29 Feb, 2008
Tabagwang or small snails collected from rice fields were on offer by one vendor at the Legazpi market. I understand these are enjoyed in the same manner as kuhol, but I have personally never tried these.
28 Feb, 2008
I WILL BE THERE.
Because we live in a democracy by choice. Because not speaking up when you know something is wrong makes you an accomplice to the wrong. Because I think everyone must be held accountable for their actions, particularly where their actions impact the welfare of millions. Because of the…
28 Feb, 2008
I have come across several Bicolano recipes that call for “balao” (pronounced ba-la-o) and often the suggested substitute is bagoong. Balao is one of several variations of salted and slightly fermented shrimp that is a prominent feature of cuisines across Southeast Asia from Indonesia, Malaysia, The Philippines, Thailand and even Indochina. The…
28 Feb, 2008
There is something so wonderful about the color green, particularly when experienced at a provincial market with farm fresh produce. The color green can be soothing and invigorating at the same time. In this post, I feature photos of several “greens” – leafy vegetables both familiar and not, as well as other…
27 Feb, 2008
It’s paho season again and for a few weeks only, these little mangoes are on offer, and make a spectacular pickle or brined delicacy. I have written about paho before, here and here, but I just wanted to do this quick post to let you know they are in the markets right now….
27 Feb, 2008
This is “part 2″ of my contribution to the Lasanag Pinoy 24 topic of coconuts. My first ubod salad, here, was definitely more western leaning, but this one is pretty local. Our office manager hails from a small town outside Legaspi and she showed me how to make this delicious ubod ensalada….
26 Feb, 2008
It’s the 24th edition of Lasang Pinoy and the chosen topic or ingredient is coconut, hosted by Kai over at Bucaio! Having just returned from Albay, where nearly everything you eat seems to incorporate some aspect of the coconut, I thought I might write an entry on something with gata or coconut milk….
26 Feb, 2008
We came across “sacks” upon “sacks” of bihud or fish eggs at the Legazpi market last week. I love caviar, admittedly an acquired taste, but for some reason, I have NEVER had any cooked bihud in all of my food escapades around the country. These bihud were from large fish called “maya-maya”…