Comments on: Pansat & Mamsa Fried in Lard! :)

By: whackerZ

whackerZ — Mon, 26 Apr 2010 05:13:56 +0000

MM, what do you do with the lard after frying fish in it? It seems such a waste to just throw it away. Also, how do you dispose of it? I would imagine pouring it down the drain would be a no-no.

By: mudra

mudra — Mon, 26 Apr 2010 02:33:45 +0000

Hi MM. Would you know how lard is called in Filipino? Will ask my suki from Guadalupe Market where I can get them. Thanks!

By: lui

lui — Sat, 24 Apr 2010 16:26:24 +0000

Hi MM. I stand corrected for my comment on transfat in lard. I’d still go easy ( hinay- hinay) on it. Btw, luv your blogs on local palengkes.

By: junb

junb — Sat, 24 Apr 2010 15:58:06 +0000

@Candygirl Do you mean the pork skin ( chicharon) pounded. That willy be an interesting concept.

By: Candygirl

Candygirl — Sat, 24 Apr 2010 15:35:56 +0000

Can our local lard be used for pie crusts?

By: Marketman

Marketman — Fri, 23 Apr 2010 13:56:47 +0000

Mimac, I answered your question by email. Ley, I walked by the store for several years (it’s right beside the parking lot we use in the Carbon), and only looked in yesterday!

By: Ed B.

Ed B. — Fri, 23 Apr 2010 08:31:57 +0000

Whenever or wherever you see hydrogenated or partially hydrogenated vegetable oil that’s where you’ll find transfats. ;-)

By: MiMac

MiMac — Fri, 23 Apr 2010 04:12:37 +0000

Hi, MM. We will be in Cebu last week of May. Can you recommend a good place to have dinner for my husband’s birthday celebration? Is Abaca highly recommendable? I don’t think I want to settle for the buffet at Shang! Hahaha! :)

By: Ley

Ley — Fri, 23 Apr 2010 02:21:33 +0000

Ong Kin King is bakers’ heaven!

By: Ehba

Ehba — Fri, 23 Apr 2010 02:08:14 +0000

My relatives in Mauban Quezon always cook their left over “catched” mackerel – in a palayok with fresh kamias and coconut vinegar. No stirring but slow simmer and constant addition of vinegar – result in a soft but intact “ginanga”ng galunggong”. This is done wth fresh dilis too. Now – – this is eaten with – – solid salted home rendered Lard! and they are great for breakfast, lunch, and dinner.