Comments on: Sauteed Okra With “Taba ng Talangka” and Dayap a la Marketman

By: Madz

Madz — Fri, 08 Apr 2011 09:38:43 +0000

I have never thought you can actually mix both of these. I will try and make my version. This will be the first recipe I will try that I got from you MM. I have been reading your archives for weeks now, it’s a hilarious, informative and fun read altogether! :)

By: madgwenny

madgwenny — Thu, 06 Aug 2009 08:26:10 +0000

TThanks for sharing all the wonderful recipes in this blog. I’ve been your fan since I first read up on you in Yummy magazine, years ago.

I’ve tried this recipe and it made the okra extraordinary. Crab fat is also superb sauteed with garlic, onions and chopped grilled eggplant, cooked with gata. Yummy on top of steaming rice!

By: ljc

ljc — Mon, 27 Jul 2009 03:05:03 +0000

MM, just had this for dinner tonight! It was so good. Thanks for sharing your recipe. I used canned taba ng talangka my sis-in-law got for me in Manila.

By: thelma

thelma — Sat, 18 Jul 2009 19:58:51 +0000

i like so much the bottled taba ng talangka coming from pampanga…so rich and so good! i will try your recipe mm.
thank you for this recipe…

By: Gener

Gener — Sat, 18 Jul 2009 11:05:51 +0000

I tried preparing this menu and its wonderful! only that my wife put a lot-lot of crab fat,,,but its a fantastic food indeed! i just simply ignored the cholesterol side and i enjoyed..

By: bedazzle

bedazzle — Sat, 18 Jul 2009 10:55:15 +0000

MM, for a while there I thought it was baguio beans in the photos. Will try this recipe one of these days. Thanks for giving us a totally new take on okra.

By: Michelle

Michelle — Fri, 17 Jul 2009 11:04:53 +0000

yes MM, more rice than usual :) thanks for your reply, very encouraging esp. for new followers like me. Looking forward to more food discoveries here! by the way, your wedding posts are very beautiful, will comment there separately.

By: Marketman

Marketman — Fri, 17 Jul 2009 01:38:53 +0000

michelle, that sounds good. Will need lots of rice for that! Throw in some chopped bagnet and that is a dish fit for a Datu. :) Gener, the talangka makes the dish flavorwise, but I suppose you can just quick stir fry the okra with other spices and lemon…

By: michelle

michelle — Thu, 16 Jul 2009 09:12:44 +0000

hi MM, what a pleasant coincidence…just bought a bottle of talangka for a pasta dish and is also planninged pinakbet for tomorrow lunch — i’ll have to try this and switch around my ingredients! this is great… If I may also suggest another way we cook Okra: A a quick 15-min. dish – with some oil, sautee minced garlic, chopped red onion (small), tomato, and Bagoong (shrimp paste), cracked pepper, pinch of sugar, then toss in the Orka. Adjust bagoong to your taste. Let me know what you think :)

By: Gener

Gener — Thu, 16 Jul 2009 09:02:39 +0000

Iliked this vege as what it prepared but will the talangka aligi”taba” will not deteriorate the cholesterol?? with the presence of lemon will make it better taste i guess but thats what makes you consume more! i had a cholesterol problem but i hate not to eat those food! will the taste differ without “taba” ng talangka???