02 Jun2009


I have been extremely busy since we got back from our holiday, hence the slow start-up on posts. Latent jet-lag has mysteriously kicked in 3 days after we arrived, it’s a bit bizarre. And work has piled up while I was away so I had to take care of that first and foremost. Nevertheless, I have a ton of material from the recent trips and should start writing them soon. But I should clarify my comments in my initial post on going away comment on my first post on being away for a holiday… I went back and re-read the post and comments and realized I should elaborate.. First of all, I said there would be intermittent internet access because I assumed European hotels would still be charging exorbitant rates for internet connections. Thankfully, both of our hotels had unlimited access for free, though I had no intention of logging on too often. I brought toilet paper because I always recall France having atrocious, wax paper like stuff, but I am glad to report they have joined the modern era, with reasonable, though still not as good as Charmin, toilet paper. :) I had my kiamoy and sampaloc and now that several readers have suggested it alleviates in-flight or on-boat queasiness, a lifetime of reliance on these mainstays of travel “baon” kit suddenly makes so much sense. And finally, unlike most vacations we plan in advance, I really had no “must see” or “to do” lists with respect to food and markets and wasn’t planning on being food-centric at all. But as Apicio accurately predicted, that was probably impossible for Marketman to do… so there are a nice number of posts, including our quest to taste every top rated macaron in Paris (we missed only 1 or 2 out of the 7 or 8 top rated purveyors)! In a span of just 4 days, we (Mrs, MM, The Teen and I) collectively consumed some 60+ macarons in the name of marketmanila.com research…. hahaha.

As for Artisan Chocolatier and Bettyq, who so kindly offered prizes to folks who guessed where we had gone on vacation, including incredibly generous gifts of home baked goodies, here, as best as I can tell, are the winners. For those residing abroad and near bettyq, the winner would be “startman” who was a first time commenter and whose IP address suggests he is in Canada. Or if he doesn’t claim the prize, then the runner-up would be “ECC” who is from Houston. For the Philippine-based readers, I think reader “tna” from Santa Rosa, Laguna would be the first to write in that we were in Paris… Okay, that’s all for now, stay tuned for more posts up soon.



  1. alicia says:

    Can’t wait to see if we have the same favourite macaron!

    Jun 2, 2009 | 6:08 pm


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  3. wysgal says:

    Hey I’ve been in Europe (albeit provincial France) since mid-May and will be hanging around and exploring Paris with side-trips to Santorini, Berlin and Florence until end June! We may have been walking alongside each other on the same side streets of Paris!

    Jun 2, 2009 | 6:45 pm

  4. Gina says:

    Hi MM. Let me guess, Pierre Herme in either rue Bonaparte or rue Cambon for macarons. Did you also visit Angelina for the chocolat africain?

    Jun 2, 2009 | 7:17 pm

  5. ctl98 says:

    Can’t wait for your travelogue! We’re planning a trip to Paris in a few months and I’ll be anxiously awaiting your macaron reviews :-)

    Jun 2, 2009 | 7:35 pm

  6. Rebecca says:

    Welcome back, Marketman and family! Looking forward to your vacation posts. :)

    Jun 2, 2009 | 7:56 pm

  7. natie says:

    so glad you’re back, MM!!! can’t wait for the posts and pics

    Jun 2, 2009 | 8:22 pm

  8. F1foodie says:

    Macarons!!! Looking forward to this coverage, MM.

    Jun 2, 2009 | 8:27 pm

  9. thelma says:

    congratulations, ecc,for being the winner!

    Jun 2, 2009 | 8:55 pm

  10. Mila says:

    Macarons, tarte de citron, glaces, it seems there have been lots of lists online these days where the best of them can be found in Paris. Looking forward to reading what you found on your journeys.
    Not sure if they’d be your cup of tea MM, but the series by Donna Leon (mysteries) always includes great food descriptions alongside notes on life in Venice. You might enjoy reminiscing about your trip with one of her books one day.

    Jun 2, 2009 | 8:57 pm

  11. ECC says:

    Thanks, Thelma, I didn’t even know that there were prizes. Right now, I am just the runner-up … if “startman” does not claim the prize, then it will be a treat to get goodies from BettyQ!!!

