Comments on: Lapu-Lapu Escabeche a la Marketman

By: chesterbest

chesterbest — Thu, 11 Jun 2009 17:37:16 +0000

its on my top 3 fave dishes… adobo, sinigang and escabeche. WOW! and looking at this post make me hungry, wah!

By: dhayL

dhayL — Mon, 09 Feb 2009 17:00:31 +0000

chris/ betty q – thanks for the input! i’ve been sick the last few days so i wasn’t able to do another batch using betty q’s recipe, i should be able to one more sometime before sunday for my dad’s bday! thank u so much!

By: betty q.

betty q. — Tue, 03 Feb 2009 18:05:11 +0000

Are you talking about the conical steamers, Chris. If you are, you are totally right about the not covering it with a towel. But those conical steamers are hard to find here in North America. So what we have here are those that look like ordinary caldero….any steam that goes up to the lid, goes down again. In order to prevent those water droplets from falling on the puto or cuchinta, the towel does the job!

Lihia…it says on the bottle…Orient brand. I bought this at the Pinoy store here. I haven’t used a bamboo steamer for my cuchinta. I am sure it will work…might not need the towel as Chris said since it is made out of bamboo. I would think the moisture will be ABSORBED by the wood. Different story though for the metal steamers looking like a caldero…moisture will not go anywhere. It will stay on the lid and fall down.

By: chris

chris — Mon, 02 Feb 2009 23:12:06 +0000

dhayl, i remember someone saying or writing its okay not to cover with towel since the steamer lid is concave and all the steam dews drip to the rim of the lid. however, its better to feel safe than sorry. if it gives you a sense of security to put a towel, then go. i dont think the presence of the towel won’t make the result less satisfactory in terms of appearance than with what you have now.

By: chris

chris — Mon, 02 Feb 2009 23:08:19 +0000

ebba i am based in calamba. it’s good to follow the path of viaje del sol, it’s a food and art trail that crosses laguna, batangas and quezon. you can email me at cal_child_inc@yahoo.com so we can communicate re your plans.

By: dhayL

dhayL — Mon, 02 Feb 2009 15:43:38 +0000

ms betty q – oh god bless u, thank u so much and thank u for the tips as well.. now, if my memory serves me right, you’re in vancouver right? can i ask u what brand of “lihia” u use and where do u buy them? Iâ€™ll check the Filipino stores here in Torontoâ€¦and if I may add, your sugar proportion makes sense to me, coz if I used all brown sugar it becomes too sweet-diabetes ang abot mo, hehehe, the last time I made it my dad said â€œokay naâ€ aside from the middle still a bit watery, but he said itâ€™s just too sweet! Another question, if Iâ€™m using a bamboo steamer do I still need to put a towel in my cover? Naku, pasensya na po talaga coz I have a few questions, but I want u to know that I really appreciate you taking youâ€™re time to accommodate me! thank u po!:)

By: ericj

ericj — Sun, 01 Feb 2009 04:38:52 +0000

hmmmm… jp sarabia… when you say spanish escabeche and put soysauce in it parang hindi spanish…. escabeche in the mediteranean countries are prepared w/o soy…

escabeche that was introduced to us by spain were asianized w the intedration of soy sauce, sweetener (most probably sugar}, and ginger which were introduced to us naman by the chinese…

By: EbbaMyra

EbbaMyra — Sun, 01 Feb 2009 01:25:14 +0000

When I visited Agoncillo, Batangas for a mission trip, we stayed for 2 nights and had the chance to go to their public market. I spotted a newly brought bottled escabeche. I took the bottle on my next stop – Quezon Province, wherein they have fresh seafoods daily. One day a vendor sold me medium size fish (that looks like red snapper), and my group fried them whole as per my request; after which draining I added the bottle escabeche and placed them both back in the pan. Naku po, ang daming kain ng mga kasamahan ko, ubos yung malaking pot ng kanin. Hahha, some people even thought I cooked the escabeche from scratch..well I did not lie, but I also did not answer their question.. hindi na lang ako humirit.

Chris, where are you in Laguna, I wanted to visit you on my trip there this coming May. I love kakanin too. I wanted know sources of diff. food that I can puchase along the way on my various mission trip, gusto ko yung daraanan namin gong to Quezon Province.

By: chris

chris — Sat, 31 Jan 2009 02:21:38 +0000

hi betty! no, i am not from batangas though some relatives have migrated there in cuenca, lipa and san jose. i trace my roots in cebu and surigao.

truth is, i am not really into kakanin (eating or making). but this blog taught me how to appreciate our very colorful and diverse delicacies. the puto, maja, nilupak and biko with latik are just a few of my favorites. by the way, here in laguna (where i am based since getting married), puto is the generic term for the kakanin be it rice, camote, or cassava-based.

By: betty q.

betty q. — Fri, 30 Jan 2009 18:08:39 +0000

Chris…pleasego back to archives and check Michelle’s puto ube post and MM’s Puto Ube post too! Tibok-tibok is in Flavoured Suman (Oct 2008) post…somewhere in there.

Let me know how it turns out. Are you form Batanggas? If you are, we have a really good bibingka there that my mom always buys from Aling Atay. Have you heard of it? I don’t know if sshe is still around. But my sister was able to clone it…tastes exactly like Aling Atay’s. But I tweaked it a bit. I don’t have a stone grinder for the galapong like Ted.