| dc.contributor.author | Tiglao, Getsy | |
| dc.date.accessioned | 2019-03-29T01:46:40Z | |
| dc.date.available | 2019-03-29T01:46:40Z | |
| dc.date.issued | 2014-05-27 | |
| dc.identifier.citation | Tiglao, G. (2014, May 27). A muy excelente crab relleno. The Manila Times, p. B8. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/5175 | |
| dc.language.iso | en | en |
| dc.publisher | The Manila Times Publishing Corporation | en |
| dc.relation.uri | https://www.manilatimes.net/a-muy-excelente-crab-relleno/99452/ | en |
| dc.subject | Human food | en |
| dc.subject | recipes | en |
| dc.subject | Seafood | en |
| dc.title | A muy excelente crab relleno | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | The Manila Times | en |
| dc.citation.firstpage | B8 | en |
| local.seafdecaqd.controlnumber | MT20140527_B8 | en |
| local.seafdecaqd.extract | Unlike the other rellenos, however, I find that the simplest version works best for a crab relleno. The taste of alimasag (blue crabs) is subtly sweet and this can be drowned out by the addition of too many ingredients. Some people like adding raisins, potatoes, and other vegetables to the stuffing, but I like mine to be just a slightly upgraded version of the crabmeat. The real joy in eating crab relleno is that you don’t have to wrestle it open, or deal with the shelling and pounding and the ensuing mess. Just raise your fork and dig into all that stuffed goodness. | en |