    Jun 2, 2009 | 9:11 pm

  12. betty q. says:

    Hey ECC! I offered baked goodies to anyone who guessed it right ONLY if the winner is in the Lower Mainland …”Only Lower Mainland please or if they are in the Pacific Northwest, and are planning to come here in the summer,,,,maybe they can pick it up”… If STARTMAN plans on taking a holiday here or maybe has relatives or friends here , I can maybe send it to his relatives or friends to enjoy the baked goodies on his behalf!!!! So, if you are reading this STARTMAN, please ask MM for my e-mail and I would be more than happy to send those goodies to your relatives or friends here in the Lower Mainland, B.C.

    And as for you ECC…you already know and can make those baked goodies I taught you! The Sans Rival will not make it in one piece if I send it to you IN TEXAS…the other goodies….you are already an expert at making them! BUT if STARTMAN does not claim it and if you have any relatives or friends as well here in The Lower Mainland, B.C. you can give them my e-mail so they can enjoy those baked goodies too on your behalf!…hahahaha

    Jun 2, 2009 | 9:56 pm

  13. tna says:

    Whooopie! My second prize – ever (yes, I am that unlucky in contests)! Merci beaucoup MarketMan! Oh, interesting to note that the very first prize I won was from one of Yummy Magazine’s contests and it’s Clotilde Dusoulier’s Chocolate & Zucchini book..guess I must be lucky when food, France and contests combine. =)

    Jun 2, 2009 | 11:03 pm

  14. Lilibeth says:

    I’m so excited about your macaron posts! I can hardly wait.

    Jun 3, 2009 | 1:18 am

  15. ECC says:

    Oh BettyQ, I am already a recipient of your kindness, patience and generosity — for which I am so grateful!

    Jun 3, 2009 | 4:25 am

  16. Diwata08 says:

    YeY “tna”!!! Iwagay-way ang bandila ng mga taga Sta. Rosa, Laguna!!! Congrats po… WELCOME HOME Marketman et famille!!!

    Jun 3, 2009 | 5:55 am

  17. betty q. says:

    off the tangent. MM! …If it is soooo hot there, ECC like what we have here now in B.C. , try the Vietnamese yogurt I posted before…but don’t use those thick ceramic cups or bowls as your moulds…will not set as fast! …a nice alternative to those fattening cakes I taught you to make…hahahaha….or a square of COLD SMOOTH TOFU napped with that GINGER SESAME DRESSING, a smidge of FURIKAKE and green onions. It is sooo refreshing on a hot summer day!

    Jun 3, 2009 | 5:56 am

  18. sanojmd says:

    holy dooley! i never knew there was i prize for the early bird to guess where in the world MM and family spent their vacation.. darn!

    Jun 3, 2009 | 6:04 am

  19. millet says:

    hi betty, where is that vietnamese yogurt post you mentioned above? i seem to have missed it.

    Jun 3, 2009 | 7:28 am

  20. corrine says:

    betty q., you inspire me to visit my sister in Vancouver. It’ll be great to see you in person. What a nice lady you are! :) O, startman, can I be your relative? hehe

    You have a lot of viet restos there because of the big viet population. My Viet colleague is coming to Manila next week and you know what I asked him to bring me? Viet casia or cinnamon! Have you used it? How about you MM, have you ever used it? I’m so excited!

    Jun 3, 2009 | 7:36 am

  21. artisan chocolatier says:

    tna, please email to MM where you want your Brioche à tête delivered (door-to-door service) and MM can forward the same to me.

    Jun 3, 2009 | 8:10 am

  22. betty q. says:

    Oh, my Millet…I am having a senior moment! I cannot remember where it is! But it is sooo easy to make it. There are recipes on the web. I have tried quite a few and did not like the consistency. So, after a few hits and misses…this is what I came up with…try my version. I think you will be pleased with the results…not too runny and not too set!…just right!!! So, my proportions are 1:1….you will need: 1 can condensed milk. Pour that into a bowl. Oh, first, boil water in a big caldero maybe water up tho 1/5 of the pot. Then once it is boiling, turn off the heat and remove from heat source. transfer to another cool burner. Then going back to the mixture…Using the condensed milk can as your MEASURING CAN>>>>fill the can with hot water. Then pour that hot water in the bowl Stir to combine the condensed milk. Using same can, fill it with fresh milk (no low fat!). Pour that milk in the condensed milk bowl. Finally, fill the can with PLAIN Water in caldero should come about halfway up the jars. Cover caldero with clean towel and put the lid on. Let it set for 5 to 6 hours. Then refrigerate! It is soooooo good and addicting, Millet! Here, I Vietnamese delis sell those for about $2.50 for a 4 oz. jar. So, NOw, I make my own!!! BTW, do not use those thick, ceramic ramekins…will not set as fast. WE CANNOT WAIT TO EAT IT!!!! Also, Millet, I found that the most expensive condensed milk DOES NOT necessarily produce the best tasting Vietnamese yogurt. I found it too sweet for my taste. The Asian brands produced the best yogurt in my book…not cloyingly sweet!

