Comments on: Lechon Arroz Caldo a la Marketman

By: joey @ 80 breakfasts

joey @ 80 breakfasts — Mon, 21 Jan 2013 15:51:15 +0000

I think we need Zubuchon in Manila is what I think! ;) Hehe :) This sounds heavenly!

By: Giancarlo

Giancarlo — Mon, 21 Jan 2013 13:11:10 +0000

I’ve been dieting since the beginning of January and every time I visit your blog it’s torture. Would love to eat this dish?. Hope you get the place in the airport!!

By: max

max — Mon, 21 Jan 2013 02:16:36 +0000

sarap…my comfort food too!

By: Rochelle

Rochelle — Fri, 18 Jan 2013 13:50:59 +0000

Yum MM, my favorite meal anytime of the day! Having one now to keep me warm in the cold English weather :) will try it with pork sometime…thanks MM! :)

By: betty q.

betty q. — Fri, 18 Jan 2013 13:38:31 +0000

MP, kabocha is the Japanese calabaza…has the same texture of our calabaza…dense, orange flesh which is sweet. I use it to make OKOY…just grate using the big holes of box grater, add thinly sliced onions and scallions, tofu strips(if you are using the fresh tokwa, cut in slices, arrange on plate lined with several paper towels and top with paper towels and pat it dry, till really dry before cutting in thin strips OR just buy the prepared cooked tokwa and cut it into strips). The make your tempura batter, add a little astuete powder for color…not much…your batter should be slightly thicker than regular tempura batter used to coat prawns. Then using just 2cucharas, drop them carefully in hot oil in your wok or caldero…use the other cuchara to push the OKOY from the other cuchara into the hot oil. Since they are bite size, it will be done really fast. i think your family will like this type of OKOY….it is light nd crunchy.

I like OKOY that when I see them in pinoy turo turo, I buy them. I made the mistake of buying OKOY at a pinoy turo turo here nd regretted buying it. It was soooooooo hard to chew!

By: atbnorge

atbnorge — Fri, 18 Jan 2013 08:31:06 +0000

I will not pass on this one especially when I have a packet of saffron stashed in my spice cabinet and the temperature outside is -6 deg. Celsius :)

By: MP

MP — Fri, 18 Jan 2013 05:32:42 +0000

This is perfect for the west coast weather. Grabe it is so cold in south CA- the weather calls for arroz caldo. Thanks Bettyq for the suggested toppings. I’ve never tried any of those you enumerated (as toppings) but I am sure the family will love them…. Btw, what is kabocha?

By: Cwid

Cwid — Fri, 18 Jan 2013 04:59:13 +0000

Betty q, thanks for all your suggestions. They’re all very good and I think I will combine all your toppings with MM’s. My guests will be well-fed.

Coincidentally, I made duck confit for the first time a few weeks ago and I will serve this with the arroz caldo. Naging French-inspired.

By: Marketman

Marketman — Fri, 18 Jan 2013 02:33:45 +0000

Betchay, I think 100 years is technically antique, or at least that’s how I have always thought of it… :) Mind you, most of the real “antiques” our grandparents left us are more like 500-600 years old and were from diggings… they spent a good 400 years beside decaying bodies. Eeeew. :)

By: farida

farida — Fri, 18 Jan 2013 01:58:25 +0000

Hi, MM.Yummy. I was just craving for pospas the other day and now I read your post. Gee, bettyq, your various toppings are tempting. Am not very adventurous. Would you believe, I still have that Indian candy you gave away. Is it 2 years ago already! It is in the fridge and each time I open the fridge I see it but am just waiting for the right time. And now is the right time. I will use it as a topping. Also have some saffron. Arroz caldo bar, good idea!