Comments on: Skewered and Grilled Suahe

By: Yeng

Yeng — Fri, 21 Sep 2007 06:38:57 +0000

can you give me an idea what can i do with my fresh tuna? Thank you MM

By: mgr

mgr — Wed, 13 Jun 2007 23:52:35 +0000

We usually grill these “basque” style…just tossed in olive oil, paprika, salt and parsley. Cook and toss in grill basket over the barbeque and enjoy!

By: Maddie

Maddie — Tue, 12 Jun 2007 18:57:41 +0000

I am a shrimp lover! I can finish off a kilo or two of halabos na suaje with sinamak in one sitting. I think that’s one of the reasons why I have hypertension. My dad would feed me with the sweetest, freshest shrimps each and everytime I would go home to Bacolod. That and inihaw na bulgan! Heaven!!!

By: kaoko

kaoko — Tue, 12 Jun 2007 01:47:49 +0000

You know, I never thought of shrimp economics that way. In my mind, I always had it pegged as something delicious but expensive. Not for everyday. But the way you put it…hey, why not?

Parang gusto ko na sumugod sa palengke!

By: tulip

tulip — Mon, 11 Jun 2007 23:40:46 +0000

Had some also during the weekend with some oysters,pampano, plapla,lapu-lapu,crabs,liempo,Vigan longganisa and Dagupan smoked bangus with some house guests. Almost every weekend we do have a shrimp dish and most often than not it is grilled and skewered or grilled and split at the back and flavored with butter and lemon. And though there may be different dishes at the table, I only go gaga over shrimps. Yum!

By: Maria Clara

Maria Clara — Mon, 11 Jun 2007 16:33:11 +0000

Nothing beats fresh shrimp – they are the best whichever way you prepare them. I love your preparation and presentation very aesthetic nothing elaborate that sure hit the palate and very cost-effective. I would eat mine with chopped green mango, tomatoes, onion and the unassuming ginisang bagoong! We eat with our eyes first before it hits our palate.

By: Candygirl

Candygirl — Mon, 11 Jun 2007 15:25:04 +0000

Yum, yum. Nothing like fresh shrimp :-)

By: elaine

elaine — Mon, 11 Jun 2007 15:07:35 +0000

I’ve never tried grilled shrimps, all the time they were just pan fried with the typical lemon-butter-olive oil mixture (at least that’s what I do) but my mother in law would always serve the suahes steamed…it’s really good breakfast fare, especially when it’s fresh, they tend to be sweet. So are these skewered shrimps eaten whole(shells included, except for the heads maybe)? My hubby says that you get the real nutrients (calcium) from the shells so it gets to be healthier and more nutritious than your typical sweetish barbecue, huh? And those shrimps look perfectly grilled (not burnt or anything):)

By: ragamuffin girl

ragamuffin girl — Mon, 11 Jun 2007 14:51:22 +0000

live shrimp here in HK costs about P180.00 a catty (650 grams or so) and I always buy some for steaming, then dipping in suka, bawang and sili. I also squeeze the juice from the heads onto a heaping plate of hot rice. Haay, the joys of simple food. Maybe you should write a book about it. :) No heavy sauces, no fancy shmancy plating, just good old food at its freshest and best, like pritong tilapia or pampano, grilled talakitok, longsilog!, daing na bangus with atsara, stir-fried crisp dark green leafy veggies, steamed crabs gosh I could go on and on and it’s making me hungry, so darn close to midnight! :)

By: edee

edee — Mon, 11 Jun 2007 14:45:03 +0000

as usual ginugutom na naman ako sa mga photos mo MM :)
and you’re right, these are sweeter and tastier than the larger king prawns, and i think i used to eat all of it, i mean including head and tails, walang sayang :)