Crabs in Coconut Milk

Crabs in Coconut Milk (Ginataang Alimasag)

Ingredients

* 4 lbs crabs
* 8 cups coconut milk
* 1/8 cup cooking oil
* 4 large cloves garlic, crushed
* 3 tbs ginger, julienned
* 3 tbs white onions, minced
* 3 pcs jalapeno pepper
* 2 tbs rock salt
* Spinach leaves (optional)
* Green Beans (optional)

Directions
1. Wash and clean crabs, discard carapace and claws then set aside.
2. Saute garlic in oil until light brown.
3. Add onions then crabs. Stir well until crabs change color.
4. Add coconut milk and jalapeno pepper.
5. Bring to a boil for 2 minutes.
6. Simmer for 15 minutes.
7. Season with salt.
8. Add veggies and continue simmering for 1 minute.

You can also use the same recipe for shrimp.

Baked Teriyaki Salmon with Basmati Rice Pilaf

Baked Teriyaki Salmon (dinner for two) with Basmati Rice Pilaf

Ingredients:

2 slices of of salmon fillet
1/2 cup Mr. Yoshida Gourmet Sauce
1 cup orange juice
1 tsp. pepper

Clean salmon with water and pat dry. Using a shallow baking pan and add orange juice 1 hour before baking. This process will help with the fishy taste. Don't leave it for more than an hour the acidity will cook your fish and you don't want that to happen. Let it sit inside the fridge for an hour. Before baking add your Mr. Yoshida sauce and add pepper. Bake for 20 min. and broil for 5 to 10 minutes. The top will be nice and brown and sauce reduced.

That's it! Quick and easy recipe. Mark doesn't like fish and he likes this one a lot.

Basmati Rice Pilaf

2 c. rice
1 stick butter
2 1/2 c. chicken stock
1/2 cup frozen peas
Salt and pepper

Melt butter in skillet and brown rice 5-8 minutes. Gradually add hot chicken stock and allow to simmer for 10 minutes, with cover on. Add salt and pepper and cook until the rice is done. All liquid should be absorbed by the rice when it is well done. Add frozen peas and allow to stand a few minutes before serving. Serves 4.

Tempura Shrimp with Homemade Sake Dipping Sauce

Tempura Shrimp with Homemade Sake Dipping Sauce

1 pound large shrimp peeled, deveined
1 cup rice flour plus
1 cup rice flour for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil (optional)
Vegetable oil for frying
Kosher salt to taste

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.

Make the Tempura Batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.

Heat about 2 inches of vegetable oil to 375 degrees in a wok or deep fryer.

Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes.

To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

This recipe yields 4 servings.

Homemade Sake Dipping Sauce

Ingredients
1 cup Sake
1 tablespoon dashi granules (Japanese soup stock)
1/4 cup mirin (Japanese sweet wine)
2 tablespoons soy sauce

In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

I paired this dish with some vegetable tempura as well. I used sweet potato, zucchini, broccoli & mushrooms. You can also have a few slices of Vidalia onion if you want. You can use the batter from the tempura shrimp.