Comments on: Pala-Pala Fish Market, Bacolod

By: marycris

marycris — Tue, 01 Jun 2010 06:11:55 +0000

ambot ah tani makapoli ko dira sa sunod na tuig i mis eating alopi na mais kag nila ga na tuwalya kag kalamay hati .

By: Azucena C. Jones

Azucena C. Jones — Thu, 05 Mar 2009 20:52:33 +0000

Azucena C.Jones says:
Rona Y, I’m the Ciocon from Talisay but also have relatives in Bacolod City. I would like to get to know you. My email is azucenaj(at)aol(dot)com. Hope to hear from you.

By: chris

chris — Thu, 05 Mar 2009 12:00:08 +0000

anbu there’s a vietnamese dish that uses the coconut shell as the vessel without removing teh water and the meat. you just put the ingredients (chicken or prawns) AND herbs and spices. i tried making it beofre on stove top. smoky and took so long for the soup to boil because the shell was rather thick.

By: Rona Y

Rona Y — Thu, 05 Mar 2009 04:56:26 +0000

azucena ciocon jones–I think we might be related. My great-grandmother was a ciocon!

By: openonymous

openonymous — Wed, 04 Mar 2009 19:49:02 +0000

I looked at the fish pics and saw that they had some tequiero on display in the front, those are th flat fish with black spots, masarap din sinigang or frito.

By: akosistella

akosistella — Wed, 04 Mar 2009 19:23:27 +0000

@RobKSA: About the oysters, very true. P100 a sack at source. If you go to the restaurants by the beach, of course it will cost more. Btw, the diwal has made a comeback, so go to Roxas, asap!

No offense to Bacolodnons, love your seafood and dishes as well! Namit guid!

By: Maria Clara

Maria Clara — Wed, 04 Mar 2009 04:59:26 +0000

BettyQ: I know a chicken soup dish that has young grated coconut milk named “Binakol” and in some restaurants in Manila back then they served it young coconut shell with the top cut off. I believe it is like tinola but no papaya and leafy greens but never cooked in coconut shell. There is a Kapampangan meat delicacy called “Pinitpit” where they put raw cut chicken pieces seasoned with salt only in fresh bamboo tubes meaning the bamboo tube is green like a meadow and roast it in an open pit like lechon and some folks cook their rice in bamboo tube too. It is very good.

By: betty q.

betty q. — Wed, 04 Mar 2009 04:13:55 +0000

Anbu…Tinola! …cooked inside your coconut…a hint of sweetness from the buko juice yet savoury at the same time.

Or…have you done chicken in a beer can? Maybe if you can find a coconut small enough so chicken can sit on it. But you need an enclosed like barbecue grill….never mind this option!

By: myra_p

myra_p — Wed, 04 Mar 2009 02:04:58 +0000

Betty Q, you’re attention has obviously been diverted from your work :) Anbu, if you’re attempting to cook chicken, I would wrap the young coconut in foil for the majority of the cooking time. My fish soup cooked quickly, so the charring on the outside of the trimmed coconut was minimal and prettily rustic. The whole thing was nestled into a bed of hot coals, and that kept the nut upright. You gotta let me know if you find a coconut big enough to house a whole chicken, lol! Will you stuff the chicken before you stuff it into the coconut? This is a fun project to do at the beach :)

By: betty q.

betty q. — Tue, 03 Mar 2009 18:25:28 +0000

Anbu…OH, this is soooo exciting…you are getting me all worked up, I cannot finish writing my BORING papers! Anyway, since your objective is to cook …chamber, then I think it would make more sense to wrap the coconut in several thicknesses of foil leaving the top a bit open for steam to escape. Then make a charcoal or wooden fire …like a mound, when hot enough, create a well and put the coconut in that well and surround it with the hot embers.

Or here is another option, remember the bibingkahan with the charcoal laden metal plate on top? Maybe you can simulate one and put it on top of the coconut wrapping the bottom of the metal plate in foil…the one touching the top of the coconut…if you opened the top of the coconut with all the goodies like fish , tomatoes or whatever you have in there while to whole coconut is suroounded be the charcoal so the ashes will not go in the coconut if it is windy outside.

However, how many coconuts do you plan on doing? I can only imagine that you need to have a fair amount of charcoal fire to do about 10 at a time? Also, I am thinking that maybe trimming the outer husk a few inches exposing maybe a few inches of husk and trimmed nicely will be a conversation piece indeed! Even it is SLIGHTLY CHARRED…gives it that RUSTIC LOOK!!!! Yeah, I think that would look awesome!

OR…you know that egg basket? OK…how bout making one out of heavy duty grade of something like chicken wire and then shaping it into like a bowl fitted to the size of the coconut and then surroung that with the hot charcoal…when done I think it will be a lot easier to remove the whole package.

It is pointless to do your experiment here as the weather is not and will not cooperate maybe for another few more months.