Ingredients

400 grams seabass or mahi-mahi, cut into 1 inch cubes
400 grams salmon, cut into 1 inch cubes
250 grams mussels
250 grams clams
250 grams scallops
250 grams shrimp, peeled and shells saved
3 pcs slipper lobster, cut into halves
1 large onion, roughly cut
1 head garlic, peeled
1 pc carrot, peeled and roughly cut
2 pcs stalk of celery, roughly cut
3 pcs bay leaves
1 tsp whole black peppercorns
2 pcs tomatoes
1 liter  water

For the Garnishing

Sprig of parsley
Truffle oil
Garlic bread
Parmesan cheese (optional)

Procedure

1. Prepare all the seafood. Be sure to wash all seafood under cold running water. In a large pot, add all vegetables and shrimp shells, bay leaves and peppercorns. Simmer for 1 hour then strain the stock.
2. Add the fish, simmer for 2 minutes then add mussels and clams. Simmer for 4 minutes and add scallops, shrimp and lobster meat and simmer for 5 more minutes.
3. Remove from heat and serve, pile seafood in center of bowl, cover with stock and drizzle with truffle oil. Garnish with parsley sprigs and sprinkle with parmesan cheese.
4. Serve with garlic bread.

Ingredients

1 pc large fresh crab
1/4 tsp white pepper
2 tbsps cornstarch
1 pc egg white
1 tbsp sesame oil
1 tsp sugar
1/2 cup chicken stock
1 pc green pepper
1/2 knob fresh ginger, sliced
1 clove garlic, minced
1 tbsp salted black beans
1 tbsp chinese wine
1 tbsp soy sauce

Cooking Procedure

1. Steam crab over rapidly boiling water for 15 minutes, then remove the top shell and separate the claws from the body.
2. Crush the claws and cut the body of the crab into serving size pieces, whisk egg white with half the cornstarch and pour over the crab.
3. Season with salt and pepper. Set aside 20 minutes.
4. Mash the black beans with 2 tbsps oil.
5. Heat the remaining oil in a work until very hot, deep fry the crab for 2 minutes.
6. Add the green pepper and onion and cook further. Add ginger, garlic and black beans.
7. Stir fry for a minute.
8. Add the soy sauce, sesame oil and sugar.
9. Mix the remaining cornstarch with 1 tbsp water and stir into a sauce to thicken.
10. Transfer to serving dish.

Ingredients

1 cup young langka (unripe jackfruit)
1 pc female crab (alimango in Filipino)
1/2 tsp. yellow ginger, cut into strips
2 tbsps onion, sliced
1 tsp garlic, minced
3/4 cup coconut milk
2 tsps yellow ginger
1 pc. finger chili
2 tbsps fish sauce
1/2 tsp salt
1/2 tsp pepper

Procedure

1. Put the garlic, onions and yellow ginger in the pot or pan. Add the coconut milk.
2. Bring it a boil. Do not stop stirring until it boils. This is to make sure that the coconut milk does not curdle.
3. Add the crab (alimango) and jackfruit (langka).
4. Add the fish sauce. Simmer for a few minutes.
5. Season with salt and pepper. Add the finger chili and continue to simmer until it is cooked.

Note: To ensure that your “ginataan” dish is really creamy, always set aside the kakang gata and pour it to the dish before it’ is cooked. Be sure to bring it to a boil before putting off the fire.