Comments on: A Platter of Poached Shrimp

By: Eloy

Eloy — Sun, 11 Sep 2011 10:40:08 +0000

That has to be kare-kare. Cooked by my kuya, not by my mom. :D
And almost always, the weekend lunch date will be spent eating kare-kare and relentless conversations on why my kuya cooks it better than mom.

By: Alex

Alex — Fri, 09 Sep 2011 06:43:57 +0000

you should try cooking shrimp with chinese wine. i saw this done in a chinese restaurant in Q.C. They use live shrimps, pour a particular brand of Chinese wine that’s flammable, light it and cook it in a wok. I am sorry i don’t recall the brand of wine, but i heard that its special. you could probably try using local spirits, as long as its flammable and enough to cook the shrimp to perfection

By: Teresa

Teresa — Thu, 08 Sep 2011 15:34:54 +0000

We do Nilagang Baka, inihaw na liempo + isda, lamb chops with mint, Pinapaitan and ilocano Igado…special Sundays would call for Kare-Kare….all so yummy. This is also exactly what we had when I was young. My husband’s side of the family would do Sugpo, Steamed crabs and Lauya. So we also have these dishes for Sunday meals.

By: Cheska

Cheska — Thu, 08 Sep 2011 07:00:15 +0000

This post made me smile because our Sunday staple at home is suahe, we always have it for Sunday breakfast. My father would wake up early in the morning to go to the wet market and buy a kilo or two. I usually don’t eat it with sauce since I really like tasting the sweetness of the shrimp.

By: millet

millet — Wed, 07 Sep 2011 04:33:33 +0000

my lola’s sunday staple was kare-kare that she started cooking on saturday morning. what i miss most about her kare-kare are the tubes ooozing with fat – beef intestines that had been cleaned and tenderized for hours. really, really good! i don’t see that type of offal in the markets now (wonder who gets them now), and i feel sorry for the folks who will never get to taste it.

back then, the word “cholesterol” had probably not been invented yet ;-) aside from binagoongang baboy, this kare-kare’s usual neighbors on the table, were chicken and pork adobo, steamed oysters and shrimp, and burong mangga.

and, by the way, my lola lived till 99!

By: PITS, MANILA

PITS, MANILA — Wed, 07 Sep 2011 02:37:37 +0000

GRILLED SEAFOOD, PORK, EGGPLANT. GREEN MANGO WITH BAGOONG. TOMATO-ONION SALAD. TULINGAN WITH PAJO. BURONG HIPON. BURONG TALANGKA. A NILAGA DISH. OR A MEAN SINIGANG …

By: Nacho

Nacho — Tue, 06 Sep 2011 13:38:44 +0000

Sorry folks spell check is a bummer, I meant BAGOONG not bagging

By: Nacho

Nacho — Tue, 06 Sep 2011 13:35:40 +0000

Oh and here is another family quirk, this goes for both sides of my family. We eat our sinigang with bagging. At my in laws house when I first asked for bagging with my sinigang they looked at me like I was an alien. I have always wondered which custom was “normal”? MM what’s your take on this?

By: Nacho

Nacho — Tue, 06 Sep 2011 13:29:53 +0000

When my grandparents were still alive we would have Saturday lunches on my mother’s side and Sunday lunches on my father’s side. My Saturdays would be anchored by chicken pork adobo and sinigang na baka. On Sunday it was Paella, Cocido, Fabada or crabs. Thing is the crabs would always be served as one big pile of crab meat. We never had to learn how to peel? Crabs. I only learned how to eat A whole crab when I got married and it was a staple dish of my in-laws’ Sunday dinners.

By: Papa Ethan

Papa Ethan — Tue, 06 Sep 2011 12:00:23 +0000

Nilagang baka. The long hours of simmering the meat is a perfect excuse to leisurely read the Sunday newspapers. =)