Posts Tagged "Sea Salt"

Rellenong Alimasag ( Fried Stuffed Blue Swimmer Crab)

Rellenong Alimasag ( Fried Stuffed Blue Swimmer Crab)

When I was a child (noong bata pa si ‘Sabel), Rellenong Alimasag was only served during special occasions. Why? Because it takes a lot of time to prepare it. Nowadays, you can buy canned, peeled, crabmeat; but it doesn’t come up to par to the laborious, old-fashioned method. Alimasag is also known as Blue Swimmer Crab. Alimasag is much sweeter than Mud Crab or Alimango. Try and choose crabs that are similar in size so that there is no fight at the table. All the effort in preparing this dish is worth it. Ingredients: 1 kilo alimasag (blue swimmer crabs) – rinse with cold water and drain. Place crabs in large saucepan and sprinkle 1 teaspoon of salt all over the crabs. DO NOT ADD WATER; THE WATER INSIDE THE CRABS WILL SUFFICE TO COOK CRABS. Place sauce pan over low heat and cover. Cook crabs for 20 minutes or til the crabs turn orange. Remove from heat and uncover and cool. Now comes the tedious part; remove and pick the crab meat from the crab, including the meat from the legs. Save the top shell of crab (carapace); that is where you will put the mixture. Set aside the crab meat. 2 tablespoons cooking oil 1/4 cup finely chopped onions 2 tablespoons chopped spring onions 1/4 cup finely chopped tomato – remove seeds before chopping 1 tablespoon Mirin 1/4 teaspoon fresh ground black pepper 1/4 teaspoon sea salt 2 whole eggs – well beaten till frothy flour for dusting tops of stuffed crab 1 cup cooking oil for frying Procedure: In a medium sized frying pan, set over low fire, pour in the cooking oil. Let the oil warm up. Saute the onion till wilted or translucent. About 3 to 4 minutes. Add the chopped tomato and continue to saute for another 3 to 4 minutes. Add the spring onions and mix; continue sautéing. About 1 minute. Add the crab meat and toss and turn. Season with mirin, black pepper and salt. Taste the mixture and adjust by adding salt and pepper to your liking. After about 2 minutes, remove from fire and set aside. Stuffing the crab shells: Depending on the size of your crab shells, divide equally the crab meat mixture. Place mixture inside the crabshells, but do not over stuff. Sprinkle flour lightly on top of the meat. Set aside. In a medium sized frying pan, pour cooking oil and bring to 350ºF or 180ºC. Beat the whole eggs til very frothy. Place the beaten eggs, one at a time, on top of crab meat. Very carefully, slide the crab shell, meat facing oil, and fry the Rellenong Alimasag for about 20 to 30 seconds each or...

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Kinilaw na Isda (Filipino Ceviche)

As Sofia, from the Golden Girls T.V. series says, “picture this!”: the sun is setting over the horizon,  in one of the many beautiful beaches in the Philippines; the beer is chilling nearby, ready to slake your thirst; you just caught a beautiful tuna fish early this morning; the fish coruscating on the chopping board as it is prepared for Kinilaw na Isda; the mouth-watering scent of the pork and chicken as they are grilled over an open charcoal fire; and the cooling winds playing tag with the hair and clothes of your family and friends  frolicking on the sand — PICTURE PERFECT!  The best way to make this is to have very fresh fish; freshly caught is the most excellent. I like using calamansi juice because of its fragrance and lime can also be used. You can add more vinegar or calamansi juice if you prefer. Procedure: 1 kilo sashimi grade tuna or tanigue (Spanish mackerel) – sliced into 1/4-inch thick by 1 1/2-inch lengths 1 tablespoon sea salt 1 tablespoon finely julienned sliced ginger 1 cup chopped sibuyas Tagalog or red onion 10 – 15 pieces bird eye chilies – finely sliced in circles 1/2 cup calamansi or lemon juice 1/4 cup coconut vinegar or palm vinegar Procedure: Make sure you place the fish in a glass serving dish or enamel dish. This prevents the vinegar from reacting with either stainless or aluminum and keeps the flavor clean. Arrange the fish pieces on the glass dish. Mix all the other ingredients in a glass bowl and taste before pouring in. Adjust the salt or chilies to your liking. When the flavor is right, pour over the fish and stir around. Cover with plastic wrap and refrigerate for about 1 to 2 hours. The fish and marinade will turn milky. This means it’s ready to serve. Serve with cold beer or chilled white...

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