The search for the best shrimp-in-a-bag in Manila

Our first time in The Boiling Crab 

After our month long honeymoon in the USA, my husband and I can't help but dream about Boiling Crab shrimps. We ate there twice, and even tried two other restaurants with the same concept called Star Crab and Stinkin' Crawfish. I loved every experience. The flavor in each restaurant is just a bit different from each other, but all very tasteful. They all have a version of the Whole Shabang, which is a mix of all flavors (butter, garlic, lemon, pepper and Cajun). I liked Star Crab's mix the best. 

The Boiling Crab in Los Angeles

The day after finishing the LA Marathon, I just had to get The Boiling Crab shrimps again. 

The Boiling Crab

I heard of Bag O' Shrimps even before we left for the USA, so I immediately scheduled a lunch date with my husband there. We went to the one in Megamall. 

Bag O' Shrimps in Megamall

The restaurant has a harbor theme and friendly staff, and is clean and new. No wild comments about those really. More than anything, we are excited about the food. 

I am surprised that prices are the same with USA rates: $10 to $14 (P445 to P623 + tax) in the USA; P565 in Philippines. I'm not sure if it's now cheaper abroad or the Philippine restaurants are now ridiculously expensive. At first, I thought it wouldn't be fair to compare the flavor with those we tasted in the States. But maybe since the prices are the same, I should. 

The Bag O' Momma of Bag O' Shrimps

The Whole Shabang of Bag O' Shrimps is called Bag O' Momma. If the one in the States is a ten, Bag O' Shrimps's is a 6. The shrimps are not as succulent and fresh-looking, plus the sizes are inconsistent. Some has heads, while the others may have lost their heads while being cooked. Not great to look at but still it's the taste I want to focus on. 

The sauce lacks umph, unfortunately. It should be a mix of butter, garlic, lemon, pepper and Cajun flavors of perfect proportions that will work so well for the palate. Although the taste is there, it is very faint. Maybe because the sauce is too little. Which is again a big difference since the sauce in the USA usually reaches an inch or more when holding the bag vertically, one hand bundling it in the middle. And because of these reasons, Bag O' Shrimps is "okay lang, pwede na." I then continued my search for the best shrimp-in-a-bag in Manila. 

Being a borderline millennial, I went straight to the Internet to research on our next shrimp-in-a-bag date. There are Claw Daddy in Alabang and SM MOA; Shrimp Bucket at the Fort; and another Bag O' Shrimps in McKinley. I work at the Fort, so I planned to try Shrimp Bucket next even though they don't have a version of the Whole Shabang sauce. I am also open to give Bag O' Shrimps another chance seeing that there are good reviews of their McKinley branch online. Yes, I am easily affected by that. 

So one Sunday, unplanned, I was with my friends and found my way to Bag O' Shrimps, McKinley. I  was pleasantly surprised with how the sauce tasted that I ended up going there the following day to share the good news with my husband. And again five days after to satisfy my craving. 

Bag O' Shrimps in McKinley

Bag O' Shrimps in McKinley-- this was on a Sunday and we had to wait for a table. 

Inside Bag O' Shrimps in McKinley

Bag O' Shrimps in McKinley has a better tasting sauce than the one in Megamall! Not 100% the same as USA's shrimp-in-a-bags, but close enough. The Bag O' Momma flavor is really there--zesty, spicy, tasteful and has the same satisfaction from the mix of different flavors. Although the shrimp is still not as good looking, it's okay. The flavor we are looking for is there anyway. We also discovered a new favorite sauce which is the Lemon Pepper. We discovered this when we ordered clams and got the best seller sauce for it. Later we realized that getting clams is not a wise move. Orders are by the weight and the shells are heavy. Plus, the meat of Philippine clams is small. 

Both the Bag O' Momma and Lemon Pepper flavors are now our staple orders. We get two pounds of shrimps, each with the different sauces; and one order of corn. These sauces are great to put on rice, too. As for the rating, it is now an 8.5 to 9 for Bag O' Shrimps. Because ten is just for The Boiling Crab. 

Bag O' Shrimps Bag O' Momma and Lemon Pepper--
perfect combination

Chorizo and Shrimp Pasta

Tired of serving the usual pastadishes: tuna in olive oil, creamy carbonara or meaty tomato sauce? Thenwhy not try the Chorizo and Shrimp Pasta. Easy, yummy, and affordable, it won'tbe long until this dish will be part of your list of what to prepareduring get-togethers. 

The thing I like most about thisdish is its lightness despite the distinct flavors of the chorizo andshrimp. The two main ingredients mix so well, making every mouthful taste and feel so heavenly. 

I am also a big fan of cilantro. For me, most dishes with cilantro easily becomes a refreshing viand. 

This dish will cost less than P500, take 30 minutes to an hour to prepare andfeed a group of 10-12 adults.

Ingredients: 

- 1/2 cup olive oil 

- 1 head large garlic, slicedbased on preference 

- 2 pieces medium-sized onion,sliced based on preference

- 4 pieces medium-sized tomato,cut into half-inch cubes

- 2 cans Purefoods ChorizoBilbao-style, sliced diagonally at about 1/4 inch thick 

- Chili powder or flakes, quantitydepends on preference

- 1 bundle of cilantro or wansoy,minced

- 1/4 kilo shrimps 

- 1 cup shrimp stock

- 500 grams pasta (spaghettini,angel hair, twists)

Steps:

Shrimp and shrimp stock:

1. Add shrimps to 1 cup of boilingwater. Add a pinch of salt if desired.

2. Remove shrimps once it turn redand peal. Set aside the shrimps' meat and heads.

3. Pound the heads using a mortar.

4. Put pounded shrimp heads in astrainer and pour the created stock. Repeat this step for two to three times.Set aside stock once done.

Pasta mix:

1. Sauté garlic and onion in 1/2cup olive oil.

2. Add the sliced chorizo and stiruntil its own oil renders.

3. Add the tomato cubes, immediatelyfollowed by the shrimp meat. Stir for 30 seconds to 1 minute.

4. Add the shrimp stock and leaveuntil it reduces. Add salt if needed and chili if desired.

5. Mix the pasta. Sprinkle minced cilantro before serving.

Spamu: Spam Sushi

Spamu is the money-makers' gift for foodies who dig both Spam and Japanese food. I am one those people and I loved Spamu--the taste and experience, but not the price. At P45 each, I think Spamu is expensive. Although it satisfied my sushi craving and the Japanese rice used was at top quality, the slice of Spam was too thin! I ended up opening my own can of Spam to add more.

I'd rather buy a can of Spam at P99 than buy a piece of Spamu--which has an itsy bitsy slice of Spam and costs almost half the price of Spam. The Spamu I tasted, someone bought it for me at a designated kiosk along Eastwood’s old movie house section.