Comments on: Burgos Market, Bacolod

By: crizaly

crizaly — Fri, 05 Jun 2009 05:38:47 +0000

I love visiting your website because you showed a lot of our local market with their best seafoods and other local delicacies which are hard to find.

I really enjoyed your website, very interesting, entertaining and educational.

Keep it up!!!!

By: Marketman

Marketman — Wed, 11 Mar 2009 00:16:33 +0000

Vickie, this to me, is a curacha, and this is ulang. Of course it may be a matter of folks calling the same species by different names in different parts of the country...

By: Vickie

Vickie — Tue, 10 Mar 2009 07:47:26 +0000

I’m curious, how can you tell the difference between an “ulang” and a “curacha”

By: Maria Clara

Maria Clara — Mon, 09 Mar 2009 19:56:47 +0000

Seafood lovers paradise!

By: Vicky Go

Vicky Go — Mon, 09 Mar 2009 18:25:56 +0000

oh, sorry – not kulot but lukot. what is a sea hare? and by secretion, what does that mean?

ok read your previous post re lukot & googled it too. references say it’s a sea slug, a gastropod & these secretions are sort of like protection from predators.

how does it taste – so kinilaw is like a ceviche?

it probably does not transport well, even to make it to Manila, unless pre-cooked. but nothing really tastes as good as when fresh & cooked right away & consumed right after that.

will keep this in mind!

By: Vicky Go

Vicky Go — Mon, 09 Mar 2009 18:14:40 +0000

read your archived post re Lapu Lapu the legendary hero/killer of Magellan. I thought this story/fable/urban legend has been historically debunked – same as the Kalantiao code. Anyway, nice fable – like Maria Maquiling.

the fishn is better – in Natural History publication, Raymond Sokolov used to post a picture of local markets – this one would have been a prime example to show. this is how food should be procured & distributed, as green as possible – not frozen & packed in layers of plastic & non-biodegradable stuff.

BTW – what is the English equivalent of “kulot” ? Is it a sea weed or the tentacles of jelly fish? I’ve never heard or seen this growing up in Laguna & getting fish products from the Nasugbu fish market.

Can those scallops be eaten raw like cherrystone clams? w mignonette sauce?

all those fish/shellfish look so delectable & appetizing!

By: jun

jun — Mon, 09 Mar 2009 03:51:32 +0000

What is Yummy Magazine? Is it a local magazine?

By: beth

beth — Mon, 09 Mar 2009 02:19:12 +0000

saw you in Yummy magazine.you’re not camera shy anymore!Congrats!

By: Topster

Topster — Mon, 09 Mar 2009 00:51:50 +0000

Oh, with all that yummy seafood I’m getting hungry! Those wonderful Lapu-lapu, I’d love to have them pesa or steamed hinese style in light soysauce!

By: betty q.

betty q. — Sun, 08 Mar 2009 19:20:38 +0000

Yes, MM…I will be up early as well if I am to go to a place such as that…my kind of place to go as well, Jun than a mall!

Marisse…for a scrumptuous scallop feast as well without the calories…season the scallops…salt/pepper, pounded garlic in almires, addd a splash of Lea &perrins, a splash of sesame oil, a pinch of sugar, add a bit of canola oil. nap it over the scallops and BARBECUE! ….not too long! When done, nap a bit of GINGER_SESAME dressing I posted a while back. Top with FURIKAKE and Thinly sliced scallions! Masssarap!!!!

THen, when done ….DO NOT DISCARD THE SHELL, MM and Marisse! Clean thoroughly and air dry or sun dry…Temper chocolate…dark couverture preferably. If uncertain, ask Artisan for a demo….on tempering! Then coat the shell, the one with the scallop pattern. Let it set and release. You have a dessert mould to put fresh fruits or ice cream!