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Sunday is family day and one of our best bonding moments is eating. Eating Mongolian barbecue at Kublai Rock was a treat for my hungry daughters. Since I didn’t want to stuff myself with rice, I used mongo sprouts and added squid and mussels along with my special combination of spices, soy sauce, garlic, sesame oil . The chef grilled all my condiments, and my “own creation” though it wasn’t grilled directly in front of us. I ate 2 bowls and was pretty full after. My husband was able to eat 3 bowls. View photos of Mongolian Barbecue

There are many creative ways to eat durian. Of course as a fruit, it’s not a pleasant experience because of the strong smell. Durian is most best enjoyed fresh immediately upon opening the fruit. My favorite Durian experience is the durian candy from Davao City. I know it’s bad for my diabetes . But I just couldn’t resist the Arce Durian Ice Cream. The Durian flavor didn’t come in too strong and the sweetness was just right. Durian Ice Cream is definitely an experience.

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A fish ball vendor by Muralla St, in Old Manila, Intramuros. For only 50 centavos per fish ball, a whole stick can easily cost 5 pesos. Quite an affordable snack for students in nearby colleges.

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If you’re like me age 40 and above, you must have known the “Kimchi” Korean fastfood. How I love the spicy sweetness of their korean beef stew. Tonight my husband and I trooped over to the Food Court of the SM Mall of Asia just to feast on Beef Stew. For only 99 pesos , one gets a bowl of KIMCHI’s specialty beef stew, rice, sesame flavored mongo sprouts.

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Crabs in Coconut Milk (Guinataang Alimasag)

(From the Filipino Cuisine: Recipes from the Islands
by Gerry G. Gelle)

Crabs in Coconut Milk
(Guinataang Alimasag)

2 tablespoons vegetable oil
3 cloves garlic, crushed
1 teaspoon ginger, minced
2 12-ounce cans coconut milk
6 whole blue or rock crabs, well cleaned or 1 pound crag legs
1 teaspoon salt
1/8 teaspoon ground white pepper
4 green onions, cut into 1-inch lengths

Heat the oil in a large pot and saute the garlic and ginger.

Add the coconut milk, bring it to a boil, reduce the heat and cook for 15-20 minutes or until the liquid is reduced by half, stirring occasionally.

Add the crabs, salt and pepper to the pot and mix well. Cover the pot and cook for 5 minutes. Add the green unions and simmer for another 3 minutes or until the unions are just tender.

Serve with hot rice. Makes 3-4 servings.