Filipino Food - We tell you how to prepare !

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<span style="font-size:14pt;line-height:100%">Oxtail Kare-kare</span><span style="font-size:12pt;line-height:100%"> </span>



Ingredients:

1 oxtail (3-5 lbs.)

5 tbsps, oil

5 cloves garlic, crushed

1 medium sized onion, sliced

water from 1/4 cup achuete, soaked

1 banana heart, sliced crosswise

2 bundles Chinese long bean (sitaw), cut into 2-inch pieces

4 eggplants, cut into 1/2 inch slices

1/3 cup rice, toasted brown in a pan and ground to a powder

1/2 cup peanut butter

salt and pepper to taste

MSG (optional) Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.



<H1 align=center>Chicken Empanadas</H1><div align="center"><span style="font-size:14pt;line-height:100%">Ingredients</span>11/4 ozPkg of double crust pastry3cupsFinely chopped chicken 1tbspOlive oil 2tbspMinced garlic 1/4cupVery finely minced onions1/4cupMinced tomatoes1cupChopped hard-boiled eggs1cupFinely chopped sweet pickles1tspSalt1tspFreshly ground pepper </div><div align="center"><span style="font-size:14pt;line-height:100%">Preparation</span>Flatten the pastry dough and cut into 4-inch squares. Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.

Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.

bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

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<span style="font-size:14pt;line-height:100%">Crabs in Coconut Milk
(Guinataang Alimasag)</span>

2 tablespoons vegetable oil
3 cloves garlic, crushed
1 teaspoon ginger, minced
2 12-ounce cans coconut milk
6 whole blue or rock crabs, well cleaned or 1 pound crag legs
1 teaspoon salt
1/8 teaspoon ground white pepper
4 green onions, cut into 1-inch lengths

Heat the oil in a large pot and saute the garlic and ginger.

Add the coconut milk, bring it to a boil, reduce the heat and cook for 15-20 minutes or until the liquid is reduced by half, stirring occasionally. Add the crabs, salt and pepper to the pot and mix well. Cover the pot and cook for 5 minutes. Add the green unions and simmer for another 3 minutes or until the unions are just tender.