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Blog Archive

Banana Muffins with Muscovado, Golden Syrup & Walnuts

October 5, 2021

Marketman’s Updated Poached Pears with Raspberry Sauce

September 13, 2021

Stock Portfolio 13 Years Later… Hit or Miss??

September 9, 2021

Roasted Brassica Salad with Fish Sauce and Lime Dressing

June 24, 2018

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Phat 🍲 phó for lunch in Cebu on a recent visit Phat 🍲 phó for lunch in Cebu on a recent visit... Hadn’t been back in years, and was so happy to see they’re still cooking up good Vietnamese fare. 
It was an impromptu office lunch for 7, so we got to order a LOT of dishes, 2/3 of which I forgot to photograph. 🙄
#phatpho #phatphocebu
Post-Typhoon-Odette that literally wiped out 50-60 Post-Typhoon-Odette that literally wiped out 50-60% of all plant life in our Cebu office garden, we started to clear the tons of debris, and lo and behold, I discovered (meaning I had never seen these before) 6 lanky/leafy 8-10 foot kaffir lime trees grown from seed!! 🤓😀
That’s my equivalent of striking gold! I forgot that our previous gardener (who has since retired) had planted them! At just 4 years old, and hidden in the excessive shade of large narra and bamboo, they don’t get enough sun I think…
Two kaffir lime trees toppled over in the storm and we had to cut several branches, which we put in the office as a natural air freshener. Just crush some leaves and enjoy the distinct limey fragrance! 
Meanwhile, our Vietnamese lime/dayap trees also toppled over in the same storm, but we seem to have “righted” them in time… they are fruiting nicely now… 🤓
Congratulations Chef JP and Camille Anglo on the S Congratulations Chef JP and Camille Anglo on the Sarsa makeover at their Rada Street Makati Branch! 🤓
Was out of town for the test night a few days ago, but will definitely drop by before @chefjayps and @shootingwithmrsanglo jet back to Dubai to take care of their @kooyafilipinoeatery there! 🤓
Freshly baked monkey bread. The “monkeys” ha Freshly baked monkey bread. 
The “monkeys” had gotten to the second one before it even cooled… 😂🙄🤣
Horrific! Cheap (faked) wagyu cubes made from trim Horrific! Cheap (faked) wagyu cubes made from trimmings of wagyu (hopefully) were frankly, DISGUSTING. 👿 Avoid like you would a cyanide drugged lapu-lapu. 😵‍💫
In a rush at the grocery recently, the Japanese steak cubes I used to buy 1-2x a year (in a box) were nowhere to be found, and I spotted some “wagyu cubes” for cheap (first giveaway) and figured I’d give them a try (don’t make the same mistake).
Apparently made from wagyu fat and meat trimmings, they were then “shaped” into cubes and are like 80+% fat. AWFUL. But TRULY AWFUL. 👿
I tried 2-3 pieces and didn’t eat the rest, we just added them mashed to fried garlic rice with soy sauce and the crew had the richest wagyu fat fried rice ever. 🙄
Rainy night beach food in Batangas? A seafood rich Rainy night beach food in Batangas? A seafood rich Tom yum, marinated and roasted cornish hens with Asian stuffing and a wickedly spicy sauce, and a raw papaya salad. 
It’s amazing how regional or even global our menus have become in the last few years… 🤓
Beach lunch. Protein: Pork and Chicken BBQ Rough Beach lunch. 
Protein: Pork and Chicken BBQ
Roughage: Salads/Pickles
Carbs: Garlic Rice and Crab + Aligue Fried Rice
🤓
Open faced tuna sandwiches garnished with semi-dri Open faced tuna sandwiches garnished with semi-dried San Marzano tomatoes and pickled Taiwan tiger chilies. 
An example of using up whatever we have around. This worked surprisingly well all together.
A ginormous Ball jar filled with freshly made acha A ginormous Ball jar filled with freshly made acharra. 
I first posted our acharra recipe in 2005 in the marketmanila.com blog archives, and in the 17 years since, over 120,000(?!) folks browsed that recipe and hundreds have probably made it. 
I like the green papaya to still be a bit crisp or have bite, so this isn’t cooked, just marinated in the warm vinegary concoction. Color comes from the addition of some kasubha. It also has ginger, red capsicum and carrots.
We make this at least 4-5x a year, and it keeps in the fridge for many weeks. Serve it cold. 🤓
Shogayaki (pork with soy and ginger marinade), eda Shogayaki (pork with soy and ginger marinade), edamame (blanched soybeans) and a simple shredded romaine salad with creamy sesame dressing. 
The cook’s Japanese dinner for us one recent evening... 🤓
Maybe the 12th litter of bulbul twins born in our Maybe the 12th litter of bulbul twins born in our potted makis in our Manila home...
Parents breed like rabbits, I tell you! And babies eventually roost in our garden as well.  The parentals only attacked 10-15% of my phalaenopsis spikes this year (down from 70% in war times 🤣), so it’s an uneasy truce. I could easily have abducted these two infants and deep fried them in peanut oil if their parents were more aggressive with my orchids. 😂🙄 I jest, of course. 
Recent afternoon merienda for the 3 or 4 day old chicks? A giant bangaw that Dad proudly brought back to cram down their beaks. That would be like a human parent stuffing a cornish hen into their two week old infant. 😳😵‍💫
Gotta love the name. Not sure the “s” conjures Gotta love the name. Not sure the “s” conjures up the right image. My crotch is itchy. 🤓😂
We always love the goodies from @casacarmelakitchen 👍🏽 This was used in a fried rice with lots more peeled crab meat also added in. Yum!
Roasted Roma tomato sauce. Blanche and peel beaut Roasted Roma tomato sauce.
Blanche and peel beautiful Roma tomatoes from @dizonfarms then roast in a low heat oven for about an hour to reduce moisture and concentrate flavor. 
Transfer to a pot, mash roughly and simmer with a bit of butter, salt, onion and garlic for 45+ minutes. Add copious amounts of basil. Cook 15 minutes more.
And the result is a terrific fresh tomato sauce that we used a few hours later in a shrimp and chili spaghetti sauce. 👍🏽
Bistek Tagalog, smothered in onions. I read @feli Bistek Tagalog, smothered in onions.
I read @felicepstamaria’s recent posts on this dish, and the earliest recipe she could find, that dates back roughly to just a century or so ago. 
It makes sense that cattle/beef would be an American influence and hence our making this dish, but localizing it eventually, with soy and kalamansi… 
I grew up with my mom making this dish frequently, and her version (thus my preference) had a lot of sauce. 
I have several posts in the blog archives on this dish. It’s a personal favorite. And I have cooked it wherever we have lived in the world over the years, for a comforting taste of home.🤓
Fake dill pisses me off! 👿 I was thrilled to f Fake dill pisses me off! 👿
I was thrilled to find dill @snr_official last week, and bought 7 packs at P35 each or a whopping P1,750 per kilo. I promptly purchased a whole salmon at P700 a kilo and made gravadlax. The results weren’t up to standard, and a reader w sharp eyes noted our dill looked fake, like dog dill, in one of the prep photos.
Sure enough, we had one pack left, and indeed it is dog dill or easy to grow fennel fronds, NOT real dill. It’s like labeling green lemons as limes or dayap. It’s just WRONG! 👿
Shame on sunsweet and @snr_official for passing off a “fake dill” for dill. Boo. 
#sunsweethydroponics

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