Comments on: Saturday Lunch at Marketman’s…

By: Marketman

Marketman — Tue, 31 Mar 2015 09:15:03 +0000

Allison, yes it would. But some suggestions for adjustments. Firstly, keep the lid a bit open so some of the waters steams away. Second, for some color, you may choose to add 2-3 tablespoons of soy sauce, alternatively, do the double evil of pan frying the resulting adobo to get that brown caramelized exterior to the meat, otherwise it will be a bit pale. And you might have to check the meat after 1 hour and 45 minutes and keep checking it after that. I found that two hours in my Staub/Le Creuset on the stovetop was plenty of time to get the meat tender. After an hour or so if it is very watery leave the top off altogether. In a palayok, the ceramic pot wicks away some of the moisture compared to a steel and enamel pot… good luck!

By: Allison

Allison — Mon, 30 Mar 2015 16:47:21 +0000

These look sooooo good!

Super-novice cook here but just have to ask: for your 3 hour no-soy sauce palayok adobo recipe, do you think a Le Creuset dutch oven on the stovetop would work? I really would like to try your recipe.

By: B

Sun, 29 Mar 2015 16:50:54 +0000

The best Laing I’ve ever tasted was cooked by me using marketmans online laing recipe. it wasn’t a picture perfect replica but it sure was tasty.

By: Monty

Monty — Sun, 29 Mar 2015 12:34:49 +0000

The laing in the Sunday Market in Eton Centris is one of the best I’ve tasted. The crab meat version is really quite delicious. The stall where it’s sold is one of the corner booths near the road.

By: Reincie Condat

Reincie Condat — Fri, 27 Mar 2015 15:39:18 +0000

In Bikol..we call it ‘natong’ and not laing..yuN tatay ko po would always pick the mushy leaves variety and not the other sturdier variety. The sturdier variety of gani leaves once cooked is left dry and naglalangis na while the mushy type of leaves is always cooked left watery or masabaw/ masarsa. My father is from Cam.Sur but it was an Ilokano boyfriend that taught me the secret of a ‘gatol’-less or no-itchy-feel-in-the mouth natong is via cooking it over high flame ang never covering the pot.

By: Tina

Tina — Fri, 27 Mar 2015 07:51:09 +0000

MM, not just for mature leaves. Even for the young furled ones.

By: Natie

Natie — Thu, 26 Mar 2015 19:57:32 +0000

I’m just so happy ” you’re back”!

By: Footloose

Footloose — Thu, 26 Mar 2015 16:19:10 +0000

Appreciate the Be Cool team but I can only take these three glorious dishes one at a time and preferably with great intervals to separate one from the other and to allow myself sufficient recovery.

I also get what you mean with doing prime ingredients justice. I guess one upholds the most important standards of the Hippocratic oath, that is, above all do no harm. This is the abiding tenet of Bernard Pacaud’s cooking. For those conversant in French, here’s the link: httpss://www.youtube.com/watch?v=qVb5X1DjdFo

By: Nina

Nina — Thu, 26 Mar 2015 16:04:26 +0000

Lee, those articles you mentioned also suggested to add a few tablespoons of coconut milk after the water boils… wonder if it really works?

By: Ed B

Ed B — Thu, 26 Mar 2015 06:27:27 +0000

Sending pictures of home-cooked meals to loved ones overseas = torture. Especially if you have relatives or friends working in the Middle East. A picture of inihaw na liempo or crispy pata will most likely drive them nuts and reduce them to a slobbering mess. >:D