Chicken Adobo Sa Gata (Coconut Milk)Now that the Dungeness crabs are in season and selling from $4.99 to $ 6.99 per lb, it is time to feast on this delicious seafood.
The following are three simple recipes that Merlet Perlas and my sister-in-law gave me during their last visit to my wife several months ago. At that time they brought with them two whole Dungeness Crabs. They also brought with them two other dishes, the chicken adobo sa gata and the Chicken Quesadilla dish. The recipe of the three dishes are as follows:
A.Dungeness Crabs in Oyster Sauce
1.Divide and Cracked whole steamed Dungeness Crabs into small portions. Save the Butter.
2.In a separate pan saute ginger, and garlic with vegetable or olive oil.
3.Place the cracked crabs into the pan, stir until it simmers.
4.Add the crab butter with enough water to transfer all the butter into the pan
5.Add 2 tbs of oyster sauce, then the scallions.
6.Continue stirring until it simmers. Serve Hot.
B. Chicken Adobo sa Gata
1. Chopped the whole chicken into small edible portions. Take out most of the skins and wash the meat
2. Saute garlic and onion in vegetable or olive oil in a pot. Put the chicken in the pot, stir and mix. Add a tsp of powdered black pepper. Boil the chicken for 10 minutes or until cooked without adding any water. Add about one tsp of tumeric powder* ( dilaw or yellow in Pilipino) and simmer another 10 minutes.
3. Add 1 can of coconut milk and simmer until the dish turn yellow. Then add ½ cup of vinegar, and mix. Add slices of green and red bell peppers, salt and pepper to taste. Serve Hot. Total time should be around 30 minutes.
* If you are rich, used safron instead of tumeric
C. Chicken Quesadilla ( Excellent for Left over Baked Chicken)
1. Shred the left over chicken. Place the chicken in a tortilla flour. Add Cheddar Cheese.( Any kind of cheese will do).
2.Close and flip the tortilla. Place in a hot skillet ( no oil). Invert tortilla and cook until the cheese melts. Add your favorite salsa( mild or hot) and sour cream. Bon Apetit!
