Comments on: To Market in Legazpi…

By: ida elopre

ida elopre — Tue, 05 Sep 2006 12:25:39 +0000

yes, you are extremely right– bicol is the land of must-taste culinary delights. By the way the key to not having the coco cream curdling is that it should be stirred continuosly in low, low heat to get that creamy look. just to let you know your recipes occupy a file folder in my kitchen. keep up the wacky, innovative concept! Mabuhay ang pinoy!

By: Marketman

Marketman — Sat, 02 Sep 2006 08:25:47 +0000

Angela, thanks for the link, it is very informative. Actually, I have always referred to Malasugi as swordfish or Xiphia gladius as seen in this link from the same site as you have quoted, in addition to other sources … https://filaman.ifm-geomar.de/country/CountrySpeciesSummary.cfm?id=226&c_code=608 and as you can see the fish are very similar. Both fish are referred to as malasugi in certain parts of the Philippines. However, to be totally accurate, one needs to see the whole fish and whether one has bars on the side of the body (indo-pacific blue marlin) versus not having bars (swordfish)… At any rate, it is a terrific tasting fish, whichever cousin one is consuming! Again, many thanks for the info and if you are curious, I do have a recipe for malasugi elsewhere on the site… https://www.marketmanila.com/archives/swordfish-malasugi-a-la-marketman Thanks!

By: angela

angela — Sat, 02 Sep 2006 06:44:51 +0000

Malasugi is Blue Marlin. Cut into steaks, fry medium-well in olive oil. Top with sauteed onions marinated in soy sauce and calamansi juice. Yummm…The best fish ever, very tasty.
https://www.fishbase.org/country/CountrySpeciesSummary.cfm?Country=Philippines&Genus=Makaira&Species=mazara

By: teth

teth — Thu, 31 Aug 2006 03:45:00 +0000

this is my first time to browse your site. I am a true-blooded bicolana, married a true-blooded bicolano, but due to work we’re here in Manila. It’s almost 3 years that I have not been to Bicol, my beloved Albay! I’m surprised that there is a Central Market at Legazpi now. I think it was the old wet market during my college days in BU (almost eleven years ago! I’m happy that it looks good now. Looking forward to visiting it maybe this Dec, hopefully. Thanks for the info. Dai ko aram iyon ah. (Bikol)

By: Jay

Jay — Mon, 24 Jul 2006 21:04:35 +0000

Hi MM, my first time in your website, i almost used up my whole afternoon browsing your posts. Very informative and entertaining….

i had a connection on this bicol post as i came from that part of the phils…. i just felt so homesick now… i’ll be there for a visit this holiday season..

keep on blogin… cheers!!

By: Marketman

Marketman — Mon, 26 Jun 2006 05:43:45 +0000

Dodi, heehee, I’ll take any flattery whatsoever at my age…

By: Dodi

Dodi — Mon, 26 Jun 2006 05:39:35 +0000

oops, my previous post should have been ib majestic mt. mayon for correct reference!

By: Dodi

Dodi — Mon, 26 Jun 2006 05:36:55 +0000

My girlfriend (a lurker in your post) was muttering how sexy, sexy pala sya! And I thought she was referring to Mt. Mayon, yun pala she was referring to you backside. Anyway, terrific posts MM, especially the European trip. We plan to whoop it up in Tuscany while I can still lift luggage. Not so much as fan of hot food but being an MD, its just fascinating how capsaicin from sili can relieve pain.

By: Marketman

Marketman — Sat, 24 Jun 2006 02:01:34 +0000

honey, the recipes or portions of the General book I have read describe the extraction of cream and milk (first and second pressing) and for vegetable dishes, cooking these at the same time rather than one first over the other… I agree that sometimes bicolano dishes or dishes with Gata sometimes get really OILY with curdled “cream” and that appears to be less appealing than a CREAMY looking dish…

By: honey

honey — Fri, 23 Jun 2006 15:29:29 +0000

correct me if i’m wrong. in general’s book, he advises pour the coconut cream first then the coconut milk? that’s not how we do it in our house. we put the coco milk first, put it to boil, adding the ingredients then when almost dry, add the cream. makes for a more creamy dish