#halabos

[pinoyfoodgawker-blog]

Halabos na Hipon | Steamed Shrimps

Halabos na Hipon | Steamed Shrimps

Living in coastal area gives you the benefit of being able to buy fresh seafoods, which is totally awesome! But then it can also affect your lifestyle when it’s rainy season mixing in with the sea’s high tide. Guess you can’t have too much of a good thing. Anyway, this recipe is super easy again, anybody can do it. There’s just three main ingredients shrimp, water and salt. It’s optional to…

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[pinoyfoodgawker-blog]

Halabos na Alimasag | Steamed Crabs

Halabos na Alimasag | Steamed Crabs

This recipe is the same as my steamed shrimps from awhile ago, only we are using Maryland Blue crabs this time. I always get my crabs fresh and I will cook it right away. If I have leftover, I store them in the refrigerator wrapped in brown paper and sealed in a plastic container. This recipe pairs well with rice and with chili vinegar dip, or you can also pair it with green mango tomato salad…

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[elriz]

Halabos na Alimasag 

The idea of halabos, the technique, is to cook the crab with its own juices, and with the help of a little water and salt.[*] Some developed ways now include the use of flavored soft drink (particularly of lemon or lime) for more sweetened flavor.

Ingredients

1 to 1 1/3 kilos of blue crab (alimasag). 1 1/3 kg is 6 crabs in this cooking

2-3 cups of Sprite or 7up (I used 7up),

1 clove garlic

1/2 teaspoon salt

Procedure

Clean the crabs thoroughly.

Pour the soda in a pot, add the garlic and salt. Put the crabs into the pot. 

Choose a cooking pot that will emerse (partly submerged) the crabs. 

Cover and boil for fifteen (15) minutes. Lower the heat and boil for three more minutes, allowing the steam to cook the crabs further.

Let the crabs cool down a bit and serve.

P.S. Be wary you who have allergic reactions to seafoods like crabs. Had my lips and palms swollen and got really itchy after consuming two whole crabs.

P.S.2. Nothing is more pleasurable than guilty pleasures.

[sundayfoodconversations-blog]

Crab Claws and Shrimp Halabos

I was planning to cook Adobong Pusit for lunch.  Too bad, none of my FTI Weekend Market sukis are selling baby squid.  

On our way to the market, hubby was telling me that he's been craving for shrimp halabos all week.  So there's my Sunday food contribution-- shrimp halabos.  I also got a kilo of crab claws to make lunchtime even more special.

I made 2 dipping sauces:  lemon with fish sauce topped with siling labuyo

and lemon butter sauce with garlic. I simply sauteed 3 cloves of chopped garlic in about 1/4 cup of Dari Creme Lite, squeezed a lemon onto the mixture, and added rock salt to taste.

We ate with our hands.