Kulinarya Club challenge lovingly conceived by the tandem of Abigail of My Nappytales and Marni of Kensington Kitchen is about …… well …… first LOVE and the dish associated with it. I maybe blushing but don’t giggle just yet. :-) Everything I want to do at the time I first experienced that “tender feeling of affection” (I vividly remember I used to write down this definition in slam books), sometime in high school or probably early college, ha ha ha (it’s funny I’m not quite sure), is nothing but basketball. Perhaps basketball is to blame for clouding my memory and not clearly remembering.
Yes, I believe I eat a lot that time, because we played a lot and needed a good amount of food to supply the energy requirements, but nothing in particular really registered in my mind when it comes to food. With just a 5-peso daily allowance (sometimes none) and with body strength 95% powered by rice (some “bahaw” or “kanin lamig”), that’s probably not unusual, lol.
But of course I would not want to disappoint Abigail and Marni. That’s a nay. I can’t reason out I’m on a holiday/vacation just like last month (sorry Pearl of My Sassy Chef and Thea of Words and Nosh) and they have an awesome theme with rich topics to share. In lieu, I would like to prepare a roughly similar in taste (okay not quite comparable but also good) with the dish so close to my heart that my first experience of it is like falling in love for the first time. The dish is called “Crab Juanita”. Now you can chuckle. :)
Okay, I admit I messed that up a little bit. The dish I fell in love with is actually “Crab Maritess” of the popular Red Crab restaurant in Manila (Philippines). The name Juanita that came into the scene is actually my wife whom I am deeply in love with. Love can be so confusing sometimes. Really!
While the use of mud crab or “alimango” is preferable, I have to settle with what we have which is the delectable blue crabs or sea crabs or to be precise the blue swimming crabs of Asia known as “alimasag” in the Philippines. I already have several posts about this tasty decapods crustacean in dishes like steamed, “ginataan” or cooked in coconut milk, “torta” or fried like frittata and cooked with noodles such as sautéed with “sotanghon” or glass noodles and cooked with “miswa” or wheat flour noodles.
For our group, “alimasag” is one tasty bounty of the sea. Quite difficult to eat but its wonderful taste is worth the trouble and mess finding the meat in its intricate sectional body. :-)
Kulinaryans for this month’s theme. Please check them all. You might find a new love … dish that is. Enjoy! c“,)