My Good Friday and Black Saturday has been very busy. Penitensya talaga. Deadline overload but then again, rice overload. I did my marketing and grocery thingy last Thursday and planned for what to cook for the long weekend. My break … Continue reading Seafood Casserole
If you’re a Filipino born in the Philippines you must love salted duck eggs. (Hmm my stepson W, who hates anything yolk unless used as an ingredient, is an exception.) Be it main served with fresh tomatoes, a garnish on … Continue reading Salted Egg Salad & Buttered Prawns with Salted Egg Sauce
One thing I’ve observed when I was on holiday in the Philippines is that it’s quite hard to find a vegetable dish in restaurants and food courts. I’m pretty sure this isn’t always the case when one goes to upmarket … Continue reading Oven-Grilled Vegetable-Stuffed Squid
This is a simple yet flavorful curry dish. I like crushing the prawn heads to make flavorful stock rather than cooking them together with the meat. There is nothing wrong with cooking whole prawns complete with shells and heads but … Continue reading Prawn Curry with Fresh Young Spinach Leaves
My Dad cooked and ate a countless number of fish stews almost every night for dinner. I think each night had a variation from the previous night. He grew up in Ilocos Norte and I am guessing fish was a … Continue reading Cioppino
I do a bit of marketing during the weekdays but I like the early mornings during weekends. Technically it’s not early morning as the wet market isn’t open until it’s 9am. But what the heck. I like it that I … Continue reading Clam Soup Version 3.0
Last week, it was a spur-of-the-moment thingy when I cooked Malaysian buttered prawns. Nagkataon lang meron akong prawns. And I saw Chef Peter’s YouTube video, first time I ever saw a recipe of it online as Iive been trying to … Continue reading Malaysian Buttered Prawns
a quick, easy, elegant-looking dish I serve to friends for dinner… Continue reading Stuffed Pusit
Although it started as an accident, this easy seafood soup has turned into one of our all-time favorites… Continue reading Accidental Seafood Soup
Let me just celebrate with colors of food – garlic in golden yellow, bright orange tiger prawns with fresh crisp green parsley… Continue reading Garlic Tiger Prawns – Shades of Spring and Summer
Lasang pinoy na pinoy. Itsurang maitim, bilugan at kulot na kulot… Continue reading Adobong Pusit, Swirls & Twirls
This is what I normally do if I have left-over steamed shrimps. Super easy and simple without the thick breading… […] Continue reading La.Pi.S: Breaded Shrimps
It was around 3pm and funny how the sun rays were almost parallel to the ground and hit the crayfish plate on the kitchen bar from the living room glazing. Yeah, I know. It looks like a villain from a sci-fi alien movie.
Like shrimp heads, crayfish head is really yummy. Especially when this big. My friends E&T gave me 3 foot-long crayfish heads and this is my first time to cook this mean-looking freshwater crustaceans also known as rock lobsters. I followed my instinct and thought about halabos na hipon.
There are so much ways to cook mussels. I usually have ‘em marinated in lemon, buttered, steamed with sweet chili sauce or baked with garlic and cheese. Friday night, I went back to basics but with a little difference. Mom’s way is to sprinkle salt all over the mussels, shelled and all, and steam until cooked. I basically did the same but with a dash of pepper and a bit of presentation.
Since I spend longer time in Hebei now (read: less cooking, more hotel food), I will start publishing those dishes I cooked few months ago and just got stacked up inside my hard drive. Here’s one, a very simple recipe for lightly fried yet succulent and tender squid rings.