Comments on: Bamboo Rice a la Marketman

By: Mitos Llarena

Mitos Llarena — Wed, 01 Sep 2010 01:11:18 +0000

I wonder if there are any varieties of bamboo that are not safe to use for cooking in this manner. I’m assuming that the sap from the bamboo is the one that contributes to the food’s distinct flavor.

By: rita

rita — Tue, 31 Aug 2010 15:33:36 +0000

wow! i would’ve never thought to cook in a bamboo. talk about going green! that lechon looks so good, too.

By: Richard

Richard — Sun, 29 Aug 2010 16:39:56 +0000

I have long been interested in what people used for cooking long before they had pottery, let alone aluminium and stainless steel pots
The bamboo tube is a fairly obvious one; I have had sweetened sticky rice cooked in bamboo in Thailand. You simply peeled the bamboo cover to get at the rice.
Another obvious one is a coconut shell. I have experimented with this, and managed to boil water in a coconut shell, directly on the gas stove flames, for two hours. Had I been interested in the flavour at the time, rather than the durability of the shell, I would have left the meat inside, added some wild chicken and some wild herbs, and had myself a great tinola.

By: KUMAGCOW

KUMAGCOW — Sun, 29 Aug 2010 13:36:07 +0000

but really… that lechon on top blurred my vision of the bamboo rice LOL

By: Cathy

Cathy — Sun, 29 Aug 2010 11:40:22 +0000

That looks so good! Can I get this only at Abe in Serendra?

By: Marketman

Marketman — Sun, 29 Aug 2010 01:47:24 +0000

Clarissa, no it doesn’t differ that much, but there is a subtle flavor from cooking in a natural, organic vessel. Not to mention the novelty of it. PollyBee, sorry, I would have no idea where to find fresh bamboo poles in California. tintin, Happy Birthday!

By: Clarissa

Clarissa — Sun, 29 Aug 2010 01:06:55 +0000

hi :) does it really differ that much when cooked in bamboo? :) the restaurant version i tried was just normal, like you said, used as a serving vessel, but hardly differed than the usual. i’m super interested in the cooking process though. it seems a cool thing to try, like in tv :) maybe an adobo in bamboo, or other stewy/soupy dishes would be good. I just don’t know what kind of flavor the bamboo would lend :D

By: PollyBee

PollyBee — Sat, 28 Aug 2010 18:23:35 +0000

Thank you for sharing this. I would not have imagined such cooking method existed. I’ve seen bamboos being used for many different usage, including as a water bottle (in Japan) and it’s leaves to cook Chinese Zhong Ztse (sorry I don’t know how to write pronounciation in English) or as wrapper to hold ONIGIRI BENTO or some other convenience food for travel in the old days, but to cook directly in it – ingenius. I wish we can get hold of this ‘non-pesticide’ & ‘non-fungucide’ virgin bamboo here. Do you know anywhere in San Jose or San Francisco, California area that I might be able to purchase?
Thank you for your time.

By: farah

farah — Fri, 27 Aug 2010 23:54:43 +0000

pretty appetizing, yes!

By: tintin

tintin — Fri, 27 Aug 2010 06:36:20 +0000

it’s my birthday today.. sana ganyan din handa ko! hahahaha