Posts Tagged "Crabs / Alimango at Alimasag"

Corn Crab Soup

Corn Crab Soup

  If you think about it, so much of our fond memories revolve around food. When I was in my teens, my family loved to celebrate in Chinese restaurants. My mother’s favourite soup was this; but she would complain that it lacked heartiness; it was more like thickened dish water soup. I was already experimenting at that time and decided to please my mother and come up with something more hearty; therefore this recipe. Another instance is my BFF in graduate school, Victoria Faicol, who was a non-cook, wanted to impress one of her visitors and asked me to give her a recipe that was super easy. We still often laugh together when we remember this moment. Serves 6 persons. Ingredients: 1 kilo blue swimmer crabs (alimasag; cook and peel) – set aside or 100 grams Kani sticks shredded 2 tablespoons cooking oil 1 can cream of corn (1 ¼ cups) 1 teaspoon crushed garlic ½ cup thinly sliced onion 4 cups of chicken broth or boiled water with 2 chicken cubes dissolved â…› teaspoon freshly ground pepper dash of salt handful of baby spinach leaves or chilli leaves (dahon ng sili) 1 whole egg – well beaten Procedure Using a non-reactive pot, I like using either a glazed clay pot or a pyrex pot for this, so that I can cook in it and then straight to the dining table, pour the oil over medium heat. Place the garlic and onion and saute till onion is opaque. Add in the crab meat and saute for another 2 minutes. Pour in the broth and simmer till the soup comes to a boil. Taste and adjust the seasoning; adding the pepper and salt. Bring the soup to a boil and drizzle the well beaten egg into the soup while stirring. Add the spinach leaves, stir and...

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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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Taba ng Talangka Sauce for Pasta (Tiny Crab Paste Sauce for Pasta)

Taba ng Talangka Sauce for Pasta (Tiny Crab Paste Sauce for Pasta)

Kapampangas love their ‘tabang talangka’ (tiny crab paste). Before it used to be seasonal; that is when the rainy season came, so did the talangka (tiny crabs). The talangka is a tiny crab; the shell is from 1 inch to 1 ½ inches wide. The fish pond owners call it ‘singaw’ (coming out of nowhere) because as they prepared their ponds for new fingerlings, the talangka would pop out of nowhere. One must gather the talangka by the hundreds just to make one cup of sautéed tabang talangka. Tabang talangka is usually eaten with steaming hot rice. Since one can eat it with rice, why not pasta. So here is a take on tabang talangka as a sauce for pasta. Because of the proliferation of bottling and canning, now one can enjoy tabang talangka even if its out of season. One finds it in Filipino stores around the world and in Supermarkets in the Philippines. Serves 6 persons. Ingredients: 4 tablespoons cooking oil 1 teaspoon crushed garlic ½ cup bottled/canned tabang talangka ¼ cup coconut milk ½ cup fish broth or water 2 tablespoons Mirin or Sake (this removes the fishy flavor of the talangka) ½ teaspoon Tabasco or chili sauce or 1 long lady finger chili (seed and chop) ¼ teaspoon freshly ground black pepper 12 pieces of prawns – peel, devein, leaving tail on 500 grams twisted pasta, pasta twirls or pasta that makes the sauce cling to it (do not use spaghetti) – follow cooking instructions of pasta Procedure: Using a skillet, over medium fire, pour 2 tablespoons of cooking oil in pan. Warm pan till it reaches 180°C. Sear prawns each side of prawn for about 1 minute; till prawns curls up on both sides. Place in pan, only six prawns at a time. Set aside and keep warm. In a medium sized cooking pan, over medium-low fire, warm pan for 2 minutes and pour 2 tablespoons cooking oil. Sauté garlic till very light gold. Add the tabang talangka, coconut milk, fish broth, Mirin, Tabasco, and ground black pepper. Stir continuously and simmer for 5 minutes. Cook pasta according to instructions on box. Put pasta in sauce and mix well. Place in serving dish and garnish with prawns. Serve...

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