Comments on: Dinner for Australian Cousins…

By: Susan

Susan — Fri, 12 Jul 2013 22:07:55 +0000

Nice! The dayap slices sitting at an angle on both sides caught my eye, lol.

By: anna

anna — Thu, 11 Jul 2013 14:28:51 +0000

with crabs, we have always been taught to buy the live ones, still moving. then steam/boil them immediately once home and consume all. We never had leftover crab meat because they said it spoils easily. But here in the middle east i was surprised that there are no live crabs for sale. all are dead (even in the fish market ) or you can go buy frozen crab meat (which i never do since i get allergies from that). we have tried buying the dead crabs to try since all the people we know do that here and surprisingly, they’re ok (though nothing beats really fresh crabs ). Some say after cooking them, i can stick them in the freezer for a couple of days (3 at most) then reheat whenever you want to eat them. any truth in that?
I agree with Malou, there is always a sense of elegance, class and style in how you serve your food no matter how simple/humble it is. Been taking notes of your silverware/kitchenware/tableware hehehe…. hope to build up my own collection someday.
I always fail at making sotanghon! The noodles are either to overcooked – “malabsa” or they are not evenly cooked, some are ok some are still hilaw and some are malabsa. i have stopped trying to cook it to save my family from eating badly cooked sotanghon.

By: Jannah

Jannah — Wed, 10 Jul 2013 11:33:28 +0000

Im fasting and it seems a big mistake going here. Im drooling over the fruit platter.

By: Getter Dragon 1

Getter Dragon 1 — Wed, 10 Jul 2013 01:51:48 +0000

The eggplant looks simple, but yet so elegant.

By: Marketman

Marketman — Wed, 10 Jul 2013 00:35:57 +0000

Footloose, only you would think to reference this that way. I took several art history classes, but I have to admit, I needed to look up a reference to the Land of Cockaigne. It wasn’t quite gluttony, but we did want to give the cousins sufficient choice… :) And we made good use of the leftovers. And as I have said before, the next time you find yourself in Manila or Cebu, you are invited to our table as the guest of honor.

By: PITS, MANILA

PITS, MANILA — Tue, 09 Jul 2013 23:10:07 +0000

what a spread! oooh, so envious! :)

By: Footloose

Footloose — Tue, 09 Jul 2013 13:20:11 +0000

If I were one of the Sydney guests, I would have thought I have strayed in to the Land of Cockaigne. I guess that’s the difference between being fortunate, having close friends or relatives such as MM, and just being lucky, being able to peruse a blog like this.

By: Malou

Malou — Tue, 09 Jul 2013 12:49:09 +0000

MM, thanks for your response. I suddenly remembered a manager/executive I worked for while doing my college internship nearly a decade and a half ago. Note that folks in the department rarely saw her since her day is always full of meetings. But one day, she joined us at the cafeteria and the lunch dessert was ripe mangoes, with the stone also available and on display for anyone who wanted them. She got three stones, none of the cheeks (?)and I couldn’t help but wonder how she’d eat them, seeing her looking so polished. Well, what do you know… she grabs her spoon and fork and then with the fork, she wedged the long end of the stone in between the tines, placed the stone flat side up on the plate and gently removed the peel using the spoon. Then she brought the mango up to her mouth, ate the flesh all around and did quick work of the rest.

Amazing!

Seriously, hardly any mess on her chin and certainly no handwashing needed.

I made serious mental note of that visual and have had on occasion used the same technique. I feel so chi-chi every time I do, hahaha.

By: Marketman

Marketman — Tue, 09 Jul 2013 09:18:06 +0000

J-Jay, the dayap on pancit works very, very nicely…

By: J-Jay

J-Jay — Tue, 09 Jul 2013 09:04:29 +0000

Dayap! It works with pancit as well? It’s always been consigned to leche flan or juice at our house, but I’ll give it a try. Our substitute for calamansi has always been paper-thin slices of kamias.