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: 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…

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…

Recipe: Five-Ingredient Filipino Roast Chicken

Turbo broiler is such a popular kitchen appliance here that every household has one. One dish that we always cook in this round oven is roast chicken. Traditional means of cooking is rotisserie (constantly rotating the chicken over hot charcoal) but the turbo broiler has made it easier. It is so common that Filipinos even call…

Recipe: Strawberry Cheesecake

I love cheesecake. I mean, I love cheesecake. It’s the one cake that I don’t get tired of. There are a lot of ways of making cheesecake from cooking it in a water bath to prevent cracks (I like the cracks, TBH) and mixing in all sorts of flavors—from chocolate to cookies. I personally love…