Alaskan King Crab with Mushrooms

Are you planning to cook King Crab recipes this Christmas? Well, before doing so you need to be sure that you'll get the best King Crab in the market. As a buyer you should be aware of the type of King Crabs that you're going to purchase.

Alaskan King Crab is the best type of crab that you should pick. There are three types of King crabs, the brown king crab, blue king crab and the red king crab. They are found in the different areas of Alaskan waters. These Alaskan King Crabs are some of the largest crabs in the world and many chefs recommend this type of crabs because it's best source of protein and light in calories.

That's a little information about the Alaskan King Crabs, let's go now to our recipe the Alaskan King Crab with Mushrooms...

The ingredients are:

12 ounce of Alaskan King Crab split eggs
3 tbsp. butter or margarine
1 cup sliced fresh mushrooms
2 tbsp. chopped green onion
1 to 2 tbsp. dry sherry or dry vermouth
1 tbsp. lemon juice

How to Cook:

1. Cut crab legs into 2-1/2 to 3 inch pieces.
2. Melt butter in skillet; add lemon juice.
3. Sauté crab legs, meat side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients.
4. Serve immediately. Makes 2 servings.

Enjoy this Christmas Recipe I have for you!!! Hmmmm.... Yummy!! Merry Christmas and Happy Eating!!!

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Most Wanted Recipes Ecookbook

Hi guys! Looking for some Christmas recipes? Well, you’ve come to the right place. For sure as early as now you’re looking for delicious recipes for you to cook this coming Christmas day and also New Years Eve, right?

Christmas and New Years Eve are the perfect time for families to be together and it’s good to celebrate the holiday with great food prepared in your table.

I’ll be posting some Christmas recipes this week and also recipes that you can cook this New Years day. For the meantime, let me share this great e-book that has thousands of recipes to choose from.

You can grab a complete selection of the world’s most tasteful and mouth-watering recipes here.
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Adobong Manok sa Gata

Adobo is a Spanish word which means seasoning or marinade. It can be a general term of marinated dishes. This recipe is very common and popular dish here in the Philippines reason maybe it is considered as the Philippine National Food.

Adobo has a different versions of cooking available nationwide. It can be pork adobo, chicken adobo or a combination of this two. The dish originated from the northern part of the Philippines. It has been developed commercially and adapted to other foods.

Adobong Manok sa Gata (Chicken Adobo In Coconut Milk) is another version to the traditional Chicken Adobo. A freshly squeezed gata or coconut milk, hot chili pepper and sometimes some atsuete is added to give the dish some color.

Here are the ingredients of our chicken recipe, Adobong Manok sa Gata;

1 kilo chicken, cut into serving pieces
¼ teaspoon salt
¼ cup soy sauce
¼ teaspoon peppercorn
1 head garlic, minced
½ cup vinegar
1 cup thick coconut milk
2-3 pieces long green chili

This chicken recipe is so easy to cook. All you need to do is to combine the first 6 ingredients in a saucepan. Bring to a boil then simmer until the chicken is tender. Add coconut milk and long green chili. Cook for about 5-10 minutes or until the sauce thickens, serve hot.

Still looking for other recipes for chicken? Try these chicken recipes available for you that you’ll surely love.
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Prawns in Coconut Milk ( Ginataang Sugpo)

Here's another recipe that my husband loves to eat. Actually this is just my first time to cook Ginataang Sugpo or Prawns in Coconut Milk. I don't have plans to cook this for our dinner the other week but I was convinced to buy Sugpo(Prawns) when I saw it. Let me share to you my way of cooking Ginataang Sugpo.

Ginataang Sugpo Ingredients:
(Prawns In Coconut Milk Ingredients)

200 grams prawns
15 grams siling pangsigang ( green chili peppers )
1 tsp oil
50 grams petchay Tagalog
1 cup coconut milk
1 tbsp bagoong alamang (to taste)
25 grams bell pepper(optional)
1 onion, chopped
1-2 tbsp garlic, finely chopped
1 small ginger, chopped
1 shrimp cube

Well, this is just easy to cook. You don't need to be a pro for you too to be able to cook this. First, saute onion, garlic, ginger and prawns in a pan. I didn't use cooking oil for sauteing. I used butter or margarine since it gives a different taste. So it's up to you if you're going to use oil or butter for sauteing. Now, add the "bagoong alamang" to taste and the shrimp cube. Saute for about 1-2 minutes. Add coconut milk, bell pepper, long green chili and petchay Tagalog. You may also replace Petchay with repolyo (cabbage) if you don't have it. Actually, I don't have the fresh coconut milk so what I used is 1 can of the evaporated cream milk. Steam until the prawns is cooked or until coconut milk is creamy. Serve hot.

By the way, my Ginataang Sugpo is a little bit spicy. Just put some siling labuyo according to your desired spiciness.

Hmm, ang sarap sarap!

I'll be posting more recipe's next time!!!

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Mongo Guisado

Mongo or Mung Beans is also known in different names. It is known as green beans, green gram or green soy. The term "Mung" is the English term for Mongo. It is derive from Hindi term Moong. In the Philippines it is known as Monggo or Munggo. Mung beans are commonly used in Chinese cuisine as well as in Japan, Korea, India, Thailand and Southeast Asia. In the Philippines Monggo beans is commonly sauteed with garlic, onions, and meat.


