Let’s Cook.. Recipes From Our Kitchen To Yours

Disclaimer: Recipes from my The Royal Chef column on Edge Davao.


Steamed Crabs
With the rich abundance of fat crabs in Cotabato city, no wonder we love to munch on some crabs and fresh seafoods anytime. With or without celebration, it’s always a staple in the dining table. And yes, that’s how we roll…with crabs! Normally, what we do is from this is we come up with other dishes for the carbs. Like ginataang crabs with veggies and our favourite, crabs with alavar sauce.

1 kilo crabs, cleaned
Knob of ginger, mashed
2 cans sparkling carbonated drink
Freshly ground black pepper
Smoked paprika

1 Make sure that the crabs are cleaned and dead before cooking.
2 In a deep pan, add crabs, ginger, carbonated drink, ground pepper and paprika.
3 Cook/ Steam until sauce reduces.
Serve with fish sauce and calamansi.


Salted Egg and Sugpo
This is one big experiment that turned to be a new favourite. Admittedly, I love anything with salted egg — let me get that straight, I love when salted egg is mixed with either crabs or prawns. Could also be used with vegetables.

5 to 6 pieces Tiger Prawns
½ cup butter, softened
Garlic, minced finely
4 salted egg yolks, mashed
2 hardboiled egg yolks, mashed
4 pieces red chilies, minced (with seeds)
1 can evaporated milk
1 teaspoon brown sugar
Garlic powder
½ teaspoon Coriander powder
Cinnamon powder
Dash of smoked paprika
Salt and freshly ground black pepper to taste
1 In a pan, add butter and a little oil. Melt. Add garlic until brown but not burned. Add chilies. Sauté.
2 Add mashed salted egg yolks and hardboiled egg yolks. Sauté for a minute.
3 Pour evaporated milk and mix until consistency thickens. Let simmer but not boiling.
4 Add brown sugar, coriander powder, paprika and cinnamon powder. Mix. Simmer.
5 Once simmering, add steamed prawns. Season with salt and pepper.
Garnish with slices of green onions.
Serve over hot steamed rice.


Kid-Friendly Red Pasta with Carrots
Had this prepared for the little nephews during dinner. We always have some special dish for them. This time it was pasta and chicken. Here’s an easy to prepare red sauce pasta with carrots. Yes, sneaky tita Leebai.
You can always add your meats, balls and whathaveyou’s for a delectable pasta for kids and adults.

Pasta, cooked according to package (keep some pasta water)
Garlic, minced
Red onion, sliced
Carrots, shredded
Cheddar cheese, grated
750 ml red sauce pasta sauce (any to your liking)
1 tablespoon brown sugar
Salt and freshly ground black pepper to taste
Garlic powder

1 Cook pasta according to package. Keep pasta water for later use. Set aside.
2 In a pan, with oil and butter, over low heat, sauté onion until translucent. Add garlic and sauté until brown but not burnt.
3 Add pasta sauce and let simmer.
4 Add shredded carrots and half of the shredded cheese. Simmer until cheese melts.
5 Add cooked pasta. Mix. If sauce get too thick, add some pasta water.
6 Season to taste.
Top with more grated cheese.
Citrusy Coleslaw

Citrus Coleslaw
I’m a coleslaw addict. I love how simple this recipe is but can elevate a meal without overpowering the flavours and taste. Also, the fact that it can be prepared ahead of time is also a plus. You can always do a vinaigrette or a dressing for your coleslaw.

Fresh lettuce, torn
½ head cabbage (green), shredded
½ head red cabbage, shredded
1 apple, cored, sliced finely
White onion, rings
Orange meat

Balsamic vinegar
Lemon zest

1 In a bowl, mix the ingredients for your vinaigrette. Adjust seasoning according to your taste.
Set aside.

1 In a bowl (I use chilled bowl), add your cabbages, apples and onions.
2 Toss greens with your vinaigrette. Garnish with orange meat.
You can also add some crushed nuts for that added crunch.


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