23 Nov2009

This is the last mini-contest to celebrate Marketmanila.com’s 5th anniversary. You don’t have to do anything crazy, or hunt through the archives, I would just like you to leave a comment and name one Filipino dish that you have been craving for or have been searching for a recipe for, and that IS NOT already covered in the archives. After five years, I think I have done many of the well known local dishes, mostly Manila-centric, without a lot of provincial specialties thrown in. These posts reflect my comfort zone, and wherever possible, other zones I have wandered into by chance, or intentionally sought to explore. So while I most definitely cannot hope to try or do everything foodwise, I am curious what recipes I should still hope to tackle in the months ahead. Two winners will be selected from all of those who leave a comment. Jams are only deliverable to Philippine addresses. Oh, and I am away from my desk this week and super busy, so things may be a bit slow for the next couple of days… Thanks!



  1. jean says:

    My late mother was born in Apalit, Pampanga and was a consumate Kapampangan foodie. It’s not her more complex creations, but a simple meal that I crave intensely. It begins with deep fried, “native’ hito, fried so that almost the whole fish- fins, tail and all, is edible. This provides a tasty foil for two “sawsawans” that I acquired a taste for early on. One is homemade balubalo (burong hipon), and the other is putat mangga (tender young mango leaves) with “binabo a baguc” [bagoong steamed in a saucer on top (“babo”) of the sinaing in the “inin” phase of cooking.] Heaven indeed!

    Nov 23, 2009 | 7:38 am


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  3. juls says:

    hi marketman,

    you might want to try our cook’s invention, Chicken Paprika… it’s not a Bacolod specialty but since this is your minicontest, I was hoping this is a suntok-sa-buwan kind of entry (because i’m pretty sure many will post their heirloom recipes ehehehe).

    i’m not a cook but i appreciate good flavors this one has been my fave for several months now. it’s flavorful and smoky, and not that spicy.

    i’m not sure about the exact measurements either but here goes:

    get some chicken breast fillets in a bowl and marinate it with kikkoman, garlic, calamansi, a bit of sugar, about a tsp of paprika (more if you wish) and black pepper. Marinate it for more than an hour, then melt some butter into a pan, add sliced onions (siguro half a bulb).
    After sweating the onions out, add the marinated chicken and sautee it for several minutes. When it’s done, place the chicken on the plate first, then the onions and the drippings on top.

    Bon appetit! More than the contest, I do hope you try this at home.

    Nov 23, 2009 | 7:40 am

  4. emsy says:

    It’s Zamboanga’s version of adobo which is called Endulsao. It tastes like a cross between a Patatim and adobo. A whole pata is tenderized then braised in a sauce of soy, peppercorns, bay leaves and ginger with sugar and sweet chinese chorizo. It can also be done with chicken, but pork is the best!

    Nov 23, 2009 | 7:44 am

  5. moni says:

    MM. do you have a recipe for baby shark sarciado with bread crumbs? It was a dish that my father used to cook when I was a child and he’s from Caridad, Cavite. It consists of baby shark (pating) flesh cut up in cubes and sauteed with some bread crumbs or it tasted like that. It was so delicious that even the thought that it was baby shark did not deter me from eating it. My father died when I was 9 years old and I always dream of that dish that I have never ever come across yet.

    Nov 23, 2009 | 7:46 am

  6. Ging says:

    Mine is some kind of wonderful cebuano version of bacalao. My mom makes it and I never found it in ANY cookbook. Large fleshy dried fish cooked in coconut milk and squash. Thick, rich, Milky, salty, nutty flavor and aroma that makes you want to polish off a whole pot of rice for lunch. My mom stopped cooking it after the doctors told her it was baaaad for my dad’s (may his soul rest in peace) blood pressure.

    Nov 23, 2009 | 8:00 am

  7. noes says:

    Bola-bola (banana hearts). Banana hearts, flour, egg, ground meat of your choice, onions and garlic.

    Nov 23, 2009 | 8:01 am

  8. angusman says:

    Kaldaretang kambing. My grandmother used to make it but Alzheimer’s prevents us from ever tasting that again.

    Nov 23, 2009 | 8:12 am

  9. roseanne says:

    Dinuguan!!! You mentioned about your phobia and “will have to wait before we make our own lechon in the backyard before I really think seriously of cooking this myself”

    Now is the time . . .

    P.S. My lola wouldn’t teach us how to cook dinuguan either . . .

    Nov 23, 2009 | 8:29 am

  10. Nina says:

    Pansit Molo soup…….a friend who emigrated back to Bacolod prepares this during one of our simbang gabi nights, a tradition we’ve been practicing during the last 29 years here in the US. Unfortunately, I forgot to get the recipe before she went back to Bacolod last year. Would love to have a recipe so I can prepare this hopefully, this Christmas.

    Nov 23, 2009 | 8:57 am

  11. bina says:

    there are hundreds of diffrent kinds of exotic fresh fishes, just salt them then either grill or fry them. lucky you if u can find an unusual fish sold in your market, but u still can find sometimes, and fish skin chiccharon, the black thick skinned fishes make for a better fish chicharon.

    Nov 23, 2009 | 8:59 am

  12. kakusina says:

    I don’t know if you can classify this as a dish, but I want to know how to make burong isda (tamban) the way they make it in Estancia, Iloilo. Relatives used to send us “CARE” packages of burong isda packed in salt and wrapped in newspaper, as well as uga, bihud and pinakas. Tried making it with some success, but I want the real thing, speckled with salt and oozing with fish fat. We washed the buro, fried it with some oil, and added vinegar and a little sugar to the pan. Should not be eaten more than once or twice a month, if you can exercise that much will power.

    Nov 23, 2009 | 9:05 am

  13. bluegirl says:

    lengua stew in some sort of tomato stew base with olives! Been dreaming of that dish for more than 10yrs now. My Mom’s ninang used to make it for Christmas Day but stopped when she got too old. She has since passed away but I still think of her & the lengua dish every Christmas Day.

    Nov 23, 2009 | 9:15 am

  14. Artisan Chocolatier says:

    Like roseanne, I want you to get over your “hibe-hibe”, how about some dinuguan. And with all the roasted zubuchons that the crew made, how about some liver lechon sauce and grilled innards.

    Nov 23, 2009 | 9:16 am

  15. Edik says:

    i am reminded of “nilubihang awang” my father used to cook when we were young.

    the dish is made from young coconut, achuete, fresh mint and of course fresh water crabs and wrapped in banana leaves (just like a “suman”) before cooking. most towns in central bohol have this as their specialty. but lately no one is cooking them because the rivers have become dirty and there is a shortage of fresh-water crabs we call “awang.”

    Nov 23, 2009 | 9:21 am

  16. Mangaranon says:


    Nov 23, 2009 | 9:26 am

  17. gwacie says:

    Happy 5th Anniversary MM! I couldn’t find a recipe for binaki in your blog. My classmate’s mother used to make this for us when we were in college, but sadly she has passed away. It is a filling snack made of corn and milk and wrapped in corn husks.

    Nov 23, 2009 | 9:39 am

  18. eden says:

    how about nilupak? i remember only trying it only once when i was a kid sa pi before moving sa us. i don’t even know if it’s a dessert or a type of bread./sad

    Nov 23, 2009 | 9:46 am

  19. Tricia says:

    I have always wanted a Marketman version of Beef Salpicao

    Nov 23, 2009 | 9:47 am

  20. sea says:


    i’m always glad to hear people wanting/trying to step out of their comfort zone. there you grow :p and thank you for this mini-contest

    Nov 23, 2009 | 9:48 am

  21. Mimi S. says:

    I’m not sure if you have done this dish in the archives Mr. MM. But anyway…
    I would like to introduce keka or keta. It’s a dish that uses shanghai wrapper but instead of the more common cylindrical shape it’s square and flat. The ingredients for the innards are quite simple also. Chestnuts, small pieces of pork, and lots of onions. Then fry until golden brown. As simple as the dish is the dip, just mix soy sauce with lots of calamansi.
    This is a family recipe shared by the Reyes clan from Tondo. My lola used to cook it when she’s still alive and now I cook it for birthdays and dinners, it’s always a sure fire hit!:)

    Nov 23, 2009 | 9:57 am

  22. Jenny says:

    My officemate from Victoria Laguna brings us this small shrimps cooked in gata and with bagoong I believe – which is incredibly tasty and makes me eat a lot of rice! I keep asking him for the recipe or the name of the dish.. all he can tell me is that it is made of “hebi or hebe” – small shrimps (small shrimps na “sinugpo ang paglaki”) and cooked with gata. i have been wanting to replicate this dish at home! any leads?

    Nov 23, 2009 | 10:01 am

  23. annie says:

    I know this is way out of your comfort zone, but i am craving for authentic tausug dishes like tula itum and piangang (from Sulu) :) Also for satti and kurma… both influenced by malaysian dishes.

