Japanese Mango-Kani Salad with Wasabe Dressing

Ingredients:
Dressing:
Kewpie Japanese Mayo
Japanese Sesame Dressing (optional)
Ripe Mango
Wasabe (Powder) about 1/2 tsp or 1tsp (Depends)
Water
Sugar
Salt to taste

Lettuce
Ripe Mangos
Nori/Seaweeds
Kani/crab sticks (shredded)

I enjoy doing this because each time I make the salad, I produce different result in how you garnish and show your presentation.

MAKING THE SALAD:
1. Slice the lettuce into bite pieces and arrange into your serving dish.
2. Slice your mangoes, arrange on top of the lettuce.
3. Shred your kani (hold your kani like the way you hold the stick from the toy elesi, twist it using both hands then let it fly), do this tip and it will save time in shredding your crab sticks.
4. Top with cut nori sheets on top.

MAKING THE DRESSING:
1. Squeeze kewpie in a deep bowl, add in water.
2. Dilute Wasabe powder into the water to prevent wasabe build ups in our dressing. pour over the kewpie and water mix.
3. Use a blender or food processor, about 2-3 mangoes, make a "mango smoothie", pour over our salad dressing mix.
4. Add in Sesame Dressing, little salt and sugar to taste... (if the mangoes are sweet in season, no need to put sugar)

ENJOY!

Steamed King Fish

Briefing:
Buying Fresh King Fish from the market is not an effort, it is very easy to find fresh ones and can even see live ones in their aquariums! You can buy this ahead of time, make sure you handle your seafood correctly in order to preserve the freshness even in your Cold Storage.

Ingredients:
Live King Fish/ Fresh King Fish
Big Onion Leeks- sliced thinly/diagonal. the thinner the better, it will just curl up.
Wansuy/Corriander- chopped

Sauce:
Soy Sauce
Sugar
Wansuy/Coriander- minced
Corn Oil-Optional

1. Prepare the steam, make sure you wash your fish thoroughly with water. DO NOT PUT SALT before steaming.
2. Do not over steam. 10 minutes is ok. It depends how big your fish is, the vision here is DO NOT OVER STEAM.
3. After steaming is done, save the stock the fish has produce, pour in a pan or pot for the sauce. KING FISH? set aside pls.
4. Heat stock, add in Soy sauce (Not so much), add minced coriander and sugar to taste. Remove from heat. Pour over the fish. (You can add drops of oil into the sauce if you want to make the result shiny)
5. Garnish with Wansuy/coriander and Onion leeks on top of the Fish then serve.

Steamed Live Shrimps/SUAHE

Briefing:

When you dine at a Chinese Restaurant, families and friends will never miss ordering this dish. For seafood lovers, you always appreciate the freshness and crunch of these Shrimps! Now, you will be trying this at home without spending so much!  It seems so difficult to cook it, but you will realize that frying an egg is harder than STEAMED SUAHE.

You must buy live suahe from the market before you cook this, I don't recommend you buying shrimps ahead of time and then freeze it. You will never achieve the RESTAURANT STYLE result. Believe me.

Ingredients:

Shrimps/ Suahe

Boiling Water in a Pot

Chopped Wansuy

Little Salt to taste

Sauce:

Wansuy

Stock from the shrmip (from the steam, save for this sauce)

Soy Sauce

Sugar

1. Boil water, quickly submerge LIVE shrimps and wait till the color turns  ORANGE. As soon as it happens, remove shrimps and drain. It will be about less than 3-4 minutes from the boiling time.

2. Save the stock that the Shrimp has produced for the sauce, maybe scoop a little amount of the shrimp stock, heat it with a little soy sauce in the stock... add in chopped wansuy and sugar to taste.

3. Then serve.

ENJOY!

Jellyfish Cold Cuts

Briefing:
You can buy the jellyfish cold cuts from the market (Arranque Market), or some Chinese stores located in Downtown Manila. No need to cook this dish, just simply wash with cold water, submerge everything in water then refrigerate.

After 1-2 hours, here's what you need to prepare:
Ingredients:
1 Cup Jellyfish cut in strips (1/4 inch), washed. Drained. 
1tsp Black vinegar
1tsp Soy Sauce
half tsp Roasted Sesame Seeds
2-3tsp Brown Sugar
1 tsp sesame Oil
A little of Chili Sauce and Oil

1. Mix everything together in a bowl: Black vinegar, sy sauce, roasted sesame seeds, brown sugar, sesame oil and chili sauce. 
2. Cut or slice your jellyfish in strips, make sure you have already cleaned them and drained. 
3. Join everything together... Serve cold or room temp..