1. The table is made of tindalo and kamagong wood and are re-purposed panels from a very old house, so the wood is “re-cycled”… The chairs are intentionally mixed, most are antique and refinished, others are replicas from the same period so that we could have 12 total. They are NOT the most comfortable chairs, but we have had them for eons.
2. The chopping board is a gift, not from the acacia boards, and it has a shallow well to catch meat juices around the roast, in the shape of a pig.
3. The tamarind is a semi-ripe and yes provides the sweet and slightly but only slightly sour tinge of flavor. You can buy bottled thai brands at the grocery.
4. Tapilan is very rarely available from weekend markets. Gil Carandang of Herbana Farms sometimes carries it. I tend to buy it in provincial markets when I see it and buy as much as I can carry.
5. I cut with a nice sharp chef’s knife, never thought to try serrated.
6. Yes, we make our achara, and I use a mandolin or benriner to cut the papaya. I have a recipe in the blog from several years back. And yes, I add carrot as well.

1. I love the mix of chairs! And that wood table is lovely.
2. Is the chopping board the one you dried from acacia?
3. Does the tamarind make the belly a little sour like sinigang?
4. I’m a fan of the Zubuchon monggo and can eat a whole bowl. Is tapilan available in Manila?
5. Which do you find better in slicing the belly – serrated or sharp knife?
6. The atchara looks homemade. What did you use to cut the papaya? And is there carrot in there as well or pure papaya?

Snoopy talaga. Thank you!