    Nov 23, 2009 | 10:13 am

  24. tina says:

    Hi MM. I have been craving for this Bicolano dish called tilmok. I’ve tasted it when I was a young, when my grandmother was still alive. It’s a mix of prawns, buko meat, onions and I don’t know what else, wrapped in banana leaves and then, I think, cooked in coconut milk. Sadly, my grandma and my aunts passed away years ago and I did not have the chance to ask them for the recipe

    Nov 23, 2009 | 10:16 am

  25. sgboy says:

    how about “inutak” that is famous in taguig- a glutinuos pudding like made with sticky rice similar to tibok tibok of laguna, only creamier and more subtle in flavour, the best part is the charred/burnt top, i guess made of coconut cream.

    and not far from taguig- is pateros town…home of the notorious balut egg.
    how about doing a gourmet balut? – ala pobre or tempura style. sounds a bit odd though. ahaha

    Nov 23, 2009 | 10:18 am

  26. Desd says:

    Whenever my mom would come home from Aklan she would bring home a lot of “Tinumkan”. A regional dish from Aklan made from young coconut, shrimp and crab meat wrapped in gabi leaves and cooked in gata. It’s so heavenly.

    Nov 23, 2009 | 10:18 am

  27. Rose5 says:

    Pinaksiw na dahon ng gabi cooked in a palayok, tried this in Ormoc when i was still a kid.

    Nov 23, 2009 | 10:24 am

  28. Libay says:

    Marketman, I’m from Iloilo and in our town, kadios is a special soup every fiesta. I think you have previously featured KBL (kadios, baboy, langka) before. I would like to introduce another variant which uses kadios as the main ingredient. We call it KMU (kadios, manok, ubad). It’s a must to use only native chiken for this menu.

    I would like to see more features on recipes of native desserts on your sites in the future.

    To eden, are you referring to the nilupak na saging? Its made of young, green banana that is binayo sa lusong (manually pounded and mix inside a lusong, looks like a mortar and pestle but much bigger and made of wood). It’s mix with muscovado sugar and lots of shredded young coconut. We used to do it every All Souls Day in my lola’s barrio.

    Nov 23, 2009 | 10:28 am

  29. shane says:

    LaPaz Batchoy! Hoping to get to Iloilo soon in time for the Dinagyang festival in January. Can’t wait to get my hands on this treat!

    Nov 23, 2009 | 10:50 am

  30. bon says:

    adobong ema (kapampangan for alimango). I salivate everytime I think of this dish which I only get to taste during get togethers when I come home to Pampanga and only if there are matabang ema available.

    Nov 23, 2009 | 10:54 am

  31. Marianita S. Jocosing says:

    Being half chinese, my mother used to cook oyster omelet for my father…i am trying to replicate it but she was a far better cook than I am.

    Nov 23, 2009 | 10:56 am

  32. mamamiya says:

    i’ve been lurking for the longest time in your site but this posting i cannot resist commenting on. It’s DINAKDAKAN i learned to love during my college days in Baguio. It may gross out some of you but it’s pork cheeks with pork brain gravy. yum!

    Nov 23, 2009 | 10:56 am

  33. Blackwidow says:

    I am waxing nostalgic, thinking about the food of my childhood, as prepared by my mom and lola.

    I miss Inihaw na dalag, the native dalag, not the one that is cultured. In the province, they would catch this in the rice fields. They are small, unlike the cultured ones which are so big- they are so scary to eat.

    Dipping sauce would be burong isda (dalag, bangus, tilapia) with boiled native eggplant (the round one), native ampalaya and string beans.

    Another favorite dipping sauce for inihaw and other fried fish is the juice of boiled tamarind, with native alamang, heated in a saucer on top of sinaing, during the inin phase of cooking (as Jean from US, aptly describes).

    I also miss paksiw na ayungin and paksiw na biya with gata. The ayungin is so matinik and so small, yet so malinamnam. The ayungin nowadays taste is not as linamnam as before.

    The simplicity of boiled native chicken, with its bahay ng itlog still intact. My lola would slow cook them over fire. The soup taste of “usok”, and made thick by the chicken blood that is earlier mixed with rice. The rice in the blood mixes with the soup and makes it thick. Yummy! The same chicken could also be made into sinampalukan, with young tamarind leaves as the souring agent. Equally yummy and very comforting.

    I love sinantol from Bicol. It is santol grated so finely (they use the pangkudkud ng niyog, the manual one, where you sit on top..), stewed in coconut milk and balaw-balaw. Takaw kanin!

    Nov 23, 2009 | 11:07 am

  34. Irene says:

    one word: BABINGKA.
    and if you do post a recipe soon… perfect for simbang gabi!

    Nov 23, 2009 | 11:44 am

  35. Justin says:

    Patutin !!!!!!! I miss that duck cooked in tuba but no idea how it could be recreated here in the states as not sure where one would acquire the tuba here.


    Nov 23, 2009 | 11:44 am

  36. GM says:

    Hi MM! I’ve been reading this blog for a while but this is my first time to comment. My entry: DINUGUAN MANOK with green papaya. luv it…

    Nov 23, 2009 | 12:03 pm

  37. Rianne says:

    Paksiw na bangus with talong and ampalaya and siling haba and lots of ginger, cooked almost dry and with loads of olive oil…yum…my late granny on my father’s side used to cook this almost every week or even twice a week and my friends from highschool would come along to our house para makikain. She cooks this as well as adobong manok at baboy (dry version), afritadang baka and fried fish…oh God, I miss her so much…

    Nov 23, 2009 | 12:03 pm

  38. aiden says:

    Am craving for pinapaitan. I like beef pinapaitan but I miss pinapaitang kambing more. The one that Anthony Bourdain partook in Pampanga. My uncle used to cook it with a liberal amount of apdo and siling mahaba and the soup has a greenish tinge. Appalling you might say, but it’s definitely good, as what bourdain found out.

    Nov 23, 2009 | 12:16 pm

  39. tes says:

    my husband marketman loves to eat NILARANG NGA UBOD INDONG if im not mistaken its murray eel. could you please help me on how it is done.

    Nov 23, 2009 | 12:24 pm

  40. pia l. says:

    Pinangat from Bicol. Or ginisang sinarapan, the smallest edible fish in the world :)

    Nov 23, 2009 | 12:38 pm

  41. Bubut says:

    I’ve been dreaming for Hardinera from Quezon or the sarsa from Romblon.

    Nov 23, 2009 | 12:45 pm

  42. Aileen says:

    I’ve been in search of a GOOD embutido and rellenong bangus recipe. And congrats on your 5th year anniversary.

    Nov 23, 2009 | 1:00 pm

  43. RobKSA says:

    @Bubut, we stayed a few years in San Agustin Romblon and I remember the “Sarsa” you mentioned and I seem to remember we have a different name for it in San Agustin. Anyway, I also sort of missed that one. This is very local for us then since we just pick a young coconut along the river where we also catch the river shrimp, add a few spices like siling labuyo, pound together, steam in coconut leaves, wow, that brings so much memory! Aruyyyyyyyyy taya :)

    Nov 23, 2009 | 1:01 pm

  44. joshua says:

    don’t know if this qualifies as a dish but i defintely miss eating ‘masi’ from cebu!

    Nov 23, 2009 | 1:12 pm

  45. Lei says:

    i know you have an aversion to dinuguan but i would like to nail this dish so would appreciate it if you can do this. another dish is the pinapaitan, a bitter dish from ilocos that i think was also featured by anthony bourdain together with your lechon. i used to eat this when i was a kid. =)

    Nov 23, 2009 | 1:21 pm

  46. joshua says:

    i also miss my mom’s pochero. unlike the pochero in cebu – which is more like bulalo or nilagang baka to me, the pochero i grew up with has fried saba bananas, cabbage, potatoes, beans, sausages, and a sweet-ish tomato based sauce. mmm… comfort food!

    Nov 23, 2009 | 1:22 pm

  47. betty q. says:

    Artisan,..I was so tempted to bring back with me the stuff for dinuguan from my recent trip from up North. My Ate in Pinas is the DINUGUAN EXPERT in the family. I will phone her later to ask her how she makes it AGAIN! Mumurahin na ako ng Ate ko for I must have asked her a dozen time! She used to supply offices with this but she is getting old now and only does this for my nieces and nephews.

    Aileen…you know that flavor that seems to be missing in most embutidos that you cannot put your finger on it?…It is ROASTED SWEET REDPEPPERS! You have to broil or barbecue them until charred and then peel the charred skin. It is that smoky flavour that add s depth to the embutido together with pickle relish, vienna sausage, chorize, finely chopped onions, grated carrots , cheese , apples….I omit that last 3. …can’t forget the salt/pepper, eggs and sliced bread soked in milk and then squeeze, raisins. I don’t have proportions since I use the TANCHA and smell the mixture method (I learned from Mang Pedring..one of my mentors when I was 14 years old). Also, once you have put everything in the bowl, throw the mixture against the sides (interior please!) of the bowl until sort of pasty-ish and let it sit in teh fridge overnight so the flavourswill all get acquainted. Next day, wrap in foil and steam or bake.

    Nov 23, 2009 | 1:28 pm

  48. Lenlen S. says:

    “Kulawo na Talong” is what I really miss eating in the province of San Pablo City, Laguna where I grew up. Its soooo yummy with pritong tilapia from Sampaloc Lake or nearby Batangas Tilapia.

