I am happy to see tubs of good quality crab meat at the supermarkets. In the pre-convenience food days, crabmeat came from actual crabs which had to be cooked first before painstakingly picking the meat from the crevices of the crab. It was a whole lot of work and the yield is not that much. I think it is cheaper to buy crab meat than fresh crabs.
Who doesn't like chicharon (pork scratchings)? I know that east and west unite in their want to eat these babies.
These munchables are a cross between chicharon (pork scratchings) and lechon (roast pork) crackling.
All the holidays seem to be tumbling forward at a very fast pace and I can't keep up; yet Father's day is rather special and is never ever to be missed.
Filipinos love barbecue and are lucky enough that the weather allows them to barbecue all year round. The two most popular have very generic names: barbecue chicken and barbecue pork. Everywhere, they are seasoned similarly unless otherwise stated.
As a Filipino, I thoroughly connect to the taste of Jambalaya. Apart from the herbs and spices, it could have been a Filipino dish. We like all-in-one rice dishes like this because all the ingredients contribute to making the rice very flavourful.
