Ingredients
2 cup flour 1 cup milk
2 eggs well-beaten 1 pint clam ground fine
1 tsp. baking powder 1/2 tsp. salt
Add flour, baking powder and salt.
Add eggs, milk and clam liquor.
Mix until blended.
Stir in finely ground clam batteby large spoonful into hot deep fat.
Serve with chili.
Ingredients
24 pieces, fresh shrimps in shell 1/2 cup all -purpose flour
1 tsp. salt 2 tbsp. baking powder
1/4 tsp. ground whites pepper 1/4 tsp. ground coriander
1 tsp. cooking oil 1/4 tsp. garlic powder
3/4 cup finely-ground blanched cashew
Peel shrimps without removing tail and last joint of shell.
Split shrimp from back to the last shell joint and remove vein.
Combine flour, royal powder, salt, pepper, coriander and garlic powder.
Coat shrimp. Chill.
Combine eggs and oil.
Dip shrimp in egg mixture, then in cashew.
Fry in deep hot fat 2 to 3 minutes.
Serve with a mixture of soy sauce or sweet-sour sauce.
Ingredients
2 lbs. clams 2 tbsp. spanish olive oil
1 med.-size onion chopped 2 or 3 cloves garlic, crushed
1/4 tsp. salt 1 tbsp. soft brad crumbs
1/4 or 1/2 parsley, minced 1 small tomato. peeled and chopped
1/2 cup dry spanish sherry 1/2 cup water
Scrub clams, then place unopened in pan with olive oil. onion, garlic, brads crumbs, tomato, wine and water.
Add salt and cover.
Cook until clam shells open, taste for seasoning.
Add parsley, simmer for 1 to 2 minutes longer.
If canned whole clams are being used drain well, saving liquid, then sauté with onions and garlic in oil for 2 min.
Add remaining ingredients but with less salt and using reserved clam liquid.
Ingredients
1/4 cup onion sliced 1/4 cup tomatoes chopped
10 pcs. kamias 6 cup ricewater
1/2 cup fresh shrimps 1 tsp. salt
2 cup kangkong leaves 1 tsp. vitsin
Sauté onion and tomatoes add kamias and cook until tender and mushy.
Add the rice water.
Let boil.
When boiling drop the shrimps.
Season with salt and vitsin.
Add kangkong and cook 10 minutes
Ingredients
2 cup flaked cooked crab meat 1/2 cup ground pork
3 segment garlic 1 tbsp. chopped onion
1 tbsp. chopped green pepper 2 tbsp. soy sauce
2 tbsp. cornstarch 1/4 cup water
2 whole eggs, well beaten crab shells
Sauté garlic, onion. green pepper.
Add the ground pork and soy sauce. Cover.
Add the crab meat pork is almost done.
Disperse cornstarch in water.
Add to the crab-pork mixture.
Blend well.
Add the well-beaten eggs.
Mix well.
Cook this in the extra fat slowly like an omelet and serve in crab shells.
