Comments on: Sambal Prawns a la Marketman

By: deirdregurl

deirdregurl — Wed, 10 Sep 2008 06:37:36 +0000

Sonia, yes..i was mulling over it hehehe distinctive is the word! Many thanks!

By: navyGOLF

navyGOLF — Tue, 09 Sep 2008 19:39:46 +0000

There are two restos over here in Alabang that serve very good indonesian and malaysian cuisine, Bali Blends and Balay Makan(i hope I got the name right). It’s in Westgate and they are located next to each other. Balay specialties all types of sate from chicken, beef to lamb, and soups which is always served with bowl full of rice. I try not to over eat so usually order this to share. I go to Bali for their coriander beef, different types of snacks (mostly mashed beans or sweet camote based) and their cofee, luv the smell. I havenâ€™t been to Indonesia or Malaysia, but I guess the food is highly distinct from your usual Chinese or Filipino cuisine that perhaps makes it authentic. I have tried almost all there soups in Balay except for the buntot, and now with MMâ€™s recent post Iâ€™ll go try it in the resto and try doing it myself with MMâ€™s recipe. Looking forward to comparing the two wohoo!!! Btw, the restos are not so pricey and the ambiance is nice.

By: zena

zena — Tue, 09 Sep 2008 13:39:58 +0000

I love any variation of chili and seafood; mainly prawns/shrimp and crab. Lovely.

By: Maria

Maria — Tue, 09 Sep 2008 13:38:33 +0000

Would you agree MM that the best fresh shrimps and prawns are from cebu especially in mandaue’s merkado? yummmy

By: sonia

sonia — Tue, 09 Sep 2008 11:16:37 +0000

deirdregurl — i think you mean DISTINCTIVE
MM — the recipe is super easy and must be delicious. thanks lots