I was at the Salcedo market early yesterday morning, despite the light rainshowers, intent on being one of the first to hit the table of a new supplier who has organically raised beef and pork, animals roaming an idyllic farm in Mindanao, but I couldn’t locate his table. Or maybe he hasn’t started selling his goods yet. So I wandered and foraged in an urban kind of way. I scored this wonderfully pungent portion of guinamos from Iloilo for PHP100. Guinamos is made with all kinds of tiny to small fish or krill or shrimp, fermented in salt, and this type from Iloilo or Negros has a distinctive putrifying aroma… :) This one is made of the tiniest of shrimp with salt, presumably with no food coloring at all and no other kind of preservatives, according to the vendor. I had an earlier post with guinamos/binayo at a market in Bacolod, here.
I stopped in my tracks when I spied these spectacular shallots or sibuyas tagalog (shouldn’t they be ilocano instead?) at another stall. At PHP120 a kilo, far more expensive than other onions (particularly the imported ones that I avoid buying whenever possible) but they were still a wonderful find. You can tell from the sheen of the onion skins that they are fresh and extremely appealing. I am partial to buying things with their leaves or stems or straw attached.
Finally, Gil Carandang of Herbana Farms encouraged me try some “
lagtikan“ “LAGKITAN” or honey bananas and they were delicious. But they looked like “latundan” bananas to me. I bought some ripe ones and several more unripe ones, with another experiment in mind. It’s amazing that there are dozens and dozens of bananas in the Philippines and I suspect 98% of people buy and eat the lacatan, saba, latundan and senorita varieties only… Gil said these were also known as “honey bananas” but I can’t find anything on them in my reference materials or on the net. Do you guys have a better idea what the name of this banana is? Latundan, Lagtikan Lagkitan, some other nomenclature? Thanks.