Sitting just east of the West Philippine Sea, the province of Cavite is home to hectares of clear white sand beaches. But the place also holds some of the best Filipino recipes. A stark example of this is the creamy hodgepodge of vegetable and seafood ingredients stirred together to create the richest of flavors. Mutya ng Cavite boasts the province’s abundance of fresh seafood from mussels and crab to shrimp and squid.
If you have a knack for dishes with the distinctly fresh and briny taste of ingredients from the ocean, this soup is perfect for you!
Cook a deliciously fragrant, creamy soup with me:
We can begin by grabbing a wok or a pan, and boiling some water in it. Then make sure your 4 pieces of crab are cut in half before putting them inside your wok. Continue the boiling for 8 minutes, then place this, along with the stock, to a bowl. Set this aside so we can start making our roux.
Roux is essentially a paste that we add to sauces or soups for a satisfying thickness, and richer flavor. You make it with flour and fat, and is a significant factor towards the texture of our creamy, white soup. Start making this by melting 3 tablespoons of butter in a wok. Then place 3 tablespoons of flour inside, and stir this continuously for 2 minutes while cooking. You can continue this process until the mixture has thickened sufficiently.
Integrate your crab stock and other ingredients:
Afterwards, you can pour in your crab stock from earlier. Stir the ingredients together, until you can get a smooth texture from the soup. Place 1 piece of Knorr Shrimp Cube to enhance the seafood flavor of the mixture. Stir this thoroughly, then proceed to add your crab from earlier. Also place 1 lb of cleaned mussels, 8 ounces of fish fillet, 1 piece of chopped onion, 1 piece of carrot that’s been sliced cleanly, and 1 stalk of sliced celery. And for around 3 to 5 minutes, cook this and watch your appetizing Mutya ng Cavite slowly come together.
You are now ready to place some of the final ingredients in the wok. Place 1 piece of green bell pepper that has been sliced into squares, 10 pieces of shrimp, and 4 ounces of sliced squid into your wok. Stir this, and let it cook while you wait for your shrimp to become a vibrant orange. Once you see this, you are ready to season the soup properly. Move forward by adding some salt and ground black pepper to your taste.
Then pour your satisfyingly hearty soup filled with all-natural ingredients from the sea into a serving bowl of choice. Have some of this local classic with your family and friends!
This enjoyable and filling dish might have gotten you craving for some similar recipes. Perhaps a delicious, warm soup sounds great to cook right about now, or even a dish with a colorful array of varied ingredients.
Try making some recipes akin to that of the tasty Mutya ng Cavite:
Ginisang Ampalaya na May Itlog at Hipon (Sautéed Bitter Gourd)
It’s no secret that shrimp makes for an incredibly versatile source of protein. With a soft texture and a light flavor that mingles brilliantly with a great deal of savory spices and stews, the combinations you can make with this seafood are endless. But unlike the Mutya ng Cavite, this Sautéed Bitter Gourd recipe utilizes the tender shrimp for a drier viand dish.
This goes beyond the usual saltiness you might find in shrimp dishes. Our recipe explores the complex flavor pairings that work with ampalaya or the bitter melon’s acridity. But this tasty dish gets even better for you, especially in its convenience to make. Not only does it utilize some pretty accessible ingredients, but this also only takes 20 minutes to cook.
Egg Drop Soup
You simply cannot go wrong with a good, warm soup infused with the salty overtones of eggs and chicken broth. Compared to our creamy, shrimp and vegetable-filled Mutya ng Cavite, this only uses a limited amount of ingredients. And yet, you could never go wrong with its flavor. This Egg Drop Soup dish is a tried and tested classic. But this recipe also utilizes the flavors of ginger and chopped green onion. This is to elevate the flavor of your regular egg soup.
Bound to taste like a comforting, toasty embrace, this is the perfect dish to serve on the relatively chilly days. But it also makes for a fitting side dish for most of your rice meals at home. I can recommend a delightful combination out of some egg rolls, fried rice, and this steaming hot and savory soup!
Beef and Baby Corn Stir Fry
Adopting the well-loved formula of mixing in savory seasonings with vegetables and a protein source of choice, this dish is both nutritious and packed with great flavor. Beef and Baby Corn Stir Fry make the most of varying textures. This can be seen from the usage of ingredients like snap peas and baby corn to match a tender beef sirloin.
The best part is arguably the thick coating of sauce drizzled all over these ingredients. This is made of a mix of oyster sauce, Shaoxing cooking wine and more flavors extracted from the stir-fried goodness that is this dish. A fantastic example of Filipino cuisine melding with Chinese cooking influences, this is a great recipe to try with some rice or even lo mein noodles!
Pork and Kangkong Guisado
Like most of our previous recipes, this Pork and Kangkong Guisado utilizes a good amount of vegetables. This helps upgrade the texture of our savory dish. But even with a rich, flavorful stew, and a deliciously cooked meat and leafy vegetables, this will only take 25 minutes to make. If you are a beginner cook who wants to try out an appetizingly warm and savory Filipino dish, this makes for a great option!
Not only is it filling and simple to cook, but it also has its fair share of vitamins and minerals. One of our main ingredients, which is kangkong or water spinach, contains natural antioxidants and dietary fiber for the benefit of your digestive system. And in addition to our wealth of pork slices in the dish, the kangkong also serves as an excellent source of protein.
But if you want to look for other scrumptious recipes, try surfing through our Panlasang Pinoy website for more guaranteed delicious dishes! And if you have any questions or suggestions, don’t forget to comment below!
Mutya ng Cavite
- 10 pieces shrimp
- 4 pieces crab cut in half
- 1 piece Knorr Shrimp Cube
- 4 ounces squid sliced
- 8 ounces fish fillet
- 1 lb. mussels cleaned
- 1 piece carrot sliced thinly
- 1 piece red bell pepper sliced into squares
- 1 piece green bell pepper sliced into squares
- 1 piece onion chopped
- 1 stalk celery sliced
- Salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups evaporated milk
- 1 ½ cups water
- Boil water in a wok or pan. Add crab. Continue boiling for 8 minutes. Transfer the crab and the stock to a clean bowl. Set aside.
- Make the roux by melting butter in a wok. Add flour. Constantly stir while cooking for 2 minutes. Pour evaporated milk into the wok. Stir until mixture thickens. Pour the crab stock and stir until the texture of the mixture becomes smooth.
- Add Knorr Shrimp Cube. Stir.
- Add Crab, mussels, fish, onion, carrot, and celery. Cook for 3 to 5 minutes.
- Put the bell pepper, shrimp, and squid into the wok. Stir and cook until the color of the shrimp turns orange.
- Season with salt and ground black pepper.
- Transfer to a serving bowl. Serve warm. Share and enjoy!
Watch How to Cook Mutya ng Cavite (seafood bouillabaisse)