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Rellenong alimasag or stuffed crabs dish, the difficult part in preparing this dish is collecting the meat from the crab shells and claws including meat from the legs. But now you can buy crab meat in the supermarkets. The collected meats are then sautéed and stuffed to the shell nothing special.

Serves 4-6
Preparation and cooking time: 45 mins

• 5-6 pieces alimasag, big variety, boiled
• 2 tbsps. cooking oil
• 3/4 cup tomatoes, finely chopped
• 1/2 tsp. red hot pepper, minced
• 1/2 pack (7 grams) ginisa flavor mix
• 1/4 tsp. super seasoning
• 1 cup potatoes, boiled and diced
• 2 eggs, beaten
• 1/2 cup bread crumbs to coat
• cooking oil for deep frying

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Sweet and sour fish or escabeche is a special Filipino dish serve on special occasions. There are countless variations of this dish, from the Spanish adaptation of escabeche to the popular Chinese sweet and sour.

Serves 5 to 6 persons
Preparation time and cooking time : 45 minutes

• 1 kg whole and Red snapper fish
  

• ½ cup plain flour, for dredging

• ½ cup cooking oil

• ½ cup castor sugar

• ½ cup cane vinegar

• ½ cup water

• 3 tbsp tomato sauce

• 1 medium carrot, peeled and cut into ½-inch rounds

• 1 medium green capsicum, cut into ½-inch strips

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• Filipino Adobong Alimango Recipe (Stewed Mud Crabs) (0)
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Buy Alimango (Mud crabs) that are still alive. Cook as soon as possible.

Estimated cooking time: 30 to 40 minutes

Makes 4 to 5 servings

• 4 Alimango (mud crabs)

• ¼ cup olive oil or ordinary cooking oil
  

• 1 whole garlic, the cloves must be peeled and crushed

• 1½ cups of water

• 1/3 cup calamansi juice or lemon juice
  

• Salt
  

• Freshly grind Pepper

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