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Here’s an updated version of my Singapore-style Chili Crabs.

Being a Samareño, I’m proud to say that we have the best crabs in the whole world! 🙂 The crabs from Maqueda Bay are so sweet and juicy. Then we have the Alimango (mud crab) from Calbayog that are so rich in flavor!

Back home, we would cook the crab by just steaming ’em and that’s it… just as simple as that. If there are left overs, we would make crab omelette. Then I discovered crab cakes, which are basically fried patties of crab and potatoes dredged in flour and breadcrumbs. But it was only a few weeks ago that I discovered Singaporean Chili Crabs! A heavenly recipe for crabs! The perfect balance of spicy/sweet combo complements the crab so well.

So after some online searches, a few video demos, I made my list of what my version of Singapore-style Chili Crabs would be. I sort of mixed different recipes, threw in a few of these, removed a few of that, until I came up with what I would think is the ultimate chili crab.

Here’s the recipe:

(more…)

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Spaghetti alle Vongole

Spaghetti alle Vongole, Italian for spaghetti and clams, is one of my favorite pasta dishes and probably the easiest to make. I first tasted this dish at Trattoria Gourmet in Shangri-la Plaza Mall and instantly fell in love with it. The taste is so simple, it reminds me of Catbalogan, my hometown.

This dish is traditionally prepared in two ways: with tomatoes (in rosso) and without (in bianco). Traditional ingredients are limited to spaghetti, live clams, garlic, olive oil, parsley, salt and pepper. The live clams open during cooking, releasing a liquid that serves as the main flavoring agent and sauce. Others include white wine to the in bianco version of this dish but I personally prefer this without the wine. Unlike most pasta dishes, cheese is never added to this dish.

Aside from spaghetti, linguine is also a popular pasta used in this dish.

A simple description of this dish is that it tastes like the sea. Therefore, using fresh clams for this dish is a must. Here in the Philippines, halaan or Manila clams is used. I even saw an episode of Martha preparing this dish also using Manila clams. When in Catbalogan, I use mayahini.  It’s quite funny how expensive clams are here in Manila. A kilo of these can cost upto P100 in the supermarket while in Catbalogan, I can get the same quantity for only P30!

Here’s my recipe: (more…)

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Crabs! When I was a kid, I was allergic to them! Good thing I have outgrown the allergy because these tiny delectable creatures are oh-so-yummy! I just hate the tedious job of breaking the shells and having smelly fingers afterwards! I guess that’s the price you have to pay for these treasures!

I am glad that I am from Samar. I’d say we have the best crabs in the whole world! 🙂 The crabs from Maqueda Bay are so sweet and juicy. Then we have the Alimango (mud crab) from Calbayog that are so rich in flavor!

Back in Samar, we would cook the crab by just steaming ’em and that’s it. It’s just as simple as that. If there are left overs, we would make crab omelette. Then I discovered crab cakes, which are basically fried patties of crab and potatoes dredged in flour and breadcrumbs. But it was only a few weeks ago that I discovered Singaporean Chili Crabs! A heavenly recipe for crabs! The spicy/sweet combo complements the crab so well. After my meal, I knew I NEED to now the recipe.

So after some online searches, a few video demos, I made my list of what my Singaporean Chili Crabs would be. I sort of mixed different recipes, threw in a few of these, removed a few of that, until I came up with what I would think is the ultimate. Just like what Tyler Florence does in his TV show ‘Tyler’s Ultimate’.

(more…)

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