TCBC featuring: Boodle Boodle Gang

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.

Ready to fight?

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 😉

We used Sukang Paumbong from Bulacan for the shredded indian mangoes.

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

Must’ve taken a lot of effort to stand on those arm rests without breakfast and lunch delayed for 3 hours!

Right before digging in… Oh we were ten pounds lighter here.

Carlo with his closest friends; Nica’s Mom, Tita Thelma and brother, Sam; their Dad,  Tito Orly, was in the US at that time for work.

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.

Pork Beliempo!
For the Liempo. Marinade overnight: 1kg pork liempo in 1.5 c white vinegar + 3/4 c soy sauce + 2tbsp calamansi juice + 2 tbsp patis + a generous amount of salt and pepper. We cooked the Liempo using the turbo broiler (no outdoor griller allowed in our condominium) then finished off on the grill pan to give off smokey flavor, grill marks and make the fat on the skin pop out.
Nica also took care of the Daing na Bangus. She had a little experiment and bought a frozen marinated boneless milkfish and a plain one which she seasoned and marinated herself. The taste, as well as the doneness was better if done from scratch. If you can, Aspiring Housewife, try your best not to buy anything pre-made already. The recipe is as follows:
1 deboned bangus, daing, soaked in 1/2 cup of vinegar (she used apple cider) + 1 head crushed  garlic + salt and crushed pepper. Pan grill to flaky perfection!

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!

PANCIT CANTON
  • 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
1.Sauté onion and garlic. Add pork slices, chinese sausages, squid balls, and kikiam.
2.Add broth, soy sauce, oyster sauce, and sugar. Simmer for 5-8 minutes.
3.Add the shrimps and parsley. Cook for 2-3 minutes.
4.Toss in the noodles until all the liquid is absorbed.
5.Add the blanched vegetables. Season with salt and pepper.
Praying your life be continuously blessed with great food, good times and lotsa laughters!

 

XOXO,

TCBC

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