Comments on: Chicken & Mushroom Rice Cooked in Bamboo a la Marketman

By: Sailu

Sailu — Sat, 10 Sep 2011 11:50:02 +0000

Just trying to imagine the flavors of food cooked in bamboo. Lovely post. Learning quite a lot about different cuisines. Am going to try out some recipes from your blog in my quest to learn more about Filipino food. :) Will be a regular at your space. Btw, lovely blog.

By: kuyachef, Calgary AB, Canada.

kuyachef, Calgary AB, Canada. — Thu, 23 Sep 2010 03:01:03 +0000

Hi! I remember my teen age days adventure in the uplands of Davao Oriental. Back then I saw the first time, food was cook in bamboo. The mansaka( the native tribe in that province.) locally called it “Lurot” all dishes cooked in fresh bamboo. Such as Chicken, Pork, Rice and Game meats. The flavor was great and the hospitality of the tribe as well. I am happy and couldn’t believe that it is now introduce in the city.

By: Alan

Alan — Wed, 01 Sep 2010 17:16:31 +0000

Hi! What is the proportions of water, rice and other ingredients that were put into the bamboo? I did not see in either posts what were the ratios you used. Also, what variety of rice was used, I suspect that if a harder rice like brown rice was used, more water will be needed or at least a soaking time, vs. white long grain rice vs. sticky Japanese type rice. Please also describe what was done to clean the Bamboo, especially the inside, since one of the commenters pointed out in the other bamboo post, that there may be some white powdery stuff / film inside. Thanks!

By: jules winnfield

jules winnfield — Tue, 31 Aug 2010 02:30:17 +0000

the first time i tried bamboo rice was in bistro remedios back when madonna was still hot. although i still go to that place once in a while for that bamboo rice, i start wondering if they just prepare the rice in some wok and then transplant them in the bamboo before serving. the pics above tell me maybe my suspicions are spot on.

By: Mary Kim

Mary Kim — Tue, 31 Aug 2010 00:49:51 +0000

MM, have you also tried cooking them inside a pressure cooker? The rice is really fragrant well done and a bit sticky. I had it with adobo and green mangoes last night.YUM

By: pilar

pilar — Mon, 30 Aug 2010 14:00:28 +0000

Nawili ka na yata Marketman! Hope there’s bamboo left in your backyard. :) Seems like you’re getting the hang of cooking with a bamboo. Food looks fantastic!

By: chloe

chloe — Mon, 30 Aug 2010 02:34:01 +0000

I’m gonna try this chicken-mushroom rice cooked in bamboo when I go home to Ilocos. We have a lot of bamboo in our backyard so it will not be a problem experimenting with it…. it is also a beautiful and rustic presentation on the buffet table together with Filipino favorites.

In Ilocos, we have this galapong-based dessert called tinubong (mixture is like the bibingka, vigan version, minus the egg), wherein it is cooked in bolos, one end cut off, the batter poured into it then sealed with coconut husk fibers. It is then grilled side by side (like a barbecue, 16-20″ above coals). During cooking time, they wipe the bolos one by one with damp cloth so it will prevent it from burning.

By: millet

millet — Mon, 30 Aug 2010 00:52:51 +0000

that looks exactly like chicken kamameshi rice! i can almost smell it from here. MM, i sometimes see there’s a whitish, powdery film inside the bamboo..did you have to scrape that out?

with all these bamboo posts (pun intended!), am thinking of planting a whole grove in my backyard!

By: Jen Laceda

Jen Laceda — Sun, 29 Aug 2010 23:38:02 +0000

Lovely! These are some of the things I miss about Filipino cuisine. Rice is treated with reverence – wrapped in banana leaf or cocooned in bamboo! I can almost smell it now…

By: zena

zena — Sun, 29 Aug 2010 22:09:10 +0000

O…M…G. I haven’t had a good authentic Asian dish in 1 year!!! I want to bite my monitor. Asa pako makahanap ng sisig dito. Kahit lechon kawali matutuwa na ako.