I'm always planning to cook Monggo Guisado or Ginisang Monggo. So when I got the chance last week I cook Ginisang Monggo for our dinner. According to an old ad age Monggo Recipe is a poor mans dish as to why, I don't know the reason. There are so many variations in cooking Ginisang Monggo and let me share my Monggo Guisado Recipe.

Ginisang Mongo Ingredients:

* 1 1/4 cups green monggo beans(mung beans)
* 2 tbsp oil
* 2 tomatoes, chopped
* 1/2 small onion, chopped
* 3-4 cloves garlic, chopped
* 1/2 cup diced pork
* 1 cup small prawns, peeled, heads discarded
* 4 cups shrimp broth
* salt to taste

Soak the (mongo)mung beans in about 2 cups water for 4 hours or you can just boil the mongo beans without soaking until soft or most of the water has been absorbed. Set aside. Heat oil in a casserole and saute onion, garlic and tomatoes until soft. Add diced pork and saute until golden brown. Add small prawns saute for 2 minutes. Stir in mongo beans and instead of adding water add shrimp broth and bring to a boil until pork is fully cooked. Put some salt according to your taste and here's the finished product.

Usually, I'm adding squash on my Ginisang Mongo to add the thickness but since squash is not available in my fridge I need to use only the available resources I have. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added if it's available. For some people they are adding chicharon to add some taste.

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Bicol Express

"Bicol Express is the name given to Sinilihan, a popular dish which originated in the Bicol Region of the Philippines. It is a stew made from long chilies (siling labuyo, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express." Source From Wikipedia

Basically the original Bicol Express is a lot different from what is being introduced here in Manila and some other places. According to some Bicolanos the original Bicol Express has less or no coconut milk at all. It's less saucy and much drier and has more "siling labuyo"(hot chili).

Anyway this is my Bicol Express Recipe.

Ingredients:

Cooking oil
1 tablespoon Chopped garlic
1 head Chopped onions
1 head Chopped fresh ginger
2 tablespoon fresh tumeric (optional)
1/4 kg pork thinly sliced
1 1/2 tb Chopped hot chili(siling Labuyo)
2-3 teaspoon of Bagoong alamang
3 cups of thick Coconut milk
1 cup coconut cream
2 c Fresh long green chillies sliced lengthwise
salt to taste

Preparation:

1. Saute garlic in hot oil. Add onions and cook until translucent.
2. Add in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes.
3. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture.
4. Pour in coconut milk and add the sliced hot long green chili( Add according to your desired spiciness)
5. Continue cooking for about 20 minutes.
6. Add the coconut cream and simmer until the sauce thickens. Add salt if necessary.

Indeed, there's a lot of version on how to cook Bicol Express as I've observe and I believe that it depends on the taste of the person cooking the dish. You only have two options and that is to stick to the old version of cooking or enhance it according to your style and taste.

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Sinigang na Baboy

One of my favorite lutong bahay recipe is the Sinigang. There are a lot of variations when it comes to cooking a "sinigang" recipe one of which is the "Sinigang na Baboy" or Pork Sinigang. Here, I'm going to share to you the ingredients and how to cook "sinigang na baboy". Our main ingredients in cooking sinigang is the "sampalok" or tamarind. You may use the powdered one or the real sampalok. In here, what I'm going to use is the real Tamarind, for me the "asim" is natural and I liked it better than the powdered one but if you want to use the processed "pampaasim" you may do so.

Pork Sinigang

Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Cooking Procedure:

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour sampalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

2. In a pot, saute garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

4. Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.

5. Serve hot.
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Banana and Mango Shake

I’ve been away for quite sometime reason why I haven’t updated this blog. Anyway, I have another recipe that you could try in your home. It’s very simple and I do know that you can do it without spending much of your time.

Today, I’ll share to you one refreshing recipe that your children would surely like. To be able for you to accomplish this type of recipe, the most important tool you need in your kitchen is a blender for smoothies that would help you produce the smoothest and delicious fruit shakes.

Blenders for smoothies varies in different types so one thing you should consider upon buying is the speed of the blender. You should get a high speed blender if you want a good quality for your smoothies. Now let's try our refreshing smoothie.

What you need are the following:

INGREDIENTS

2 ripe bananas
1 large ripe mango
½ cup evaporated milk
Sugar
Crushed ice
Water

Procedure:

In a blender, put a little water and blend the fruits together until the mixture is smooth. Add crushed ice, evaporated milk and sugar to taste, blend again for a couple of minutes or until the mixture is smooth.

Tips:

Here are some of the best blenders for smoothies that you may check. Remember that the best blenders for smoothies depends on the speed and durability. Well, that's my opinion.

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Filet steaks with Red Wine

Merlot is one variety of grapes that is fermented as red wine. It’s one of the most popular red wine varietals in Chile and United States. A wine is not just an alcoholic drink but can be used to give a recipe a unique blend of taste.

Want to have some taste of wine in your food? Here’s one that you can try in your kitchen.

Merlot Filet

Ingredients:

1 750-ml bottle Merlot (this can be replaced with any kind of red wine)

2 14 1/2-ounce cans low-salt chicken broth

1 14 1/2-ounce can beef broth

2 tablespoons (1/4 stick) unsalted butter, room temperature

1 tablespoon all purpose flour

1 tablespoon olive oil

6-ounce filet mignon steaks (each about 1 inch thick)

Freshly cracked pepper

1/4 cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped fresh thyme

Procedures:

Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead, Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side.

Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

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