Comments on: Talakitok (Jack or Trevally) Deep Fried in Pork Lard a la Marketman

By: Boboy

Boboy — Sun, 16 Jan 2011 13:51:07 +0000

I have been a big fan of this fish since child hood. Good job MM!

By: natie

natie — Sat, 15 Jan 2011 06:04:18 +0000

deep fried fish—best eaten in a BED of HOT rice,while still hot off the “love-making”!!

By: Topster

Topster — Sat, 15 Jan 2011 02:20:32 +0000

Hi MM, your dish reminded me of what I used from the left over lard I had when I last made bagnet. I used it for various guisado dishes and for frying fish! A really memorable dish was when I tried it with tuna tail and the results were extremely good!

By: uniok

uniok — Fri, 14 Jan 2011 16:27:54 +0000

MM wag mo iserve sa harapan ng bata, mukhang nakakatakot eh…peace!!!..tangalin na lang yung ulo…hehehhehehhe

Im sure masarap yan with lots of kamatis at bagoong..

By: billy

billy — Fri, 14 Jan 2011 16:20:21 +0000

Some folks here in the US deep fry turkey at Thanksgiving. I wonder if lard would be great for this. Perhaps even on small whole chickens or duck.

By: tonceq

tonceq — Fri, 14 Jan 2011 12:35:16 +0000

what a fitting post for FRIED-day! :)

By: Marketman

Marketman — Fri, 14 Jan 2011 11:39:35 +0000

kim, in the old days, solidified rendered lard was often kept for months… and in some places, it was sometimes kept a year I am told… lard from one fiesta is used for the tortas the following year… YOWKS! :)

By: kim e

kim e — Fri, 14 Jan 2011 11:15:04 +0000

im curious, gaano katagal can one store rendered lard?

By: Libay

Libay — Fri, 14 Jan 2011 06:21:00 +0000

â€œthe fish and fat made loveâ€ – it must have been really, really HOT. The lard I mean :)

By: chreylle

chreylle — Fri, 14 Jan 2011 05:00:37 +0000

my mom likes dapa and talakotok that much ,while were in navotas before its easy for us to have dapa in malabon market but since we moved in manda, its rare to see dapa in the market, and if its in the market its not that fresh at all.