Comments on: Marketmanila’s Top 50(ish) Pinoy Dishes

By: malou garcia

malou garcia — Tue, 19 Apr 2011 08:38:26 +0000

Having tasted both the chicken inasal and cebu lechon manok. Both taste good but Cebu lechon manok taste even better. i can’t see a huge difference between a barbecued chicken and the chicken inasal while Cebu lechon manok is less sweet but very delicious as well.

By: Alisa

Alisa — Sat, 31 Jul 2010 20:24:01 +0000

Thank you so much for this post! Marketman, sana magrelease ka na ng cookbook mo. Yung tipong pwede ko na ipamana sa anak ko at sa mga magiging apo ko :) (lol my son is just 11yo) When I’m cooking, I go back and forth sa computer to check. may separate mouse na nga ako to use when I start cooking hehehe!

By: Chick

Chick — Tue, 13 Jul 2010 09:05:06 +0000

A bit off-topic but still related to the, er, fishpan thing.

xxxxxxxx

(Chick, sorry I edited this. There is no confirmation they are the same person. And I wouldn’t want to tread on a wedding… )
-Marketman

By: heart

heart — Mon, 12 Jul 2010 01:47:32 +0000

adobo rocks! and it even tastes better when it’s a day or two old. that garlicky, vinegar flavor seem to seep in more. btw, do you know where i can get good siopao in manila or any mall? …thanks MM

By: babie984

babie984 — Fri, 09 Jul 2010 09:19:51 +0000

Will definitely bookmark this page.
Thank you market man.

By: Footloose

Footloose — Wed, 07 Jul 2010 13:50:09 +0000

Betty Q, e-mail me, same old address. Your info with me got stolen with my computer.

By: june

june — Wed, 07 Jul 2010 12:39:50 +0000

thanks for this post MM! yesterday we had sinigang na sugpo and tonight it’s ginataang kalabasa with sitaw. :)

By: Joe of Rizal

Joe of Rizal — Wed, 07 Jul 2010 09:58:21 +0000

Naligaw yata yung # 8,9, 16, 30, 46. Ewww, vegetables. I’m joking.
Dinuguan. I’m not fond of that dish too. But somehow I love tinumis of Nueva Ecija. It’s finely chopped pork (no innards except for liver) and uses young sampaloc leaves as a souring agent instead of vinegar. I’ve tasted several variations using suka and tanglad and no sampaloc but the best is the one they serve in Ponciana’s. Also, Pampanga’s “tidtad babi”, a “pale” type of dinuguan using pork mask, jowls, ears, liver and coagulated blood simmered in sukang sasa, siling sigang and oregano. No, they don’t pour the blood straight to the stew, just a few bits of the “buo-buo” blood to make it dark. When done right, taste like lechon paksiw.

By: maia

maia — Wed, 07 Jul 2010 06:20:23 +0000

thank you for this list and for making it easier for us to look the recipes up.. all in one post.:)

By: Clarissa

Clarissa — Wed, 07 Jul 2010 06:03:42 +0000

Since I voted so many fish items, I’m kinda disappointed to find just a handful of fish dishes! But at least those I eat regularly entered the ranks :)