Relyenong Alimasag

Relyenong Alimasag

(Stuffed Crab)

A Filipino dish inherited from the Spanish (relleno), crab shell are stuffed

with vegetable and crab meat.

Ingredients :

• 4 blue crabs
• 1/2 carrots, cut into small cube
• 1/2 cup potato, cut into small cubes
• 2 eggs beaten
• 1 large tomato
• 1 small onion
• 3 cloves garlic
• 1 stalk of  green onion
• 1/2 red bell pepper
• Salt and pepper to taste
• Cooking oil

Directions :

• In a deep pan cook the crab in water.
• Separate the meat and clean the shell.
• In a pan, add a small amount of cooking oil then saute' the garlic and onion.
• Add tomato, carrots and  stir fry for minute.
• Remove from the pan and let it cool.
• In a mixing bowl, mix the potato, red pepper, crab mixture, salt, pepper and eggs.
• Add the spring onion and stuff the crab shell with crab mixture and set aside.
• In a deep frying pan add oil , bring heat to medium high ,  then deep fry stuffed crabs.

Tikoy

Tikoy

(Chinese Sticky Cake)

There are many ways of making tikoy, by adding different tastes and flavors.

But they are using the same main ingredient, the glutinous rice and brown sugar.

Ingredients :

• 1 pack (400 grams) glutinous rice
• 2/3 cups  brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup boiling or warm water
• 2 tsp sesame seeds (optional)
• 1 tbsp veg oil or non stick cooking spray
• Water as needed

Directions :

• In a bowl, mix the boiling or warm water and the sugar. Stir to dissolve. 
• Let the sugar mixture get cold, then add vanilla. 
• Place the glutinous rice flour in a large bowl, pour in the sugar  mixture.
• Add water to the dough at a time, until you have a smooth dough.
• Grease a round cake pan with vegetable oil or non-stick cooking spray.
• Pour the dough in the cake pan and shake to spread it out to the edges.
• Sprinkle with sesame seeds on top.
• place the cake in a steamer covered with cheese cloth.  
• Steam for 45 to 1 hour or until the edges of the cake separate from the pan.
• Remove the cake from the heat and cool.
• Use a knife over the edges to  remove the cake.
• Wrap in plastic and refrigerate overnight.

Cooking Tips :

1. Slice in 3 inches long and 1/2 inch wide, Dip in an egg wash before frying.
2. Use a small amout of oil when frying.
3. To serve without frying with egg wash, reheat the tikoy in microwave before serving.

Mitsado

Mitsado

(Braised Beef)

This recipe was named mitsado, because of the (mitsa) or wicked
 of pork fat inserted in the beef.

Ingredients

• 1 1/2 lbs of beef
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered
• 1 medium sized carrot, sliced in 1/2″ sections
• 1 Red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in 2 cup water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce
• 2 cups of canned dice tomatoes
• 1 cup soy sauce
• pepper to taste

Directions :

• Cut an incision on the beef and insert a pork strip and in the middle.
• In a casserole, combine the beef , bay leaves, onions and diced tomatoes, tomato sauce, soya sauce and beef stock.
• Bring to a boil and simmer until the beef is almost tender.
• Add the vinegar and let boil for a minute or two.
• Add the potatoes, carrot, and bell pepper.
• Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce.