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.
Paella is a popular rice dish that originated from the Valencia region of Spain. This is usually made of short grain yellow rice and cooked in a special wide-flat pan called “Paellera”.
Paella Marinera is a type of seafood paella that showcases the richness of the ocean. This particular recipe involves different seafood, which I think is a very lovely combination.
Aside from the different seafood, this dish tasted perfect because of the type of rice and saffron used. Using seasoned yellow rice brings in a lot of good flavor, while the Spanish saffron (which is considered as one of the most expensive spices) improves the taste and aroma of the dish.
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.
Sinanglay is a dish wherein fish (such as tilapia) is cooked in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later.
The first few steps in preparing Sinanglay remind me of Inihaw na Tilpia or Inihaw na Bangus. I usually stuff the fish with onion and tomatoes before grilling; this is also one of the factors that differentiate Sinanglay from Ginataan.
I was told by a Bicolano friend that they usually use lemongrass to tie the fish. According to him, the fish needs to be tied in order to secure the stuffing while cooking. Another benefit of using lemongrass is that it brings-in a nice aroma to the dish. I can’t find any lemongrass this season so I opted for an alternative: Pechay (or Bok Choy). The fish needs to be wrapped in Pechay leaves for the same reason; but, I made sure that the cavity would remain closed while the fish is being cooked. I did it by tying kitchen twine around the fish.
Try this Sinanglay na Tilapia recipe and let me know what you think.
Sizzling Gambas is a shrimp dish that is considered to be both an appetizer and a main dish. Although the term “Gambas” in Spanish pertain to prawns, this dish often uses medium to large sized shrimps (compared to jumbo and colossal prawns) because of price and quantity reasons. On the other hand, the “sizzling” adjective refers to the manner on how the shrimps are presented. A hot metal plate known as a sizzling plate (or fajita plate) is used to serve the dish to make it more appealing and exciting to eat.
I like this dish not only for its presentation but for its taste as well. I like having this very spicy so I put a lot of chilies and hot sauce to make it fiery. Some bars and restaurants in the Philippines serve good Gambas too. However, the shrimps are often small and few; you have to dig through the vegetables to find the shrimps. They should call it sizzling vegetables with hibi (small shrimps) instead
This same recipe was featured in my interview on Adobo Nation. I figured that some of you might want to have the exact amount of ingredients and the written cooking procedure, so here it is.
And yes… you can always drop a comment if you have questions and clarifications.
Have a good day, everyone!