CATEGORY: ‘Snacks’

A Clever Fried Potato…

09 Oct, 2011

We visited the bazaar at Fort Bonifacio yesterday (haven’t been for nearly a year)…

What We’re Munching On Now…

06 Sep, 2011

A wholemeal cracker, a sliver of aged manchego cheese and a dollop of freshly made santol preserves.

Avocado Milkshakes

26 Jul, 2011

Avocados are in the market full force at the moment…

Tsingtao Green Mango Pickles a la Bettyq, Wilson & Marketman :)

20 May, 2011

Few things get my salivary glands pumping like a seriously tart green mango. And few memories of “contraband” and “illicit” food from grade school bring bigger smiles to my face than these sweet and savory marinated mango slices from street food vendors or shops/counters that sold champoy, dikiam and the like in local…

Hopia at Vienna Bakery…

05 May, 2011

Just a few doors down from Excelente ham I found this store selling freshly made hopia. It was one of several such stores, but this one just happened to have the hopia cooking almost right out on the sidewalk so I decided to buy some. At PHP6.50 each, they seemed like a…

Biscocho a la Marketman

15 Feb, 2011

We tried to make another batch of homemade pan de sals a few days ago, with horrible results. This is a seemingly never-ending quest for a simple but delicious pan de sal recipe, with a nice crust and decent crumb. Not the pillowy soft pan de sals they sell in most bakeries…

Lechon Dinuguan a la Marketman (Part 3 of 3)

14 Feb, 2011

Perhaps calling this dish “dinuguan” is misleading in that it strays quite far from the traditional definition of the dish that uses internal organs. But if you treat “dinuguan” as a method of cooking instead, then maybe the name would still be acceptable… But the name doesn’t really matter once you taste…

Dinuguan (Dugo-dugo) a la Marketman (Part 2 of 3)

10 Feb, 2011

Right after Victor finished demonstrating how his version of dinuguan was cooked, I decided to make a slightly different version with the remaining half of the innards. I started much the same way Victor did, using pork lard, sauteeing garlic onions and chopped green chilies. However, I omitted the green onions and…

 

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