Comments on: Mid-Morning Market Merienda…

By: psychomom

psychomom — Mon, 14 Sep 2009 16:07:47 +0000

i thought periwinkles were small su-so?

By: Anna Banana

Anna Banana — Fri, 11 Sep 2009 17:17:35 +0000

Hi Vicky and Gener, thanks for the replies :) Oh those ilocano terms! Haha, haven’t heard of them for quite some time. I love bisukol! So I guess halaan is just a generic term then.

By: Flor

Flor — Thu, 10 Sep 2009 00:54:14 +0000

In Eastern Visayas where I’m from, we call this ” Balinday or Barinday. Also good sahog for pansit! Try it!

By: Gener

Gener — Wed, 09 Sep 2009 06:45:06 +0000

Anna Banana,
Halaan is actually from the sea BUT there is no specific name for ilocano i guess so we simply called it “UKYANG” or DUKYANG or BENNEK which is mainly named for halaan of rivers. There are many names for this shells in ilocano and even sometimes named them as KAPPO or BILDAT which is different varieties with the same characteristics..This shells are quite different anyway from AGURUNG,BISUKOL,LEDDEG,DURIKEN,BIRABID,SUSU and KUSKUSLENG which are all edible and delicious to eat.this are the shells which are not known in tagalog and english except ofcourse having scientific names….

By: chiqui

chiqui — Tue, 08 Sep 2009 20:55:48 +0000

yummy clam soup.

By: juls

juls — Tue, 08 Sep 2009 17:49:16 +0000

MM, have you gotten the Aug issue of appetite magazine? — all about Negros….

Ms. Fores ought to bring you to Hinigaran sana….

By: juls

juls — Tue, 08 Sep 2009 17:48:18 +0000

more bacolod entries!!!!

heheheh… MM, i’m sure Ms. Fores has knighted you honorary Negrense with all the food articles you’ve been dishing out from my province…

can’t wait for the lumpia wrapper entry of yours…

but still, can’t believe you’ve never featured Calea!

By: Connie C

Connie C — Tue, 08 Sep 2009 17:29:21 +0000

The clams that MM featured here I think are the ones found under deeper water and are more flavorful. There are those with a a greenish hue and are gathered from under shallow muddy waters which I made a mistake of buying once in Puerto Princesa. The latter will make the soup cloudy with ultra fine sand even after soaking them in water to purge the sand and grime. Still, they make a delicious hearty soup.

What a shame that we can’t eat clams harvested in certain places for fear of contamination.

By: Vicky Go

Vicky Go — Tue, 08 Sep 2009 15:12:30 +0000

Found this Feb 2005 MM post on clams: https://www.marketmanila.com/archives/halaan-clams

By: Vicky Go

Vicky Go — Tue, 08 Sep 2009 15:02:57 +0000

@ariel: Oh yes, patola w miswa & “hibe”. The patola & hibe sauteed in garlic & onion & maybe a little bit of alamang/bagoong. And then the soup served w a bit of that reddish-purple preserved (buro) small fish! Talk about comfort food on a rainy day!

@Anna B: not sure what halaan is in English, but tulya is periwinkle. I think like Manila clams, these are all varieties of clams that happen to be “small”ish. Back home, we used to make tulya very simply: “sinuam” w a small crushed knob of luya & perhaps some malunggay leaves added at the end! Sooo good! And I am making myself really homesick!