Archive for October, 2008

Bufala Mozzarella, Piselli & A Salumi/Cheese Platter

23 Oct, 2008

Galileo Enoteca is just around the corner from Michelle’s putong ube, so I decided to check out what they had oin stock… Jackpot! Newly landed mozzarella di bufala or buffalo milk mozzarella flown in from Italy! I only chance upon this find at Galileo once or twice a year, because it…

Drunken Shrimp a la Marketman

23 Oct, 2008

These were incredibly good. And incredibly easy to make. Buy a kilo of very fresh small to medium sized shrimp (not too small though). For me, they MUST be alive to ensure they are as fresh as possible. If you are squeamish, wait for them to die, then trim their…

“Kalabog” a la Marketman

22 Oct, 2008

That I am writing this post soon after consuming a glass of this “kalabog” experiment is a minor miracle. I have been desperately searching for top-notch lambanog, something that I could proudly present to a “guest” in the days ahead. I have already identified a source of fresh tuba, so if that…

Japanese Curry in a Hurry

22 Oct, 2008

My roommate in college was a huge fan of S&B instant curry mixes. It meant we could have a rather hearty meal, for not too much money, paired with lots of rice and sometimes kimchi, in less than half an hour. Since that time, I have rather frequently ordered Japanese curry when…

Michelle’s Putong Ube

21 Oct, 2008

Bettyq, I hope you read this. On your behalf, and as a small thank you from me and several readers who have so enjoyed the many recipes you shared, I made a special trip tto the “factory” or kitchens of Michelle’s “homemade” putong ube in Mandaluyong this morning. You had asked me…

Lechon Paksiw in a Palayok a la Marketman

21 Oct, 2008

Return to the roots of each dish to understand it’s soul… then evolve or improve from there if you want. That has become the unofficial battlecry of Marketman’s experiments with respect to some pretty iconic pinoy dishes like sinigang, adobo, paksiw, lechon, etc. And it doesn’t just apply to the ingredients… I…

Puso / Rice Boiled in Coconut Fronds (Part II)

20 Oct, 2008

Once the coconut frond/leaf containers are done, you simply pull back one of the fronds to expose a small square hole near the top of the puso, which you can then fill up to 2/3 full with rice. You may have to test a few with the rice you are using as some…

Puso / Rice Boiled in Coconut Fronds (Part I)

20 Oct, 2008

Puso are one of those incredibly perfect foods… boiled rice in a biodegradable package. It is nutritious, delicious, hygenic, easy to carry or transport, easy to open up, keeps the rice clean, can be brought out to the fields, a picnic, etc. And it doesn’t mess up any pots or pans or…

 

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