Yummy 201612

http://www.yummy.ph 62 December 2016

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Make things even more

indulgent by tossing crabs

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egg sauce. You can also use

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Serves 2 to 3

2TGR6KOG 10 minutes

%QQMKPI6KOG 10 to 25 minutes

1 kilo (about 2 large

pieces) fresh live mud

crabs (alimango)

¾ cup potato starch, seasoned

with salt and pepper

1 cup palm oil, to fry

fresh cilantro leaves (wansoy),

to serve

(146*'5#.6'&'))5#7%'

¼ cup plus

2 tablespoons butter

2 tablespoons sliced ginger

½ cup sliced leeks (white and

light green parts)

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Serves 3 to 4
2TGR6KOG 10 minutes
%QQMKPI6KOG 1 hour

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1 tablespoon butter
1 teaspoon olive oil
¼ cup sliced fresh
white mushrooms
salt and pepper

700 to 800 grams
chicken pieces
¼ cup all-purpose
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salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 medium white onion,
sliced into wedges with
bottoms kept intact
¼ cup sliced bacon
½ cup sliced carrots
(1-inch cubes)
¼ cup sliced celery
1 tablespoon chopped
white onions
2 cloves garlic, crushed
1 bay leaf
1 cup dry red wine (Burgundy,
Pinot Noir, or Merlot)
1 cup chicken stock
1 bunch fresh thyme sprigs
1 bunch fresh parsley, plus
extra chopped parsley
to garnish
salt and pepper

(146*'6*+%-'0'4

1 to 2 tablespoons butter

1 to 2 tablespoons

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1 Make the sautéed mushrooms:

Melt butter and heat olive oil in

a small pan over medium heat.

Sauté mushrooms until cooked,

about 3 to 5 minutes. Season

to taste with salt and pepper.

Set aside.

2 Pat chicken dry with paper

towels. Dredge in seasoned

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Set aside.

3 Melt butter and heat olive

oil in a large, heavy-bottomed

Dutch oven or casserole. Sear

onion wedges on all sides for

1 minute; set aside. Cook bacon

in the same pot until lightly

browned but not crisp, about

5 to 6 minutes; set aside.

4 In the same pot, sear chicken

on all sides until light golden

brown, about 3 to 5 minutes per

side. Remove chicken and

set aside.

5 Add carrots, celery, chopped

onions, garlic, and bay leaf to

the same pot; sauté for 1 to

2 minutes. Add chicken, wine,

chicken stock, thyme, and

parsley. Bring to a boil. Lower

heat and simmer, covered, for

30 to 40 minutes or until chicken

is completely cooked. Season to

taste with salt and pepper.

6 Thicken the sauce: Remove

chicken from pot and strain

sauce. Return sauce to the pot.



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bowl. Add mixture to the pot

over medium heat, whisking

continuously.

7 Arrange chicken on a platter

and pour sauce over. Top

with sautéed mushrooms,

onion wedges, bacon, and

chopped parsley.

2 tablespoons chopped

white onions

2 teaspoons chopped garlic

yolks from 5 salted eggs,

mashed with a fork

2 bird’s eye chilies (siling

labuyo; sliced, if desired)

salt and pepper

1 Pat crabs dry with paper

towels. Cut in half then dredge in

potato starch, shaking off excess.

(You can also steam the crabs

before cutting and dredging.)

2 Heat oil in a wok over medium

heat. Fry crabs on all sides until

cooked, 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 a

wok. Sauté ginger, leeks, onions,

and garlic. Stir in salted egg

yolks, remaining butter, and

chilies; mix well. Season with salt

and pepper. Add crabs and toss,

or pour sauce over crabs. Top

with cilantro leaves.