18 May, 2008
I was thrilled to find these baby spinach leaves at S&R last week. At just PHP39 a bag, with enough greens for two very generous salads, I thought it was a great deal. I believe these are hydroponically raised, and while they look great, they do seem a bit bland. But never…
17 May, 2008
FAT ALERT! FAT ALERT! You can just imagine the sirens if some moron invented a fire alarm type contraption that could sense when unbelievably rich and fat laden dishes being cooked in your kitchen. It would definitely go off with this one. Marketman’s Fried Rice with X.O. sauce and garlic chips. …
17 May, 2008
BettyQ is a marketmanila.com “regular” and has been commenting on this blog for the past year or so. She resides in the Pacific Northwest in the U.S. and has worked professionally in restaurant kitchens before. She had mentioned by email that she had a homemade version of X.O. sauce, a scallop and…
16 May, 2008
A few days ago, I asked you what five dishes they would order if they went out to eat at a Filipino restaurant. Over 125 readers left a comment, and while not a huge sample, it is a pretty good one considering the trends I see from my previous poll questions (many times,…
14 May, 2008
So, can YOU remember the words to that classic Filipino song, Bahay Kubo? Here are the lyrics to help you along; geez, I forgot how short that song was… And while I think I have featured most of the vegetables in that song, there was one, the last word, linga, that frankly…
13 May, 2008
Actually, a cute kid, a baby boy, and two adult female goats, that is. :) The wild grass on an empty lot in Cebu was growing at a much faster pace than we could cut it so I was searching for an economical and environmentally friendly solution… And since early rains had…
12 May, 2008
Don’t do this more than once a quarter! Don’t say I didn’t warn you. As I finished this bowl of goodness at lunch, I was silently singing “killing me softly with this adobo, killing me softly, with this adobo, spending my whole life, at Vicky Belo’s, killing me softly…” :) You know the…
12 May, 2008
Essentially brined lemons, these preserved lemons are used in all sorts of Moroccan tagines and other slow cooked stews. They add a salty, tangy hint of citrus to the dishes, but without the harshness and bitterness associated with fresh lemons. They keep for ages and you only use a teeny weeny bit…