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: 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: Turbo-Broiled Lechon Kawali

Lechon Kawali (lechon translates to roast pork while kawali means a deep frying pan) is a classic Filipino dish that uses a whole slab of pork belly, boiled then deep-fried until skin is crunchy, almost like pork rind cracklings. This traditional cooking method requires a lot of oil. Pork belly is fatty as it is…