Comments on: Green Peppercorns…

By: Ernesto Pantua Jr.

Ernesto Pantua Jr. — Mon, 11 May 2009 12:08:01 +0000

We grow organic pepper corns in our farm. If you are interested in fresh green pepper corn just txt me your DHL account and will send them to you (of course after you have paid them).

By: Cathy Tagle-Garcia

Cathy Tagle-Garcia — Fri, 08 May 2009 13:56:05 +0000

Hi . I really like reading your interesting finds and creations. I love red and green peppercorns. I am a freelance food writer and food stylist although what puts food on the table is woring for the family business. I write for Spiff MAgazine (ATlas Publishing) and contribute to Inquirer Golf, Yummy and Flavors and other Summit Media magazines… I hope I can interview you one day. It will really be an intersting and fun interview I’m sure.

I hope you will write me if you are up to it. I am a fan and I am an avid reader of your blogs. More power and here’s to more educational and cultured, not to mention tasty blogs from the Market Man!

By: Maria Clara

Maria Clara — Wed, 06 May 2009 03:07:31 +0000

BettyQ: Your green peppercorn salsa sounds also good with fried fish, grilled pork or chicken and a bowlful of piping hot steamed rice.

By: betty q.

betty q. — Tue, 05 May 2009 22:17:04 +0000

MM…I had a classmate in one of my courses here who is from Thailand. During breaks, we discuss what else but about FOOD! She mentioned this dipping sauce they have using green peppercorns. Though she didn’t give me exact measurements…a little bit of this and that…I think I got what she meant! I added a tomato to what she said and it turned out even better. …in an almires: put abpout 2 tbsp. processed green peppercorn, 2 really large cloves, peeled garlic, a little less than 1 tbsp. demerara sugar, about 1 cuchara of dried shrimp, and 1 key lime (I cut into quarters), and 1 cherry tomato. I pounded everything togetheruntil well combined.

I didn’t have green mangoes which she said above would make an excellent dip. So I used Granny Smith apple slices. It is not our bagoonng but I must admit it is soooo good!

I am glad you like the Pancit, Marisse! Make a whole caldero of the caldo and freeze, so next time you have a hankering for Pancit Malabon, you just have to soak the noodles (if using dried) and make yout toppings. Sorry, MM for the out of topic reply for Marisse!

MM…A long time ago, I met a guy who used to work at the airport as a customs officer. I think he is retired now. I remember him telling me that as long as fruits such as mangoes are BLEMISH-FREE and brought in REASONABLE QUANTITIES (keyword is REASONABLE and not by the “kaing”), it is allowed provided they declare it. That is why pineapples are also allowed in. However, fruits such as cherries, apples, peaches, nectarines or any fruits that are grown in Canada cannot be brought in from let’s say US or Mexico or any other country to PROTECT OUR AGRICULTURE from pests. Mangoes or pineapples are not grown in Canada! My sister brings in BOTTLED TUYO and mangoes which she hand carries for her apo (mango is his most favorite fruit of all!) As long as the fish is processed as in bottled, it is allowed. Again, reasonable quantities.

By: lee

lee — Tue, 05 May 2009 13:37:12 +0000

looks like miniature batwan

By: marissewalangkaparis

marissewalangkaparis — Tue, 05 May 2009 09:34:08 +0000

Those green peppercorn really look good and different. Have no come across them. Inspires me to really look at everything when visiting markets abroad.
Out of topic,Bettyq,am so happy with the palabok recipe you gave us. Successful on one try. Thanks so much!!

By: Marketman

Marketman — Tue, 05 May 2009 07:37:54 +0000

tagabacolod, Ihave brought fruit, vegetable, dairy, meat etc. into the Philippines with no problem. But I would NEVER try to bring those same items into the U.S., Canada or Australia even. In theory, fresh fruits and vegetables and meat are a no-no, but at Manila customs, I have often declared these items and have had no issues whatsoever.

By: tagabacolod

tagabacolod — Tue, 05 May 2009 04:37:51 +0000

hello marketman!

i was just wondering, so we don’t need to go through quarantine to be able to bring in/take out fresh produce like those from one country to another?

i have always wanted to bring some ingredients back home but i’m a bit afraid customs would see them. :-)

By: rose

rose — Mon, 04 May 2009 13:53:56 +0000

This is the one i love so much!!!!!!!!!!yummy! and they pop when you bite into it…..

By: wltrrbls

wltrrbls — Mon, 04 May 2009 09:29:18 +0000

MarketMan, I encountered these green peppercorns when I was living in Thailand several years ago. They put them in rich curries and stews and my favourite is a Halal recipe with mutton by a couple of friends from southern Thailand. They said the green peppercorns remove the fishy taste of food, very similar to our use of ginger or malunggay leaves.