Comments on: Crab Three Ways…

By: Thelma Fujimoto

Thelma Fujimoto — Wed, 19 Apr 2017 08:16:37 +0000

Steamed crabs dipped in vinegar with lots of garlic, salt and black pepper. As simple as that. I’m happy…

By: Jovita

Jovita — Sun, 19 Mar 2017 00:51:20 +0000

*Out of topic* – Congratulations to your Sister for winning the Dalemain Marmalade Awards again! First prize for Any Citrus Marmalade and Marmalade Macnab! :-)

By: farida

farida — Mon, 13 Mar 2017 08:19:58 +0000

Hi MM,
Talking about crabs just makes me long for the dungeness crabs in Washington State. Did you try them when your out that way? They are just delicious. I usually cook them with lots of ginger and salted black beans or with ginger and coconut milk. Yum. The alimango, are these bigger than the blue crabs? I do find the blue crabs too tedious to eat.
I will make sure to look Zubuchon up when I go to Manila. My sister and I were just in to one here in Cebu. I ordered the kamias shake for her and she liked it. Now I am trying to copy that.
Lots of kamias at the farm. More power to you. God bless!

By: Femar

Femar — Fri, 10 Mar 2017 22:22:33 +0000

We are currently looking for a supplier of a live mudcrab Manila Cebu only. Kindly contact me fhemar.yeson@hotmail.com

By: Annamarie Fresnedi

Annamarie Fresnedi — Thu, 09 Mar 2017 07:52:46 +0000

Try eating Pinais na alimango at Gloria Maris at Greenbelt 1, very good.

By: Wendy

Wendy — Fri, 24 Feb 2017 13:22:11 +0000

Just read a post…Welcome to Manila Zubuchon, been waiting for you for years…thank you!

By: ami

ami — Fri, 24 Feb 2017 00:49:18 +0000

Since I don’t have instagram, I’ll just post here. Goodluck on the dry run later and all the happenings this weekend!

By: EbbaBlue

EbbaBlue — Wed, 15 Feb 2017 04:25:55 +0000

ECC, wow adobong crabs? I do adobong Tahong

By: Footloose

Footloose — Sat, 11 Feb 2017 08:39:09 +0000

All this talk of crab reminds of more crab, those little ones called talangka to be precise. They were regarded by fish pond owners as pest and I can see now why, they over-eat the food set for their bangus. Simply salted and allowed to sit overnight, the pickled meat, coral and other solids were squeezed over rice with a bit of lime or calamansi juice and off to the races you go. A surefire recipe for a gastroenterology visit but we were young, strong and foolish so we did not care.

By: Marketman

Marketman — Sat, 11 Feb 2017 01:06:26 +0000

Natie, the key is keeping a reasonable number of alimango alive when customer orders are unpredictable and fickle… But for the weekend crowd, perhaps a special until the critters run out… I love fresh suahe just steamed as well… :)