    Corrine…what? You have a sister, here? Where is she? Not that I know a lot of Filipinos, but maybe next time I make any baked goodies, I can addd her on to my growing list of recipients of baked goodies! Oh, yeah! Vietnamese cinnamon rocks! I get mine from a Vietnamese store owned by a friend. She taught me how to make Pho.

    Jun 3, 2009 | 8:38 am

  23. betty q. says:

    Millet….Haaaay…some parts got burado!!!! Ok, I don’t know what happened! ….so after filling the can with fresh, milk and combining it with the condensed milk mixture, fill the can with PLAIN

    Jun 3, 2009 | 8:48 am

  24. betty q. says:

    OK…this is getting to be annoying. ..got cut off!

    …fill the can with PLAIN, NATURAL yogurt with 4 to 5 % M.F.. add 1 tsp. vanilla. Mix witha whisk and strain if lumpy. Portion into coffe cups (notmugs) or baby food jars. Carefully, place in teh caldero..water halfway up the sides of the jars or cups. If not enough water, boil more water in a kettle and slowly pour in the caldero along one side of the pot, being careful not let water spash into the yogurt. …Then cover with towel……

    Jun 3, 2009 | 8:52 am

  25. tna says:

    WOW!!!! Thsnks Artisan Chocolatier and of course, MarketMan! Hi Diwata08!

    Jun 3, 2009 | 9:31 am

  26. ECC says:

    Hi again BettyQ, what do you know …. just got a tub of “All Natural, Non-Fat, Greek Strained Yogurt” at Costco today and have condensed milk in the pantry — I will make your Vietnamese Yogurt tomorrow. Oh, wait … it says it is 0%. Will that be a problem?

    Jun 3, 2009 | 10:44 am

  27. betty q. says:

    I think it will not be as creamy if you use non-fat yogurt, ECC. You might as well just eat your non-fat Greek yogurt with honey and granola. Hey, try the granola I posted, too. It is similar to the Harvest Quaker crunch. I like my granola in nuggets….don’t ask me where the granola recipe is posted, though! But you could try the skinny version of Vietnamese yogurt and go buy a small container of the regular one and compare the results….or do you want me to do both?

    Jun 3, 2009 | 11:04 am

  28. sanojmd says:

    Bettyq help! Im planning to bake your chocolate cake but the prob is we’re using espresso coffee instead of brewed coffee.. Your recipe calls for brewed coffee though..can i substitute the brewed with espresso? Do i also need to adjust the measurement for that? I also tried your shu mai recipe..it’s delicious.. Thanks!

    Jun 3, 2009 | 1:28 pm

  29. portugalbear says:

    Betty Q you are so sweet. how i wish i lived in your area and be in your list of recipients of your hospitality. Will try your vietnamese yogurt. sounds yummy

    Jun 3, 2009 | 3:06 pm

  30. Patrice says:

    Nice post! I am looking forward for your vacation posts. Hope it will be very soon.

    Jun 3, 2009 | 9:58 pm

  31. betty q. says:

    sanojmd: I am not an espresso drnker so I can only assume that you need to adjust it. BTW, if you make the cake ..let’s say today….it tastes much better and more fudgy and chocolate-y if you brush the cake with simple syrup flavoured with Kahlua ….brush not DRENCH!!!! …then FREEZE the cake before you use it! DO NOT OVERBAKE the cake! When you poke it with a toothpick …there should be MOIST CRUMBS not cake batter on the toothpick. For filling, I prefer MOCHA BUTTERCREAM. If you fill it with ganache, it will be overwhelmingly chocolate-y…custard with orange zest and Grand Marnier is another good one.

    Jun 4, 2009 | 4:11 am

  32. sanojmd says:

    thanks so much betty q.. btw, how do i make mocha buttercream? sori i’m only a novice in baking..would take a hundred recipes to reach your level but i really want to bake something for hubby. thanks so much..