    Nov 23, 2009 | 1:32 pm

  49. erleen says:

    MM, you should do binatog(or kinabog or others! It is sticky and tastes best with lots of freshly grated niyog and salt and sometimes sugar.

    @sgboy – yeah! inutak is very delicious and my lola used to make it when we were young. Yummy either warm and cold! Best mixed with ‘dirty’ ice cream!

    Nov 23, 2009 | 1:35 pm

  50. Gina says:

    What comes to mind is a very simple dish my mother used to whip up at a moment’s notice whose main ingredient I haven’t come across in a long time: dried octopus tentacles chopped up into half-inch pieces, sauteed with squash and tomatoes. The soft sweetish squash is an excellent foil to the gamey, salty dried octopus.

    Nov 23, 2009 | 1:40 pm

  51. Len says:

    Bicolano dishes, particulary kinunot, adobado and dinugunan with gata. I think you have in your crew a Bicolano who taught you some Bicol dishes. Maybe you can share how these are made. My husband’s lola (who passed away last year) used to serve these during special occassions whenever we went home to Legaspi, Albay during the holidays.

    Nov 23, 2009 | 1:50 pm

  52. Mylene Espina says:

    I have been a silent reader of your website for the past year and truly enjoy reading your adventures. I could not resist keeping quiet this time because I have been craving for my grandmother’s PATA HAMONADO. She died in 1988 when I was still focused on my law studies rather than on learning her precious recipes. Since 1988 to the present, my siblings and I have longed for this dish. My Mama would de-bone the pata (I think it was the front leg because she believed it to be meatier/tastier), put some more pork meat until it was bursting and then sew it all together with a cotton thread. She then cooks it (how and with what are mysteries my brother and I have been trying to solve), slices the entire pata thinly and then serves it with her special sauce that was sweet-salty-licoricey (I remember it had star anise as I would accidentally bite into one). The slices of pata hamonado had a meaty-gelatiny texture and the thick clear sauce enhanced its flavor. Hay naku sarrraap talaga…..

    Nov 23, 2009 | 1:55 pm

  53. marcial bonifacio says:

    MM, i think IGADO and BOPIS..these 2 dishes are killers..been drooling for this since way back when.=D and may i include PAPAITAN. rustic yet delicious.

    Nov 23, 2009 | 2:12 pm

  54. lyna says:

    almost christmas – how about chicken galantina! [is this the correct spelling?]

    Nov 23, 2009 | 2:12 pm

  55. k. ramos says:

    Ginanggang! There’s something about roasted bananas slathered with butter and sprinkled with sugar that makes me think of home. :D

    Nov 23, 2009 | 2:20 pm

  56. josie says:

    when i was younger my mother used to cook kinunot (di ku sure kung yun talaga name nya) basta she learned it from a bicolana friend. main ingredient nya was dahon ng malunggay with fish or giniling di ku na maalala pero masarap sya.

    Nov 23, 2009 | 2:33 pm

  57. risa says:

    Pancit Cabagan from Isabela. My husband swears to Batil Patong from Tuguegarao but my heart sings for Pancit Cabagan.

    Nov 23, 2009 | 2:33 pm

  58. josie villon says:

    sinigang na mais na ginayat na may halong hipon, kamote, sitaw at iba pang sangkap na di ku na maalala basta masarap sya. pwede syang soup lang or ulam na rin. siguro natikman ku sya nung college pa ko now i’m nearing 50’s (super tagal na).

    Nov 23, 2009 | 2:37 pm

  59. carmen says:

    mm, ginataang halo halo for dessert…laing and pinangat for main dish

    Nov 23, 2009 | 2:53 pm

  60. Joyce says:

    kilain or kilayin ;P and ilocos empanada

    Nov 23, 2009 | 2:56 pm

  61. ap-b says:

    I’d appreciate if you can post an MM version of igado. Yum!

    Nov 23, 2009 | 3:06 pm

  62. ahjie says:

    i am craving for banana blossom (the longish, whitish kind (which i cannot find here in the US) not the big, bulky red ones).
    the banana blossoms are sliced, soaked in vinegar, then the vinegar gets squeezed out. saute garlic, onions, shrimp, patis, fried liempo (diced), add the banana blossoms, cook until the banana blossoms are tender, add salt and pepper to taste. YUM!!!
    fried fish is usually the katerno with lotsa, lotsa rice.

    Nov 23, 2009 | 3:06 pm

  63. betty q. says:

    MM…my latest obsession till I got it right…comfort food of the month…KOREAN BEEF STEW. I searched your archives but I think there is something missing. Boneless short ribs on sale this week so I made a BIGpot for tom. since I think it tastes better the next day. Try adding these things after browning the beef short ribs. A really big knob of ginger, whacked, 1/2 head garlic. 6 green onions, squished and tied in a bundle browned a bit in the same skillet I browned the beef ribs, and then added the following, 2 heaping tbsps. of Chee Hou sauce, 1 tbsp, Chou zhou chili oil, 3 heaping tbsp. hoisin, some dark soy, white pepper, i heaping tbsp. black bean sauce with garlic, 5 star anise, a few squirts of sesame oil…water to cover the meat and simmered forever till tender. Tom. I will add the sliced cooked daikon, and teh sesame seeds (roasted), and sliced green onions. Adjust seasoning. We will eat it with tossed egg noodle tom.

    Nov 23, 2009 | 3:15 pm

  64. Rona Y says:

    Does kalamansi pie count? Lori over on Dessert Comes First once wrote about Kalamansi pie from Baguio, and I searched everywhere for it while I was there, but no luck! She describes it as:

    “Soft and mousse-like with a gentle tang, it sits unassumingly on a simple graham cracker crust. The pie is tinted a light green with food coloring, similar to what some bakers would do for a lime pie.”

    I’d prefer it without the food colouring, I think. It doesn’t look anything like lemon meringue pie–the filling is too airy.

    Nov 23, 2009 | 3:20 pm

  65. juls says:

    MM, if you could do Napoleones as done in Bacolod, that will be the day! ;)

    Nov 23, 2009 | 3:59 pm

  66. Peggy Vera says:

    I just want to know — is your Kalamansi marmalade home made or commercial. I used to buy kalamansi jam/marmalade in the supermarket —now I can’t find it. Many years ago, I bought a whole box of 24 bottles and brought it with me to the States and dropped off at least two bottles with all my friends/ relatives that I visited. They loved it! For the life of me, though, I cannot remember what the brand of the kalamansi marmalade was.

    If your jam, is in fact, commercial, can you tell me what brand and where to buy it? Many thanks.

    And just in case — here’s my entry to comfort food that may not have been covered in this blog yet: “Utang bisaya”

    Nov 23, 2009 | 4:11 pm

  67. Angeline says:

    Hi MM,

    im angie from Laguna phils…
    i am always looking for perfect recipe for homemade bukayo with thin slice of kalabasa which my grandma used to do before when i was a kid. i want to feel what like Mr Anton Ego feels when he taste the Ratatouille… feels like child again :) *sign*

    Nov 23, 2009 | 4:24 pm

  68. xkwzt says:

    Two dishes, from when my Grandparents were alive, and my Lolo would cook..

    One, a venison stew so thick and hearty, every single mechado, menudo, or even goulash I’ve ever had since then pales in comparison. I don’t recall the vegetables in it. i just remember the meatiness of the whole dish. The flavor was slightly gamey but appetizing nonetheless.

    Two, tilapia na inihaw sa gata. The fish was sliced open and stuffed with a lot of I’m not sure what, and then placed in a banana leaf pocket. Fresh gata was poured in and the whole thing was folded up and placed over hot coals.


    Nov 23, 2009 | 4:24 pm

  69. joan says:

    Tinumis from Nueva Ecija! (I hope you’ve gotten over your dinuguan phobia :) ) A friend of mine from Nueva Ecija cooks the yummiest dinuguan with young sampaloc leaves. I’ve been craving this for the longest time.

    By the way MM, my offer for 2 boxes of silvanas for 2 Cebu based winners still stands. It can be picked up at BTC or any convenient place for them.

    Good luck to all!

    Nov 23, 2009 | 4:26 pm

  70. RobKSA says:

    OK my comment about “sarsa” is not really an entry as I was responding to “Bubut’s” wish list. So my wish is really some good pan de sal recipe. Pan de sal is so simple but I can’t seem to make a good one, something I could be proud of and eat it too.

    Nov 23, 2009 | 4:31 pm

  71. kit says:

    Hi MM, I don’t know if I just happen to missed it, or you still have not tried cooking Dinuguan, Tinumis, or Tinadtad. Hmmm… I wonder if you already overcome your uneasiness with blood.

    Nov 23, 2009 | 5:00 pm

  72. Teresa says:

    MM this is exciting basing on the number of posts responding to your request. One dish I would like to recreate is Sinanglaw. I cannot seem to get it right just like the way my husband’s grandmom would cook it. My kids were born and raised here in Manila and hardly find time to visit folks up in Cagayan Valley. Thus, I try to expose them to food specialties in Northern Luzon. Too bad that wanabees of this dish here in Manila restos are poor cousins to the original Ilocano version. Please try to cook and perfect this dish MM.

