HAWAII (AND SEAFOOD) ON MY MIND

The full moon hanging in the dark night sky, its light reflecting in the calm waters of the sea. A basket in my hands, waiting for small crabs to emerge from their sandy holes. My cousins and I squeal in delight as we trap the crustaceans rushing to the foams of seawater rolling in the shore.

This is the first memory I have of close encounters with crabs. I grew up enjoying the hard-shelled crustaceans boiled, broiled or battered.  And whenever I come across crab that I enjoy thoroughly, I always remember that night when I was seven at the beach in my father's hometown.

Back in 2009, I had the chance to visit Hawaii and taste one of the best crabs I had ever come across.

Hawaii looked and felt very much like the Philippines but with wider streets and outdoor airconditioning. Think Subic structures, with the view of Ilocos and  Baguio weather. I did the touristy things like visit the Polynesian Cultural Center where I got a taste of native Hawaiian delicacies like poi, made of mashed kalo (or taro). Unlike the ube, poi is not eaten sweet but usually with meat.

I'm an amateur when it comes to posing for the camera!

Also visited the Pearl Harbor and rode a submarine to see porpoise swimming amidst World War II wreckage.

Where does the crab come in?

At the Blue Water Shrimp and Seafood shack along Kuiho Avenue. Found this place when my travel buddy and I were trying to find our way back to the hotel after a morning of swimming at the Waikiki beach. People were lined up in front of a bus-turned-food truck, eagerly waiting for their food. That was a sign that this place served good food. So we lined up, too.

We had a look at what other people were having and ordered the Ahi and Garlic shrimp platter which was served with a trio of carbs- rice, corn and garlic bread.  The shrimps and fish were grilled and the Ahi was coated in black sesame.

We also shared a plateful of Garlic Clams. Buttery, garlicky and with a bit of tang coming from the fresh tomatoes which it was sauteed with.

Then I saw them serve up snow crabs to the lady beside me. Couldn't help myself and ordered one for myself. It was the best decision I ever made in Hawaii. Snow crabs tend to be thinner and less fleshy than the alimasag (blue crabs) that are commonly found in Philippine we markets. They are named such since these long-legged crustaceans are often found in cold northern oceans. They were simply boiled and that brought out the freshness. I could taste the subtle sweetness of the flesh underneath the saltiness, a sign of freshness in seafood.

When food is this good, it makes you want to come back. So was thinking of Hawaii a few hours back and went searching for this food truck and sadly found out that they have closed.  It's a pity but I'm just glad that I got an honest taste of Hawaii when I had the chance.

Crab Cakes and Memories of Hawaii

Travel is a passion. When I had the opportunity to see the world by working for a travel agency, I took it.

In August 2001, I got the coveted ten-year US Visa. A month after,  9-11 happened. My trip  was cancelled and I never got to use my visa until 6 months before the it expired.

Destination: Honolulu, Hawaii.

While I got to frolic along the shores of the famed Waikiki beach, meet the funniest fire-eating performer and ride a submarine to see 200-year old porpoises...

it was the simplest experience of eating at Hawaii's  version of a carinderia that resonates the clearest in my memory. 

I discovered Bluewater Shrimp and Seafood  on my way back to the hotel. A rundown blue bus converted into a mobile food stall sat on an empty lot in between multi-storied hotels.

A few tables and chairs were scattered beside it and another bus-cum-food stall sat beside it serving burrito and other Mexican food that are apparently favorites of hungry surfers.

It was the the line of Japanese tourists (and not a congregation of half-naked surfers stuffing themselves with beans and ground beef) that got my attention when I passed by the empty lot.

And when it comes to seafood, I trust the Japanese. And they were right to fall in line for a serving of the seafood platter: black-crusted Mahimahi fillet, grilled shrimps with a light lemon vinaigrette, fresh greens and for the carboholic dudes, half a toasted bun, corn on the cob and herbed steamed white rice.

And when I had my fill of the Seafood platter, I deigned to sample what the Japanese seated at the next table were eating... clams sauteed in tomatoes and garlic...

 

and the inspiring snow crab platter.

It was a pity, I never got to sample the specialties of the Shrimp Shack in Oahu on my way to the Polynesian cultural center (which serves, as part of its luau dinner,  roast suckling pig, a poor runner up to our very own Lechon Cebu, if I may say so). But then, it only means that I still have something to look forward to when I get another chance to go to Hawaii.

In the meantime, when I crave for crabs, one of my easiest solutions is to make crab cakes. Here's ma recipe I have been working on for a few months now. 

CRABBY PATTIES

500 grams fresh crab meat
1/2 cup bread crumbs
1 egg
5 tablespoons Japanese mayonnaise
2 tablespoons stone ground mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons butter (keep at room temperature)
1 teaspoon Worcestershire sauce

Procedure:
Drain crab meat; gently squeeze to get as much of the liquid out as possible and remove all the bits of shell and cartilage.

