Comments on: Crab Omelette

by: ShoppaHolique

Wed, 03 May 2006 15:31:27 +0000

the chinese (at least the locals) pair egg (in oyster cake) with catsup as well!

by: Coco

Tue, 02 May 2006 07:10:58 +0000

I started to cook about two years ago and love it. I long had a sneaking suspicion I would, wished I could learn from my mom’s cooks (she doesnt cook herself) but always found the kitchen too crowded. My first apt and its kitchen were too small for entertaining or comfortable cooking but I plunged once I got a bigger place. I’ve learned mostly from cookbooks, from a few half-day classes, a little TV and a lot of trial and error, all when I can get work out of the way. I’m cooking more and more and recognized the frustration you described in having to go to several stores to find all your ingredients. Not to mention that, until now, the stores I’ve gone to are supermarkets and delis. And it’s getting expensive. So bourgeois me (a word with many meanings, some seemingly contradictory, yet most of them negative) am about to take another plunge: I discovered your site when I googled for Makati markets. I love your site! Will be visiting whenever I can get work out of the way!

by: Wilson Cariaga

Tue, 02 May 2006 00:57:29 +0000

hmmmm. . . also try sauteing the crab meat with shallots, garlic plus thin slices of leek and drops of sesame oil, yummy very oriental hehe. . . it also works in frittata. . .

by: frayed

Mon, 01 May 2006 22:35:20 +0000

It’s not only a Pinoy thing, this eggs w/ketchup. The Brits do that too (my boyfriend anyway) - he cannot have scrambled eggs or omelette without ketchup.

by: stef

Mon, 01 May 2006 21:17:39 +0000

oh yum yum yum. i LOVE crab omelet, but i do it “guisa” style first, then enclose in the eggs. tei’s suggestion sounds fabulous.