Crab with Misua and Patola is a simple yet flavorful Filipino soup dish. This can be prepared using any type of edible crab, some Chinese vermicelli noodles (also called misua or miswa), and young loofah (or patola). The crab and fish sauce gives this dish its distinct taste. I am using blue crabs for this […]
Crab legs are a wonderful delicacy for seafood-lovers. They are meaty enough to satisfy but light enough to have as a treat between meals. Crab legs are good sources of protein and minerals, which are essential for good health. There are several types to choose from, all of which can be cooked in a matter […]
This Crab and Pork Shumai Recipe produce one of the best shumai or siomai that I have tried. Crab and pork seems to be a good combination when done the appropriate way. Before we move further, please let me clarify that shumai, siomai, and shaomai is one and the same. The difference in names (or […]
Rellenong Alimasag is the Filipino version of Stuffed Crabs. Crab meat is sauteed along with some vegetables, spices, and seasonings. The cooked mixture is later stuffed inside individual top shells of the crab, and fried in medium heat for a few minutes to complete the cooking process.
Ginataang Sitaw at Kalabasa is a vegetable dish composed of Calabaza squash and string beans.
The vegetables are cooked in coconut milk or coconut cream. Different kinds of seafood — sometimes meat is used to cook this dish to add more flavor.
There are many different variations of Ginataang Sitaw at Kalabasa, but this one is my favorite — because of the crabs. I like this dish better with alimasag (blue crabs); the flavor of the crabs blends well with the vegetables and coconut milk.
Crispy Crablets are seasoned small crabs that were dredged in cornstarch and deep-fried until crispy. These types of crabs are usually found in riverbanks while some are cultured in fish ponds. In some cases, these small crabs can be caught in rice fields.
This dish has become a popular appetizer among Filipinos. This is often eaten with a spicy vinegar dip; it goes well with beer or any alcoholic beverage.
Did you know that majority of Filipino food enthusiasts love pasta? This did not come as a surprise to me. It is obvious. Pasta is being introduced to Filipinos starting on their first few years of existence. Remember the spaghetti that mom makes for your birthday? How about the baked macaroni or lasagna that she prepares every Sunday?
I am trying to feature pasta dishes with a Filipino touch since I started this blog. There were two Filipino inspired pasta dishes presented by far: Pinoy Spaghetti and Tuyo Pesto. Today’s feature will be number three on the list. It is called Aligue Pasta.
Tired of the usual steamed crab recipes? Here is a crab recipe that you might be interested in: Stir Fried Crabs with Ginger and Scallions. This is a delicious Asian Crab recipe that you can apply to any crab variety and it only takes a few minutes to prepare.
The thing that I like about this recipe is its balance of flavors and enticing aroma. You see, Asian seasonings or any other seasoning for that matter can be overwhelming if more than enough is applied. In this case, the application of seasoning is just about right forming some sort of balance in taste.
Care for some fresh crabs? These are the freshest crabs that I had since I learned to eat one. How fresh are these? Let’s just say that they were cooked immediately right after being harvested from the ocean. Sounds brutal, isn’t it? But cooking seafood right after being caught or harvested ensures you that you are having them on their freshest state.
The crabs were cooked in their own juice with the help of a little water and salt. This cooking method is called “Halabos” in Filipino. It is a simple cooking method wherein seafood such as crabs and shrimps are directly placed in an empty hot pan and cooked with their own juices. A little water and salt can also be added depending on your preference. Cooking these crabs using this method brought out its natural sweet taste that is often over powered by other ingredients.
Baked King Crab Legs with Garlic Lemon Butter Sauce is a simple recipe that uses the legs of King Crabs or Stone Crabs. These variety of crabs are found in deep cold seas and are highly priced because of their size and the rich taste of their meat. There is a legal duration to fish for King Crabs (referred to as the crab-fishing months or the crab-fishing season) and currently this lasts for 2 to 4 weeks. Another factor that contributed to the high price of this type of crab is the extreme danger that the fishermen (or crabmen) faces in the cold deep seas. A real-life documentary was produced by Original Productions for the Discovery Channel called Deadliest catch which documents the events aboard fishing boats in the Bering Sea during the Alaskan king crab and Opilio crab fishing seasons.
This recipe is very easy to follow and does not require a lot of time. All you need are thawed pre-cooked King Crab Legs (groceries usually sell frozen pre-cooked crab legs to extend their shelf life), lemon, butter, EVOO (Extra Virgin Olive Oil as Rachel Ray always say) and some 18 to 20 minutes of your time. We served this delicious meal during Christmas Dinner (Noche Buena) and it was a huge favorite.
Try this King Crab Legs with Garlic Lemon Butter Sauce recipe