http://www.marketmanila.com A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sat, 07 Nov 2009 10:34:24 +0000 http://wordpress.org/?v=2.8.5 en hourly 1 http://www.marketmanila.com/archives/gai-choy-mustard-cabbage http://www.marketmanila.com/archives/gai-choy-mustard-cabbage#comments Sat, 07 Nov 2009 10:34:24 +0000 Marketman http://www.marketmanila.com/?p=9323 I have always thought of these as "Chinese" mustard greens, but it seems it is popular in several parts of the world and figures as an ingredient several different cuisines around the world. The leaves and seeds are both edible with the latter being made into mustard oil or just used as a spice for various dishes. While we have often enjoyed this vegetable in Chinese restaurants, as pickles, parts of mixed vegetable dishes or with some meats, I have never actually cooked this variety in our home kitchen. I have used a relative, mustasa, or mustard greens in various soups and this great salad with a bagoong kalamansi dressing. Gai Choy or Brassica juncea has a voluptuous curving leaves with rather sturdy stems. It has a strong, somewhat bitter flavor that some might describe as having horseradish notes. I have seen them relatively small as in the one in these photos, or in nearly giant heads.]]> http://www.marketmanila.com/archives/gai-choy-mustard-cabbage/feed 3 http://www.marketmanila.com/archives/zubuchonwich-a-la-marketman http://www.marketmanila.com/archives/zubuchonwich-a-la-marketman#comments Sat, 07 Nov 2009 02:40:50 +0000 Marketman http://www.marketmanila.com/?p=9315 I was messing around in the kitchen, trying to come up with a sandwich that was first delicious, and second, used lechon somehow. First I made a paksiw na lechon and shredded the meat and placed it in a pan de sal. It tasted great, but it looked pretty boring. I think if the paksiw were darker and I threw in some greens it might look more appealing. And maybe a harder bun is necessary to hold up to the shredded paksiw, a pulled pork sandwich wannabe. But it wasn't a slam dunk sandwich, so I futzed around some more...]]> http://www.marketmanila.com/archives/zubuchonwich-a-la-marketman/feed 21 http://www.marketmanila.com/archives/win-a-bottle-of-kalamansi-marmalade-contest http://www.marketmanila.com/archives/win-a-bottle-of-kalamansi-marmalade-contest#comments Thu, 05 Nov 2009 23:32:49 +0000 Marketman http://www.marketmanila.com/?p=9311 http://www.marketmanila.com/archives/win-a-bottle-of-kalamansi-marmalade-contest/feed 123 http://www.marketmanila.com/archives/a-pritchon-lunch http://www.marketmanila.com/archives/a-pritchon-lunch#comments Wed, 04 Nov 2009 12:16:25 +0000 Marketman http://www.marketmanila.com/?p=9275 Pritong Lechon, or fried roasted pig is one way to resurrect some leftover lechon, see previous post here. But one really needs to temper this cholesterol laden dish with something a bit less deadly. So when a quick trip to the fish market yielded two stunningly fresh and rather large talakitoks (trevally or jacks), we were definitely in business! A simple sinigang na talakitok (tamarind broth soup with fish) with lots of vegetables and the pritchon were the perfect office lunch for Marketman and the crew...]]> http://www.marketmanila.com/archives/a-pritchon-lunch/feed 36 http://www.marketmanila.com/archives/porchetta-new-york http://www.marketmanila.com/archives/porchetta-new-york#comments Wed, 04 Nov 2009 01:36:12 +0000 Marketman http://www.marketmanila.com/?p=9251 I'm not sure what gave rise to this, but the past year or two has really seen the renaissance of pork or anything porcine in nature. When the magazine Time Out New York issued its annual "100 Best Things We Ate And Drank This Year" in December 2008, and this $9 sandwich from Porchetta came out at the VERY TOP of the list, of course I was curious and definitely wanted to try it...]]> http://www.marketmanila.com/archives/porchetta-new-york/feed 49