Comments on: Early to market, means lots of worms…heehee.

By: Marketman

Marketman — Wed, 15 Aug 2007 00:54:54 +0000

erleen and ctl, will have to try this baka and bayabas combination soon… raneli, I bought it at the FTI Taguig market; but fair warning, it runs out quickly. I get there pretty early and buy everything I can… :) I suspect Farmer’s market would have it as well… and perhaps the Lung Center Market on Sundays in QC…

By: erleen

erleen — Tue, 14 Aug 2007 23:08:34 +0000

my mom cooked sinigang na baka sa bayabas for the first time in 20 or so years. I was first hesitant to try it as I am only familiar with sinigang sa bayabas using either bangus or hito which I like.

But when I tasted the finished product, I knew I found a new favorite food. the savory meat flavor with the slightly sweet guava was awesome. perfect for a rainy day. I ate a lot!

too bad it was only 1/2 kilos’ worth of beef since my mom thought nobody would like the combination. well, there is always a next time.

By: Raneli

Raneli — Mon, 13 Aug 2007 05:49:45 +0000

Hi MM: Please..please let me know where you got the local dayap?
And if you don’t mind..your suki’s name…hahahah..don’t worry. I won’t diminish the supply. Its just that I can’t find that kind of lime variety in my area (Makati) or maybe I don’t know where to look. I’ve wrote to a local magazine to help me out, but I wasn’t satisfied with the reply I got. Been dying to get a hold of this as my friends and family are waiting for me to cook my well loved Cold -Thai Vermicelli Salad. Just loved the zing in that fruit not only in savory dishes, but even the dayap zests are great for a yummy leche flan.
Also, thanks for adding some new if not reworked recipes for all of us to enjoy!

By: chinkee

chinkee — Mon, 13 Aug 2007 03:17:35 +0000

Hi MM, speaking of guavas reminds me of hinatukan nga bayabas that my mother would cook when we were small. She first boiled the ripe guavas, drained them and scooped out the seeds (which was set aside to make into jelly later) then chopped up the meat. She then sauteed them in a little oil with some garlic, removed the garlic just before they browned then added some coconut cream and sugar and cooked until the mixture had reduced a bit and reached the desired consistency. In retrospect, the combination of it all sounds so weird but eaten with rice and fried dried salted fish it worked!

By: connie

connie — Sun, 12 Aug 2007 05:17:50 +0000

MM, it’ll be interesting to note as well that dayap and key lime share the same scientific name. It’s like you say potatoe I say potato.
I’m so jealous of those young and fresh tamarind leaves, very nice indeed for sinampalukang manok. I actually found a bottle of tamarind leaves bottled by a Thai company at the Asian store my last visit there, thought about picking it up but decided against it at the last minute.
Anyway, another dish that I miss is sinigang using tamarind flowers, mashed the flowers with salt to yield the sour juice just like what you will do with santol for sinigang, it’s absolutely yummy.

By: corrrine_p

corrrine_p — Sun, 12 Aug 2007 04:23:32 +0000

My mother had dayap in her garden and it bore so many fruits that we would just pick a fruit when we want to have dayap juice…isn’t that THE life? Unfortunately, it had it’s time and it died. sniff, sniff. I would want to plant one in my garden as soon as I find a good dayap plant, tree?

She used to make lechen flan with dayap rind and it’s the best leche flan there is. No egg whites.

By: ctl

ctl — Sun, 12 Aug 2007 04:08:40 +0000

Sinigang na baka sa bayabas is the best! I eat it with patis/sili on the side and lots of rice. This dish reminds me so much of my dad. In our household, only he and I liked this dish and we would spend many a happy moment sitting on the dining table, savoring this not-so-mainstream sinigang.

By: Marketman

Marketman — Sun, 12 Aug 2007 01:17:18 +0000

ctl, I do have a recipe for sinigang na bayabas with bangus in the archives…didn’t realize it worked well with beef as well…hmmm, learned something today… sister, sounds like a nice haul from the market! I am particularly envious of the sour cherries, blackberries, peaches and apricots! Jerry, yes key limes are evolved from dayaps, I have an earlier post on this and it was a surprise to me at the time when I did the research for that post. Maria Clara, the fish paksiw with dayap turned out well, post coming up. MC and aridelros, actually, I like most of my fruit jams to have less than a totally smooth consistency, I like to feel the bits of fruit on my tongue… strawberry, mango, ranspberry and cherry all have to be reminiscent of the original fruit. For my guava jam, I used a food mill and got enough textural remnants but I suppose if you want a really smooth jam you would have to process the fruit finer and further… bernadette, thanks! Sorry, aridelros, pineapple is the one thing I am violently allergic to at the moment, so there is a dearth of focus on pineapple in this blog…

By: bernadette

bernadette — Sun, 12 Aug 2007 00:55:23 +0000

love your post title :-)!

By: Maria Clara

Maria Clara — Sun, 12 Aug 2007 00:09:17 +0000

Aridelros you are absolutely correct. I totally agree with your idea. So meat/pulp is in there.