This is alternative way to cook crabs. One of the best dishes here in Philippines. Hope you like it.
Ingredients:
6 pcs Crabs, cooked, with shells and claws intact, cut in half.
1 can Coconut Cream or 1 1/2 cupKakang Gata
1 Long Green Pepper or Siling Pang-sigang, sliced(optional)
3 cups Dried Taro Leaves or Dahon ng Gabi
4 cloves Garlic, minced
1 medium Onion, chopped
1 thumbsize Ginger, cut in rounds
2 tablespoons Shrimp Paste(Bagoong), bottled or sauteed
1 teaspoon Ground Pepper
Cooking Oil for sauteing
How to Cook:
- Saute the garlic, onion, ginger and chili peppers in little oil.
- Add the shrimp paste, taro leaves, and coconut cream. Bring to a boil.
- Mix in the crabs and simmer until the taro leaves are softened and cooked, about 5-8 minutes.
- Season with pepper, and serve hot with rice.
Ingredients:
1 kg pork tenderloin, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated romano cheese(you can also use Parmesan)
Marinade 2 bay leaves
1 cup Sprite
4 tablespoons soy sauce
2 tablespoons lemon juice
1 lemon, zest of, only
ground black pepper
How to Cook:
- Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
- Remove pork from the marinade, drip dry.
- Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
- Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
- Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
- Add peppers and adjust the seasoning.
- Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.
