Comments on: Platters of Chili Crab a la Marketman

By: Annette

Annette — Mon, 20 Nov 2006 05:52:00 +0000

Was looking forward to the weekend all week long as I only get to cook on weekends and so wanted to try the chili crab recipe. Well it was a big hit with my family. Served it with fried okoy that I found in the market (North Greenhills has a mini version of the Salcedo Village market on Sundays) when I bought the crabs and a watercress salad with chopped red eggs, tomatoes and onions. Super duper yum. Ate more in that one meal than the entire week!

By: kaye

kaye — Thu, 16 Nov 2006 08:24:16 +0000

ohmigosh.. my stomach’s rumbling already from all the yummy post from MM… wish i can also have one of those shirts… and tons of the chili crab…hehehe!! keep it coming MM.. your site is the best talaga!!

By: anonymous paul

anonymous paul — Wed, 15 Nov 2006 05:03:24 +0000

only thing missing is the fried manthou ;) looks awesomely spicy!

By: Jean

Jean — Tue, 14 Nov 2006 11:40:08 +0000

Marketman: as always, I love reading all your posts.
choy: thank you for that info. I’ll also get a copy online.

By: Marketman

Marketman — Tue, 14 Nov 2006 09:04:09 +0000

Choy, yes I have heard about it and will be getting a copy. I understand a lot of the recipes are in their original form…it certainly sounds very interesting and a friend of mine who has seen it was all raves… gonzo, interesting theory on the seafood from cold water…I would buy the theory on shellfish in particular as mussels, clams, lobsters, etc. from cold waters do seem to be spectacular. But on other fishes, I like the tropical ones. Hmmm, I have never been to Istanbul but would love to go some day…

By: choy

choy — Tue, 14 Nov 2006 08:52:58 +0000

ok, sorry, couldn’t wait. i googled it and found a link to anvil publishing. placed an order for it online. P1300. i think it’s well worth it.fyi.

By: choy

choy — Tue, 14 Nov 2006 08:37:55 +0000

mouth-watering post. especially for someone like me who was allergic to crabs and shrimps as a young kid. somehow got rid of it in adulthood, and up to now, am still trying to make up for lost ground.

off topic, have you heard of or read â€˜â€™The Governor-Generalâ€™s Kitchen: Philippine Culinary Vignettes and Period Recipes (1521-1935)â€™â€™ by Felice Prudente Sta. Maria? alejandro roces wrote glowingly about it in today’s phil. star.

if you or anyone here has,would you know where we can get a copy? roces says it’s a must for people who are into food and history.it sounds salubrious.

By: gonzo

gonzo — Tue, 14 Nov 2006 08:09:54 +0000

i too thoroughly love chilli crab! have a cook that makes an original version as taught to her by a singaporean chef. she took weeks with the chef but she has got it down now.

rampau, that’s “dungeness” crabs.

speaking of which, i have again a slightly controversial comment to make: cold water seafood (eg europe, Australia, New Zealand, japan etc) tastes better than our seafood caught in tropical waters. I believe the cold water allows the fish and crustaceans to develop a higher fat ratio (ostensibly for protection against the freezing oceans) and higher fat = more taste. for instance i prefer dungeness crab to our local crab species. not only is the shell thinner and easier to get to but the meat is also sweeter.

MM, if you love seafood then Istanbul is a must visit. Fish and crustacea caught in the mineral-rich, icy-cold Bosphorus yield the most incredibly succulent, supertasty flesh imaginable. If you think i’m exaggerating check it out for yourself. The rest of turkish food is terrific as well; fits our pinoy palate perfectly, not quite like arabic food (which i also love), the comparison of which would be the first guess of foodies who have not been to Turkey yet.

By: cupcakediva

cupcakediva — Tue, 14 Nov 2006 07:35:07 +0000

I love crabs and I would love to own that shirt…….=)

By: zasha

zasha — Tue, 14 Nov 2006 06:01:17 +0000

grabe! kakagutom naman yang sunod sunod na post mo on chili crabs. You are really rubbing it in. I am off to go crab hunting already. Yum! yum!