Comments on: A Farewell Dinner for Diplomats…

By: paolo

paolo — Fri, 15 Jun 2007 22:38:06 +0000

I’ll take good ole Philippine Adobo anytime. It’s simple to make, clean taste of soy sauce, garlic, laurel and vinegar.
Caldereta? No, thanks.. sauce too heavy with all the junk in it.

By: Maricel

Maricel — Fri, 15 Jun 2007 05:31:31 +0000

MM, I read Apicio’s comment on the Sotanghon Guisado post and I think the leaf on your plate is a pepper vine leaf or “ikmo” in Tagalog (I think Apicio calls it “samat”). The leaf is what the Lola’s wrap the betel nut or “nga-nga” with before chewing it. The betel nut comes from a kind of palm tree.

By: Nathan Lim

Nathan Lim — Fri, 15 Jun 2007 01:27:25 +0000

Hi Marketman. Great job with the blog. I went on a Pampanga culinary tour last month and was told that you can actually buy dressed quail in Pampanga supermarkets. Turns out that quail is common fare for the Capampangan.

By: Colleen

Colleen — Thu, 14 Jun 2007 10:31:20 +0000

To Grace:

I use the coconut milk (in cans). Reduce it until you have a semblance of the cream. I have tried using the coconut cream in cans but it is too sweet for my taste. What i am trying to achieve is the kakang gata^, as my mom would call it. The more you simmer the coconut milk, the more it takes on the taste of the ginger, garlic and onions.

To Marketman:

I have not tried this dish with other types of fish since tilapia fillets are of abundance here (in DC). And since tilapia is bland, you can control the seasoning to your liking.

By: joey

joey — Thu, 14 Jun 2007 09:23:10 +0000

I should have known the answer was “i have a plant in my garden…” :) Thanks for the kind offer! If I find interesting recipes using them I will likewise pass on to you! :)