Comments on: Ilocano Pipian a la Marketman

By: belle

belle — Thu, 20 Sep 2007 14:20:52 +0000

i wish i knew how this tasted like… not the vaguest idea of how pumpkin seeds should taste like (except for the ones they sell similar to butong pakwan). but if you say, something like kare-kare, i have yet to try it.

By: Maria Clara

Maria Clara — Wed, 19 Sep 2007 20:04:05 +0000

Reggie Aspiras apologizes on her column in todayâ€™s paper. In doing so, she endears herself to me no hypocrisy and sheâ€™s down to earth! I feel the sincerity in her and I am really touched by her apology. She humbles herself and I look at her like a shining star fresh from the horizon! This publication is a national newspaper. Way to go MM for turning another stone.

By: betty q.

betty q. — Wed, 19 Sep 2007 18:56:31 +0000

This dish looks good…I’ll try it today…maybe Indian produce stores might carry those epazote leaves..let you know later…My mom taught me just to saute the atchuete seeds in a little oil, too to extract the color…MM, my sister is heading back home to Manila in October to attend to some business there. She only stays there a week or two. I would like to send a little something for you to enjoy during the Christmas holidays (my FAMOUS WICKED CHOCOLATE CAKE). People are starting to drop me subtle hints telling me they wish they could have this cake all year round…hahaha..It is freezer stable. If you want to freeze it whole, pour the ganache after it comes down to room temp. I slice them into 1/2 thick and wrap them, then freeze. That way when we have company or my boys just want their chocolate fix, they just grab a slice and zap it in the microwave no more than 8 sec. Let me know and I shall send with it Christmas stuff like little sleigh, holly, snow man to put on top of the cake…

By: Maria Clara

Maria Clara — Wed, 19 Sep 2007 17:39:52 +0000

Grace Encarnacion, my sincere apology. I confuse you with Jun Encarnacion and Grace Lagman. Sorry about this.

By: Maria Clara

Maria Clara — Wed, 19 Sep 2007 17:32:29 +0000

Never have had the chance to taste this dish but will definitely give it a try this weekend. Thanks for sharing this. Erleen thanks much for sharing the achuete lihiya trick. I heard about this awhile back never paid attention to it and will be one of your followers. Grace Encarnacion glad to hear from you. If you do not mind at all, are you the same Grace Encarnacion the famous hairdresser in Manila and Los Angeles?

By: Maria

Maria — Wed, 19 Sep 2007 17:17:39 +0000

MM,
Have you read this?An apology from Reggie Aspiras

https://showbizandstyle.inquirer.net/lifestyle/lifestyle/view_article.php?article_id=89559

By: wil-b cariaga

wil-b cariaga — Wed, 19 Sep 2007 16:42:07 +0000

mmmm. . . miss pipian, i dunno why they serve this for merienda, i prefer it as a main dish. . .

By: Grace Encarnacion

Grace Encarnacion — Wed, 19 Sep 2007 13:59:27 +0000

Pipian is my comfort food. My mom’s a native of Vigan and she cooks the dish regularly. So regular that my mom decided to grow our own pasotes plant at home (and we live in laguna). It’s a low maintenance plant, ask someone you know to send you seeds or a semi-grown plant. Just leave it out of plain sight. Ours was mistaken for a marijuana plant a few times. Hehe.

Mix pork with chicken. The flavor of the soup will be richer. Any cut will do but my mom stresses that it has to have a “reasonable” amount of fat in it.

By: tulip

tulip — Wed, 19 Sep 2007 12:28:29 +0000

We have tried cooking this without the epazote but it is still better with it.
Marketman, instead of using achuete water (soaking) we saute the seeds to about a spoonful of oil somehow we find it with more color and/or hindi panisin. After sauteing the achuete seeds we discard it then saute the garlic, onions and so forth.

By: elaine

elaine — Wed, 19 Sep 2007 12:11:21 +0000

this is something of a novelty for me as i’ve never tasted this dish although looks like a kare2. I will share this with my mom for her to try(I eat more than I cook…hehe)we have a kamias tree in the backyard that never fails to bear fruit.thanks for sharing this recipe(we don’t have to drive to Vigan after all to savor it…)