Comments on: Talakitok on the Grill

By: erleen

erleen — Mon, 27 Mar 2006 06:04:19 +0000

The newspaper stuff is a good idea. Its uses the same principle when we grill corn.

We strip the corn of the husk but leave at least 2-3 layers of it. Then we will soak it in water(in the timba of course, while waiting for the charcoal)before grilling. It prevents the corn from burning and from drying out.

By: alice

alice — Thu, 12 Jan 2006 07:00:04 +0000

I saw a chef do what you tried to do on a TV cooking show â€” but with a twist. He took several sheets of newspaper (!!), put in a cleaned fish, added herbs, tomatoes, salt, etc. Folded the paper tight…. then dunked the whole package in water before putting it on the grill! While the outer layers were a mess, the inner papers were quite presentable for a picnic. I haven’t had the guts to try it out myself though…

By: Marketman

Marketman — Mon, 09 Jan 2006 22:17:38 +0000

ShoppaHolique, not lately but you have given me ideas…thanks.

By: ShoppaHolique

ShoppaHolique — Mon, 09 Jan 2006 18:17:18 +0000

MarketMan, have you tried using the good ol banana leaf?

By: Marketman

Marketman — Mon, 09 Jan 2006 12:30:29 +0000

Alicia, maliputo are very closely related to talakitok, in fact I think they are the equivalent of freshwater spawned and or raised talakitok from taal or other lakes… will have to confirm that and write on the fish at a later date. JoAnn, I have no formal cooking training whatsoever, so don’t take me seriously. anna gan, thanks for that explanation…I have learned something today.

By: schatzli

schatzli — Mon, 09 Jan 2006 12:12:13 +0000

I would not attempt papillote in grill MM
oven will do but hmm am missing my fave local hang out in South of France.

out of topic I did well with my first attempt of leche flan not yr version as I cant find carabao milk here ;-)

By: Alicia

Alicia — Mon, 09 Jan 2006 07:00:13 +0000

Your guests must be in heaven in your home MM.
Last week I was given two beautiful fish from Tagaytay, Maliputo. I have heard they are seasonal fish (??) but not quite sure why. Are you familiar with this fish? I grilled them up and served them with a dipping sauce and some chopped tomatoes. Wish I had some of your “almost” bagoong jam .. that sounds wonderful since I am a big fan of that savory/spicy/sweet combination. A recipe maybe in a future post?

By: JoAnn

JoAnn — Mon, 09 Jan 2006 05:32:28 +0000

Hello Marketman! Where did you learn to cook? Did you have any formal training? Are there any excellent culinary schools in Metro Manila?

And of course, I love all the things that you write here.

Keep it up!

JoAnn

By: kulasa

kulasa — Mon, 09 Jan 2006 05:05:01 +0000

Try placing the wrapped fish in an old baking tray then put the tray on the grill. Maybe it’ll still have that smokey flavor and the paper will not burn. This works when I do grill fish but I use aluminum foil. Haven’t tried it with paper though.

By: anna gan

anna gan — Mon, 09 Jan 2006 01:46:14 +0000

re fish needing water to breathe air: something about being in water regulates the pressure put on the gills that allows them to take in oxygen. out of water, the gills ‘collapse’ and suffocate the fish