Comments on: DTI’s Food Fair at SM Megamall (March 26-30)

By: shiko-chan

shiko-chan — Fri, 04 Apr 2014 02:19:42 +0000

oh dear i missed this one. can’t help wishing they’d advertise more. and that more of these people/places that really could use the improved business would pay attention to your suggestions, MM! :p

By: dizzy

dizzy — Thu, 03 Apr 2014 10:15:32 +0000

I also bought kamias ala prunes, it’s currently a favorite at home.

By: Cris J.

Cris J. — Wed, 02 Apr 2014 08:11:12 +0000

Sadly I cannot buy sukang sasa anymore since I left my job in 2010. I get it from my officemate who lives in Baliuag, Bulacan. Ang sarap pa naman… espcecially for inihaw na liempo and adobo dishes.

For patis, I buy this “Ang Sarap” brand.. I don’t know if it’s imported but it tastes better than Lorin’s or Rufina…

By: Enzo

Enzo — Mon, 31 Mar 2014 00:35:06 +0000

The smoked chorizos as well as the ham were really good too bad it’s already sold out when I came back. I did a google search for Chino’s Deli and saw that they’re located at Cagayan De Oro, will definitely go to their shop once I go on a vacation to CDO.

By: Evelyn

Evelyn — Sun, 30 Mar 2014 00:20:14 +0000

As a visitor from Canada the trade show provided an excellent source for pasalubong to take back to Canada. I couldn’t get enough of them! Next week there’s another similar trade show in the same venue exclusively for Visayas, particularly those hit by Yolanda, which gives me more reason to go back and buy some more! I follow your blog and would have been thrilled to have met you there.

By: general

general — Sat, 29 Mar 2014 14:15:06 +0000

the pork bacon is yummy, based on the sample i got, better than pf! it was P245 for 500g. so i bought that and passed on the chorizo. betcha the others asking about the chorizo (the guy said he had only one pack of it left) were also mm readers. hihi.

By: Marketman

Marketman — Sat, 29 Mar 2014 05:03:50 +0000

sonny, I believe they are known as vinegar eels (turbatrix aceti)... harmless but give many the cooties. You can pasteurize or boil your vinegar then cool and filter (using coffee filter paper I would imagine) and rebottle it if you are squeamish about them... :)

By: sonny sj

sonny sj — Sat, 29 Mar 2014 04:49:35 +0000

A Paombong native here.
The kiti-kiti Rafael Hocson referred to are actually naturally occuring bateria that helps in the fermentation process of the nipa vinegar. Microscopic in size, you can only “see” them when a bottle of Paombong vinegar is held against the light, then one can see these “kiti-kiti” swimming at the surface of the liquid.
Many people throw out Paombong vinegar when it changes color thinking it got spoiled. Truth is, the changing color is an indication that the vinegar is continuously fermenting.
Left untouched/ummoved, the Paombong vinegar will change from cloudy white to clear amberish color liquid.
However, bottle of regularly used vinegar will start to change from cloudy white to murky-blackish liquid until it ends up in a clear violetish liquid.
Now, please do not ask me the science behind these changing color. :-)
If your Paombong vinegar produces some gel while in storage, something very similar to nata de coc, it means some water had mixed into the vinegar.

By: Jade

Jade — Sat, 29 Mar 2014 02:24:33 +0000

Hopefully we get a good harvest of cashew this year so we can to participate in this food fair next year.

By: Susan

Susan — Fri, 28 Mar 2014 23:49:02 +0000

Did you have to take such a huge picture of the chorizo? I’m salivating here. Never seen such round small chorizos.