Mamou’s Kurobuta Sinigang Makes it to the Wall Street Journal Asia…

This is very cool. When I was living life in the MBA “fast track,” I always read the Asian Wall Street Journal for its financial news, and wondered if I would ever do anything newsworthy to be mentioned in the newspaper… I never made the pages of the paper while I was a strategy consultant for a bunch of fairly well known global firms, with very significant clients, and leading notable projects around the region. The closest I got to the international press at the time was a bunch of quotes in Newsweek for some politically related stuff I had done just as I was retiring from full-time work. A speech/paper that I wrote was also published in a book after delivering the speech at a fairly nerve-wracking conference hosted by the venerable Brookings Institute. So it amuses me no end that finally, I have a teeny-weeny, itsy-bitsy mention in the Wall Street Journal Asia’s website under “Scene Asia” with this feature of Mamou’s Kurobuta Sinigang. :)

This, long after Time magazine named the Cebu lechon as “The Best of Asia” after they saw Anthony Bourdain’s “No Reservations Philippines” episode which was aired learly last year. You can work your rear end off crunching numbers and dissecting spreadsheets, writing reports and shmoozing with clients, but then you end up being mentioned in the international press because of your antics at the roasting pit, that is cool. Very cool. And notice, they agreed to use just “Marketman” as the source, so my earlier stated fear that the sinigang pick might be edited out was for naught. Thanks Amy Ma of the WSJA, you just put a smile on my face today… And thanks to chibi, a reader for spotting the on-line feature and letting us know about it. Pork is like my lucky charm. :)

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36 Responses

  1. Kudos to you, MM! Hopefully, with this year’s attention on Filipino food, many thanks to your hard work on this blog, the world will not leave out the Philippines in the Asian food category and Filipino food will rightfully make it’s presence (finally) felt in the world stage. :D

  2. MM. I am such a fan of your dry wit! Your photos are always great but the words always hit the spot – they never take second place. And, indeed, pork is your lucky charm!

  3. Just came across your site today and LUV it. Yumm…my tummy is grumbling from all the delicious photos of Pinoy delicasies. It is a delightful read and will surely visit you often.

  4. CONGRATULATIONS! Never heard till I read today 2pm NYC time. Now on my Faves quick link. As a foodie too, we used to own Ely’s Pampanguena Kitchenette in Cubao back in the 70’s -80’s, what I really missed back home are the fruits – sampalok, lanzones, santol, and mots of all, MANGOSTEEN!!! Nothing like its sweet tart combination. CONGRATS again!

  5. I just had lunch at Mamou yesterday. My companion and I really enjoyed the food!
    I will have to go back and this K Sinigang!

  6. Melissa, we have made hundreds of budbud kabog, here, for christmas gifts one year. Also, really buttery tortas (a departure from the original lard laden recipe) also for gifts, here. What about home-made strawberries dipped in chocolate, or other chocolates, here? Mangosteen jam, kalamansi marmalade, guava jelly all make good holiday presents as well. There are recipes for date nut squares (known as Food for the Gods in the Philippines), ensaimadas, brownies, cookies, truffles, cakes, pies… With over 2,600 posts in the archives, with maybe as many as 700-900 of them recipes, I think there are lots of things to make for the holidays if you just look… :)

  7. coolness! congrats on the wsj mention :) i read amy ma’s food features regularly. she also wrote about cooking with taba ng talangka one time.

  8. What a thrill! Congrats MM! I think your true calling is to be the Ambassador of Philippine Cuisine to the World.

  9. MM,

    Is it me or did the picture in the article look like a dish of Karekare? It looked too red and thick to be sinigang.

  10. i love that kurobuta sinigang from mamou, and of course their steak! had dinner last saturday and i really enjoyed it! tita andrea and her sister, tita malou were so thoughtful that they gave us their infamous key lime pie and their coffee from basilan and benguet..=) will definitely go back to mamou!

  11. Congratulations.. you are really seen all over. Today, on the Pinoy Channel, I saw you in Jessica Soho’s show, it was just about 5 seconds, pero talagang close-up ang kuha. Also, I watched a cooking channel, and they were featuring this lady chef cooking a small 4 kilos pork. After boiling, how she maid the skin crispy is by brushing fresh milk and then oil all over the outer part prior to baking the pig in the oven. In the same show, she featured a stuffed de-boned chicken. Hindi na ipinakita how to debone the chicken, and I am interested in doing the same. Do you have any instructions on how to debone the chicken? I wanted to try it for new year. This Christmas baka mag-try ako nung suckling pig, mayron akong nalaman na nag-bebenta ng 17 lbs pig dito sa Houston. I’ll try your recipe. Thanks.

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