• 400 g crab or alimasag cut into halves
• 4 cups water
• 1 tbsp sliced onions
• 1/4 cup sliced tomatoes
• 1/4 cup minced spring onions
• 1/4 cup chopped kinchay
• 1 pack 20g MAGGI Sinigang sa Sampalok Mix
• salt to taste

• Wash crabs very well before cutting.
• Boil water, add crabs, onions and tomatoes and cook until crabs change color.
• Stir in green onions and kinchay.
• Add MAGGI Sinigang sa Sampalok.
• Remove from fire and season to taste.

  Nutritional Content:

  Calories: 17
  Carbohydrates (g): 1
  Protein (g): 3
  Fats (g): 0.100



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Japanese Takoyaki Recipe (Japanese Octopus Dumpling Balls), Tako means octopus in Japanese, and takoyaki are known as octopus balls. Takoyaki venders are very popular in Japan.  To make takoyaki, a grill pan for takoyaki is used.  The pan has many small cups to pour the batter.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Servings: 4

• 1 2/3 cup flour
• 2 1/2 cup dashi soup
• 2 eggs
• 1/2 lb. boiled octopus, cut into bite-size pieces
• 1/4 cup chopped green onion
• 1/4 cup dried sakura ebi (red shrimp)
• 1/4 cup chopped pickled red gingerFor toppings:
• katsuobushi (dried bonito flakes)
• aonori (green seaweed powder)
• Worcestershire sauce or takoyaki sauce
• Mayonnaise

• Mix flour, dashi soup, and eggs in a bowl to make batter.

• Thickness of the batter should be like potage soup.

• Put oil inside cups of a takoyaki grill pan.

• Pour batter into the cups to the full.

• Put octopus, red ginger, and green onion in each hole.

• Grill takoyaki balls, turning with a pick.

• When takoyaki become rounds and brown, remove them from the pan and place in a plate.

• Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

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Sinigang na Bangus at Talbos ng Kamote Recipe, Milk fish and fresh leafy greens in your well-loved sour broth.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2

• 1 liter rice washing or water
• 2 pcs tomatoes, sliced
• 1 pc onion, sliced
• 1 medium size bangus, sliced
• 1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
• 2 cups talbos ng kamote, cut up
• 2 pcs siling panigang (finger chilies)
• patis (fish sauce), to taste

• Boil rice washing, tomatoes and onions.
  

• Add bangus and cook until white in color or about 10 minutes.
  

• Stir-in MAGGI Sinigang sa Sampaloc Mix.
  

• Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote.
  

• Add siling panigang.
  

• Season with patis to taste.

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Grilled Salmon Chinese Style Recipe, While salmon is not a traditional Chinese fish, this recipe gives it an Oriental twist.

Estimated preparation and cooking time: 3 hours including marinating

Grilled Salmon Chinese Style Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 cloves garlic, minced
• 1 pound salmon steaks or fillets
• 2 tablespoons finely chopped fresh cilantro

• Combine soy sauce, sherry and garlic in shallow dish.
  

• Add salmon; turn to coat.
  

• Cover and refrigerate at least 30 minutes or up to 2 hours.
  

• Drain salmon; reserve marinade.
  

• Arrange steaks (arrange fillets skin side down) on oiled rack of broiler pan or oiled grid over hot coals.
  

• Broil or grill 5 to 6 inches from heat 10 minutes.
  

• Baste with reserved marinade after 5 minutes of broiling; discard any remaining marinade.
  

• Sprinkle with cilantro.

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