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. Sun, 12 Feb 2012 00:04:40 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://www.marketmanila.com/archives/daing-fried-rice-stir-fried-rice-with-dried-grouper http://www.marketmanila.com/archives/daing-fried-rice-stir-fried-rice-with-dried-grouper#comments Sun, 04 Oct 2009 00:49:36 +0000 Marketman http://www.marketmanila.com/?p=8560 It's been THAT kind of week. And for me, comfort food is the easy, temporary palliative for the blahs. And there are few dishes more comforting for many Filipinos than fried dried fish. In the tropics, and among large archipelagos, dried fish is one of the most basic and reliable sources of protein. It is simple to make, relies on readily available ingredients such as freshly caught fish and salt from the sea, and only requires a day or two of hot sun and a gentle breeze to manufacture. Then it can keeps for months on end. You have to admit, it can sound and smell a bit bizarre. You cut open a nice fish and remove its guts, then cover it with lots of salt, leave it outdoors to slightly decay and dry out, and occasionally rely on an errant maggot or two to help the decaying process and flavor enhancement. The end product possesses one of the most pungent food smells known to man, which is magnified to "code 9 level" when the fish is fried. :) But if you grew up with it, you probably love dried fish like I do. And besides, ever wonder how you would describe the manufacture of blue cheese? Heehee. So onto the dish...]]> http://www.marketmanila.com/archives/daing-fried-rice-stir-fried-rice-with-dried-grouper/feed 51 http://www.marketmanila.com/archives/malagkitputo-pirurutong-with-crystalized-ginger-a-la-marketman http://www.marketmanila.com/archives/malagkitputo-pirurutong-with-crystalized-ginger-a-la-marketman#comments Sun, 15 Feb 2009 20:57:47 +0000 Marketman http://www.marketmanila.com/archives/malagkitputo-pirurutong-with-crystalized-ginger-a-la-marketman In some parts of the country, steamed rice with coconut and sugar isn't referred to as suman, but rather puto or malagkit. I have featured two such concoctions before, one from an office merienda in Cebu, another made by one of crew, Leny, the expert in simple provincial kakanins and the resident floral manager. Click on the links to previous posts for more background if you are curious. I also recalled a purple biko made with kalamansi rind and I was toying with potential variations that might make sense. So out came some wonderful purple pirurtong stick rice that I found a the weekend markets, some freshly squeezed coconut milk, some fresh ginger, crystalized ginger and granulated sugar. The resulting puto pirurutong was EXCELLENT.]]> http://www.marketmanila.com/archives/malagkitputo-pirurutong-with-crystalized-ginger-a-la-marketman/feed 46 http://www.marketmanila.com/archives/pinipig-immature-rice-pounded-into-flakes http://www.marketmanila.com/archives/pinipig-immature-rice-pounded-into-flakes#comments Sun, 06 Feb 2005 09:04:34 +0000 Marketman /?p=36 Fresh pinipig was an absolute revelation. I grew up in an era when Haagen Daz hadn't yet been invented by some enterprising American who made up some glitzy Scandinavian sounding name, so my ice cream options were limited to Magnolia Drumsticks that inevitably leaked through their soggy bottoms before you ate halfway down the cone, or, better yet, Pinipig Crunch. Pinipig Crunch was a vanilla ice cream core covered in chocolate with pinipig imbedded beneath. For the longest time, this was my vision of pinipig. Turns out that this was a bad representation of a truly wonderful local delicacy -- more puffed rice than real pinipig.]]> http://www.marketmanila.com/archives/pinipig-immature-rice-pounded-into-flakes/feed 8