Comments on: Pork Rib Adobo Served with Unripe Mangoes

By: Cai

Cai — Wed, 27 Mar 2013 07:47:02 +0000

Looks delish! This is a perfect baon for summer outings. :)

By: Kennie

Kennie — Sun, 24 Feb 2013 12:54:39 +0000

The adobo looks delish! Will there be a lechon eyeball this year 2013? Count me in!!! =)

By: jj

jj — Thu, 14 Feb 2013 08:04:57 +0000

hi MM,

on adobo: have you tried doing 1/2 vinegar 1/2 sinamak in doing adobo? i find that it tastes better and gives a spiciness that improves on the flavor

anyhow, i’m writing because I stumbled in your 2006 entry on Igot/Lipote ( Syzygium curranii). Thank you for sharing your encounter and I hope this would become a cash crop for the Philippines just like how Acai berry became popular. You might be interested to know that there’s a study on the phenolic contents of Igot and several close relatives. From the results, the authors note that Igot fruit has the highest contents of Chrysanthemin, Myrtillin, and Myricetin. The amount of antioxidants are comparable with those of Acai, and if given proper marketing and propagation, then it can become a good export crop (just like how Danding Cojuanco did with the pili nut and batwan in Negros- he has hectares of the crops)

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3040238/

By: Betchay

Betchay — Wed, 13 Feb 2013 00:39:19 +0000

Thanks again BettyQ….just been to Ilocos and really planning to do Pinakbet every Friday this Lenten season so your tip is very much appreciated.
@ Junb: Congratulations on your new venture. Will look it up on our next trip to SG.

By: Junb

Junb — Tue, 12 Feb 2013 06:55:18 +0000

Wendy! Sure let me know! Been following MM since 2006 :)

By: Junb

Junb — Tue, 12 Feb 2013 06:17:25 +0000

Thanks Betty Q for the tip!!! Will try it out!

By: MP

MP — Tue, 12 Feb 2013 01:51:39 +0000

Ahhhh adobo, my life’s greateat frustration. It is my hubby’s all time favorite but I can never seem to get it right. I tried every recipe i’ve come across (except MM’s slow cooked in palayok – we don’t have one and our living situation restricts wood cooking!) but I can tell that something’s amiss… i can’t get the vinegar, soy sauce, water ratio right!!!.. To remedy this, I add a few drops of lobster/prawn oil (thanks bettyq!) and I think the hubby likes it because there are no more leftovers!!

By: Marketman

Marketman — Mon, 11 Feb 2013 12:28:24 +0000

Millet, kundol or winter melon, here (last photo), and used in a ham, shrimp and winter melon soup, here and here. And surprisingly, kundol is the "secret ingredient" in hopia "baboy"...:)

By: millet

millet — Mon, 11 Feb 2013 01:11:41 +0000

MM, i just realized there’s one more thing you haven’t featured ever….it’s kondol, or wintermelon. i grew up eating kondol in syrup, and candied kondol, and i don’t see either of them around anymore.

By: betty q.

betty q. — Sun, 10 Feb 2013 23:22:10 +0000

Betchay…another use for the BBQ sauce Bull head…for Pinakbet for this coming Ash Wednesday minus the rice…just the pakbet! If you are not vegan…use the one in the gray can…then top your Pinakbet with crispy salmon skin instead of pork or chicken chicharon.