    Nov 23, 2009 | 5:11 pm

  73. Teresa says:

    MM another dish that comes to mind is sizzling beef bulalo steak. I tried this dish once in Batangas. It was just heaven to partake of Batangas beef cooked to tenderness that is almost falling off the bone. Sadly, I never had the cahnce to go back to that restaurant somewhere in Batangas City. Please try to cook this dish on time.

    Nov 23, 2009 | 5:17 pm

  74. Nelson F. Cabangon says:

    Hi MM, I would just like to know how I can get hold of a bottle of mangosteen jam for my wife. She has been diagnosed with stage 4 breast cancer in Sept 09. There are reports that mangosteen is very good for cancer patients. It certainly would not harm to try, right? However, she has been advised to consume more of the processed form than the raw ones. Hope you can be of help.


    Nelson C.

    Nov 23, 2009 | 5:33 pm

  75. luna miranda says:

    Happy 5th anniversary MM! What i am craving right now is paksiw na alimusan—alimusan looks like a catfish and it comes from salt water. i miss my grandmother’s paksiw with coconut milk, ginger, lots of chili and sweet bell pepper. a variant has talbos ng bayabas but i don’t know the rest of the ingredients. i haven’t seen alimusan in guadalupe market—i’d like to try to cook it sometime.

    Nov 23, 2009 | 5:42 pm

  76. Fred Lopez says:

    Several years ago I had the chance to work in Bohol. In the Tagbilaran pension house I was staying in had another guest who owned a prawn farm in the province. One night he brought several pail fulls of shrimp (each about 3 inches on average) and made a salad/ceviche out of it. I forgot to ask what they put in the marinade for it but it wasn’t too sour and the raw shrimp meat was wonderfully tasty and juicy.

    Nov 23, 2009 | 5:47 pm

  77. mina says:

    chicken pianggang, from sulu! it’s also known as black chicken. it’s very delicious and not like any other local dish i’ve tried. my mother’s from jolo, and she says that the spices are mixed or made there, but i have no idea what goes into it…

    Nov 23, 2009 | 5:51 pm

  78. Christina says:

    My former maid made a dish with sting ray, ginger, gata and malunggay leaves…I have no idea how she did it but I’m crazing it and would love the recipe.

    Also there’s a very simple vegetable soup in the provinces…just a couple veggies (I have had many variations: mallungay, eggplant, okra, pumpkin and purple/green leaves?) in a clear soup but for the life of me I can never make it taste the same.

    Nov 23, 2009 | 5:53 pm

  79. Alex says:

    The labandera, an old lady used to make this incredible takway, a dish made with the roots or stem of the gabi. I have never seen this dish made outside our province. It is cooked somewhat adobo style. Also reminiscent of my childhood was pinamahlan nga gurayan which was basically paksim na dilis cooked with vinegar, garlic and ginger, wrapped in guava leaves and cooked in a kulon (palayok). The aroma permeated from the guava leaves was awesome. This was so delicious and mouthwatering when eaten with freshly cooked rice. These are just some of the wonderful things growing up in the province.

    Nov 23, 2009 | 5:58 pm

  80. neposter says:

    I am seeking the recipe for ‘kansi’. that Ilongo version of sinigang.

    Nov 23, 2009 | 6:05 pm

  81. rdm says:

    Any dish with coconut cream (ginataan) on it? Im actually from the Bikol region and since I started working here in Manila about 5 years ago I actually missed those dishes in the province already.

    * Laing – Taro leaves in coconut milk, with fermented shrimp boullion
    * Kinunot – Shark meat with coconut milk and malunggay leaves, I know Shark fishing is prohibited already and one alternative to this is the sting ray (page)
    * Pinangat or Tinumok – Chopped shrimp with young coconut meat wrapped in Kalabasa leaves, still cooked with coconut milk
    * Any fish cooked with coconut milk and Ampalaya
    * Ground Beef ginataan

    Nov 23, 2009 | 6:23 pm

  82. deirdregurl says:

    i have been looking for a recipe of Sate or Satay stove which is a favorite of my hubby and father in law. I’ve been trying to replicate the dish but i just can’t seem to nail it. i looked at your many archives but can’t seem to find one. many thanks!

    Nov 23, 2009 | 6:37 pm

  83. Jenny says:

    How about kidneys? You could discuss how to clean it properly, so that it won’t have a smell, slicing it with a criss-cross style, and just quickly stir-fry in your high heat burner with ginger, leeks, and soy sauce.

    Nov 23, 2009 | 7:11 pm

  84. Anna Banana says:

    I tasted this amazing tilapia chicharon in Lake Sebu. Is it possible to get a recipe for this? Thanks, MM!

    Oh and if it’s possible, another hirit for a recipe request, pastel from Camiguin please! :-)

    Nov 23, 2009 | 7:15 pm

  85. Luanne Shackelford says:

    I don’t believe you have a recipe for binacol, a soup made with chicken and buko with plenty of black pepper. A real favorite of ours! Just discovered this site and love it!

    Nov 23, 2009 | 7:17 pm

  86. Lydia P says:

    I’ve tried a few recipes of pandesal but none have come close to the flavor and/or body of the pandesal we used to get from my dad’s favorite bakery in Mandaluyong so very long ago. Please give pandesal another try . . . or two! Same for puto and bibingka. Thanks.

    Nov 23, 2009 | 7:53 pm

  87. millet says:

    i’d like to learn how to do an authentic pinangat of gabi leaves stuffed with shrimps, coconut meat and ground pork.

    Nov 23, 2009 | 8:17 pm

  88. Candygirl says:

    TINUMIS! I just recently discovered this yummy yummy dish that a friend bought from a stall at the sunday market at Lung Center. I don’t really know what it is – a dinuguan like dish? Even if I don’t win, I hope you feature the recipe for this.

    Nov 23, 2009 | 8:41 pm

  89. corrine says:

    How about my favorite suman sa lihiya with the latik? Think that will be very challenging!

    Nov 23, 2009 | 9:11 pm

  90. pnyorker says:

    I would love to see “LINABUGAN” take the center stage.

    Nov 23, 2009 | 9:26 pm

  91. Faye says:

    Last week, an aunt visiting from Manila asked for ” atchara de bongga” which she used to eat growing up in Zamboanga. My dad says it’s called pickled date palm and it’s made from the heart(puso) of the palm tree. Maybe you have tried it MM. It’s a side dish usually eaten with fish and other seafood. The taste is similar to the atchara de papaya but what’s striking about it is it’s bright yellow color (Noynoy yellow), its texture and crunch which probably has to do with the way it is cooked/pickled. Going back to my aunt, we found bottles of atchara de bongga being sold at the local supermarket but opted to look for a more authentic version of it from a “manang” who makes other local Zamboanga delicacies like “tamal” ( similar to the mexican tamales) and ” chicalang”.

    Nov 23, 2009 | 9:38 pm

  92. chinky a. says:

    As tribute to your love of all things porcine…tulapho from Iloilo. It’s their version of bagnet, and I recall it is not so much a dish cut and served like bagnet or lechon kawali, but more of a hefty one-piece snack enjoyed on the go. Just the right salty, chewy, crispy, solid-fatty, artery-clogging bite the cholesterol police will go after!

    My vegan American friend was just telling me ‘believe it or not, my ancestors from the midwest used to eat fried pork!!! Imagine that!”. I had to reveal that my relatives…together with millions of other Filipinos, still do!

    Nov 23, 2009 | 9:45 pm

  93. eej says:

    How about a post on jackfruit (langka) salad? I’ve tried it a few times and enjoyed it.

    Nov 23, 2009 | 10:07 pm

  94. F1foodie says:

    Puto Bungbung, please.

    Nov 23, 2009 | 10:08 pm

  95. atbnorge says:

    iyon ang tawag ni Inang sa lutong ito—
    sliced chicken breast cooked in cream with button mushrooms
    and bell pepper and some other stuff…We also have a tradition of making

    BALAW-BALAW (please!!!!)

    in my family. I don’t know if someone in the clan is doing it.

    Nov 23, 2009 | 10:12 pm

  96. tess says:

    How about tupig ,bibingkang latik using inuruban and binududan using red rice or ballatinaw

    Nov 23, 2009 | 10:32 pm

  97. Helen says:

    Aside from Humba, I love my mom’s Diok Pit He (it’s like Fried shrimp lumpia with tail showing), it’s a whole shrimp or prawn enclosed with ground pork mix (Chopped onions, garlic, eggs for binding) wrapped in sensal, dredge in Gawgaw then deep fried. Dipped in Ketsup or Sweet Chili sauce, yummy!
    Also Oyster Cake and Kidney Misua.

    Nov 23, 2009 | 10:32 pm

  98. Doddie from Korea says:


    If you can find the recipe for Cavite’s Pancit sa Puso, I would be eternally grateful. There is also another, the Pancit made out of togue (bean sprouts). This is also another Caviteño recipe.



