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Clams and garlic, softshell crab risotto–not your usual seafood fare for Holy Week

dc.contributor.authorAspiras, Reggie
dc.coverage.spatialPhilippinesen
dc.date.accessioned2019-03-22T01:12:16Z
dc.date.available2019-03-22T01:12:16Z
dc.date.issued2014-04-17
dc.identifier.citationAspiras, R. (2014, April 17). Clams and garlic, softshell crab risotto–not your usual seafood fare for Holy Week. Philippine Daily Inquirer, C3.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/5046
dc.language.isoenen
dc.publisherPhilippine Daily Inquireren
dc.relation.urihttps://lifestyle.inquirer.net/157248/clams-and-garlic-softshell-crab-risotto-not-your-usual-seafood-fare-for-holy-week/en
dc.titleClams and garlic, softshell crab risotto–not your usual seafood fare for Holy Weeken
dc.typenewspaperArticleen
dc.citation.journaltitlePhilippine Daily Inquireren
dc.citation.firstpageC3en
local.subject.classificationPD20140417_C3en
local.descriptionDuring Lent, we are challenged to become more creative in how we prepare seafood. I asked Chingling Tanco and Enrique Valles of Mida Food Corp. (MFC) to share their recipes. For 16 years, MFC has been the distributor of local and international seafood. Thanks to its wide range of products, cooking on Ash Wednesdays and meatless Fridays has become much easier.en
local.subject.personalnameTanco, Chingling
local.subject.personalnameValles, Enrique
local.subject.corporatenameMida Food Corp. (MFC)en
dc.subject.agrovocrecipesen
dc.subject.agrovocSeafooden
dc.subject.agrovocfishery productsen


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