On May 20, The Housewives prepared a Pinoy Boodle Feast for Nica’s youngest brother, Carlo. He only requested for Chicken BBQ and ensalada with itlog na pula (Pinoy Salted Egg Salad) as well as crabs. He wanted the crabs though to be cooked Singaporean style. And although it was out of theme but because it was HIS day, we gladly obliged… and The Housewives saw to it to give more than expected – as always, as every housewife should.
Laying out everything we cooked on banana leaves had to be strategically done… The sloppy Singaporean Salted Egg Crabs had to be on top of the rice. Of course. To cushion and save much of the golden sauce.
The contents of the spread…
With sawsaw-ones… Not just 1, not 2… but 4. Hahaha! (Sorry, just had to!). The ideal housewife gives several options 😉
The battle we all gladly faced 🙂 We all had this view and was clueless where to begin.
You see, us Housewives don’t just cook and serve our families a complete spread from scratch. We do our best just as well taking the perfect top shot. Nice one, Nica! #BuwisBuhay
Right before digging in… Oh we were ten pounds lighter here.
SORRY! No photos of us while eating! No one had a clean, spare hand! And frankly, nobody wanted to be disturbed – or rather distracted from the fight. 🙂
Anyhow, sharing with you the marinades and pancit recipes! The Singaporean Salted Egg Crab is the same as the one previously posted for Golden Lava. Kindly check out the Golden Lava Application posts from 3 months ago.
I on the other hand prepared the Singaporean Crabs and the Chicken BBQ, my first time to make Pinoy-style!
I had 12pcs of large drumsticks and marinated it overnight in this mixture: 1 cup of soy sauce + juice of 10 pieces of calamansi + 2 tsps salt + 1 tsp ground black pepper + 1 cup of banana ketchup. Pan grill at low heat, skin side down first until marks appear and drumstick skin can be lifted off completely without tear. Cook meat side and cover to retain juice. Baste with marinade from time to time. The rest of the marinade can be boiled to make it into a Pinoy BBQ sauce, should anyone want more. 🙂 Sweet Pinoy BBQ is truly comforting. That plus a strong breeze bring childhood beach trip memories.
The crabs we got were sooo fat! I think I collected half a cup of aligue and tossed it in with the LAVA in making the sauce. HI! BLOOD?!
Ate Kat took care of the Pancit Canton, whose distinct flavour came from the Chorizo she used. According to Ate, it’s her first time to cook pansit! Good job ate! Here’s the recipe so you can all replicate from your own families!
- 1/4 cup oil
- 3 pcs small onion
- 1 Tbsp minced garlic
- 175 g sliced pork marinated in 1 Tbsp soy sauce
- 3 pcs chinese sausage, sliced
- 250g squid balls, halved
- 75 g kikiam, sliced
- 4 cups chicken broth
- 6T soy sauce
- 3T oyster sauce
- 1-2 T sugar
- 350g medium shrimps
- 1/4 cup chopped parsley
- 600g pancit canton (flour noodles)
- 100g sweet peas, blanched
- 2 pcs carrots, blanched
- 1/2 head cabbage, blanched
- Salt and pepper to taste