May Ann showing off The Claw:
Sri Lankan crab at Singapore's No Signboard restaurant
Most of the dishes of the Macgregor-Esposo clan are quite unheard of such that a boyfriend once told me that if we get married I cannot cook what we eat at home because they are not "pambahay' recipes. Good thing he's married to someone else.
Below is another interesting recipe from Mommy and Abuelita dearest. I've looked it up in the Internet and Mondongo is a name of a tripe stew popular in South America. This one is done differently, though. You will need a few hours to cool the stock from the boiled tripe before going on to complete the procedure.
1/2 kilo ox tripe
1/2 kilo green beans or habichuelas, cut two inches long
2 medium potatoes, cut like fingers, two inches long
4 cloves garlic
1 big onion
5 whole tomatoes peeled (boil in water till it cracks, then cool and peel)
olive oil or cooking oil for sauteing
Cook the tripe in just enough water in a pressure cooker. Once tender or after around 30 minutes or so, remove the tripe and set aside the liquid to cool at room temperature.
Cut the tripe into strips and set aside.
After liquid cools to room temperature, put it in the refrigerator and wait till the fat hardens on the surface. Remove this fat. You will use the remaining liquid as your stock.
In a pan, saute the garlic, onion and peeled cut-up tomatoes until well blended. Add the tripe, add ground pepper and saute some more. Add the refrigerated liquid and bring to boil. (Make sure tripe is very tender at this point, otherwise, keep boiling until tripe tenderizes.)
If you have too much liquid, evaporate the liquid until it just about covers the ingredients in the pot. Add in the potatoes. Stir in the green beans when potatoes are nearly done. Salt with patis.