Cooking issues that maybe there is a solution to ?

[Tukaram (Tim)]

I buy cilantro when I can find it.  I tried growing the local version but with no luck.  The local stuff is called either "culantro" or "saw tooth cilantro".  It is an odd looking long, wide, leaf with saw tooth edges. Does not look anything like cilantro but works almost as well.  I like it better than the wansoy I find here.  (they say kinchay works but I have not found that to be true.)

Corn and peas are not as sweet. Tomatoes not juicy.  I have just gotten to used to it. Where does McDo's get their tomatoes?!

Bread is a local thing... try a bunch of local shops until you find one you like.  Gardenia is a brand that has an ok wheat bread.  Nothing to write home about, but ok.  I have a local pandesal vendor that makes a nice bread that is not too sweet.  Pan de Manila has a very good pesto/cheese pandesal, but it is triple the price of regular pandesal (like p85 for 6 pieces). I do not buy it often.  There is a local German expat that makes very good bread, but also expensive.  The sandwich fixings here are so bad I just don't eat much bread anymore. 

I have had no problem with the local bell peppers. Grocery store peppers are too small and expensive. Wet market peppers are bigger and half the price. We buy them from the farmer when we can (uncle down the road)

I eat more pork than beef. We get good pork steaks from Robinson's.  For ground meat I use a 50/50 beef/pork mix. The beef is dry, the pork is greasy; combined they are pretty good. I use ground pork to make my own breakfast sausage ("Owens" style, like in the US).

We get US chips here all the time (Iloilo).  Frito-Lay chips, made in Plano, Texas.  I bought Cheetos today. I was not planning on it but they were 2 for 1.  I am a sucker for 2 for 1 ha ha

I wish cauliflower was not so expensive.

For the most part I have been able to adjust most of my recipes for local ingredients.  I have started posteing some cooking videos for fun.  I really need to work on improving them.

[JDDavao II]

On 8/18/2017 at 2:14 AM, bang4dabuck said:

Yeah I tried making Bulalo with beef shank but very tough. I will try it one more time but cook it a while in a pressure cooker to see if it will breakdown.

2

I think my wife's mother uses a pressure cooker for her beef shank soup. It's always very tender. And if you find some nice shanks, you get beautiful marrow like what I had the other night: 

[JDDavao II]

On 8/18/2017 at 1:57 AM, bang4dabuck said:

Yeah

That be Leylam Shwarma which is not even close to a real Shwarma 

I like it. But I've never had another shawarma. I tend to try to like things for what they are and not what I want them to be, within reason. I wouldn't call Greenwich pizza back in the US but for what it is: stuff put on dough and baked, it's ok. 

[JDDavao II]

We're trying to get a garden started with seeds from here and from the US designated for "hot climate".

I miss tomatoes most of all. I'm originally from New Jersey, USA and grew up with big, fat, red tomatoes on the vine all summer long. I lived in Seattle for 15 years and the valleys just north and east of the city brought fantastic produce to the local stores and farmer's markets. I miss my veg!

We have two types of tomato seeds that just arrived: one for the soil and one for hydroponic growing which we're going to try on a small scale. We also have some hot-climate Roma tomatoes that, if they grow, I will turn into tomato sauce.

We made growing "boxes" from CHB and filled the boxes in with garden soil purchased from garden people. We have some string beans that started out looking great but, now that they're flowering a bit, are going yellow and dying. Some of the other things like eggplant and Chinese cabbage aren't looking too good, either. 

Our soil in this part of Davao at least, is ugly, heavy clay-like stuff.

 

[JJReyes]

6 hours ago, Tukaram (Tim) said:

Tomatoes not juicy.  I have just gotten to used to it. Where does McDo's get their tomatoes?!

A former high school classmate has greenhouses in Tagaytay growing tomatoes and peppers using a hydrophonics method developed in Israel. His greenhouses and consultants are from Israel. Each greenhouse produces 400 kilos per day. They supply most of the hotels, restaurants and fast food chains in Metro Manila. They tried supplying supermarkets, but it would be lucky if you receive payment in 8 months. With hotels and restaurants, if there is no check from a previous delivery, the driver will not unload the new order.

The class visited the farm during our 50th reunion. We purchased 5 kilos and my wife, who is semi-vegetarian, really enjoyed. The tomatoes and peppers were firm and delicious.

 

[mogo51]

On 8/17/2017 at 4:13 PM, bang4dabuck said:

CELERY yeah we all know it is relatively expensive here but I can deal with that, what I can't deal with is how short a life it has. It pretty much becomes limp by the next day. I like it crunchy for tuna, chicken and potato salad as well as lo mein. Any tricks ???

CARROTS are not very sweet and neither are the PEAS even if they are from US.

BEEF is Filipino tough. I used to find tenderloin but not anymore. Guessing it's going to the elites and politicians. It was a good price too, less than 650 a kg.

CILANTRO ( Yansoy)  can find once in a while but not just anytime. Good quality and a decent price. It looks different than the US stuff and goes bad in a few days.

SWEET BASIL very good price but again not around very often. This keeps well by rinsing the leaves well, bagging TIGHTLY and freezing. When you need some just shave off from the frozen block. Far, far better than dried. You can make Pesto too with the fresh stuff but best to have a food processor or at least a blender. Oh yeah but then there is the Parmesan cheese that puts a damper on it. I have never worried about pine nuts and for sure wouldn't here. Always good to add butter to the hot pasta with the pesto sauce.

