9 Mar 2012

The Best Unpaid Endorser, Ever! :)

Cebu really should give Anthony Bourdain & crew “keys to the city”, or whatever they award friends and fans that bring positive attention/honor to a place… Margarita Fores just tweeted with this photo that was sent to her by a friend, Karla Streegan Cruz… Thanks again, Tony! And thanks, Gaita for the heads up. :)

Marketman

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

11 Responses

Mari says:

March 9, 2012 at 9:15 pm

Nice…
Chach says:

March 9, 2012 at 9:49 pm

AB has impeccable taste! :)
RandomizeME says:

March 9, 2012 at 11:11 pm

FYI, for those with Amazon accounts, Anthony Bourdain’s Kitchen Confidential (Kindle ebook) is just $0.25 right now. Unbelievable discount! Posted about it on my blog, and thought I’d share here too.
bisdakRN says:

March 10, 2012 at 1:16 am

I saw it on facebook. Nice indeed!
raffy says:

March 10, 2012 at 1:55 am

“Nakaka taba ng puso” Congrats M.M. “Zubuchon” Which reminds me, i still have a kilo of fresh frozen zubuchon.. I’ll use this for the paella! Cant wait!
PITS, MANILA says:

March 10, 2012 at 8:31 am

CONGRATULATIONS, MM FOR ZUBUCHON!
Gej says:

March 10, 2012 at 10:54 am

Congratulations!
Susie says:

March 10, 2012 at 4:28 pm

I saw Karla’s post on FB earlier….what a thrill!
MrsKookie says:

March 10, 2012 at 11:12 pm

Where’s the “like” button? ;)
Cheryl says:

March 11, 2012 at 12:57 pm

i read it also in Twitter. congrats MM!
Angie says:

March 13, 2012 at 12:51 am

Congratulations again MM! Going home in May, can’t wait to be in Cebu for the Zubuchon.

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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

Congratulations Chef JP and Camille Anglo on the Sarsa makeover at their Rada Street Makati Branch! 🤓
Was out of town for the test night a few days ago, but will definitely drop by before @chefjayps and @shootingwithmrsanglo jet back to Dubai to take care of their @kooyafilipinoeatery there! 🤓

Freshly baked monkey bread. The “monkeys” ha

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

Horrific! Cheap (faked) wagyu cubes made from trim

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. 🙄

Rainy night beach food in Batangas? A seafood rich

Rainy night beach food in Batangas? A seafood rich Tom yum, marinated and roasted cornish hens with Asian stuffing and a wickedly spicy sauce, and a raw papaya salad.
It’s amazing how regional or even global our menus have become in the last few years… 🤓

Beach lunch. Protein: Pork and Chicken BBQ Rough

Beach lunch.
Protein: Pork and Chicken BBQ
Roughage: Salads/Pickles
Carbs: Garlic Rice and Crab + Aligue Fried Rice
🤓

Open faced tuna sandwiches garnished with semi-dri

Open faced tuna sandwiches garnished with semi-dried San Marzano tomatoes and pickled Taiwan tiger chilies.
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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