Seafood

Dinengdeng: Filipino Vegetable Soup with Manila Clams

Dinengdeng: Filipino Vegetable Soup with Manila Clams

Dinengdeng is a hearty vegetable soup from the Ilocos region of the Northern Philippines. Though simple in ingredients and preparation, this soup with a funny name can be a very complex and flavorful dish. With a broth seasoned with Bagoong
Ginataang Lobster: Coconut Oil-Poached Lobster Tails in Sous-vide, with Coconut Milk and Lobster Head Sauce

Ginataang Lobster: Coconut Oil-Poached Lobster Tails in Sous-vide, with Coconut Milk and Lobster Head Sauce

Like the Filipino term “adobo,” the word “guinataan” (also spelled “ginataan”) refers to a method of cooking rather than a singular dish. Where adobo requires cooking something (fruit, vegetable, protein) in a mixture of salt
Whoever Smelt It, Dealt It: Fried Smelt (Dilis)

Whoever Smelt It, Dealt It: Fried Smelt (Dilis)

I was at my friendly neighborhood Filipino fish market recently and came across some very fresh-looking, bright-eyed, finger-length Smelt. After spotting these little fishies, a lightbulb deep fryer appeared over my head and I immediately got a
Head-On Coconut Shrimp

Head-On Coconut Shrimp

This is an extremely quick-cooking variant on coconut shrimp that utilizes not 1, not 2, not 3, but 4 (yes four! Suck it, LeBron!) forms of coconut. “Four forms of coconut!?” you ask. Yup, four: Coconut Oil Coconut Flakes Coconut Vinegar
Abalone Kinilaw

Abalone Kinilaw

I have this vague childhood memory of a cousin, or an uncle, or someone, bringing my grandparents a freshly caught abalone from who-knows-where. Upon presentation of the abalone, the household of grandparents, aunts, and uncles went absolutely