24 Jun2018

The inspiration for this dish was David Chang’s roasted brussel sprouts with fish sauce dressing at a recent lunch we enjoyed at Momofuku in Las Vegas. We don’t often see brussel sprouts on offer in Manila, so I thought I would experiment with other brassica relatives — cauliflower, broccoli and red cabbage.

Cut cauliflower and broccoli into medium sized florets. Wash or soak well and drain and spin dry.

Slice red cabbage so that the central stem holds the leaves together. Heat up your oven to 400F. Into an ovenproof pan, heated on top of a burner, add some vegetable oil (grapeseed, canola, etc.) and add the brassicas and let them be. Once they start to brown slightly, place them into the oven and let them roast on high heat. After about 10-12 minutes, check on the veggies and turn them over for even browning. Cook for a total of 23-25 minutes (cabbage less) until well caramelized and colored.

This is what the veggies looked like after I took them out of the oven… I could have left them in a few more minutes.

Make a dressing of fish sauce, a touch of water, fresh lime (dayap) juice, sugar, chilies and chopped cilantro. Sprinkle dressing generously over warm vegetables and add some chopped wansoy or cilantro, thai basil, mint and green onions.

This was delicious. Not quite the wonderful dish we enjoyed at Momofuku, but brilliant for a first attempt.



  1. Footloose says:

    Now that you mention it, I don’t recall ever picking up Brussel sprouts to cook at home, I’ve had rare occasions tasting them though in Western restaurants. My preferred Western brassica is red cabbage not only because of its lovely colour but mainly for its sweet mild flavour and even sweeter low price compared to those of green, white or Savoy cabbage and nowadays, heaven forbid, cauliflower which is gaining unprecedented popularity as ersatz rice at unlumpenproletariat price. When in Brazil, chiffonnade of kale is simply unavoidable. I’ve been a longtime dribbler of patis in vinaigrette so no jump of faith needed there. I favour high grade Vietnamese patis which I find astoundingly tasty in spite of its brandname, Three Crabs which is somewhat daunting for someone such as me who came of age at the tail end of the Vietnam War.

    Jun 27, 2018 | 8:57 pm

  2. Joy says:

    Hi! I’m doing my research for my business. I had an idea and was fascinated with Capiz shells. I searched online for suppliers or locations in Manila where I could buy but I was disappointed because I didn’t find anything. I found your blogpost which you published in 2012 but I wasn’t able to comment on the post itself because I think the comment section is closed? So, I thought on commenting on your most recent, instead. You bought yours in Cebu for P1 each, but I wonder where can I get that in Manila? Thanks!

    Jun 30, 2018 | 3:42 am

  3. Marketman says:

    Joy, sorry, I am not aware of any sources of raw capiz in Manila.

    Jul 1, 2018 | 5:02 pm

  4. kurzhaar says:

    Roasted brassicas are an absolute mainstay of our home dining. Brussels sprouts, rapini, broccoli (peeled stem too), cauliflower (pieces or slabs or even a whole head), broccolini, kohlrabi (tops and bottoms), turnips (tops and bottoms)… Even those who claim to “hate” brassicas are usually converted by this method of cooking.

    We have never bothered to soak them (what is the reason for that step?), and if home-grown or from a local farm where we know no pesticides have been used, all that’s needed–if at all–is a quick rinse to remove stray soil or dust. The brassicas should be as dry as possible when roasted, or they’ll steam, which spoils the effect. Generally we cut them into pieces (or slices, in the case of cauliflower or brassica stems/roots) of even thickness, toss generously in olive oil (or, if available, duck or goose fat), and roast quickly in a quick oven–at least 425F–or even under the broiler. Flip the pieces once or twice for even caramelisation. Depending on the size of the pieces and the oven heat, these will be cooked in about ten minutes. We usually eat these as is, or sometimes with dukkah sprinkled over (this makes addictive munchies).

    Hmm, there are a few kohlrabi stems (“roots”) in the fridge that need roasting. Last night we had the kohlrabi greens sauteed in olive oil with a good two fistfuls of green garlic scapes, served with enormous king trumpet mushrooms sauteed in butter. Delicious!

    Jul 4, 2018 | 4:50 am

  5. Caesar says:

    Joy, you can get in touch with CITEM. They have an extensive directory of raw materials suppliers from all over the country. I’m sure they’ll be happy to provide you contacts.

    Jul 8, 2018 | 7:21 pm

  6. Oscar Garcia says:

    I am trying to contact you but your contact page is not working. How can I email you?

    Jul 8, 2018 | 9:31 pm

  7. Jina says:

    its looks very tasty, and images showing that you made with lots of efforts. I would try once. Thanks for this recipe.

    Jul 25, 2018 | 6:42 pm

  8. betty q. says:

    Hello, MM!

    Thank you for a wonderful dining experience at Zubuchon. You have excellent service staff and food!

    Sorry I wasn’t able to stop by your kiosk at Terminal 3. I was assisted by the airline staff and asked him to make a short stop at your kiosk. He said he doesn’t know where your Zubuchon kiosk is and he asked another ANA employee who didn’t know either.

    At any rate, there is always a next time. Who knows, I might go back there in January if given surgeon’s clearance to travel. Thank you for your thoughtfulness.

    Aug 5, 2018 | 3:00 pm

  9. ECC says:

    Great to see you here again, BettyQ! Looks like you were in the Philippines for a visit. Hope that you get back to health and allowed to travel again. I am planning to go in November and for sure will visit Zubuchon. By the way, Happy Birthday MM!

    Aug 21, 2018 | 6:09 am

  10. Footloose says:

    BettyQ went back for a visit! Does not sound as though there was an eyeball meet with any of her MarketManila fans. Did she meet up with even one friend of the site, ConnieC? On ne sait pas, unless she lets out and share a little bit more.

    Aug 21, 2018 | 10:16 pm



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