Yummy

http://www.yummy.ph 62 December 2016ģ|ĬœÚĻÖX|åĻ±¦ÍÎX|Ņ˜±Make things even moreindulgent by tossing crabsKPCƃCXQTRCEMGFUCNVGFegg sauce. You can also useVJKUUCWEGHQTHTKGFRTCYPUECNCOCTKCPFEJKEMGPEWVNGVU``````Serves 2 to 32TGR6KOG 10 minutes%QQMKPI6KOG 10 to 25 minutes``````1 kilo (about 2 largepieces) fresh live mudcrabs (alimango)¾ cup potato starch, seasonedwith salt and pepper1 cup palm oil, to fryfresh cilantro leaves (wansoy),to serve``````(146*'5#.6'&'))5#7%'¼ cup plus2 tablespoons butter2 tablespoons sliced ginger½ cup sliced leeks (white andlight green parts)Öژã±ðXĻ±œ±¦ÚðR±¦lÚð±#FF(TGPEJƃCKTVQ[QWTJQNKFC[URTGCF&QPoVDGintimated by the length ofVJKUTGEKRGVJGGPFTGUWNVKUFGƂPKVGN[YQTVJKVServes 3 to 42TGR6KOG 10 minutes%QQMKPI6KOG 1 hour(146'5#76¥'&/75411/51 tablespoon butter1 teaspoon olive oil¼ cup sliced freshwhite mushroomssalt and pepper700 to 800 gramschicken pieces¼ cup all-purpose yœÕÀ]Ãi>ܘi܈̅salt and pepper2 tablespoons butter2 tablespoons olive oil1 medium white onion,sliced into wedges withbottoms kept intact¼ cup sliced bacon½ cup sliced carrots(1-inch cubes)¼ cup sliced celery1 tablespoon choppedwhite onions2 cloves garlic, crushed1 bay leaf1 cup dry red wine (Burgundy,Pinot Noir, or Merlot)1 cup chicken stock1 bunch fresh thyme sprigs1 bunch fresh parsley, plusextra chopped parsleyto garnishsalt and pepper```(146*'6*+%-'0'41 to 2 tablespoons butter1 to 2 tablespoons >‡«ÕÀ«œÃiyœÕÀ``````1 Make the sautéed mushrooms:Melt butter and heat olive oil ina small pan over medium heat.Sauté mushrooms until cooked,about 3 to 5 minutes. Seasonto taste with salt and pepper.Set aside.2 Pat chicken dry with papertowels. Dredge in seasonedyœÕÀ]Å>Žˆ˜}œvviÝViÃðSet aside.3 Melt butter and heat oliveoil in a large, heavy-bottomedDutch oven or casserole. Searonion wedges on all sides for1 minute; set aside. Cook baconin the same pot until lightlybrowned but not crisp, about5 to 6 minutes; set aside.4 In the same pot, sear chickenon all sides until light goldenbrown, about 3 to 5 minutes perside. Remove chicken andset aside.5 Add carrots, celery, choppedonions, garlic, and bay leaf tothe same pot; sauté for 1 to2 minutes. Add chicken, wine,chicken stock, thyme, andparsley. Bring to a boil. Lowerheat and simmer, covered, for30 to 40 minutes or until chickenis completely cooked. Season totaste with salt and pepper.6 Thicken the sauce: Removechicken from pot and strainsauce. Return sauce to the pot.œ“Lˆ˜iLÕÌÌiÀ>˜yœÕÀˆ˜>bowl. Add mixture to the potover medium heat, whiskingcontinuously.7 Arrange chicken on a platterand pour sauce over. Topwith sautéed mushrooms,onion wedges, bacon, andchopped parsley.2 tablespoons choppedwhite onions2 teaspoons chopped garlicyolks from 5 salted eggs,mashed with a fork2 bird’s eye chilies (silinglabuyo; sliced, if desired)salt and pepper1 Pat crabs dry with papertowels. Cut in half then dredge inpotato starch, shaking off excess.(You can also steam the crabsbefore cutting and dredging.)2 Heat oil in a wok over mediumheat. Fry crabs on all sides untilcooked, about 12 to 15 minutes.Do this in batches, if necessary.Drain on paper towels.3 Make the salted egg sauce:Melt 2 tablespoons butter in awok. Sauté ginger, leeks, onions,and garlic. Stir in salted eggyolks, remaining butter, andchilies; mix well. Season with saltand pepper. Add crabs and toss,or pour sauce over crabs. Topwith cilantro leaves.```