Comments on: Adobong Tahong a la Marketman

By: BenQ

BenQ — Tue, 19 Nov 2013 14:09:42 +0000

Thanks MM. Making lard isn’t that hard after all. I also agree that lard and butter is way much healthier than margarine and shortening….

By: Marketman

Marketman — Mon, 18 Nov 2013 08:56:37 +0000

BenQ, I have a couple of posts in the archives on the matter. Try this one or this one.

By: BenQ

BenQ — Mon, 18 Nov 2013 02:42:46 +0000

How do you make your own lard? Just curious… Thanks.

By: Lee

Lee — Sat, 16 Nov 2013 09:24:05 +0000

adobong monggol erasers. yummy.

By: millet

millet — Sat, 16 Nov 2013 01:28:30 +0000

adobong monggol erasers, hahaha! this dish reminds me of my late grandmother, who used to send us adobong tahong in the biggest nescafe jars she could find, through air parcel from manila to davao, because mussels weren’t available in davao then. and yes, she used lard. ;-)

By: Garlicky

Garlicky — Wed, 13 Nov 2013 01:26:29 +0000

Thanks MM! Will try your recipe as we have an abundance of mussels in Cavite. I bet this is better partnered with lato ensalada. You may want to also try adobong talaba–really great, too!

By: Connie C

Connie C — Tue, 12 Nov 2013 20:24:50 +0000

Over 30 years ago on a brief stint in central Long Island, we discovered the north beach literally teeming with mussels. We would scoop them by the buckets on early mornings during low tide and take them home to cook, steam , grill, make a salad with cucumbers and lemon-patis-sugar dressing, etc. and kulang na lang gawing dessert. Sadly, beach sourced mussels cannot be trusted anymore because of possible contamination.

I think most mussels available commercially are now cultured and safer.