Shrimp ukoy Shrimp ukoy from my Aunt's table is one of my favorites. I can eat quite a few. These super delicious fritters are prepared with flavorful shrimps native to these islands. Here's how you can make shrimp ukoy: http://panlasangpinoy.com/2010/06/18/ukoy-shrimp-fritters-recipe/ My Uncle had this crab plate especially prepared for me. I love crab, specifically female ones as these have "aligue" which is crab fat but which I call "red caviar". I know that this is really not healthy to eat but I only get to indulge when I'm in Roxas City where crab is on the menu in most restaurants and here at our family table. Try also rich crab fu yong . Talaba These enormous talaba (oysters) are always in demand, especially since it's not expensive at all to order them at any of the seaside restaurants. At less than P100/plate, it's a steal. And goes down well with cold beer. But I'm not a fan. :( The image above is of the adobo flavored ...
“If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay at home.” - James Michener