Comments on: Creamy Fruit Mash…

By: El Comedor Filipino

El Comedor Filipino — Tue, 17 Mar 2015 10:26:58 +0000

Hi there Market Man! What you made above are perfect for the summer. My sister and I did something similar last Valentine’s when we made a mix of cream with vanilla syrup. We then interchanged layers of the mix, fresh Baguio strawberries, granola and Kitkat in glasses then topped these with grated chocolate truffles. Sarap!

By: britelite

britelite — Sun, 15 Mar 2015 13:36:58 +0000

The white strawberries in Osaka are unparalleled in taste! I could just imagine making those into that concoction:)

By: pits.manila

pits.manila — Sun, 15 Mar 2015 12:22:38 +0000

buko and lychee soon! :)

By: betty q.

betty q. — Sun, 15 Mar 2015 03:26:08 +0000

Salamat, MM and to the lady in Divisoria! Your post inspired me to make buko pandan instead of avocado, still sitting on the counter waiting for them to get ripe! Have tons of canning jars of all imaginable size and shape and chose the Weck jars…have to try it, Ebba and Wisdom Tooth…used konnnyaku jelly flavoured with pandan extract and fresh buko water for the liquid, let it set and cut into cubes… topped the shaved ice with coconut ice cream! It was a hit!

Will bring them for Easter pot luck! Just hope I get my Weck jars back though I know it’s not going to happen!

By: Marketman

Marketman — Sun, 15 Mar 2015 00:15:33 +0000

Getter Dragon, my thoughts exactly whenever I see nuclear orange colored eggs or baby chickens, incredibly red and sweet chorizos, bagoong that looks like it will stain your tongue, spaghetti that is more dessert than savory dish, etc. etc.

By: Getter Dragon 1

Getter Dragon 1 — Sat, 14 Mar 2015 16:28:50 +0000

‘I normally see the “bottled” halo-halo’s on offer in busy places like Divisoria but the fresh fruit mash just seemed so smart, refreshing, and a throwback to decades past, before everything came bottled or artificially colored.’

This comment and similar ones in previous posts both fascinate and motivate me to investigate where Filipino food went wrong in the culinary world. It frustrates me as well as representation from other Asian countries start to grab attention as well as other dishes that were once regarded as too adventurous are now becoming mainstream. In reference to this post, as Mr. Bourdain says, “a simple good thing”.

By: Toping

Toping — Fri, 13 Mar 2015 15:43:22 +0000

We do this without the ice cream. Sliced ripe banana goes well with avocado. Tamang-tama for summer!

By: La Emperor

La Emperor — Fri, 13 Mar 2015 15:26:38 +0000

MM, we tried this at home last night after picking up some avocados in a local grocery. It was a knockout!

By: Monty

Monty — Fri, 13 Mar 2015 11:18:02 +0000

There was a shop that had a sign that said tin plating somewhere in Edsa in the Pasay part, southbound. I think it was near the Taft Ave. MRT station. Maybe they can tin plate a stainless or aluminum bañera to achieve the look you’re after.

By: Kasseopeia

Kasseopeia — Fri, 13 Mar 2015 06:08:07 +0000

MM is back! Woohoo!

The avocado + ice + condensed milk mash spells summer for me.
The mercury is rising, but the abundance of fresh fruit is well worth the discomfort called a Manila summer.