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Crabs in Coconut Milk Style 2 Recipe
Ingredients:
6 fresh crabs
2 cups diluted coconut milk
Salt to taste
1/4 cup young pepper leaves
Method:
Wash the crabs well. Cut into halves. cook in diluted coconut milk. Add pepper leaves. Season with salt and pepper.
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Crabs in Coconut Milk Recipe
Ingredients:
3 fat crabs (alimango)
1 cup chopped buko (young coconut)
1/4 teaspoon salt
1 cup thin coconut milk
1 cup thick coconut milk
1 clove garlic, pounded
2 tablespoons minced onion
A small slice of ginger
2 fresh hot pepper, whole
Salt and pepper to taste
Method:
Clean crabs very well. Dip briefly in boiling water. Open and remove all the fat lining the shell. Mix fat with chopped buko and 1/4 teaspoon salt. Fill shells with the mixture. Wrap each young banana leaf.
Arrange crabs in saucepan and over them, the shells wrapped in banana leaf. Boil in 1 cup thin coconut milk with salt and pepper to taste the whole peppers. As soon as crabs are cooked, add thick coconut milk simmer about 5 minutes.
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Corn Soup Recipe
Ingredients:
1 cup young corn scraped from cob
1 onion (sliced thin)
1/4 cup shrimps (sliced)
1 tablespoon lard
2 cloves garlic, crushed
4 cups shrimp stock
1 cup pepper leaves (siling labuyo)
Dash of pepper
Salt to taste
Method:
Saute garlic and onion; add shrimp. Add shrimp stock and boil. Add chopped corn, and simmer until the corn is tender. Season with salt and pepper. Add green pepper leaves three minutes before removing from fire. Serve hot.
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Clams with Corn Recipe
Ingredients:
1 cup grated young corn
12 clams
1 cup clam stock
2 tbsp. sliced onions
1/8 tsp. chopped ginger
1 tbsp. lard or cooking oil
Salt
rice or spaghetti noodles (optional)
Method:
Saute onions in lard; add clams and ginger. Add young corn and stock. Boil and continue cooking over low heat until corn is tender. Salt to taste. Serve with rice or spaghetti noodles (optional).
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