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Posts Tagged ‘spicy’


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After chugging down what seems to be kegs of beer, Uncle Ben once told young Peter what could be one of the most famous lines in comic book history: “With great beer, comes great food.”

I know, I know, this is more of a Gusteau-Remy drunken moment, so before I get into trouble with unauthorized references, I’ll come clean – I just made that up. There was no beer talk between Uncle Ben and Peter… or was there?

Ok, let’s change the topic. Since Oktoberfest is coming pretty soon, everyone will find an excuse (do we need one?) to consume gallons of beer. So what could be more perfect than a recipe that pairs well with ice-cold beer? Actually, anything goes perfectly well with cold beer!!!

While I am the greatest fan of the Filipino style of bbqing AKA pork cutlets skewered on sticks, basted with a ketchupy bbq sauce concoction, anything bbq is really a favorite of mine. So, if you’re not in the mood to fire up your grill, firing up your oven is a good alternative.

Here’s the recipe:

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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:

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Kung Pao Chicken

Kiong Hee Huat Chai!

Celebrate Chinese New Year and welcome the Year of the Metal Rabbit with this satisfying and hearty chicken dish.

Kung Pao Chicken is a classic dish Szechuan cuisine. This dish originated from the Sichuan (Szechuan/Szechwan) Province in Southwest China.

Although chicken is traditionally used, westernized version of the dish also uses seafood items such as shrimp and scallops , or other meats such as beef or pork or even tofu,  in place of the chicken ( typically only a single meat or seafood is used).

Allegedly, the dish is named after Ding Baozhen a Quing Dynasty official. He served as head of Shandong province and later as governor of Sichuan Province. His title was Gong Bao or palatial guardian.  The name “Kung Pao” chicken is derived from this title.

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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’.

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