CATEGORY: ‘Main Courses’

Sauteed Purple Yam & Shrimp a la Marketman

22 Apr, 2014

The inspiration was a dish I enjoyed immensely at Gerarda’s in Tagbilaran, Bohol, a couple of weeks ago.

Sinaing (Pinangat) na Tulingan a la Marketman (Version 2)

20 Apr, 2014

Version 1 of Sinaing na Tulingan was done in a palayok (traditional clay pot), in an attempt to do it as “authentically” as possible.

Roast Lemon Lamb & Greek Salad

19 Apr, 2014

Ham and/or lamb are the typical centerpieces for Western Easter celebrations.

Sinaing (Pinangat) na Tulingan a la Marketman (Version 1)

15 Apr, 2014

I had never cooked sinaing or pinangat na tulingan before this attempt.

“Boodle” Style Dining a la Marketman

03 Apr, 2014

Boodle-style eating refers to a military setting of tables with banana leaves piled high (hopefully) with food that everyone attacks and eats with their bare hands, often without even sitting!

Abstaining from Meat?

25 Mar, 2014

I honestly can’t imagine why having seafood, and particularly a bowl of homemade seafood stew or cioppino, might be considered some sort of sacrifice when one gives up meat during lent or even a day per week during lent.

A Mostly Vegetarian Dinner…

18 Mar, 2014

My niece attended graduate school just outside Boston, and had a flat-mate who eventually ended up doing development work in Cambodia, Laos and is now stationed in Tacloban with a multinational agency.

Three Ways with Danggit — Version 3: Buwad/Daing na Danggit

12 Mar, 2014

If you left labtingaw out to dry for several hours more under the hot sun (and perhaps seasoned the fish with a bit more salt if you preferred), you would end up with what most folks know as buwad or daing na danggit.

 

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