30 May 2010

Thank you, Claude Tayag…

Claude Tayag’s article in today’s issue of The Philippine Star is entitled “Cebu Lechon and beyond”. Many thanks Claude for writing about Zubuchon; the crew and I are all thrilled you enjoyed the lechon prepared for you that day… Salamat!

Marketman

Marketman is a well-traveled management consultant who loves buying, cooking and eating good food. Read more »

4 Responses

Isa Garchitorena says:

May 30, 2010 at 11:38 pm

Great write up for Zubuchon! Galing!
kittel says:

May 31, 2010 at 2:13 am

Now I really want to go to Cebu even just to taste Zubuchon….can’t wait for an excuse to go there….
marilen says:

May 31, 2010 at 6:49 am

Felicitaciones!! Bien hecho!!
millet says:

June 2, 2010 at 2:04 pm

more congratulations to you and the Crew!

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Phat 🍲 phó for lunch in Cebu on a recent visit

Phat 🍲 phó for lunch in Cebu on a recent visit... Hadn’t been back in years, and was so happy to see they’re still cooking up good Vietnamese fare.
It was an impromptu office lunch for 7, so we got to order a LOT of dishes, 2/3 of which I forgot to photograph. 🙄
#phatpho #phatphocebu

Post-Typhoon-Odette that literally wiped out 50-60

Post-Typhoon-Odette that literally wiped out 50-60% of all plant life in our Cebu office garden, we started to clear the tons of debris, and lo and behold, I discovered (meaning I had never seen these before) 6 lanky/leafy 8-10 foot kaffir lime trees grown from seed!! 🤓😀
That’s my equivalent of striking gold! I forgot that our previous gardener (who has since retired) had planted them! At just 4 years old, and hidden in the excessive shade of large narra and bamboo, they don’t get enough sun I think…
Two kaffir lime trees toppled over in the storm and we had to cut several branches, which we put in the office as a natural air freshener. Just crush some leaves and enjoy the distinct limey fragrance!
Meanwhile, our Vietnamese lime/dayap trees also toppled over in the same storm, but we seem to have “righted” them in time… they are fruiting nicely now… 🤓

Congratulations Chef JP and Camille Anglo on the S

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Freshly baked monkey bread.
The “monkeys” had gotten to the second one before it even cooled… 😂🙄🤣

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Horrific! Cheap (faked) wagyu cubes made from trimmings of wagyu (hopefully) were frankly, DISGUSTING. 👿 Avoid like you would a cyanide drugged lapu-lapu. 😵‍💫
In a rush at the grocery recently, the Japanese steak cubes I used to buy 1-2x a year (in a box) were nowhere to be found, and I spotted some “wagyu cubes” for cheap (first giveaway) and figured I’d give them a try (don’t make the same mistake).
Apparently made from wagyu fat and meat trimmings, they were then “shaped” into cubes and are like 80+% fat. AWFUL. But TRULY AWFUL. 👿
I tried 2-3 pieces and didn’t eat the rest, we just added them mashed to fried garlic rice with soy sauce and the crew had the richest wagyu fat fried rice ever. 🙄

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It’s amazing how regional or even global our menus have become in the last few years… 🤓

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Beach lunch.
Protein: Pork and Chicken BBQ
Roughage: Salads/Pickles
Carbs: Garlic Rice and Crab + Aligue Fried Rice
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An example of using up whatever we have around. This worked surprisingly well all together.

A ginormous Ball jar filled with freshly made acha

A ginormous Ball jar filled with freshly made acharra.
I first posted our acharra recipe in 2005 in the marketmanila.com blog archives, and in the 17 years since, over 120,000(?!) folks browsed that recipe and hundreds have probably made it.
I like the green papaya to still be a bit crisp or have bite, so this isn’t cooked, just marinated in the warm vinegary concoction. Color comes from the addition of some kasubha. It also has ginger, red capsicum and carrots.
We make this at least 4-5x a year, and it keeps in the fridge for many weeks. Serve it cold. 🤓

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