by Chef Boy Logro
Kapuso Dance floor Heartthrob Mark Herras dances his way into Chef Boy’s kitchen this week to personally experience how these Sunday dishes can make each family weekend food experience memorable. Enjoy the flavors of the sea with a classic Ginataang Alimasag recipe.
- 4 pcs alimasag
- 4 pcs garlic, pounded
- 4 pcs finger chili, sliced
- 3 cups coconut milk
- 4 cups spinach
- 1 thumb sized ginger, sliced and pounded
- 2 stalks lemongrass, pounded and tied
- 2 tbsp bagoong
- 3 tbsp oil
- patis to taste
- bunch of cilantro to top
1. In a large pot, sauté the garlic, lemongrass, and ginger.
2. Add the coconut milk then bring to a boil.
3. Put in the shrimp paste and fish sauce and cook until the coconut milk is thick.
4. Add the finger chili and simmer.
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer until crabs are cooked.
6. Add the spinach last and transfer to a plate.
7. Garnish with cilantro. Serve hot
2. Add the coconut milk then bring to a boil.
3. Put in the shrimp paste and fish sauce and cook until the coconut milk is thick.
4. Add the finger chili and simmer.
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer until crabs are cooked.
6. Add the spinach last and transfer to a plate.
7. Garnish with cilantro. Serve hot
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.
Post A Comment:
0 comments: