Comments on: Lunch on Main Street, Culion Palawan

By: emerlyne bulotano

emerlyne bulotano — Fri, 26 Sep 2008 08:23:52 +0000

have a nice day in culion..i live in rizal st.brgy.tiza..
thanks for visiting us…

By: rick

rick — Thu, 27 Dec 2007 04:49:49 +0000

wish i was playing basketball in libis.canada is cold right now

By: olazabal

olazabal — Fri, 03 Aug 2007 04:42:48 +0000

I totally miss the place. I was born their 35 year ago. Last July 31 was the feast of St. Ignatius, my beloved school.

By: Flora

Flora — Thu, 02 Aug 2007 15:38:08 +0000

Your article about “Lunch on Main Street in Culion…” makes me homesick…
The pictures reminds me about where I came from… the food esp. the alimasag, and you fry the lapu-lapu and the squids and put some red tomatoes and fried rice…all are yummy and crunchy. It makes me hungry…
Thanks for your posting…
By the way, my mother came from Talisay, Cebu, my father came from Ormoc City and I was born in Culion, Palawan. How’s that???
I went to Cebu last summer of 2006. I stayed in Montebello Hotel where I enjoyed so much than in Manila. You know it!!!!The cleanest place I’ve even known…I love it!.

By: Lou

Lou — Thu, 12 Apr 2007 18:09:37 +0000

How are those huge squids in their degree of ternderness? My friend told me that she pounded them with a tenderizer “mallet” before boiling (half an hour) and they are very very tender. Ditto with medium octopuses. I’ve eaten them in curry. Any other known or hidden secrets about tenderizing them? I’d appreciate it a lot because they are readily available fresh or frozen in Montreal.

By: Marketman

Marketman — Thu, 12 Apr 2007 03:47:48 +0000

alilay, you are absolutely right. I think they just bought the cement molded base recently. And yes, the clay ones are the older version… what amazed me is that they were still cooking on charcoal at all… imagine regulating the heat… Teddycapz, we must be getting old…heehee. Perkycinderella, that’s a great way of putting it “serenity you can almost touch”… and I would add lots of other adjectives like purity, earnestness, eagerness, etc.

By: alilay

alilay — Tue, 10 Apr 2007 17:32:55 +0000

that charcoal stove is a little bit modern because i remember that my grandma used to cook in a clay stove. every morning she will dampen the clay and ashes and smoothen the edges of the stove. now its like molded cement

By: Teddycapz

Teddycapz — Tue, 10 Apr 2007 17:05:42 +0000

Your feature on Culion, Palawan, among others, makes for great rustic musing about our own ancestral hometown visitations of yore. And that is what makes reading many of your posts simply endearing. Thanks, Mr. Marketman.

By: perkycinderella

perkycinderella — Tue, 10 Apr 2007 16:10:09 +0000

I miss the serenity that you can almost touch in the province.

By: Maria Clara

Maria Clara — Tue, 10 Apr 2007 16:05:18 +0000

All I can say you managed your time wisely. In eight hours you have had scouted their market, visited their landmarks and luncheon with your hosts. Just eating and chit chatting takes almost an hour to two hours. Well planned, spent time and great accommodations from hospitable hosts. Lucky you. Your lapu lapu looks absolutely delicious since they came directly from the source. The squids look fantastic too. That makes them apart from the other lapu lapu and squid you had in the past â€“ freshness in all its meaning and characteristics.