Comments on: Adobo Rice Cooked in Bamboo a la Marketman

By: terrey

terrey — Thu, 26 Jul 2012 09:48:03 +0000

that’s why i always read the comments, they make me less stupid as when i woke up this morning! :)

By: mel ojeda

mel ojeda — Tue, 24 Jul 2012 12:43:57 +0000

awesome exchanges you guys got. im drooling from my mouth to the pants. corn husk is a lovely idea to cook variations of boiled rice.

By: Dragon

Dragon — Tue, 24 Jul 2012 00:59:20 +0000

To Tercer, MM, et. al: to simplify the importance/purpose of such discoveries?

To make Star Wars, Star Trek, etc a reality! Watch old episodes and find out which “technologies” are applicable now (40-50 years later)…

By: EbbaBlue

EbbaBlue — Mon, 23 Jul 2012 18:38:01 +0000

I have an abundant of “siling labuyo” from my 3 huge pots; so what about adobo-gata (w/wo bagoong) topped with 2/3 whole chiles (for color) for the Pinoy Mex tamale… ayyyyy naku, naka-ka-excite. It will infuse just a hint of heat. Pwedeng tanggalin if preferred.

I remember my Nanay & Tia puts boiled pilaway (pili nut) as a topping for the “Quezon-tamale” they make. (Wrapped in banana leaves.)

Alam mo Ms. BettyQ, as I am salivating and spinning (too) with these ideas.. first come to mind is the “spanish rice” (yeah probably paella) wrapped in fresh corn husk. Whoa.. what a presentation.

By: betty q.

betty q. — Mon, 23 Jul 2012 16:20:24 +0000

Naku, Ebba, MM….can you imagine what could be the outcome of all of this? I can see mechado tamale for you Ebba, even paella, MM…inside the fresh corn husk and tamale style , too! Ok…sumasakit na ang ulo ko with all these things spinning in my head!…even Millet’s shrimp with the salted eggyolk sauce. I can also see XO fried rice …endless possibilities, MM!

I think I will keep on doing the fresh corn husk for potlucks and picnics in the park or beach!

You started all of this, MM…so MARAMING SALAMAT PO!

Ebba…remember if you use the fersh corn husk, medium heat on the propane grill for you put the heat in high, masusunog agad the husk outside. Medium heat will make tthe husk slightly charred giving the stuffing a hint of smoke….just a hint and with a faint taste of corn from the oils in the husk I guess, exuded when the husk is subjected to heat.

By: EbbaBlue

EbbaBlue — Mon, 23 Jul 2012 13:14:44 +0000

Fresh corn are in season dito…wowee… 6 pcs for a dollar. Off ako this Friday, so ayan… gagawin ko two ways – fresh husk and dry husk. Same mix. Ms. Betty, thanks for your idea. And of course, MM, thanks din for giving us all these wonderfull “ala Marketman” dishes.

By: EbbaBlue

EbbaBlue — Mon, 23 Jul 2012 13:12:36 +0000

MM: affirmative, tiyak ko papayag si Ms. BettyQ for you to try the adobo tamale in corn husk at your restaurant. Naku ikaw pa, tiyak instant hit ito.

I told my american husband about it, excited siya. His comments is that it will be a good idea for potluck. Medio matrabaho nga lang, kaya my idea is to prepare the mix rice adobo, then let my mexican friend wrap/roll it for me (tamale style) and siya na rin ang mag-steam. Wala kasi akong malaking steamer eh.

Wow, what a fusion – –

By: betty q.

betty q. — Sun, 22 Jul 2012 20:00:38 +0000

MM, Ebba…since you can just go to the kapitbahay or in your case, MM….your backyard, I think using the bamboo leaves as vessel or container will work. I only have access to the dried bamboo leaves which takes quite a bit of prep work since they are dried….soaking it, cleaning each leaf after, boiling it in water to make it more pliable and kill the cooties, then I can use them to make my MIL’s jungtz. I figured, maybe you can use the fresh bamboo leaves which abound there. You need to clean each leaf first, then boil in salted water to make it pliable. I don’t think it would be pliable if you singe it first. I would try it to let you know but not one of my kapitbahays has bamboo plants. Now, if your want to try it, get bamboo leaves …the widest you can find (about 4 1/2 inches at eh widest point if good) and about 2 ft. long . After dunking it in boiling water till pliable, pat dry. Lay 1 leaf on counter, then the from the left edge of the leaf, lay the second leaf about 2 inches from the left edge. the object of the game is to make it wider. Fold in half, and from the left edge, fold it in about 1 to 2 inches so you have a seam and cup that folded leaves in your hand. I am right handed so I cup it on my left hand. That way, seam will not let the filling ooze out. Can you picture it? Now, take another leaf and round it about the seam making sure the edge of the added leaf is resting partay on the folded edge like inside the cupped leaf…if you need another leaf (if your cupped leaf is not wide enough)…start filling it. In this case, I think using Japanese rice to make it a bit sticky is good….malagkit is too heavy on the tummy! When done filling…for this size of finished triangle, about 5 tbsp. rice is good plus your topping pa! Then when done, fold the right edge of the leaf to make a tight package. With the package still on your left hand, use your right hand to gather the edges including the top…lalo na the top and then starting from the top , fold it down towards the bottom to make a neat package. Ask Isoy to cut the twine about 1 yard. I use ordinary twine here. Wrap it around the triangular package. Now, when I make my jungtz, I use malagkit, raw, seasoned. But in this case to speed up the cooking process, cooking the Japanese rice halfway in rice cooker is good! This way, the flavour will not be diluted by STEAMING IT rather than dunking it in boiling water like the Chinese jungtz!

Another option …maybe using singed banana leaves and shaped like embutido…good idea? if you have those Pringles containers, cut it to desired length, then roll your banana leaves several times and tie one end with something then put it in Pringle container and start stuffing , tie at one end… then steam…or cook near the lechon while being roasted.

I googled it if using fresh bamboo leaves is toxic but then I figured, dried bamboo leaves have been used for ages by the Chinese to make these sticky rice packages.

Also, maybe if you want to make the fresh corn stuffed with your adobo or paksiw and lechon!…I think parboiling the whole corn husk and cob in boiling salted water for just a few minutes will make the husk more pliable while still retaining the green color.

By: Katrina

Katrina — Sun, 22 Jul 2012 15:15:45 +0000

Tercer, THANK YOU for that layman’s explanation! I read about the Higgs particle and struggled to understand it, but couldn’t make heads or tails of it. Science interests me greatly, but I simply don’t have the mind for it. And MM, please don’t feel bad about not getting it either; your head is brilliant for finance, business, and such, while my brain, on the other hand, goes into color bars (a metaphor which dates me, I know) whenever people talk about money! That is one of the reasons I’ve never had anything but a simple savings account — just thinking about investments, interest rates, etc., paralyzes my brain cells! ;-)

By: betty q.

betty q. — Sun, 22 Jul 2012 14:22:36 +0000

I forgot MM…best part is, you waste nothing…CORN HUSKS as a vessel for your stuffed adobo or sisig rice…the corn cob made into MM’s corn chowder!