Comments on: Paho – At the Markets Now!!!

By: el_jefe

el_jefe — Mon, 26 Oct 2009 15:37:37 +0000

paho is a batangas favorite…wethere pickled or eaten fresh with sinaing na tulingan…php 100.00 of paho is to expensive…i get my paho in tanauan batangas market..”bolante” or ” bagsakan” area…i get it for only P15.00 a bunch…its is excellent when pickled in brine for it still retain its elemi like scent..very aromatic..yum!!!

By: sonia

sonia — Fri, 29 Feb 2008 22:03:50 +0000

thanks alilay and betty for the notes on burong liempo.

By: Maria Clara

Maria Clara — Thu, 28 Feb 2008 23:21:53 +0000

Thanks Alilay and Betty q for unraveling the burong liempo mystery.

By: alilay

alilay — Thu, 28 Feb 2008 23:08:12 +0000

mc, i put a generous amount of rock salt on thinly sliced liempo leave them on the counter overnight until the salt turns watery and then like betty q put under the sun, i don’t have a dehydrator, fry to a crisp and then a dipping sauce of garlic and vinegar that is what my mom does she even smuggled a kio of this through my aunt via newyork and received it after a month when she visited her daughter in l.a.

By: Maria Clara

Maria Clara — Thu, 28 Feb 2008 20:03:43 +0000

Betty q: thanks for your invaluable input on this liempo. The one I have in mind is fermented in cooked soupy rice like the burong isda. Picture this for the first couple of days of fermentation, it lites up the place with pungent and offensive odor like a rotten dead rat. As the fermentation progresses in days the malodorous whiffs turn to something vinegary. When cooked the liempo tastes like a bacon. It is definitely an acquired taste.

By: betty q.

betty q. — Thu, 28 Feb 2008 19:11:14 +0000

Maria Clara and Sonia: When you say burong liempo, isn’t it the same as making tapa? When I was akid, I remember my cousin salting pieces of liempo or kasim, then putting them in the refrigerator like eternity (just kidding), then air drying them before frying. Now…here I make something similar …you know like the Chinese jerky being sold in squares? I freeze the kasim then slice them thinly, marinate them in spices overnight , then the painstaking process of arranging them in racks, If we have really HOT SCORCHING SUMMER, I dry them under the sun. If not, I use a dehydrator. Once it is no longer sticky and sort of tacky glaze, I barbecue them for brief seconds only. Is it this what you’re talking about?

By: Marketman

Marketman — Thu, 28 Feb 2008 14:43:36 +0000

michelle, I peel them when I eat them raw, but leave the peel on if I preserve or brine them… :)

By: michelle

michelle — Thu, 28 Feb 2008 13:42:45 +0000

sometime lurker, the “early season”, smaller paho are the best! As the season progresses the ones available are bigger, and not as flavorful. My mom calls the big ones “ma-gulang” na.

Marketman, I saw mom today and told her about your paho post, she was outraged that you peeled them! Sayang daw! LOL

At our house a paho is really just a scoop for bagoong :)

By: Marketman

Marketman — Thu, 28 Feb 2008 06:45:32 +0000

sometime lurker, yes, they are about an inch or so in length. sonia, I have a post on the pulp of pili, I used to eat it as a kid as my lolo was from Bicol… lety, no paho and apple mangoes are different… bugsybee, I am not familiar with mangga rachada…

By: CecileJ

CecileJ — Thu, 28 Feb 2008 05:57:28 +0000

Sometime Lurker: Seriously small!

MM, you should’ve included your finger in the picture so the others would have an idea as to the size of the paho. I didn’t much like paho when I was young but with all the bloggers coments, I think I am willing to give it another try… and am also waiting for alilay’s recipe for burong liempo. is it the same as “burong babi”?