18 Apr, 2008
If, for some bizarre reason, I was forced to choose between two types of ice, and could only have either type for the rest of my life, there would be no hesitation on my part, and I would give up diamonds forever, and take a lifetime supply of frozen water instead. Along with…
17 Apr, 2008
Dulong is the common name used in the markets to sell the fish in the photo above. And I have always to referred to these as dulong, probably because my mom called it that, and thus I did earlier posts entitled “tortang dulong”, and “daing na dulong”. But those were technically incorrect…
16 Apr, 2008
This post is dedicated to Isabel, a long-time, and apparently avid reader of marketmanila.com, who rarely or never leaves a comment on the blog. She started reading the blog while a resident of Cebu, because her sister, an equally high I.Q., and utterly brilliant lawyer (and defender of Marketman on several…
15 Apr, 2008
We were so thrilled with the results of our Barako and Mangosteen ice cream, not to mention the earlier attempts at mango sorbet and blackberry/mango popsicles, that we decided to make a huge batch of creamy and fruity mango ice cream. I simply followed the recipe for peach ice cream in the instruction…
15 Apr, 2008
9,000 meals for elementary school kids have been served so far… and here are the tangible results of this effort…
It all started with a post last September 2007, asking which silly marketmanila t-shirt readers might be inclined to acquire, with a charitable twist. Lee, one of marketmanila’s sukis, sent Marketman some terrific unsolicited…
14 Apr, 2008
This is just a play on favorite pinoy ingredients and flavors. Some really tart green carabao mangoes, shredded on a benriner for a uniform thin julienne type cut. Add some thinly sliced tomatoes, seeds and watery inside pulp discarded. Then take some good bottled bagoong (spicy if you can handle it)…
14 Apr, 2008
The table was set with bursts of color. So the meal had to pack a punch as well. We occasionally hanker for a korean meal, and though we are more likely to satisfy the craving at a restaurant or homes of Korean friends, we occasionally try to cook a Korean inspired meal…
13 Apr, 2008
I am a white plate kind of guy. In fact, when I envisioned and subsequently constructed our beach house kitchen, it was stocked with white plates of all sorts and clear glasses. A bit basic. But so easy to work with. It was that way for many years. Then…