Comments on: Alimasag Drowning in Sisig Laing a la Zubudagat

By: Roderick

Roderick — Wed, 27 Aug 2014 15:03:59 +0000

Happy 50th Birthday!!!

By: Ariel

Ariel — Tue, 26 Aug 2014 06:50:54 +0000

Happy 50th birthday, enjoy your special day

By: Cwid

Cwid — Sun, 24 Aug 2014 07:21:01 +0000

Happy half a century, MM! Hope you have another half a century of happy and healthy years!

By: Sleepless in Seattle

Sleepless in Seattle — Sat, 23 Aug 2014 21:59:01 +0000

Happy 50th Bday!!

By: MarieAnnM.

MarieAnnM. — Sat, 23 Aug 2014 16:31:15 +0000

Happy, Happy Birthday MM! How do you get a code? I missed it long time ago…:-(

By: GT

GT — Sat, 23 Aug 2014 06:45:45 +0000

Happy Birthday MM!

By: JB & Renee

JB & Renee — Sat, 23 Aug 2014 02:12:32 +0000

Looks delicious! Happy birthday MM. :)

By: Marketman

Marketman — Fri, 22 Aug 2014 11:56:18 +0000

GT, yes, it does work with deep fried alimasag as well, we tried that variation. But we coated the blue crabs with a light coating of egg white, cornstarch and salt and pepper first for added flavor, crunch and to help seal in the moisture of the crab meat. I like simply done deep fried crab as well dipped into a simple sawsawan of garlic and vinegar. I think I have a recipe for oven baked crabs with garlic and lemon that you might like, I featured it in 2005, here. Thank you all for your kind bday greetings!

By: GT

GT — Fri, 22 Aug 2014 09:25:32 +0000

Hi MM what if you deep fry the alimasag instead of steaming it? I prefer deep fried alimango, I don’t know if it will work with alimasag though, because I feel the meat is more succulent that way.

By: Vera

Vera — Fri, 22 Aug 2014 08:58:16 +0000

You combined two of my favorite things to eat on this planet: Seafood and “anything with gata”. Happy Birthday to my favorite blogger!!