    Jun 4, 2009 | 6:27 am

  33. betty q. says:

    Sanojmd: If you have a stand up mixer like a Kitchenaid…it would be better so your kili-kili will not be overworked! I don’t know where you are but if you are in such a hot environment….wait till the sun goes down or it is a bit cooler….or maybe early morning while it is still cool…

    You will need: 1 pound of regular butter (not too cold and not soft either) …cut it into pieces or cubes. Then in glass or plastic 2 cup measuring cup, put 1/2 cup of hot water. Now, add in 1 tbsp. Nescafe instant coffee and 1 tbsp. cocoa powder. I have tried and used different brands if instant coffee. Trust me on this one….Nescafe gives it that mocha flavour ! And no, I do not work for Nescafe!!!! Ok…back to buttercream! Now, stir to disssolve the coffee and the cocoa powder. Now add 1/2 cup EVAPORATED MILK and a little less than 1 cup sugar. Stir that to dissolave the sugar. Add 1 tsp. vanilla. Then start your mixer and cream the butter until no more lumps scraping the sides and bottom every now and then. Slowly pour the mocha mixture a little at a time beating well after each addition. When you have poured everything, let it mix until it lightens in color. It will turn to sort of dark beige. Then split your cake and fill with the mocha buttercream…not too much! Then crumb coat the surface and sides. Refrigerate. When it is sort of cold, add another thin layer of buttercream. THEN make ganache. Transfer your cake to a wire rack. Be sure it is on top of a cakeboard that fits the cake just right…no extra edges. Then pour ganache and let it set. When it is set, transfer to serving platter and with melted white chocolate in a small piping bag made out of parchment paper…make a nice squigggly design on just the outer edge. Now, an easy way is to top it with strwberries …even better if you cut the strawberries into a flower.

    There your hubby will think you bought it! If you have leftover mocha buttercream…wrap in saran wrap and FREEZE! Next time you make …say mocha cake…you can use it to make mocha rolls for a quick tea time treat for your kapitbahays!

    Jun 4, 2009 | 8:49 am

  34. artisan chocolatier says:

    tna, got you mailing address from MM. Will check with LBC if they deliver door-to-door to your area. If not, will email you directly for an alternate address in Metro Manila

    Jun 4, 2009 | 9:14 am

  35. terrey says:

    betty q: i was just wondering if baking cake would be possible say in a portable or a small oven? i have a very small kitchen getting a large oven is out of question really. i just want to try baking again and especially since my hubby misses my chocolate cake.

    Jun 4, 2009 | 12:41 pm

  36. Sanojmd says:

    Wow! Thanks so much betty q! Btw, im at the land down under..

    Jun 4, 2009 | 3:47 pm

  37. marissewalangkaparis says:

    Look forward to your vacation posts MM…and the macarons!!!

    Jun 4, 2009 | 7:39 pm

  38. corrine says:

    terrey, I started with a small oven too…la germania. It served me well with simple cake recipes. Now I have a big one. It’s the kitchen aid mixer that really drove me to frequent baking. It’s enjoyable especially with these very generous people like MM, sister, and bettyq and others giving out wonderful recipes and tips. give baking a try again… you will love it! I do it for my hubby and 3 boys. Now my boys can bake a good brownie at demanding pa…gusto valhronna chocolate..hehe. I try to buy one once in a while. I just tried MM’s suggested pound cake recipe from Saveur and made my own candied orange peels. I’m trying to improve my pound cake.

    Jun 4, 2009 | 9:57 pm

  39. tna says:

    artisan chocolatier: roger roger! thanks a plenty!

    Jun 5, 2009 | 1:27 am

  40. betty q. says:

    OK, Startman…where are you? Are you on holidays? I want to go on holidays, too! Send me an e-mail if you still want the ensaymadas or my Chocolate Cake (believe me, this is one chocolate cake that you would like to taste!….or maybe your relatives or friends here in Vancouver would like to taste!) or Sans Rival …to be sent to your relatives or friends here!

    Jun 5, 2009 | 2:27 am

  41. ana margolles says:

    Betty Q, I have been a silent fan of MM and based on comments I know you are a generous person. Anyway, my two girls are moving to Vancouver to work and the other for college. You seem to be the best person to ask about good eating places and anything pertaining to food and Vancouver in general. Is it ok to ask for your email address? Thank you very much

    Jun 5, 2009 | 7:52 am

  42. betty q. says:

    By all means Ana!!! MM, do you mind sending my e-mail to Ana please? I may not be the best person to ask though but I will do my best! I have sort of put baking and cooking on the back burner for it is GARDENING SEASON here!

    Jun 5, 2009 | 12:41 pm

  43. terrey says:

    hi corrine, thanks a lot for the info. one of the things that makes me want to get me back to baking is the recipes here and the fact that i can count on all the wonderful people here for help.

    Jun 8, 2009 | 12:47 pm


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