My son did pretty well in school during the last trimester, as indicated by his report card today.
He deserves a treat at our favorite burger-and-fries joint – where else but SHAKE SHACK!
The crabs were cooked in their own juice with the help of a little water and salt. This cooking method is called “Halabos”, in Filipino. It is a simple cooking method wherein seafood such as crabs and shrimps are directly placed in an empty hot pan and cooked with their own juices. A little water and salt can also be added depending on your preference. Cooking these crabs using this method brought out its natural sweet taste that is often over powered by other ingredients.
Our friend just came in from a month vacation in the Philippines and brought this delicacy from their hometown in Batangas City.
Suman, in general, is a product made of sticky rice wrapped in banana leaves, steamed, then served with sauce made of melted sugar with coconut milk. Sumang magkayakap of Batangas, particularly in Tanauan City, are called as such because two sumans are tied together, appearing to be embracing each one. Yakap is the Tagalog translation for embrace.
Sumang Magkayakap Festival is part of the annual celebration of the cityhood of Tanauan held on the 10th day of March.
Pinakbet (also called or pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.The word is the contracted form of the Ilokano word pinakebbet, meaning “shrunk” or “shriveled”. The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon. Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; in Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added.