Crab with Misua and Patola

Crab with Misua and Patola

Crab with Misua and Patola

Ingredients
  • 4 pieces crabs (alimasag)
  • 1 medium patola (loofah), peeled and sliced crosswise
  • 4 ounces misua noodles
  • 1 bunch green onions, chopped
  • 4 to 5 cups water
  • 1 medium onion, minced
  • 5 cloves garlic, crushed and chopped
  • 1 teaspoon ginger, minced
  • 2 tablespoons fish sauce
  • ground black pepper to taste
  • 2 tablespoons cooking oil
Instructions
  1. Heat the cooking oil in a cooking pot.
  2. Saute the garlic and ginger.
  3. Add the onion. Cook until the onion becomes soft.
  4. Add-in the crabs. Pour-in the fish sauce and add water . Let it boil.
  5. Cover and simmer for 15 minutes.
  6. Sprinkle some ground black pepper and add the patola. Let the water reboil. Cook for 1 minute.
  7. Put-in the misua noodles. Stir and cook for 1 minute.
  8. Add the green onions. Cook for 1 to 2 minutes more.
  9. Transfer to a serving bowl. Serve.

Chili Crab Recipe

Chili Crab

Chili Crab

Ingredients

  • 2 lbs crab, cut in half
  • 2 tbsp cooking oil
  • 2 tbsp garlic, minced
  • 3 tbsp ginger, minced
  • 1 tbsp crushed red pepper or 3 pieces sliced red chili
  • 2 tbsp hoisin sauce
  • 1/2 cup tomato catsup or tomato sauce
  • 1/4 cup sweet chili sauce
  • 2 tbsp fish sauce
  • 1/2 tsp sesame oil
  • 1/4 cup water
  • 3 tbsp green onions or scallions, thinly sliced crosswise

Cooking Procedure

  1. Heat a cooking pot and pour the cooking oil
  2. Saute the garlic, ginger, and crushed red pepper
  3. Add the crab and cook for 3 to 4 minutes
  4. Put-in the hoisin sauce, tomato ketchup, sweet chili sauce, fish sauce,and sesame oil then mix with the other ingredients
  5. Pour-in the water and bring to a boil then simmer for 10 minutes or until the sauce is thick
  6. Garnish with green onions on top

How to cook Rellenong Alimasag

Rellenong Alimasag is the Filipino version of Stuffed Crabs. Crab meat is sauteed along with some vegetables, spices, and seasonings. The cooked mixture is later stuffed inside individual top shells of the crab, and fried in medium heat for a few minutes to complete the cooking process. Since the meat extracted from each piece of crab is limited, fillers such as carrots and potatoes are used. These vegetables also act as additional sources of vitamins and nutrients. Rellenong Alimasag is best served with hot steamed white rice. As for the sauce, I really don’t want to get fancy. I use our favorite brand of banana ketchup. In case you want something different, try using sweet and sour sauce. This recipe uses blue crabs because it is the most common variety in my location. You may use different types of crabs depending on your preference. It is also possible to omit the vegetable fillers if you have additional crab meat. Some groceries sell fresh or frozen crab meats — there are also canned crab meats in the section where canned tuna are located.

Rellenong Alimasag

Ingredients

  • Meat and top shell of 8 pieces steamed blue crabs
  • 1 medium potato diced
  • 1 medium carrot diced
  • 1/2 cup bread crumbs
  • 1 medium onion, minced
  • 1 piece long green chili (siling pansigang), chopped
  • 1 medium tomato, diced
  • 3 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cooking oil for sauteeing
  • 2 pieces raw eggs
  • 1 cup cooking oil for frying

Cooking Procedure

  1. Heat pan and pour-in 2 tablespoons of coooking oil.
  2. Saute onion and tomatoes.
  3. Add potato and carrot. Cook for 3 to 5 minutes
  4. Put-in the long green chili and crabmeat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
  5. Add parsely, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
  6. Once the temparature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
  7. Stuff each crab shell with the mixture.
  8. Heat a pan and pour-in 1 cup of oil.
  9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
  10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
  11. Turn off the heat and transfer to a serving plate.