    Nov 23, 2009 | 10:40 pm

  99. mdg says:

    MM, what about kare kare ala marketman? it’s something available anywhere with different taste…

    eden, for your nilupak, if you want it using cassava try the suggestion of betty q. it’s at the archive “childhood comfort food…..” posted aug 26…masarap!

    jeny, i’m not so sure if you’re refering to ginataang hibe? i cooked it yesterday…saute garlic & onions/shallots on oil (but i use oil fr pork fat & small pork cubes – sinful!) , chillies finely chopped (if you prefer spicy) hibe. let it cook for few minutes then add coconut milk. season with salt & pepper. simmer to thicken…great with steaming rice

    Nov 23, 2009 | 10:50 pm

  100. betty q. says:

    MM…try my Ate’s Dinuguan/Tinumis. This is one of her specialties. As I have said, I BOW to her when it comes to Dinuguan!

    I just phoned her now and she gave me her traditional and a new twist apparently there …CRISPY DINUGUAN! But she warns me, definitely not a diet food! Maybe it is without the kanin, I told her. As usual, she is like me …no definite measurements…a little bit of this and that.

    For the Crispy one first: Have the butcher or meat tindera DEBONE the mukha ng baboy. Clean it very well. Then boil it in water, peppercorns, onions and bay leaf and salt (not too much). When soft , drain throughly like CRISPY PATA.Then she puts it in the turbo just to DRY the skin . When it becomes hard, she then deep, fries the mukha until crispy. Chop into small pieces and set aside.

    Then in a deep pot, saute garlic, onions . Let it sweat until caramelized. Then add vinegar and freshly ground black pepper. Let tthe vinegar cook WITHOUT stirring. Season with patis…just a bit. Meanwhile, smoosh the dugo until liquified and STRAIN so it is smooth. With a whisk, pour the dugo WHILE STIRRING CONTINUOUSLY. If it gets too thick, add a bit of the pork broth. Then just before serving, add a PINCH OF TAMARIND or SINIGANG MIX and a PINCH of BROWN SUGAR. She said, para daw nag-aagaw? and tamis and asim. Then add your siling haba. Then add your crispy pork right before eating.

    Her traditional dinuguan…just add the diced pork after sauteeing the garlic and onion adding a bit of water or broth if you have it and cook unitl the pork is softened. Then continue with the rest of the steps up above.

    She said it is IMPORTANT that you keep on stirring while pouring the dugo and must strain it first pala…no solids!

    You know what my boys call this…Chocolate soup!

    Nov 23, 2009 | 10:55 pm

  101. betty q. says:

    I forgot…she said when boiling the pork for the Crispy Dinuguan, just boil it BUT not to death that it falls apart! Just enough that it still holds its shape esp. the skin.

    Nov 23, 2009 | 11:00 pm

  102. betty q. says:

    I forgot…she said when boiling the pork for the Crispy Dinuguan, just boil it BUT not to death that it falls apart! Just enough that it still holds its shape esp. the skin. If the skin is too soft, it might not crisp up even after drying in the turbo.

    Also, the sili. do not add it to the boiling dinuguan. Just add it ad the very last minute.

    Nov 23, 2009 | 11:02 pm

  103. Dennis says:

    Dinuguang Manok sa gata.

    Nov 23, 2009 | 11:35 pm

  104. Dred says:

    Hi MM, it’s my 1st time to comment here, would like to share my fave food back home. Its kinilaw na shrimp, with tilapia and baby bangus (with suka-not strong, little kalamansi, onion, ginger, siling labuyo) & Kinilaw na malasugue or tangigue with tuba (or bahal if you like), suha and tabon-tabon, onions, ginger, sili.
    Hope u can write different kinilaw versions here.
    Congrats on r 5th anniv. More power.

    Nov 24, 2009 | 12:23 am

  105. rvinno says:

    Longganisang Lucban! I searched through your archives and I saw that you made a post about Lucban and Pansit Habhab/Lucban. I really think you should try this one, and get this from lucban alone. We always buy our longganisa at Abcede’s in lucban, and for me, best tasting yung longganisa nila. In case you haven’t tried it (although I highly doubt that), it’s more of the garlicky kind compared to the usual sweet longganisa here in the Philippines. It’s perfect with lots of vinegar na may bawang, and sinangag na marami ding bawang. Kagutom!

    Nov 24, 2009 | 1:26 am

  106. winter says:

    hmnnn. i’ve seen pianggang manok twice, yey — i have long wanted to taste it but haven’t had the chance to go further down south.

    i would, however, like to find the recipe for “piassok” — also a Tausug specialty, i think. i get to eat it at adarna but i want to be able to cook it (cooking makes me happier than just eating :-p).

    now i’m hungry…

    Nov 24, 2009 | 1:30 am

  107. Mari says:

    There are 2 dishes that I miss…both seem to be noodle dishes…I’ve tasted La Paz Batchoy years ago while still in the Philippines and working with fellow Ilongas…they’ve brought me to a place between Makati and Manila, I am assuming it is in Malate, and have never tasted such good La Paz Batchoy… and their puto. The second noodle dish, is Lome or Lomi…it’s been a childhood go to food for our family…(midnight snack kuno!) Somehow, we’ve tried and tried to experiment but to no avail. I don’t think anyone has a recipe for it… We used to get it at a chinese restaurant in Caloocan on Samson Rd…. oh those were the days….

    Nov 24, 2009 | 2:13 am

  108. Nayannika says:

    I miss papaitan and crispy tenga-ling.

    Nov 24, 2009 | 3:11 am

  109. ceej says:

    hmmm…pininyahang manok for me :)

    Nov 24, 2009 | 3:13 am

  110. RON CRUZ says:

    lumpia ubod wrapper…bacolod version…paper thin lumpia wrapper just like the ones you featured during your trip to bacolod…

    Nov 24, 2009 | 4:51 am

  111. mary says:

    Please post an easy yet good bacon-wrapped embutido recipe, in time for Thanksgiving – thanks!

    Nov 24, 2009 | 5:01 am

  112. ECJ says:

    hEllo Mr MM! How about ‘bangus en tocho’? I have not a clue how it’s cooked but I remember lots of ginger & garlic, and the bangus is fried first. Maraming salamat po…

    Nov 24, 2009 | 6:35 am

  113. Weng says:

    My older sister used to cook chicken ala king when we were younger. She would mold white bread (tasty bread) into cupcake muffins and toast it til slightly brown and use it as a “vessel” for the creamy chicken ala king. I tasted one in Salcedo market which used patty shells and it was close to what my sister used to make. Although its not a Filipino dish, hope you can still experiment on this.

    Nov 24, 2009 | 7:21 am

  114. cumin says:

    Hi MM, would you happen to have a recipe for chocnut? Hahaha, I want to win the kalamansi marmalade, but I can’t think of any Filipino dish I’m craving for that you haven’t already featured. In any case, I like being surprised when I read your blog everyday :-)

    Nov 24, 2009 | 7:23 am

  115. Quillene says:

    Homemade siopao :)

    Nov 24, 2009 | 8:03 am

  116. shasha says:


    Nov 24, 2009 | 8:37 am

  117. ruth says:

    for years, i’ve been craving for the good old “ensaladang dulong”. Much much better than kinilaw na tanigue or tuna….This tagalog (very popular in batangas) dish goes well with bulanglang (mixed vegetables soup) and fried or grilled tawilis. Too bad we cant find the freshest of the fresh dulong lately….

    Nov 24, 2009 | 8:45 am

  118. ECC says:

    MM, have you featured “Mamon”? It is like a Sponge Cake but more buttery. Now that I am able to make Ensaimada (thanks to BettyQ!), I’d like to make Mamon, too.

    Nov 24, 2009 | 8:48 am

  119. bsg says:

    BRINGHE! I grew up in Bataan having bringhe during special occasions (fiesta, Christmas and Easter). Grown up, i find paella a good substitute whenever i crave bringhe but with nostalgia on the side of bringhe, the experience isn’t the same. Very arduous to cook and considering the ingredients, not very healthy too – just like most delicious food.

    Nov 24, 2009 | 8:59 am

  120. tess says:

    How about longganisa from diffrent regions of the country Lukban, Vigan, Cebu, Bacolod, Baguio, Cabanatuan, Alaminos, Tuguegarao?

    Nov 24, 2009 | 9:11 am

  121. mudra says:

    Hello, MM. Would you please post something on the “real” Picadillo? I have tasted 3 different dishes that were all called picadillo at different times and homes (!). Just can’t be sure which one is the real deal! Can you help me out on this one please? Thanks! =)

    Nov 24, 2009 | 9:20 am

  122. lee says:

    thank you so much Betty Q. for the recipe.
    i’ll try to cook it tomorrow.

    MM, i’m craving for suman. Pls. post a recipe of suman with sugar wrapped in banana leaves. i’ve tasted it in Batangas. Sooooo yummy! Thanks.

