Uncategorized

Blue Posts Boiling Crabs and Shrimps: #ItsTimeToBeMessy in Quezon City!

Signature Flavored Crabs | Blue Posts Boiling Crabs and Shrimps
Signature Flavored Crabs | Blue Posts Boiling Crabs and Shrimps

‘Crabs’ (*price varies at market price) by Blue Posts Boiling Crabs and Shrimps are huge, meaty and flavorful! You have a choice to have it cooked ala ‘Blue Post Boil,’ ‘Garlic Fried’ or ‘Sambal’ and at regular, mild or hot & spicy flavors –  best dipped with their choices of native ‘suka’ like ‘sinamak’ or local vinegar.

'Shrimps in Special Cajun Sauce' | Blue Posts Boiling Crabs and Shrimps
‘Shrimps in Special Cajun Sauce’ | Blue Posts Boiling Crabs and Shrimps

‘Shrimps in Cajun Special Sauce’ (P573/pound) by Blue Posts Boiling Crabs and Shrimps are grilled King Prawns marinated in their special Cajun Spice Sauce with a mix of African lemon, fried garlic and slices of spring onion. I can eat this every day!

IMG_6689_watermark
#ItsFunToBeMessy at Blue Posts Boiling Crabs and Shrimps

Blue Posts Boiling Crabs and Shrimps is has become synonymous with good (sea)food in Davao. But fret not fellow foodies! No need to fly to Davao to savor their famous seafood fare. They will open at the 4th floor of SM North, The Block on August 26! There’s also news that they will open another branch at SM MOA before the year ends.

To know more about my food adventure during their foodie preview/tasting by-invitation last August 17 plus their menu, just click and read after the jump! Continue reading “Blue Posts Boiling Crabs and Shrimps: #ItsTimeToBeMessy in Quezon City!”

Uncategorized

Chef Tatung: Tinuktok, Sinuglaw and Kilawing Kambing recipes

blog_chef tatung book_tinuktok
Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved
blog_chef tatung book_tinuktok_recipe
Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved
blog_chef tatung book_sinuglaw n kilawing kambing
Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved
blog_chef tatung book_sinuglaw n kilawing kambing_recipe
Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved

About the Author:
Michael Giovan Sarthou III, popularly known as Chef Tatung, is a chef, writer, and culinary heritage advocate. He developed his love for cooking while growing up in Cebu where his grandmothers would let him help cook in the family kitchen. In 2010, he burst onto the restaurant scene with the popular Chef Tatung’s, which explored Philippine regional specialties in all their diversity. Since then, Chef Tatung has become a jovial, engaging media presence. Continue reading “Chef Tatung: Tinuktok, Sinuglaw and Kilawing Kambing recipes”