• Fiesta Seafood Casserole
• Crab in Coconut Milk

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Fiesta Seafood Casserole

YOU WILL NEED:

• 200 g Elbow Macaroni, cooked
• 100 g fresh tuna fillet, cut into chunks
• 100 g squid, ink sac removed then sliced
• 5 pc (75 g) shrimps, shelled with tails intact
• 1/2 tbsp calamansi juice
• 1/4 cup evaporated milk
• 1/2 pc chicken bouillon cube
• 1/4 cup canned button mushrooms, sliced
• 1/2 stalk celery, sliced
• 1 pc small red bell pepper, diced
• 1 pouch (250 g) Italian Style Spaghetti Sauce
• 1/4 cup frozen/cooked green peas
• 3 tbsp breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1/4 cup margarine

1. SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside.
2. HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with Macaroni. Set aside.
3. SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes.

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Crab in Coconut Milk

YOU WILL NEED:

• 3-4 lbs. (crabs)
• 2 can coconut milk
• whole med. sized ginger, julienned
• 5 pcs. jalapeno pepper, sliced diagonally
• 1 tbsp. minced garlic
• 1 bunch scallions, sliced into 1 in. long strips
• 1 cube Knorr Shrimp or chicken boullion

1. CUT crabs in half and steam in one big wok
2. WHEN crabs are cooked, see if there is water at the bottom of the pan (throw away the water)
3. FROM another pan, saute garlic and ginger
4. ADD coconut milk. cover pan and wait for milk to thicken
5. THEN add the steamed crabs
6. ADD boullion cube, salt and pepper to taste
7. ADD jalapeno and scallions before turning the heat off, stirring a little so melted boullion and spicy taste of jalapeno spreads out. Serve hot.

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