Comments on: Foraging & Experimenting… http://www.marketmanila.com/archives/foraging-experimenting A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 07:35:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: thelma http://www.marketmanila.com/archives/foraging-experimenting/comment-page-2#comment-189243 thelma Fri, 19 Jun 2009 07:11:10 +0000 http://www.marketmanila.com/archives/foraging-experimenting#comment-189243 bettyq, i am so overwhelmed by your kindness. i can buy the rest of the ingredients for the xc except the dried scallops. i don't know of any chinatown here in san diego where i night be able to get the dried scallops. if you are able to send me some, i will pay for it plus the shipping. m son, who loved the malaysian fried rice with xo would be so happy if we are able to cook it at home. we'll be going to los angeles this weekend to celebrate father's day with 87 years old father-in-law, but we do go there to visit every other weekend. once i an able to make the xo, i shall be taking some with me on our next visit to los angeles. i must have misplaced your email address so do you mind giving it to me again so i can send you my address? thanks, bettyq.... bettyq, i am so overwhelmed by your kindness. i can buy the rest of the ingredients for the xc except the dried scallops. i don’t know of any chinatown here in san diego where i night be able to get the dried scallops. if you are able to send me some, i will pay for it plus the shipping. m son, who loved the malaysian fried rice with xo would be so happy if we are able to cook it at home.

we’ll be going to los angeles this weekend to celebrate father’s day with 87 years old father-in-law, but we do go there to visit every other weekend. once i an able to make the xo, i shall be taking some with me on our next visit to los angeles.

i must have misplaced your email address so do you mind giving it to me again so i can send you my address? thanks, bettyq….

]]> By: betty q. http://www.marketmanila.com/archives/foraging-experimenting/comment-page-2#comment-189212 betty q. Fri, 19 Jun 2009 03:14:58 +0000 http://www.marketmanila.com/archives/foraging-experimenting#comment-189212 Thelma: do you have a large Chinese community in San Diego? If oyu do, is there a Chinatown there? Last time we went there in San Diego, we didn't get to see much of San Diego. I think we there for only a couple of days. If you do have a Chinatown, try to find a Chinese herbal store wher ethey have bulk stuff. Do not be persuaded by the merchants to buy the fist grade scallops that cost an arm a leg. The tiny ones that look like dehydrated bay scallops will do. Once rehydrated, it will be good to use for XO. Besides, you are going to shred them anyway, so no one will know whether it is primera clase or not. next option: if you don't have a CHinatown there....I think you know my e-mail addy. Send me youe mailing address and I will mail you 1 pound of those. ...believe me when I say, you will end up with a whole wokful of XO once you have added the rest of the ingredients. For the ham, I only buy the prosciutto now at the grocery delis...much easier to use and I just buy the quantity I need. When are you leaving for LA? It takes at least 7 to 10 days before the dried scllops will reach you. So, the earlier you send me your address, the fster you will be able to make it! Thelma: do you have a large Chinese community in San Diego? If oyu do, is there a Chinatown there? Last time we went there in San Diego, we didn’t get to see much of San Diego. I think we there for only a couple of days. If you do have a Chinatown, try to find a Chinese herbal store wher ethey have bulk stuff. Do not be persuaded by the merchants to buy the fist grade scallops that cost an arm a leg. The tiny ones that look like dehydrated bay scallops will do. Once rehydrated, it will be good to use for XO. Besides, you are going to shred them anyway, so no one will know whether it is primera clase or not.

next option: if you don’t have a CHinatown there….I think you know my e-mail addy. Send me youe mailing address and I will mail you 1 pound of those. …believe me when I say, you will end up with a whole wokful of XO once you have added the rest of the ingredients. For the ham, I only buy the prosciutto now at the grocery delis…much easier to use and I just buy the quantity I need.

When are you leaving for LA? It takes at least 7 to 10 days before the dried scllops will reach you. So, the earlier you send me your address, the fster you will be able to make it!

]]> By: thelma http://www.marketmanila.com/archives/foraging-experimenting/comment-page-1#comment-189046 thelma Thu, 18 Jun 2009 05:31:32 +0000 http://www.marketmanila.com/archives/foraging-experimenting#comment-189046 bettyq, i would like to try making your xo recipe but i don't know where to buy those dried scallops. there's a chinese restaurant where we go to and they serve the best malaysian shrimp fried rice with xo among the ingredients.bettyq, you've always been really helpful as always... apicio, do you think that you can share with me your xo recipe with shrimp paste (belachan)? i would really appreciate it... bettyq, i would like to try making your xo recipe but i don’t know where to buy those dried scallops. there’s a chinese restaurant where we go to and they serve the best malaysian shrimp fried rice with xo among the ingredients.bettyq, you’ve always been really helpful as always…

apicio, do you think that you can share with me your xo recipe with shrimp paste (belachan)? i would really appreciate it…

]]> By: betty q. http://www.marketmanila.com/archives/foraging-experimenting/comment-page-1#comment-188920 betty q. Wed, 17 Jun 2009 14:03:59 +0000 http://www.marketmanila.com/archives/foraging-experimenting#comment-188920 Xo is usuaaly made with dried scallops, dried shrimp. ham, garlic, shallots, etc. Thelma. But Apicio makes it with shrimp paste (belachan) and olive oil, and I guess some other stuff too! Hey, I think you should also make XO and bring it to LA. I sent dried scallops to Apicio before and he made it and brought it to Brazil. I think his compadres liked the XO....which reminds me...have to call ONie to accompany her and go to Chinatown to buy dried scallops! Xo is usuaaly made with dried scallops, dried shrimp. ham, garlic, shallots, etc. Thelma. But Apicio makes it with shrimp paste (belachan) and olive oil, and I guess some other stuff too!

Hey, I think you should also make XO and bring it to LA. I sent dried scallops to Apicio before and he made it and brought it to Brazil. I think his compadres liked the XO….which reminds me…have to call ONie to accompany her and go to Chinatown to buy dried scallops!

]]> By: thelma http://www.marketmanila.com/archives/foraging-experimenting/comment-page-1#comment-188889 thelma Wed, 17 Jun 2009 11:22:54 +0000 http://www.marketmanila.com/archives/foraging-experimenting#comment-188889 now i remember that you posted your xo recipe using shrimp paste. i forgot the rest of the ingredients. hmmm...dulong in olive oil? i didn't see that in the supermarket when i was there, but i will surely look for that on my next visit. thanks, bettyq.... now i remember that you posted your xo recipe using shrimp paste. i forgot the rest of the ingredients. hmmm…dulong in olive oil? i didn’t see that in the supermarket when i was there, but i will surely look for that on my next visit. thanks, bettyq….

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