Recipe: Fried Soft-shell Crab with Tartar Sauce

So someone gave me a box of soft-shell crab, specifically mud crabs from Indonesia. Soft-shell crab are basically crabs that just molted or crawled out of its old shell. Like what happens to snakes and some bugs. I’m not sure if these crustaceans are farmed or fishermen catch them by waiting for molting season (is…

Recipe: Thai-style Mussels

When I attended Mida Food’s 20th anniversary luncheon, each guest were given a bag full of frozen seafood—scallops, bacalao, softshell crab, prawns, and mussels—as a giveaway. The distributor of premium fresh and frozen seafood is known for its quality frozen products through its retail brand Pacific Bay. I immediately thought of various recipes for the…

Recipe: Chili Garlic

When hot sauce is not around, chili garlic is almost always present on the Filipino table. This is also common condiment in Chinese cuisine. It’s usually used in dipping sauces for dumplings likes pork siomai (siu mai) or to spice up noodle soups. It may be spicy, but it has a very toasted and nutty…

Recipe: Strawberry Ice Cream (No Machine)

Ever since I discovered this no machine ice cream recipe by Bigger Bolder Baking, I’ve been making this cold creamy dessert at home ever since. Not that I don’t like store-bought ice cream (I love ice cream, whatever brand it is), it’s because it’s easier and I can experiment with flavors. I can also make…

Recipe: Bibingka Cheesecake

Pastry chef Gel Salonga discovered her knack for baking after taking a break from corporate work. Now, she bakes full time, crafting delicious cakes and pastries for Aurora Filipino Cuisine and Ted’s in Santa Cruz, Laguna. This recipe, she fuses the Filipino classic bibingka with cheesecake. I have to admit, I love cheesecake and I…

Recipe: Simple Ham and Squash Soup

Since it’s Halloween week, it’s the best time to cook something that is very much associated with this holiday—squash or pumpkin. Local Philippine pumpkins look like their Western counterpart but are smaller and usually have yellow-green skin, not orange. Here, it’s usually used in vegetable saute or cooked in creamy coconut milk. This recipe is…

Mocktail: Cucumber Basil Cooler

This refreshing mocktail is perfect for hot summer days and nights. This is perfect for entertaining family events or any gathering. Mocktails are always great options for non-drinkers (of alcoholic drinks). This recipe is for a tall glass. Just multiply the ingredients if you need to make big batches. Ingredients 3 tbsp. fresh cucumber 1 tbsp….

Recipe: Pancit Malabon

Pancit malabon is a variation of the Filipino pancit palabok, a kind of pancit (sautéed noodles). This originated from Malabon City, hence the name. A regular pancit palabok and the malabon variation use the same ingredients but served differently. The original palabok is served pasta-style with the sauce poured over the noodles and finished with…