Posts
PORK ADOBO
8 years ago
Crabs with Sotanghon
Ingedients:
1 kilo fresh crabs
250 grams rice vermacelli
3 cloves minced garlic
1 large chopped onion
1/4 cup sliced ginger
6 whole shitake mushroom soaked in hot water
4 tbsp dark soy sauce
2 tbsp oyster sauce
3 tbsp canola oil
2 stalks leeks cut into 1 1/2 inch
Salt and pepper to taste
2 tsp Sesame oil
Procedure:
1. Soak vermecelli noodles un water until rehydrated.
2. Wash and clean crabs. And boil in a little water and a little salt until crabs changes in color.
3. In a heated wok. Add canola oil and saute ginger, onion and garlic until fragrant. Add dark soy sauce and oyster sauce. Saute for 2 minutes and add water, wait for it to boil.
4. Add vermecelli noodles and crabs. Saute in high heat.
5. Add leeks and adjust salt and pepper according to your taste.
6. Lastly add sesame oil
Serve hot and enjoy!!
Kangkong with Tofu
Ingredients:
Kangkong with Tofu
2 squares tofu (cut into cubes)
4 cloves garlic
4 Tbsp oyster
1 bundle kangkong cut into 1 1/2 inches (leaves and stalks)
1 tsp sugar
1/4 cup water
2 tsp sesame oil
salt and pepper to taste
oil for frying
Procedure:
1. Heat oil in pan and fry tofu until brown in color. set aside.
2. in the same pan, remove oil but leave a little for sautéing. Add garlic and saute garlic until slightly browned.
3. add oyster sauce and kangkong. Sauté for about 2-3 minutes.
4. add water and sugar and cook until the kangkong leaves are wilted.
5. add the fried tofu and let boil for another 2 minutes.
6. lastly add sesame oil and adjust salt and pepper according to your liking.
