Genki Sushi opens new branch and adds new items on its menu

Popular for its sushi delivery system, Genki Sushi is quickly becoming a favorite among sushi-loving Filipinos. And I see why. The Japanese restaurant chain recently opened its fourth branch at SM Aura Premier in Bonifacio Global City, proving that they are doing good business in the country. Managed locally by the Mother Spice Group, Genki…

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…

All-seafood feast

After watching chef Gordon Ramsay decry the use of frozen food on television so many times, I came to a conclusion that frozen food is bad, especially frozen meat. But not after cooking premium frozen seafood that I realized that it’s not bad at all. While it is true that fresh is still the best…

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: 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: Tuna Kinilaw

Kinilaw or kilawin is a Filipino dish that is similar to the Latin American ceviche. It’s basically fresh seafood soaked in an acidic liquid mixture that “cooks” the protein. Ceviche uses mainly citrus but the Filipino kinilaw uses a mixture of vinegar and citrus. This Filipino dish also requires less ingredients but I added a…

Recipe: Adobong Pusit

I love seafood and squid is at the top of the list along with shrimp. One of the best Filipino squid dishes is adobo. It’s basically squid, stewed in vinegar and its own ink. This recipe is very easy and it’s one of my favorites and is best eaten with rice. Ingredients: 1 kg (2..2…

Recipe: Mussel Soup with Moringa

Tinola is a staple Filipino soup dish that uses any kind of protein, like chicken, pork, or seafood. My favorite kind of this dish is tinolang tahong, which uses mussels. I love mussels whether in soup, baked, or grilled form. What I also like about this dish is it’s super healthy. Aside from the protein,…