    Nov 24, 2009 | 9:27 am

  123. el_jefe says:

    Hi MM! MARKET MAN Pumili nalang po kayo dito masyado po akong madaming pagkaing pinaglilihiang makain eh hehe!
    Here are my Must Try Food List…

    *Bringhe/ Beringhe=arroz ala valenciana native/indigenized version..my mom and lolas favorite
    *Pastel de Lengua or Pastel Pichon=Ox Tounge pie or Pigeon pie
    *Asado=not the soy sauce based chinese asado style, Batangas style smothered in tomato sauce &herbs
    *Kilawin=Batangas kilawin or kapampangan kilain…pork meat liver spleen and raddish
    *Batangas Beef Caldereta=caldereta thickened with cheeze, paborita and ground peanuts
    *Kulawo na talong/puso ng saging=vegetable salad with thick cocomilk extracted from grilled coconuts
    *Sinampalukang Manok=with tamarind sprouts and alibangbang leaves
    *Sinigang na baka sa bayabas=beef -guava soup with sponge gourd and string beans
    *Binayabasang Alimasag=Blue crabs in guava sauce
    *Sinuam na halaan at mais na puti=corn soup with halaan, kinchat and chilli leaves
    *Sinuam na baboy or Tagalog Batchoy=Pork/blood/liver soup with silantro and chilli leaves
    *Estofadong Pata
    *Kutchay Dumplings
    *Quail Adobo sa Sangke sweet style
    *Bid-bid sopas=fish ball soup (ground bone fish)
    *Sea Foods Kare-kare=shrimp/crabs/mussels/fish/squid kare kare
    *Lomi Lipa style
    *Mami San Pablo style
    *Maja with Dayap rind
    *Maja with Langka
    *Tocino del cileo
    *Tamales Taal
    *Sinaing na tawilis at ginataang apta
    *Pinais na dulong sa dahon ng kulis
    *Lambanog con Dayap=napakasarap at nakakalasing!!!!!!!!!!!!
    Pasensiya na ,MM nakakagutom talaga eh hehhehe!!!!

    Nov 24, 2009 | 9:30 am

  124. betty q. says:

    El_jefe: the maja with dayap…subukan mo what the Kapampangans call TIBOK-TIBOK! I think I already posted the recipe SOMEWHERE!!! Just add the dayap zest at the very last end para hindi maging maitim and will retain the color.

    You are welcome, Lee!

    ECC: do you make chiffon cakes? If you have extra batter and since you have the moulds already…sprinkle water on the botttom of the mould, pour your cake batter. If you have butter extract…Wilton has it and does Watkins, use it if you prefer buttery flavour. This is what I do if the boys want mamon. It is light and hindi nakakahirin! You can make it marbled too.
    After coming out of th oven, sprinkle icing sugar sifting it over a CLEAN TOWEL all over and quite generous. Then INVERT the moulds on top of the icing sugar. When cool enough to handle, unmould it gently. It will stick to the moulds! Kaya I do not want to make a lot of these since I am SAWA washing the moulds. Aren’t you by now after making those ensaymadas? I know, MM, parchment paper on the bottom or spray but my siblings prefer not browned sides.

    Another option is to make genoise…eggs whipped over bain marie to warm only and then whipped till light and then fold the sifterd cake flour, etc. Lastly fold in the butter.

    There try both and see what you prefer though \i think you will like the chiffon cake batter.

    Nov 24, 2009 | 10:09 am

  125. Jade186 says:

    Espasol de Laguna

    Nov 24, 2009 | 10:10 am

  126. Rona Y says:

    I have one more request.

    My mother used to make a whole stuffed chicken. The kind where you remove all the bones (except the wing and leg ones), and then stuff it with some kind of ground pork or ground beef mixture. Can you do that? It was the only Filipino dish she knew how to make, and I’m not even sure how or why she learned to make that one.

    I especially want to see how the chicken gets deboned!

    Nov 24, 2009 | 10:31 am

  127. Nicole says:

    Hi! MM,

    I would love to see relyenong bangus featured here. I love relyenong bangus but have no idea how to recreate it at home. my mom says it’s really a lot of work so when I’m craving for it. we just buy premade relyenong bangus in the supermarket. It’s actuall not bad but it isn’t that good either.

    So please feature how to make relyenong bangus, I actually don’t cook. I’m a wanna be pastry chef but for a good relyenong bangus, I just might throw caution to the wind and make an exception and try your version of relyenong bangus, if it indeed get it’s day here.

    Nov 24, 2009 | 10:34 am

  128. Artisan Chocolatier says:

    Betty Q, thanks for your Ate’s recipe. I’ve not had crispy dinuguan before, so this should be interesting. For the “regular” dinuguan, I’ll wait for Marketman, since I actually want him to try making and liking it, and get over his “hibe-hibe” ! hehehehe.

    Hey MM, with all the pigs blood from the zubuchons, you should really get into making german blutwurst, UK’s blood pudding, and all other variants for pigs blood. ;>

    Nov 24, 2009 | 10:34 am

  129. A.D. says:

    Bubuto, boboto, buboto. Susme, I don’t even know how it’s spelled (or if that’s just some misheard term from my youth). It’s a sweet & savory type of suman that I’ve been looking for for over 10 years now; a brown & white-layered rectangular rice-pillow of goodness that’s topped with hipon & slices of itlog na pula. The search has lead me to sampling all sorts of banana-leaf wrapped streetfare, & even getting mistakenly excited over what turned out to be machang (chicken + sticky rice) in Binondo a couple of years ago (not that all that sampling was a bad thing, of course).

    I was probably 9 or 10 when I last had it in my mother’s province, Bataan. Maybe it was a sickly hot summer? Maybe Christmas? Our neighbor Aling Anita used to make them, along with wonderfully sticky suman sa ibus (which I’d have with halaya/mangga/coco jam/hot choco or plain asukal & milk powder). & just like the “save the best for last” method of eating chocolate cake–sponge first, fudge last–I used to eat the sweet rice part first and save the salty egg & shrimp middle for my last two omnomnom spoonfuls.

    I live in Rizal now where there’s a kakanin spread at the palengke every morning, but the closest I came to finding it was last week at a Christmas expo at Megamall where I had tamales topped with itlog na pula from Bulacan (good stuff as well, but not the glorious & grainier bubuto schmubuto of my childhood).

    I should probably just ask my tita about it (who still lives in Bataan next to where Aling Anita used to have her suman stand), but the idea of a decade-long dahon-ng-saging-wrapped-treasure quest just seems to be a tasty treat in itself. (Yep, kanya-kanyang food kicks.)

    Nov 24, 2009 | 11:31 am

  130. cherryo, yvr says:

    How about Sapin-sapin and Carioca? And while we’re discussing crispy and regular dinuguan, how about putong puti, too?

    Nov 24, 2009 | 11:44 am

  131. cherryo, yvr says:

    BTW, wanted to ask my fellow Vancouver contributors…does anyone know where to buy Ube Extract? Thanks in advance.

    Nov 24, 2009 | 11:48 am

  132. irene says:

    happy anniversary! what about chicken pastel? thanks!

    Nov 24, 2009 | 1:54 pm

  133. betty q. says:

    Cherryo…none on Fraser St.? If you can’t find it there, they have it in the Pinoy store in PoCo.

    Nov 24, 2009 | 2:19 pm

  134. cherryo, yvr says:

    Thanks BettyQ. Will hop by Fraser Street later this week then. Wala kasi sa usual sources ko sa Richmond. Planning to attempt ube puto a la MM and a la Betty Q.

    They have fresh pork blood at the Meat Store on Park Rd. here in Richmond. Everytime we make dinuguan, we find it helps to liquefy the blood first using an immersion blender (use a large capacity measuring cup so that it doesn’t splash all over the place) and then straining it. Your sister’s version of the crispy dinuguan is interesting.

    I’m trying to decide what to prepare for Christmas Eve Dinner pero everytime I check out MM’s website, I’m all the more confused. Too many good things to eat! (and too many medically compromised relatives to worry about… ) What do you usually serve for Christmas dinner?

    Nov 24, 2009 | 2:43 pm

  135. risa says:

    Betty q’s chocolate soup comment reminded me of my Spanish teacher’s story:

    I asked my her if she had ever tasted dinuguan. She said yes, but it was by accident. (What?!)

    While attending a Filipino fiesta, she saw a large bowl of what seemed to be chocolate and saw Pinoys ladling it into their rice. She laughed to herself that Filipinos seem to eat rice with everything! She promptly took a cup, filled it with the “chocolate” and got the shock of her life!

    Nov 24, 2009 | 7:18 pm

  136. bella says:

    I’ve been craving for Loya (or La Oya, as others would spell it) that my paternal grandmother used to make. I think it has its roots in Cavite, but am not too sure about that. It’s nilaga made of pata, pechay, camote but with a sweetened broth. Because my mom’s not too fond of pata, she uses kalitiran instead. The sawsawan is mashed eggplant with vinegar and lots of garlic.

    Nov 24, 2009 | 7:26 pm

  137. millet says:

    the original puto binan recipe, with no food coloring, no vanilla, no eden cheese on top.

    Nov 24, 2009 | 8:37 pm

  138. millet says:

    el jefe, you mentioned “bidbid sopas” (fishball soup). many years ago, my dad loved the fish ball soup of one of the restaurants here in davao. one day he came home all excited and announced that he had invited the cook of that restaurant to come to our house the following sunday so he could show us how to make bidbid. it turned out to be one memorable sunday, because we kept eating the fishballs faster than the guy could make them!

    that day, the fishballs never made it as soup, because we scooped them up as soon as they floated in the cooking water! they were spongy, bouncy(not rubbery) but soft balls that tasted of fish, with a very fresh clean taste, too, unlike the floury commercial fishballs. i think i could still make them if i set my mind to doing them, but i remember they were a lot of work! he scraped the fish flesh by hand. i tried putting everything through the food processor once and the result was just rubbery. i guess there are things you can’t shortcut and expect the same results, no?

