercorns and cloves. Take a moment to inhale the marriage of these wonderful aroma. 🙂
- Add half a cup of cold water and gently bring to a boil, stirring, lower down the heat and simmer for a couple of minutes.
- Turn the heat up the heat slightly, add beef to the pan and brown thoroughly, coating the meat in the simmering spice base.
- Cover and cook over a low heat for 40 minutes to an hour or until the beef looks chocolately brown from the sauce. 🙂
- Add the tinned tomatoes, curry powder, ground coriander and garam masala along with 2 and a half cups of water.
- Season by adding salt.
- Give it a good stir and then cover and cook for another 30 to 40 minutes over a very low heat.
- Cook for a further 1 and a half hours with the casserole uncovered.
- Sprinkle with coriander and now ready to serve with some aromatic rice like pilau rice.
Pancit Bihon Recipe
2½ lbs Bijon noodles
1 cup sliced pork
1/2 cup shelled shrimps
3 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 3 cups of hot water)
1 large onion, chopped roughly
8 cloves garlic, finely minced
2 slabs tokwa (tofu), cut in fairly large cubes
1 large carrot, peeled and cut into long strips
100 g string beans, topped and tailed and cut in 2 inches length
1 small napa cabbage, sliced
1 red bell pepper, sliced
3 tbsp vegetable oil
2-3 tbsp dark soy sause
1 tbsp fish sauce
Freshly ground black pepper
Method of Preparaton:
Heat the oil using a wok..
Stir fry the pork until golden all over. Add the tokwa (tofu) and brown all over. Remove both pork and tokwa from the wok and set aside.
Saute the garlic and onions in the wok until deliciously fragrant. Add the shelled shrimps.
Return the pork and tokwa back into the wok.
Pour in the vegetable broth, cover to cook for 8-10 minutes.
Drop in the string beans, carrot, cabbage and bell pepper.
Bring to a boil, then add the bijon noodles (pull the ‘nest’ apart as you drop the strand into the wok).
Pour in the fish sauce and season with the soy sauce. Do not all the soy sauce all at once. Do a taste test. If two tablespoon is enough according to your taste then that should be enough 🙂
sprinkle with freshly ground black pepper.
Cover the wok with a suitable lid and simmer until the bijon is cooked.
Enjoy! Delicious afternoon tea time snack! A merienda a la Filipino!