Thursday, November 22, 2007

Drunken Crabs (Nilasing na Alimango)



Hey, it's our second year anniversary! I never thought we will reach a second year. Since I transferred to Loyola House of Studies for my Theological Studies, I really didn't have many opportunities to cook. My fellow jesuit gourmets are also busy with their respective apostolic involvements. Luckily, some community members would receive gifts that have to be cooked before they can be really enjoyed. Fr. Archie Intengan for example received live mud crabs from a friend one saturday morning and asked me what to do with them. The cooking "starved" jesuit gourmet exactly knew what to do with those crabs. Here's a quick recipe I used in "taking care" of the crabs:

5-6 medium sized mud crabs (steamed and halved)
2 tbsp. melted butter
1 tbsp. extra virgin olive oil
(or ordinary olive oil)
6 cloves garlic , minced
1 tsp. minced ginger
dried chili flakes
1/4 cup rhum
4 tbsp honey
2-3 tbsp soy sauce
pepper

Heat the oil and butter in a wok over medium heat. Add garlic, ginger and chili flakes(according to desired amount. Saute until golden brown. Add the crabs. Pour in rhum. soy sauce and honey. Simmer in low heat until the sauce is reduced to almost dry.

4 comments:

wyatt said...

Maybe we can use plain olive oil instead of the extra virgin, Afterall we're heating it up. I'll try it one of these days.

jhaw, sj said...

ah, yeah. you're right, it doesn't need to be evoo, it will not make a lot of difference in the taste if we use ordinary olive oil. it's just that the only oil available in our community cupboard when i cooked the crabs was extra virgin. thanks for the suggestion.

wyatt said...

ok. i'm planning to try some of the fruit base dressing you made in your earlier posts. maybe when they get in season.

Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can view our blog here:
http://blog.keyingredient.com/