    Nov 24, 2009 | 8:51 pm

  139. deirdregurl says:

    hi miss millet…you can still order that kind of fishball in davao though not from the same source you mentioned. my aunt got a contact somewhere in ma-a who makes the fishball exactly as you described above. i still have to ask my aunt for the contact numbers though. will get back to you on this one.

    Nov 24, 2009 | 9:14 pm

  140. ECC says:

    Thanks BettyQ! I will try your suggestions on how to make Mamon.

    Nov 24, 2009 | 9:15 pm

  141. Raneli says:

    1.) Fried gurami (garupa?) cooked nice and crispy over Sarciado sauce.
    2.) Inadobong Oysters
    3.) Pork liver stew cooked in Radish

    Nov 24, 2009 | 10:37 pm

  142. Raneli says:

    Crepe Samurai that is not cloyingly sweet

    Nov 24, 2009 | 10:41 pm

  143. calorie-shmalorie says:

    @ comment #128 by A.D. – are tamales and buboto the same? The tamales i know is exactly how you described it (and can be purchased at the Balanga market. The buboto that i remember is a light colored, grainy/gritty ground rice-coconut milk concoction that’s sweet, savory and peppery all at the same time; topped with peeled whole shrimp in a sauce made with the shrimp juice and more coconut cream. It tastes similar to tamales but the sauce takes it up a notch. I’ve never had buboto wrapped in a banana leaf; or maybe my aunt just took shortcuts! (was always served in a pyrex dish) I will ask her how it’s made next time i go home to Bataan.

    Nov 25, 2009 | 1:28 am

  144. betty q. says:

    Raneli: Maybe I can assist you with the Crepe Samurai. Oh, dear… this has been in my tupperware for ages! This was given to me by my BIL’s sister in the 80’s but I have alreaady tweaked it. I haven’t done these for soooo long. Thank you for reminding me. I will make these for our family Sunday supper. This is really good but not good for the waistline…maybe that is why I don’t make it often enough!

    Mix together: aboout 1 cup flour + 2 T. flour in a bowl . Now add 6 tbsp. sugar and a pinch of salt. Set that aside. In another bowl, add 10 whole eggs. Using a whisk, add 1 1/2 cups fresh milk. Blend well. Add the dry ingredients and stir untilsmooth. Strain it athis point ifor lumps and squish the lumps through the strainer. Add 1 cup of softly whipped cream and 1 1/2 T. grated lemon zest. Gently stir until whipped cream is blended. Set that aside and refrigerate for a couple of hours.

    Crepe pan on stove and ladle abolout 1/4 cupof the batter. Quickly swirl the pan and pour in excess back in a bowl. When edges begin to curl , flip and cook for a few seconds. Remove crepe.

    Filling: Whip 10 yolks until lemon colored. Add 1/2 cup or a little less About 1 to 2 tbsp. less is good. Put that bowl over bain marie and continue whisking until thickened. Remove from heat source and fold in 1 cup of softly whipped cream. Add brandy if you want or vanilla.

    Sauce: In a pot, mix together 1/2 cup sugar and 4 tsp. cornstarch. Then add in scalded 2 1/2 cups milk, pinch of salt, 1 t. pure vanilla, 1t. grated lemon zest and 8 yolks. Cook over low fire stirring continuously until thickened. Add 1 t. butter. NOwadays, without the constarch, this sauce is what we call Creme Anglaise. Do not add the yolks in the pot. When the mixture is just up to the scalding point but not boiling, using a whisk, beat the yolks until lemon colored and then add a bit of the hot liquid TO THE YOLKS. If you add the yolks TO THE HOT LIQUID< it will turn to scrambled eggs. Remember, HOT LIQUID TO THE YOLKS and then pour the mixture back into the pot. Continue to heat it up stirring continuously until it coats back of the spoon. Remove from heat source and let it cool.

    Assembly, crepe…filling, sliced mangoes (is it still in season there?) but I put peaches here or nectarines…roll and arrange in pyrex dish. Then pour your sauce and gratinee if you want.

    Nov 25, 2009 | 1:33 am

  145. hvince says:

    A good and addicting Cebuano Dish is Danggit cooked with a lot of tomatoes, onions, and a dash of vinegar. It’s so good and addicting that my mom told our cook to stop cooking it or else she gets fat. I don’t know what this dish is called though.. hahaha

    Nov 25, 2009 | 2:04 am

  146. avatar says:

    Embutido (or butiparas) without skimping on the ingredients, including spam, raisins, olives, chicken cuts, vienna sausage, etc. I’ve seen these meat loaves wrapped in flour-sack cloth and boiled/steamed in a kawa by the dozen.

    Nov 25, 2009 | 12:16 pm

  147. millet says:

    deirdregurl, thanks! that’s nice to know. i’ll be waiting for the contact number.

    Nov 25, 2009 | 1:31 pm

  148. millet says:

    deirdregurl, thanks! that’s nice to know. i’ll be waiting for the contact number.

    Nov 25, 2009 | 1:31 pm

  149. Didi says:

    This is tough.. must not be in the archives..


    How about homemade fishball!!??

    Nov 25, 2009 | 2:44 pm

  150. mdg says:

    MM sori got d chance to check d archives, u did kare kare ala marketman na

    Nov 25, 2009 | 10:33 pm

  151. s says:

    “laswa”?! ilo-ilo/bacolod version for our “utan bisaya”. (i think. . .)

    and ohhh- happy anniversary. :)

    Nov 25, 2009 | 11:06 pm

  152. el_jefe says:

    Millet…maybe the cook your father brought to your house is Kapampangan or Tagalog…Bidbid fish ball soup is indigenous to Pampango-Tagalog belt…Bidbid is actually scraped meat of Bonefish similar to Bangus…pero mas matinik sa bangus at sobrang malasa ito lalo na pag de caldo ang putaheng pag gagamitan ng bidbid….millet eto lang kailangan mo diyan…tinadtad na bidbid,itlog, harina,carrots(optional),kinchay,kuchay(optional), harina, asin, paminta, konting baking powder,patis o pampalasa at caldo na pinaglagaan ng ulo at tinik ng bidbid( fish stock)…ay nagugutom ako ansarap ng bidbid!!! sa mga nagtitipid pwede din haluan ng sotanghon o miswa o thai rice noodles ang sopas na bidbid para dumami…un iba patola at miswa ang nilalagay…

    Nov 26, 2009 | 12:52 am

  153. tulip says:

    i want to see any of these hopefully

    1. dinakdakan
    2. ginataang pagi (sting ray) my brother used to cooked this, he learned to cook it when he resided in Antique for 2 yrs.
    3.puto calasiao – the only kind of puto i eat

    Nov 26, 2009 | 8:52 am

  154. deirdregurl says:

    @ms millet: here’s the contact number of the fishball maker 2440841 look for manang kuring…enjoy!

    Nov 26, 2009 | 9:02 am

  155. junb says:

    Pinanyahang manok (pineapple) @ Nueva Ecija. My mom is from San Isidro Nueva Ecija who came from a family of good cook where my grandma according to her are well known in the town and used to cook for weddings, fiesta etc….by herself…Gosh I can’t imagine how hard it is.

    I was able to replicate it here in singapore but I still believe there is still something missing from it (herbs, spices, measurements etc) and also of course the type of chicken. I found out from my brother that my mom used a white leghorn chicken from Lorenzo poultry farm in San isidro (I believe it is closed now) where my uncle work. I still remember that my mom simmer it for like the whole day but the result is out of this world. A regular fare on our table during the christmas holiday.

    Nothing really beats mom’s cooking. If I can really bring back the time I would ask her to write down all her dish from sinigang na bangus sa manga or santol, binagoongang baboy, tinumis, homemade chicharon, etc….she has this special ingredients called “LOVE” that you can distinguishly taste in every dish that she cook for her family….Thank you MOM for all the good food and memories…I Love you wherever you are :)

    Nov 26, 2009 | 10:13 am

  156. cmsoriano says:

    Hello MM. Happy Anniversary. I grew up in Cebu and have long since moved to Manila. Every year when i do go home I try to find my favorite delicacies. I am looking for three (3) and I hope you can help me find the recipe . I was a young child then so the spellings will be all wrong of course – here it goes. FIRST (1) PINTOS – this was mashed corn, maybe made with milk, sugar etc. but the reason i LOVED it , it was home made, served warm in the corn ear wrappings. HMMMMMMm, I can still smell the wonderful aroma. SECOND (2) I DON’T HAVE THE NAME , but i will attempt to describe it, HELP ME FIND IT. It was a flacky round pastry, and hidden in the middle, like a mound was a YEMA type, creamy but firm, filling. It use to be sold wrapped in japanese paper, and sold bulk in cans. We would have to drive to CARCAR, CEBU OR MAYBE LILOAN TO GET IT. I heard the recipe died when the baker died. It was a family business HELP ME, I AM CRAVING FOR IT! I THINK IT WAS CALLED “OHALDRES OR HOHALDRES” . As long as it sounds like that. Then the THIRD (3) is a delicacy from Liloan but i don’t think they make it anymore -CALLED – MASI. iT’S GLUTANOUS OR STICKY TYPE BALL FILLED WITH CRUSHED SWEET SUGARY PEANUTY FILLING. Those are my three must find delicacies or recipes! Thanks, Market Man and happy anniversary again! Cindy

    Nov 26, 2009 | 10:32 am

  157. bjoy says:

    mm, chinese STEAMED AMPALAYA…. with beef inside the ampalaya! superb

    Nov 26, 2009 | 3:04 pm

  158. Jim says:

    Definitely interested in a definitive recipe for Bicol Express. I’ve been trying several different restaurants’ versions of it lately and its a tricky one to pin down. Some seem to go for the more meat-orientated versions, while others focus on the green vegetables. Some have beans, some have green peppers. Some are stingingly spicy, and others are mild and coconutty. All have been good. I personally veer towards the meatier versions with a medium to high spiciness.

