Comments on: Bilong-Bilong Marinated in Cane Vinegar

By: martina

martina — Thu, 09 Apr 2009 03:22:54 +0000

you know what i do with dulce gatas from silay? i place it in a ramekin and serve with a pate’ knife along with those crispy piayitos of casa carmela which i discovered on board a pal flight to vancouver. what a yummy combination. i ask a friend from bacolod to buy the dulce gatas at pendy’s and the piayitos at negros showroom.

By: paolo

paolo — Thu, 02 Apr 2009 22:55:34 +0000

there’s ready to eat bilong bilong at pendy’s! check it out! one container with lots of bilong bilong and garlic. you can eat it out of the container or heat it for a while in the microwave. i make sure i have stock of this in my fridge! 1 serving of rice with this bilong bilong is usually not enough…

By: paolo

paolo — Thu, 02 Apr 2009 22:48:26 +0000

dulce gatas from silay and half moon! i remember introducing dulce gatas to somebody not from negros and she ended up using it as “palaman” or sandwich spread hehe. she liked it anyway.

By: Maria Clara

Maria Clara — Tue, 31 Mar 2009 22:42:30 +0000

BettyQ: I got the whitebait fish from the Japanese market. It says right on the label they are steamed and dried so I tried one. It tastes like our dulong totally different from silverfish taste and texture. Again, thank you much for the tips and pointers.

By: Maria Clara

Maria Clara — Tue, 31 Mar 2009 03:55:00 +0000

BettyQ: You are the counterpart of Albert Einstein in the kitchen and greatly appreciate all the outcome of your new kitchen adventures and giving out your tips and pointers. I imagine the chinook will go well in bottled olive oil and will be received by your siblings, friends and associates. You unravel the secret. Laurel tree survive the cold winter? Oh it must be a great advantage just to nip a branch everytime you need some leaves. BettyQ: since smoking is also one of your many talents. There was this lady at farmer’s market here that used to sell smoked whole garlic bulb. Yes, the whole garlic is smoked but there is no sign it is burned. Only the skin changed color to dark beige but the garlic has a pronounced smoke taste but it is still raw like fresh garlic. It is very good in fried rice and pasta. I suspect she smoked the garlic without introducing any heat to the garlic. Tinker with this and let us know.