Red Trellis: GenSan’s seafood destination

If you like your crustaceans like I do, there is nowhere else to go in GenSan but Red Trellis. An Asian themed restaurant, from the Japanese-inspired welcoming gates, to the capiz-like lanterns and a koi pond with a wooden bridge, the restaurant has a relaxing feel, enough to loose your inhibitions and make you eat with your hands with gusto!

                       Crabs in butter and garlic
I have been to Red Trellis several times and each time sees me wanting to come back for more to try out the many ways crabs are cooked. My favorite though, is definitely the crabs in coconut sauce (so good, I forgot to take a picture!). You could tell that the cook knows his coconuts and cooks the way coconut milk should be – creamy and indulgent. No wonder, since I learned later that the cook hails from the Bicol Region. It’s also probably why they serve one of the best laing in GenSan, a very welcome suprise indeed.

Must-try: Crabs in coconut sauce, laing, black rice

Red Trellis is located across the Notre Dame of Dadiangas University, Lagao Campus, tel # 302-CRAB (302-2722)

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Ginataang Curacha or spanner crab for lunch

Last Thursday, on my way home, I had the sudden inclination to go to the market and see what seafoods I could buy. These curacha crabs grabbed my attention so I bought half a kilo. There were five pieces which I steamed once I got home.

I cooked three of them with gata and the rest I kept for later. I brought it work for lunch, and yes, you guess right. I ate with my hands so I could enjoy the goodness of coconut milk and seafoods.

Ginataang Curacha

In a pot, mix half a cup of water, ginger, shallots and garlic and the crabs (cracked in half).  Bring to boil then add the coconut milk. Simmer for a few minutes till coconut milk is cooked. Season with salt and pepper to taste.

Presto Pasta Nights # 146 is here!

After several weeks of not blogging, I am back! The holidays were spent harvesting corn, visiting friends and getting around GenSan. I have been uncommunicative, I apologize for that. Watch out for new posts and emails, though. Things should get fun in the coming days. In the meantime, my blog’s first major activity for 2010 is hosting Presto Pasta Night‘s 146th edition.

ppn

The last time I hosted PPN was way back in July, 2008. It was such a pleasure to do, I wonder why it took me some time to host it again. Anyway, I look forward to all your entries. Come back on Friday, Jan 15 for the round-up.

20-layer crepe cake

One of my cooking obsession is to master the art of cooking crepes. Then from crepes to crepe cakes which I finally started to make this week. I could use some help with the filling though. In time for the bloggers’ lunch at home I made this crepe cake with vanilla creme filling. It’s luscious and creamy and something I’ve set on perfecting.

crepe cake

Photo courtesy of Orman

LinkWithin Related Stories Widget for Blogs