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. Fri, 09 May 2008 08:00:28 +0000 http://wordpress.org/?v=2.0.7 en http://www.marketmanila.com/archives/marketmanila-tote-bag-in-todays-inquirer http://www.marketmanila.com/archives/marketmanila-tote-bag-in-todays-inquirer#comments Fri, 09 May 2008 08:00:28 +0000 Marketman General http://www.marketmanila.com/archives/marketmanila-tote-bag-in-todays-inquirer http://www.marketmanila.com/archives/marketmanila-tote-bag-in-todays-inquirer/feed/ http://www.marketmanila.com/archives/what-do-you-order-at-pinoy-restaurants http://www.marketmanila.com/archives/what-do-you-order-at-pinoy-restaurants#comments Thu, 08 May 2008 23:39:08 +0000 Marketman General http://www.marketmanila.com/archives/what-do-you-order-at-pinoy-restaurants http://www.marketmanila.com/archives/what-do-you-order-at-pinoy-restaurants/feed/ http://www.marketmanila.com/archives/how-to-make-boneless-dried-rabbitfish-daing-na-danggit http://www.marketmanila.com/archives/how-to-make-boneless-dried-rabbitfish-daing-na-danggit#comments Wed, 07 May 2008 19:21:42 +0000 Marketman General Other Food Products, Kitchen Equipment, Etc. http://www.marketmanila.com/archives/how-to-make-boneless-dried-rabbitfish-daing-na-danggit Daing na danggit is one of my favorite Pinoy comfort dishes, eaten at breakfast or any other meal, with lots of spicy vinegar, chopped tomatoes and often, fried or scrambled eggs. I have enjoyed this delicacy probably hundreds of times in the last 40+ years; but as with so many other pinoy favorites, I had never seen it made from scratch. Besides wondering how they deboned the fish, I always wondered who in their right minds was (thankfully) responsible for the task of preparing these fish for appreciative diners like myself... Now I know, and if you read the rest of this post, so will you.]]> http://www.marketmanila.com/archives/how-to-make-boneless-dried-rabbitfish-daing-na-danggit/feed/ http://www.marketmanila.com/archives/the-best-pork-adobo-a-la-marketman http://www.marketmanila.com/archives/the-best-pork-adobo-a-la-marketman#comments Tue, 06 May 2008 17:33:06 +0000 Marketman General Recipes and Menus http://www.marketmanila.com/archives/the-best-pork-adobo-a-la-marketman I set out to make a pork adobo the way I suspected my forefathers did a couple of hundred years or more ago. And it turned out to be the BEST ADOBO I have ever made and/or tasted. THE BEST ADOBO. Knowing that I did it from scratch, and toiled over a palayok (clay pot) on a wood fire for nearly three hours, perhaps I was just woozy from the smoke and loss of bodily fluids and salts or simply romanticizing the results. But a few days later, I tasted the adobo again, after it sat on the kitchen counter in a large garapon (glass jar) under a layer of solidified lard, in the sweltering tropical heat, and I knew this was the real deal...]]> http://www.marketmanila.com/archives/the-best-pork-adobo-a-la-marketman/feed/ http://www.marketmanila.com/archives/wallowing-pigs http://www.marketmanila.com/archives/wallowing-pigs#comments Tue, 06 May 2008 01:40:41 +0000 Marketman General Produce http://www.marketmanila.com/archives/wallowing-pigs No, this isn't a post on the porcine equivalent of the Jonestown massacre. I just thought that all of the seafood posts lately have been so healthy, and I was concerned that bonafide pork lovers, like commenter "Lee" from Bacolod, might be having pork withdrawal syndrome, so I decided to skip a few posts and do this one on a bunch of pigs that we walked into in the "backwoods" of Malapascua island. It was mid-morning and a bit warm, but under a grove of coconut trees, in the shade and on dark sand, about 8 pigs were napping and resting in their shallow and self made sand wells...]]> http://www.marketmanila.com/archives/wallowing-pigs/feed/