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Alimango Asado Espesyal Recipe
Alimango Asado Espesyal
by Chef Boy Logro


Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Alimango (Mud Crab) Scylla serrata are originally mangrove dwellers but now widely farmed in ponds with brackish water. They are plentiful in the remaining mangrove areas around the country and range in size from tiny babies to the giants at about 1 kilo a piece. alimango1 They have medium to firm textured meat with a delicate sweet flavor that I find absolutely delicious.


kusina ingredients
  • 2 pcs. Alimango jumbo
  • 1 pc. Tomato chopped
  • 100g Leeks white part only chopped
  • 30g Garlic and Ginger puree
  • 30g Cornstarch dissolved
  • 25g Spring onion chopped
  • 50g Sotanghon
  • 1 tbsp. Chicken powder, powder seasoning
  • 1 tsp. Sesame oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 jigger Brandy or Chinese wine
  • 1 cup Chicken stock


kusina instructions
1 Remove shell of alimango, then cut alimango into four pieces, remove aligue; and set aside.
 

2 Sauté garlic and ginger puree, leeks and tomato, then the alimango and flambé with Chinese wine. 

3 Add chicken stock. Cover wok and simmer for 15 minutes or until done.

4 Thicken with dissolved cornstarch and add chopped spring onion. Season to taste.

5 Place on platter and garnish with crispy fried sotanghon on top just before serving.


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