http://www.marketmanila.com/archives/paho-at-the-markets-now A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sat, 30 Aug 2008 07:47:01 +0000 http://wordpress.org/?v=2.0.7 http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-94203 Tue, 11 Mar 2008 09:07:21 +0000 http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-94203 [...] We have been having windy days lately which is quite unusual at this time of the year. But now as I look out my window (I usually keep the roller shades  up), it seems like summer is here. And with summer comes the season for mangoes. The tell tale signs start in early February, when the mangoes start to flower. By March, one of earlier varieties you can enjoy is the paho mangoes - around 2 inch mangoes with a pungent aroma that reminds me of cilantro. I usually use this mango for salsa instead of the usual cilantro. These days, green, unripe mangoes are also available. I love them sour, dipping in fish paste or salt - just the thought now is making my mouth water. But I would always look forward to the sweet golden mango varieties. Eaten fresh, shakes or in cakes, these are my favorite. [...] […] We have been having windy days lately which is quite unusual at this time of the year. But now as I look out my window (I usually keep the roller shades  up), it seems like summer is here. And with summer comes the season for mangoes. The tell tale signs start in early February, when the mangoes start to flower. By March, one of earlier varieties you can enjoy is the paho mangoes - around 2 inch mangoes with a pungent aroma that reminds me of cilantro. I usually use this mango for salsa instead of the usual cilantro. These days, green, unripe mangoes are also available. I love them sour, dipping in fish paste or salt - just the thought now is making my mouth water. But I would always look forward to the sweet golden mango varieties. Eaten fresh, shakes or in cakes, these are my favorite. […]

]]> http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91533 Fri, 29 Feb 2008 22:03:50 +0000 http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91533 thanks alilay and betty for the notes on burong liempo. thanks alilay and betty for the notes on burong liempo.

]]> http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91236 Thu, 28 Feb 2008 23:21:53 +0000 http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91236 Thanks Alilay and Betty q for unraveling the burong liempo mystery. Thanks Alilay and Betty q for unraveling the burong liempo mystery.

]]> http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91233 Thu, 28 Feb 2008 23:08:12 +0000 http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91233 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. 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.

]]> http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91207 Thu, 28 Feb 2008 20:03:43 +0000 http://www.marketmanila.com/archives/paho-at-the-markets-now#comment-91207 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. 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.

]]>