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CRABS WITH SILl LEAVES-37
2 small fat crabs
3 small tomatoes, quartered
3 cloves small red onion
¾ cup shredded buko
1 cup thin coconut milk
1 cup pure coconut milk
Salt and pepper to taste
1 cup sili leaves
Clean crabs very well; detach pincher. Detach shells an remove all inedible portions. Fill shells with shredded buko and put back in place, tying each to the body, if necessary. Place crabs, pinchers, tomatoes, onion cloves and salt and pepper to taste In a saucepan or pot with the thin coconut milk and simmer until crabs are cooked.
Add pure coconut milk and sill leaves and bring to a boil. Remove from heat and serve hot.
ADOBADO CRABS IN COCONUT MILK—38
5 live crabs
½ cup vinegar
1 tablespoon garlic, macerated
1 tablespoon salt
½ cup coconut milk
¼ cup water
Half or quarter the crabs. Place in a sauce pan and add al ingredients except coconut cream, Bring to a boil. Let liquid evaporate and add the coconut cream. Stir lightly and cook just for! a while. Remove immediately from fire and serve hot.
PINAIS NA HIPON—39
½ kilo large shrimps
1 cup hard buko meat, chopped
1 tablespoon garlic, macerated
1 teaspoon salt
1/4 teaspoon pepper squash leaves
coconut milk
Clean, shell and chop the shrimps. Combine with the rest of the ingredients and wrap in squash leaves. Place in a saucepan and add enough coconut milk to cover. Let simmer until the mixture is done. Serve hot or cold.
CURRIED PRAWNS—40
2 sliced onions
2 tablespoons butter or margarine
1 tablespoon curry powder
1 hot pepper
1 tablespoon salt
1/2 cup thick prawn liquor
2 large potatoes, cubed
1 kilo shelled and cleaned prawns
1/8 teaspoon cayenne pepper
1 cup coconut milk
¼ inch cube ginger
1 calamansi
Fry the finely sliced onions in the butter until they are slightly brown. Then add the ginger, curry powder, salt and finely cut pepper and the broth. Simmer for 15 minutes.
Add the potatoes, prawns and coconut milk. Season with calamansi juice and cayenne, and cook until the potatoes and prawns are done. Serve with rice.
To make prawn liquor: Boil the heads and shells of the prawns in a cup of water.
SHRIMP IN COCONUT MILK—41
1 cup live shrimps
1 coconut
1/2 cup sill leaves Salt and pepper to taste
Extract coconut milk, using 1 cup water. Trim heads of shrimps and wash well.
Boil coconut cream, shrimp, and seasoning together. Lower heat to simmering point. Add sili leaves and remove from heat.
PINANGAT—42
2 small young coconuts, grated
1 cup thick coconut milk
1 cup thin coconut milk
2 cups peeled and deveined shrimps
1 small onion
Hot pepper to taste
Salt to taste
Wilted gabi leaves
Chop shrimp fine. Chop grated coconut and onion. Mix shrimp, coconut and onion and add salt and pepper to taste.
Wrap by tablespoons in gabi leaves. Arrange in earthenware pot (balanga). Pour over wrapped mixture the thin coconut milk, cover and simmer over low heat. Shake pot once in a while to avoid burning the bottom layer. When almost cooked, add the thick coconut milk and hot pepper. Continue cooking until the sauce -has thickened and the wrapped mixture is cooked.
BALAO-BALAO-43
1 cup small shrimps (bigger than alamang)
1 big tomato, sliced
Salt and pepper to taste
Hot pepper to taste
1 cup coconut milk
1 tablespoon fat
Chop shrimps, peeling included, till fine. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.
KARE-KARE HIPON—44
1 kilo regular shrimps
1 cup thin coconut milk
cream of 2 coconuts (pure)
1 piece ginger root, crushed
1 piece dilao, crushed
3 pieces hot pepper
salt
⅓ cup green onion, cut 1 cm. long
Shell shrimps, devein; place in a saucepan. Add the thin coconut milk and ginger. Let boil until shrimps turn red. Extract dilao coloring with coconut cream. Strain and add to shrimps. Add hot pepper and salt to taste. Just before serving, add green onions.
FISH CURRY AND RICE—45
1 medium-sized fish
1 teaspoon flour
1 teaspoon curry powder
1 teaspoon lemon juice
2 tablespoons butter
1 tablespoon minced
1 cup coconut milk
1 cup water
1 teaspoon salt
Pinch of black pepper
Cook the fish for 5 minutes in 1 cup of water, ½ teaspoon salt, and a pinch of pepper. Drain and lay aside. Fry the onion in butter and add the water in which was dissolved 1 teaspoon of flour. Boil 2 minutes. Add the curry powder, lemon juice, salt, and fish; boil 10 minutes, until the gravy thickens. Add coconut milk and continue boiling for 3 minutes. Lay the fish on a platter, pour the gravy over it, and arrange mounds of boiled rice all around.
TAMALES-46
2 cups roasted rice soaked in
1½ cups water and ground
cup brown sugar
1 cup rich coconut milk
4 cups diluted coconut milk
2 hard-cooked eggs
¼ kilo gluten, boiled and sliced
2 tablespoons atsuete seeds soaked
in 14 cup water
2 tablespoons salt
1 cup finely chopped peanuts
Mix the rice, diluted coconut milk, sugar, salt and atsuete water. Cook until smooth and stir well until smooth. Add the chopped peanuts before removing from fire. Prepare wilted be. nana leaves by cutting Into pieces about 10 Inches wide. Put two pieces together. Place one spoonful of the mixture In the center of the leaf. Place a slice of gluten and a slice of egg on top and wrap. Wrap again with a narrow piece of banana leaf and tie around. Boil water In a cooking vessel that will accommodate all the tamales. Drop in the tamales while the water Is boll. lag. Cover and let boil for ½ hour. Let cool before serving.
BICO—47
2 cups grated cassava
3 cups coconut milk
2 egg yolks
3 cups sugar
2 teaspoons butter
1 teaspoon vanilla
Mix all ingredients and put in baking pan lined with banana leaves. Put pieces of young coconut and grated white cheese on top. Bake 3500 oven until firm. Take out from oven, sprinkle with sugar. Return to oven to brown.
CASSAVA IN SYRUP
1 kilo cassava, peeled, cut into 2” pcs.
1 cup thick coconut milk
1. cup thin coconut milk
3 cups sugar
1 teaspoon anise seeds
In a deep pan or carajay melt 1 cup sugar in 1 cup thin coconut milk. Cook the cassava in this thin syrup over low heat. Stir occasionally. Add remaining 2 cups of sugar, thick coconut milk and anise seeds. Cover. Finish cooking taking care not to burn It. Use slow fire.
BIBINGKA
a. Galapon—49
4 eggs, well beaten
1 cup sugar
2 cups rice flour
½ teaspoon salt
2 cups coconut milk
1/4 cup melted margarine
2 tablespoons baking powder
CRABS WITH SILl LEAVES-37
2 small fat crabs
3 small tomatoes, quartered
3 cloves small red onion
¾ cup shredded buko
1 cup thin coconut milk
1 cup pure coconut milk
Salt and pepper to taste
1 cup sili leaves
Clean crabs very well; detach pincher. Detach shells an remove all inedible portions. Fill shells with shredded buko and put back in place, tying each to the body, if necessary. Place crabs, pinchers, tomatoes, onion cloves and salt and pepper to taste In a saucepan or pot with the thin coconut milk and simmer until crabs are cooked.
Add pure coconut milk and sill leaves and bring to a boil. Remove from heat and serve hot.
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