In my eyes, crabs have never looked so good. It was very tempting to dig in but my allergies reminded me not to, I have this rare allergy on crustaceans, rare because unlike others, I don’t get red rashes, instead I vomit whenever I smell or taste a bit of it.
So on my behalf, I sent my super supportive husband to Red Crab Alimango House in Binondo, and here I am, making this post through his eyes.
He came home quite late and very tired that I feared he might suffer from stroke (heaven forbid!) because I knew that he ate too many crabs that night, okay TOO MANY is an understatement. The event started at 7PM and by 9PM he texted me saying that he still has to eat 11 crabs, “11 CRABS?!?!” yes. And he ate everything with so much gusto.
Okay, moving on, the Red Crab Alimango House in Binondo recently launched “Red Crab 24K” — crab lovers can now enjoy their crabs in 24 new recipes. I didn’t know crabs can be cooked in so many ways! From a probinsiyano who ate ginataan or steamed crabs all his life, this treat was somehow new and interesting! He is born and raised in Samar, by the way, so he definitely knows what GOOD CRAB is.
Of the 24 crab dishes served on the table, he has 5 favorites:
Roasted Garlic Crab
Fidel Pepper’s Crab
Crab Adobo sa Buko
These were just his favorites, but there is more! Not included in the post though they are really worth mentioning are:
When I learned how to bake, I started hating mixes. The obsession to come up with something beautiful and yummy from scratch was just too strong that I ended up hating them.
Yesterday, I heard my daughter asking for chocolate crinkles, something that I usually find in nearby bakeries. But it’s either too sweet or too hard. I know crinkles are supposed to be chewy. Being the lazy mom that I was, I dropped by at Sweet Ganache, a baking and confectionery supplies shop nearby and grabbed a box of Creations by Sharon Crinkle Cookies.
Okay, there. I got a box for P59. I asked Yona to help me because the instructions looked so easy to follow even for a 6 year old. Well, it really was.
It only asked us to add 2 tablespoons of oil and 1 egg to the cake mix. Easy peasy.
The batter was indeed smooth as described on the box but noticed that it was not “roll-able”, it was sticky! For us to come up with balls, we used Crisco on our hands so it won’t stick! And right after rolling, the “balls” just melted into the greased cookie sheet.
At 375 degrees Celcius, we baked the cookies for 5 minutes. The results? flat crinkles.
I know what went wrong. My egg was too big. Next time, I will use a small or medium one, not the large eggs I normally use for my cupcakes and cakes.
At P59, I came up with 15 crinkles. Not bad, right? I’ll come up with my own version soon!
I have turned down not just one, two or three giant cupcake orders. In fact I already stopped counting, nakakapanghinayang kasi. But when my best friend told me that she wanted a candy land cake for our darling Charlee, I simply couldn’t say “no”. I looked for the pan in all Gourdo’s outlets but unfortunately it wasn’t available Then on Wednesday, February 8, I found the Giant Cupcake Pan from Wilton in Dolce Vita, a local bakery supplies shop in Binakayan, Cavite for P1450. Pricey, yes, but I bought it anyway, it’s what I need.
This non-stick pan is of professional weight and cast aluminum for exceptional detail. It needs around 10 cups of batter and the cake could serve about 12 persons.
I tried it out the first time and it went well, it cooked evenly though I would suggest to pour the batter of the “frosting’ side once the bottom part is already half-way done. This would ensure that both are cooked perfectly.
And since it’s non-stick, removing the cake from the pan’s very easy, just turn it upside down and voila! Your cakes are out!
Frosted with ganache and buttercream
The unfinished cuuuupcake!
With a little bit of magic and a shower of confetti, we came out with a cupcake that’s oh-so-pretty!