A cousin and her husband were visiting from Sydney this past weekend. We invited them to the house for a home-cooked meal, and I assumed they wanted Filipino food. This is the spread we put out for dinner, with only 6 people eating that evening, there were a lot of leftovers (which were used in various dishes over the next few days). First up was a huge tureen of steaming hot Sinigang na Sugpo (sorry, forgot to take a photo).
We also had a few kilos of alimasag or blue crabs, steamed and chilled and served with garlic vinegar. The sweet meat, contrasted by the acidic and flavorful vinegar is a house favorite. And since you can make it in advance, it’s really easy when entertaining… I think chilling the crab allows the crabmeat to shrink as it cools, making peeling and extracting the meat really easy. This was a family dinner, and everything was just laid out at one end of our dining table… guests could just take as much or as little as they wanted, and head back several times if so inclined. We also had a platter of chicken inasal (no photo) and we served some grilled small talakitok or jacks as well…
We had a shrimp and ham sotanghon noodle dish (the other half of the ham broth was used for a pancit molo the following day) which was served with some slices of dayap or local lime. A grilled eggplant and tomato salad provided some fiber and a healthier option.
A platter of re-heated lechon, at cousin’s request. It turns out surprisingly good, though a tad drier than fresh if you bake it instead of flash-frying it after defrosting the lechon.
There were singkamas pickles and acharra on the side and various sauces and condiments. We served some pomelos from davao, mangoes from Cebu, mangosteens and since they were in the fridge, some green grapes (huh?). I also made a couple of cassava cakes as well. Good conversation, good food, and a healthy dose of family related chismis and laughing at our own foibles made for a wonderful Saturday evening meal. :)