Comments on: Fresh Young Onions…

By: Marketman

Marketman — Mon, 08 Feb 2010 00:40:31 +0000

The shallots referred to in western cookbooks and cooking shows are typically not available here. But I use the smaller red onions in bunches as a substitute.

By: Alex

Alex — Sun, 07 Feb 2010 18:35:50 +0000

Where can I find shallots in Manila? Or are these tiny onions acceptable substitutes? Thanks! :)

By: Didi

Didi — Wed, 03 Feb 2010 02:06:11 +0000

They look so nice!! :)
I want some!!! :)

Salcedo Market seems tempting to go to this weekend!!

By: Vicky Go

Vicky Go — Mon, 01 Feb 2010 14:20:57 +0000

Re reddish-purple small onions – I think they are called “sibuyas Tagalog” not sibuyas na mura which is scallions or green onions. Sorry!

By: Marketman

Marketman — Sun, 31 Jan 2010 22:54:32 +0000

bettyq, good idea, I just made several of the momofuku pickles over the holidays, will have to make some more soon.

By: thelma

thelma — Sun, 31 Jan 2010 20:40:14 +0000

jean, that sounds like a good recipe….

By: betty q.

betty q. — Sun, 31 Jan 2010 17:35:55 +0000

Silly Lolo: if your daughter wants to make this pickled onions, better not give it to Silly Lola….she is HOT enough! ….or maybe not give it to you for you are even HOTTER!!!!

By: betty q.

betty q. — Sun, 31 Jan 2010 17:32:03 +0000

Go buy more, MM next time and pickle them using David Momofuku’s recipe…..really, really good! Sometimes, there are onion “volunteers” that come up in the spring. Since I don’t know what variety they are, they end up pickled while still young as well. You can pickle the whole thingey….tops and bulb…or just the bulb if you prefer! If too big, quarter them or halves keeping the bottom (where the roots are but trimmed) intact!

Momofuku’s recipe has zip and since it has peppers (hot!)….it is DIET food!

Vicky Go: if you are into planting onions, try the variety called Kelsae…..very, very sweet. There is also another one called Ranier.

By: Vicky Go

Vicky Go — Sun, 31 Jan 2010 16:30:05 +0000

These do look really nice! Are they more like the “white onions” in US/ I wonder if anybody has tried growing Vidalia onions in RP? They are incredibly delicious & sweet even eaten raw. How about the small purple ones – I think they are called “sibuyas na mura” ? Which look like shallots but have a stronger though nice flavor. I remember them being sold plaited like garlic heads. These are the ones that are great with green mangoes & tomatoes fresh salad. I’ve never found a good substitute for them here in the US – not shallots nor red onions!

By: atbnorge

atbnorge — Sun, 31 Jan 2010 16:01:35 +0000

Iyan ang palaging ginigisa noon ni Nanay kapag nagpapababa sila ng kolesterol. Ewan ko naman kung paano bumaba ang kolesterol nila kung sasahugan naman ng hipong suwahe at saka konting sotanghon…Pero ang sarap, huh! Akala naming mga bata noon ay pagkaing pangmatanda lang dahil sino namang bata ang nagkagusto sa lasa ng isang maliit na piraso ng bawang? ‘Yun pa kayang halos isang buong plato na bawang?

MM paano mo niluto ito?