I tried using French's mustard as an alternative but I find stone ground mustard provides more tang and texture.

Put the crab meat in a bowl. Mix in all ingredients, careful not to over handle the mixture (or else it will turn into mush!).

Form into 2-inch wide, 1/2 inch thick patties. Fry in a mixture of oil and butter until golden brown. Place the fried patties on a paper towel to drain the oil.

Serve with a dollop of Japanese mayonnaise over a bed of lettuce chiffonade and a siding of yellow mango salsa.

Vigan Longganisa Pizza and Pasta ai Frutti de Mare

Last night was spent drinking blue cocktails to celebrate the birthday of a friend who passed away last year. There was no singing of "Seasons of Love" nor any form of group prayer. Those who came gathered to simply enjoy each other's company, rejoicing the fact that we're still here, alive and wondering which road to hell the country is going to take in the next few weeks.

As we enjoyed our pizza and pasta, talk turned to the elections and the possibility of a failure of elections. The first time  the phrase "failure of elections" was said out loud, someone discreetly knocked on wood three times to ward off the bad vibe that came with the phrase. Like the possibility of death, everyone seemed to be thinking about it, talked about it in whispers and hoped to high heavens that it wouldn't happen soon. Nobody had the courage to go on a full discourse on the matter. As if silence would make the possibility go away.

I think this very Pinoy habit of turning a blind eye is one reason why we have earned a reputation as pushovers. We like to keep quiet until our patience runs thin and we are on the verge of a major meltdown. I do hope that tomorrow, those can vote will exercise their right to be heard.

I do hope talk of the elections and our country's future hasn't ruined your appetite yet because I'm sharing my recipes for the pizza and pasta dish we had last night.

Vigan Longganisa Pizza

                                                                  
Ingredients:
2 small Frozen Pizza crusts
250 gms or 4 packs of Kesong Puti (Cheese from Carabao's Milk), sliced
6 pieces Vigan Longganisa
4-6 pieces of medium-sized native tomatoes, sliced1 onion, sliced into rings, soaked in orange juice for 15 minutes

Procedure:

Thaw the frozen pizza crust.
Slice the tomatoes and place on top of the crust, covering as much crust as possible.
Crumble the Kesong Puti and place on top of the tomatoes.
Remove the onion rings from the orange juice, pat dry and place on top of the Kesong Puti.
Remove the ground Vigan longganisa meat from its casing and crumble on the pizza surface.

Pre-heat your oven toaster for 10 minutes at 250degrees. Bake the Pizza for 15 minutes,  the crust should be toasted and the longganisa should turn a darker shade.
Slice and serve.

Pasta ai Frutti de Mare (Pasta with the fruits of the sea)

Ingredients:
- 500 grams spaghetti (or linguini)
- 1 can whole peeled tomatoes (approx 480 grams)
-  200 grams sun dried tomatoes
- 2 heads of garlic, finely chopped
- 4 onions, finely chopped
- 1 bottle tuyo fillet in olive oil, drained and shredded
- 1 kilo tahong (mussels), shucked
- 200 grams scallops, shucked

- 1 kilo halaan (clams), shucked (set aside a few unshucked shells)
- 200 grams squid, cleaned and cut into rings
- 200 grams shrimps, shelled
- 1 cup olive oil- 50 grams butter
- 100 grams olives, sliced
- a sprig or two of fresh basil, chopped
- salt and pepper to taste
- Parmesan cheese, grated

Cook the pasta as directed. Drain and set aside.

In high heat, sautee the seafoods, one at a time, in succession, using butter, 1/ 4 cup olive oil, garlic and onion.

My order of things are as follows: Shrimps, squid, scallops, tahong, halaan.  As the sauteeing progresses, the sauce in the pan gets more watery. Do not add salt. Let the fruits of the sea cook in their own juices and cook them only until they change color. Be careful not to overcook.

Add the remaining olive oil and canned tomatoes. Bring to a slow boil then lower the fire and add the sun dried tomatoes. When the sauce has thickened, about 10-15 minutes later, sadd the olives and the shredded bottled tuyo (do not include the oil and other spices from the bottle). You want to use the tuyo as the main source of salt. Shredding it adds a different texture to the sauce. I would not recommend anchovies as a replacement though, as it gives a more malansa (fishy) taste to the dish.  Add pepper and more salt, if so desired.  Add the basil and the seafoods last. 

Take the pan off the fire and ladle half of the sauce into a bowl. Bring back the pan to the fire and add in your pasta. Mix gently. Add in more sauce, as needed. Put the pasta mixture in a serving dish and top off with the remaining sauce. Generously sprinkle with parmesan cheese before serving.