Comments on: Hydrangeas in Squash…

By: suzette

suzette — Sat, 16 Feb 2008 12:02:40 +0000

i’ve seen an arrangement like this,only roses were used by miss gaita fores.

By: Marketman

Marketman — Thu, 19 Oct 2006 11:55:36 +0000

pietra, you need to go to the Food Terminal complex, exit Fort Bonifacio from the gate nearest the South Superhighway, then follow the service road for about 5-6 kilometers then when you get to a very populated area, there is a turn off to the left to the Food Terminal, once there, enter the gate, go straight, take the first left onto a main road and about 1 kilometer down you’ll see the market. It operates only on Saturdays and Sundays but only Saturday from 630-800am is the period to go…or at least that is when I go…

By: pietra

pietra — Thu, 19 Oct 2006 11:22:48 +0000

hi marketman! newbie here =) pardon my ignorance but where exactly in taguig is the fti aani market? how do you get there from the fort?

By: juls

juls — Tue, 17 Oct 2006 12:47:37 +0000

what we do for the squash is make a creamy curried coconut – squash soup… mmmm. mmm…rich and filling…

By: juls

juls — Tue, 17 Oct 2006 12:38:07 +0000

galing galing talaga!!

By: Rudy

Rudy — Tue, 17 Oct 2006 02:48:48 +0000

I have been a regular reader of your blog for a long time.With regards to the snow storm that hit Upper New York State, it spared most of Ontario, Canada. Luckily the storm hit Lake Erie, and the warm water of Lake Erie and the coming winds from the north brought the unexpected snow storm in Buffalo, New York. More power to you Market Man. You are doing a great job.

By: anna gan

anna gan — Tue, 17 Oct 2006 01:51:46 +0000

how about calabasa cake (squash version of radish cake, the stuff you see fried up and served in dimsum shops)? my mom-in-law’s basic recipe is to use 1:1 ratio of chopped raw squash and malagkit (the kind used for puto). soak malagkit overnight, have it ground up in the market (“pang puto” you tell the guy who does this job so he’ll grind it into a fine milky substance). boil calabasa till you can squish it like mashed potatoes. mix calabasa & malagkit (jazz it up with cooked shiitake mushrooms, hebi and/or ground pork), steam in a receptacle like a loaf pan or cake pan (even leche flan tins will do) till a knife inserted into the mix comes out clean. cool, then save for days you want a nice fried snack with soy sauce dip… : )

By: wil-b cariaga

wil-b cariaga — Mon, 16 Oct 2006 23:28:18 +0000

hehehe. . . David Tuttera (I’m not sure if I spelled his surname correctly) is a party planner guy, he has a regular show at Discovery’s Travel and Living every Thursday Night around 9:30-10:30. . .

By: Amora

Amora — Mon, 16 Oct 2006 23:15:45 +0000

Pretty!

By: cwid

cwid — Mon, 16 Oct 2006 18:17:08 +0000

Here’s a recipe for Squash Leche Flan but it comes with an upside down cake. It’s a prize-winning recipe by Fe Infante of Quezon city which was published in “The Best of the Maya Cookfest” copyright in 1978. I’ve tried this recipe except I made my standard leche flan without the squash. The recipe says to pour the cake batter into the leche flan mixture and surprisingly these two batters don’t mix but bake one on top of the other. It’s an interesting cake with the leche flan and its caramel replacing the standard icing.

Let me know how it all comes out, if anyone is willing to try:

Leche Flan:
1 cup sugar
2 1/2 cups boiled mashed strained squash
1 cup sugar
4 eggs well beaten
1 14-ounce can condensed milk
1 14-ounce can evaporated milk
2 teaspoons vanilla extract

Cake:
2 cups Cake flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil
4 eggyolks
1 cup milk
1 teaspoon vanilla extract
4 eggwhites
1/2 cup sugar
1/4 teaspoon cream of tartar

Preheat oven to 350 degrees F.

For Flan:
Caramelize first 1 cup of sugar directly in a 13x9x4″ rectangular pan. Blend the rest of the ingredients for flan. Strain over prepared pan and set aside.

Prepare Cake:
Sift flour, sugar, baking powder and salt in a bowl. Make a well at the center and add oil, egg yolks, milk and vanilla. Stir well to blend.

Beat egg whites until with cream of tartar until soft peaks form then gradually add sugar. Beat until stiff but not dry.

Fold the batter into beaten egg whites until well blended. Pur mixture into prepared leche flan and bak for 40-50 minutes or until done in baine marie.