    Oh, and if you pick this one, don’t worry about the marmalade – I made my own a few weeks back, and it turned out rather well. :-)

    Nov 26, 2009 | 4:16 pm

  159. Tony Bu says:

    For festivities, Mechado or Morcon. Emphasis on the sauce or gravy, please.

    Nov 26, 2009 | 5:25 pm

  160. cai says:

    Bopis! =)

    Nov 26, 2009 | 7:09 pm

  161. jaja says:

    Kinilaw mixed with grilled liempo, grilled bangus and nilagang baka.. and uber-sweet ripe mangoes for dessert!

    Nov 27, 2009 | 12:09 pm

  162. junb says:

    At last got the time to make mangosteen jam yesterday based on MM recipe in the archive. The 5 kg mangosteen yielded 3 bottles of Jam. Will serve it as a dessert later on a haagen dazs coffee ice cream with friends. Thanks MM for a nice recipe!!!

    Nov 28, 2009 | 1:38 pm

  163. chibi says:

    Back in 2002 one of our office staff invited us for their fiesta. While she lives in Antipolo, her family is originally from Ilocos so I guess what she prepared were northern dishes. That night, she served us papaitan and “warek-warek” (i’m not so sure if I spelled it properly)…it was my first of both dishes. From what I remember, the “warek-warek” was like a salad made of pork ears with ginger, onion, and mayonnaise and served cold. Seven years later, I still have a hang-up with “warek-warek” and would ask every Ilocano I meet if they knew what that was and how it is prepared. Unfortunately, no Ilocano I know could give me good instructions on how it should be prepared – maybe I’m zooming in on the wrong group pf people…=( searched the web, but all I could get were just general descriptions of the dish…I hope this year, Santa (a.k.a MM ;P) hears this wish and finally come up with a good recipe of this dish =) hehe! happy anniversary MM!!

    Nov 29, 2009 | 3:30 am

  164. moni says:

    Am now in Ho Chi Minh City this week and my Malaysian colleague based in Los Banos for 21 years just remarked to me at breakfast that local Filipino food has no diversity, that we are not fussy with our food. What? I took offense and said that his sampling is limited to Los Banos crossing and bayan. And yet el-jefe, who is Los Banos-based can talk about a wide array of Lukban and San Pablo dishes and their recipes. Perhaps it is because most of the excellent Filipino food can be found only in people’s homes not in restaurants in UPLB, grove and crossing which cater mostly to UPLB students on a budget. Paging el-jefe!!

    Nov 29, 2009 | 11:59 am

  165. T says:

    I am currently craving for dinakdakan – the Ilocano version of sisig, grilled pig tossed with mayo and lots of onions and chilis. This is a kanin/cholesterol fest I am willing to gain weight for!

    Nov 29, 2009 | 8:57 pm

  166. Eileen says:

    MM, I’ve been craving for Black Pepper Crab eversince we came back from our Singapore trip last October… I hope you can feature the recipe in your blog. More power! :)

    Nov 29, 2009 | 10:45 pm

  167. A.D. says:

    @ comment 142, calorie-shmalorie: yes exactly, peppery too! i don’t remember having it with sauce, though. i’ve had the bulacan & pampanga tamales & they’re either uniformly sweet or salty; & both shrimpless. (plus, four days ago i had a godawful icky mouthful of orange/white “tamales” at quiapo. more like salty congealed gawgaw, really.) i’m not sure if other regions have tamales that come close to that layered sweet-savory paminta-studded goodness. oh man, i must find an excuse to go to balanga. thanks for the tip!

    Nov 30, 2009 | 4:59 pm

  168. RobKSA says:

    I was in a party the other day and I overheard some misses discussing food and one misses mentioned a dish and goes something like this: She puts a bed of sampaloc in a pan, put a layer of thinly sliced pork liempo, then some sibuyas, salt, pepper and siling haba, then top it up with a layer of yellow fin tuna and add water to fill just the top of the tuna. Slow cook until the water is almost gone. Sort of a sinigang na pork and fish with almost no water left. Parang masarap siyang kainin diba? Can anyone know what the dish is called, and can this be one of the dish that MM can make perhaps?

    Dec 1, 2009 | 2:43 pm

  169. Mimi says:

    My pagkain ng matatanda favorite is pesang dalag with ginisang miso. Iba ang pinoy miso from the palengke than the japanese miso available here. If you can please have a procedure or recipe for the uncooked pinoy miso? I can then make sinigang sa miso too. Our miso from palengke is wrapped in plastic then newspaper in a log shape; it is not salty.

    Dec 3, 2009 | 7:45 am

  170. Tanti says:

    hello market man,
    i’ve been trying to find “food for the god” recipe.
    when i was in davao city i always eat that food every holiday season. i hope you have the perfect recipe. thank you

    Dec 8, 2009 | 4:30 pm

  171. Marketman says:

    Tanti, I have a post on date and walnut bars in the archives, they are essentially what is locally called food for the gods, though the version I have is denser and more fruit and nut laden than commercial FFTG’s…

    Dec 8, 2009 | 5:23 pm

  172. millet says:

    robska, that sounds very much like sinaing na tulingan!

    Dec 14, 2009 | 12:22 pm

  173. millet says:

    deirdregurl, many thanks. fishball and tofu soup with mustard greens sounds very good the day after christmas!

    Dec 14, 2009 | 12:26 pm

  174. millet says:

    el jefe, many thanks! parang ang sarap! will have to find bidbid soon.

    Dec 14, 2009 | 12:27 pm

  175. RobKSA says:

    Millet, I searched sinaing na tulingan and yes it looks like it, thanks! But probably a really good version of it would be a leftover Zebuchon and the panga of a real yellowfin tuna that are abundant in the south, how about it MM?

    Dec 15, 2009 | 1:17 pm

  176. Teresa says:

    Hi MM. I know tis is an old post to start with. I’m not sure you’ll be able to respond since your your computer is down. Over the weekend, I had a go at making mango jam from 4 kaings of mangoes from the farm. This is a real BIG first time for me. I looked up your posts on manggo jam and also read recipes from books. I also found good canning bottles and ended up canning the jam – successfully I HOPE. The bottled jams looks alright to me. Now the they are botlled and metal lids sucurely in place, please give instructions on how to best store the jams so they can have a longer shelf-life. Considering I did not add any preservative, how long can I store these bottled mango jams? Please make suggestion where to pick-up and buy the bottles you use in pale gold like color. These look real nice than the one I’m using. They called it peanut shape bottle like the ones use for kaong and nata de coco, lucky it came with the proper pop-up metal lids for canning. Hope to hear from you soon…you may email your response to tdzubiri@envglobal.net. I’m thinking of doing another batch come end of the month harvest. Maybe, when I get that fruity and chunky texture you’re after I might have the guts to have you sample a bottle..Heeheehee. The recent batch has smallish chunks but really screams 100% fruit. Hope this message gets to you.

    Apr 12, 2010 | 12:32 pm

  177. Marketman says:

    Teresa, if they were properly bottled, and the bottles sterilized afterwards in a boiling bath of water, then the jams should in theory be good for up to a year or so in storage. Keep them in a cool dark place like a pantry or cabinet. I buy most of my bottles from San Miguel packaging, they have retailers if you call their packaging division. I also get bottles at Landmark in the house section. But these are pricey. They also have original ball jars in True Value at Rockwell. Mango jam is a bit tricky, as the fruit is incredibly watery, and therefor there is the risk that the jam will be too liquidy without the addition of pectin to jell it up a bit… Good luck with the results. After a week or so, you should open one bottle and test it. Then put it in the fridge and the next day taste it again and check for viscosity. If it spreads nicely, you have a winner…

    Apr 12, 2010 | 12:46 pm

  178. vic says:

    horsemeat tapa is very good also the ribs fried..taste like beef but cheaper..

    i miss “burong dalag” and tocinong baboy (from lubao, pampanga)

    Jun 28, 2010 | 3:36 am

  179. vic says:

    i like to know how to make:

    burong dalag
    tocinong baboy (pampanga style)

    Jun 28, 2010 | 3:39 am

  180. RJ says:

    angusman, if u have some relative in pangasinan, u might taste it……. IF ur ever invited to a wedding, i was once, and it tastes good!

    Aug 24, 2010 | 1:28 pm


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