Maja Blanca

Origin is Philippines

Ingredients:

• 1/2 c. thick coconut milk
• 1 c. rice flour
• 1 c. sugar
• 1/2 c. cornstarch

• 3 tbsp sweet corn kernel
  
• 4 c. fresh coconut milk 
• 1/2 c. grated young coconut~ buko (optional)

What to do:

• Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik or kerisik.  Drain the latik from the oil and set aside.
• Grease a 13-inch rectangular dish with coconut oil.  Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk.  Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
• Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top or fried groundnut grind. Cool before slicing.
• When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Chilies Crab

Ingredints:

    * 1kg  crabs    

    * 4 tbsp vegetable oil

    * 3 clove garlic, finely mince or pound

    * 3 cm  ginger, finely grated or pound

    * 1 large egg

    * salt and pepper

       To Combine [Chili Sauce] :

    * 4-5 tbsp or to taste, chili paste

    * 1 cup tomato ketchup

    * 2 tbsp sugar

    * 2 tbsp rice vinegar or lemon juice

    * 1 tbsp dark soy sauce

    * ½-1 tbsp soy bean paste  - 0ptional

    * 1 tbsp cornstarch

    * 1 cup water

Variation : For Chili Prawns substitute with 1½ to 2-lb jumbo prawns or colossal shrimp.

        To Prepare :

    * Clean crabs and cut into halves.  Crack the shells and claws 
       gently with a wooden mallet.

    * In a bowl combine chili sauce ingredients, mix well

    * Heat peanut or vegetable oil in a hot wok, add garlic,   
       and chilies paste.

    * Stir-fry for 2-3 minutes. Add combined chilies sauce mixture.

    * Bring sauce to a boil, add salt and pepper to taste.

       Note: soy bean sauce is salty. 

    * Toss in crabs, stir-fry to coat with the sauce. 

    * Cover and cook crabs over medium-high heat until turn red.

    * Lift cover from time to time to give it a good stir,make sure 
       the sauce does not dry up, add some water it it does.     

    * When crabs are almost fully cooked, push crabs to the
       sides of the wok.   

    * Break an egg into the sauce, stirring gently to form
       yellow and white streaks, then mix in the crabs.

    * Remove crabs from the wok and keep warm, let stand
      10 minutes for flavors hence.