CHIPS I have found 2 US quality ones. Big Munch BLUE a regular ( not the real crunchy ) cheese puff and Jack and Jill Classic potato chips. I prefer the salted ones in a yellow bag. The only thing with the potato chips is that there is a lot of breakage LOL. Not sure if its handling or you know that they throw all the crumbs in at the factory.

TOMATOES here are not very juicy.

BELL PEPPERS local ones, the skin is like plastic but these peppers are good if you like roasted peppers. I use one of those fish baskets that you'll put fish in when grilling and grill over my gas stove top and the idea is to singe as well as soften the meat. Once done I throw in a heat resistant container and cover. This helps loosen the skins. After about an hour I peel and de-seed. Put in a jar with some fresh smashed garlic, salt and some red pepper flakes or their CHILI powder if you like some spice. It needs olive oil on top and throughout to keep and makes them taste great. Always make sure there is a good layer of oil on top or they will get moldy and go bad so top it off.

BREAD is always light and most of them a little sweet. The baguettes I get are of US supermarket quality so good enough and what I always have on hand. They last a good while in the fridge if you wrap up good with a supermarket bag. Robinsons cinammon bread is excellent and great for making French toast with. Bagels are a joke, light as a feather and with a premium price. Can't find rye bread ... BOOOO. 

 Real good eggplant, sweet. Corn, nahhhh and not a fan of the green onions here. Amazing I can't find stuff like galangal although I did find Kaffir limes at Metro, 3 for 50 but no leaves. Avocados are really cheap if you buy them on the street or market, the only thing is that they are not available from September thru most of March so almost 7 months. 

FISH I need to get more into. Crab meat is pretty cheap if you can find it. Too bad it's not lump but good enough for crab cakes if you got some Old Bay seasoning which I brought. I think you might be able to find it at S&R or Landers. I know our Landers at least sells Badia brand seafood seasoning which I will try. Shrimp are farm raised so not a big fan. There are prawns however. As I said haven't done enough with fish. I need to go to the market which I very, very rarely do. I guess it's fresher and better priced, I guess. I don't have a broiler and not a tinola fan.

COFFEE you are SOL if you want to do at home. IMO the stuff at the supermarket is old and most are full of robusta. Bo's is very good but expensive to do daily for me. If you can get green coffee beans that are arabica you can easily roast yourself and best to grind with a burr grinder. If you live in Luzon probably not too hard to find those beans. I bring and ship them from US. Roast outside on a gas stove in a popcorn maker.

I shop mostly at Robinsons but mostly because it is convenient. I really like the Metro in Ayala but that is a special trip as is Landers. I visit those places about once a month. Might rejoin S&R again. Right now I would chose S&R over Landers, maybe I have a lot more experience with S&R but that is what I feel at this time.

Longwinded but my opinion and tips for food in this place. Food is one of the main complaints I hear about the Phils from other expats. Of course they don't like cooking so they only have complaining to occupy their time LOL

Interesting information here, I am into cooking but not as much as you.  Bad back makes it too painful to stand at the bench and prepare.  So quick and easy is what I am about now.

Here in Luzon, the markets are quite good.  Limp celery - I know the feeling. haha.  But you are right, Lousiest celery I have ever seen.  I like the bell peppers, very tasty.  I am in mourning now that you have told me avos will be out of season next month, I just love them here.

Bought some nice coffee from Baguio recently and a plunger, not a fan of drip style coffee makers, tend to be a bit bitter.

Plenty of seafood here, we get lapu lapu (we call it coral trout in Oz) and it is wonderful and cheap 350p kg, plenty of  Mackeral and Tuna.  Don't buy the freshwater fish usually soft texture and no taste.  Plenty of sea prawns at reasonable prices, but if using in various dishes, the freshwater shrimp is ok.

What is Cilantro please?  Very little fresh herbs so far that I have found here.  Been trying to find mint and basil at local market without success so far.  Great bread here, found whole wheat bread at a Danish bakery and it is excellent, not overly sweet.

Pork/Chicken here is ok, gave up on decent beef after being in Thailand for 8 years and just live without it, maybe try sometimes to get a bit of mince to mix with the pork to make rissoles, burgers etc. it seems to work ok.

Veges and fruit are cheap enough here, so I am happy.

[virginprune]

31 minutes ago, mogo51 said:

Interesting information here, I am into cooking but not as much as you.  Bad back makes it too painful to stand at the bench and prepare.  So quick and easy is what I am about now.

Here in Luzon, the markets are quite good.  Limp celery - I know the feeling. haha.  But you are right, Lousiest celery I have ever seen.  I like the bell peppers, very tasty.  I am in mourning now that you have told me avos will be out of season next month, I just love them here.

Bought some nice coffee from Baguio recently and a plunger, not a fan of drip style coffee makers, tend to be a bit bitter.

Plenty of seafood here, we get lapu lapu (we call it coral trout in Oz) and it is wonderful and cheap 350p kg, plenty of  Mackeral and Tuna.  Don't buy the freshwater fish usually soft texture and no taste.  Plenty of sea prawns at reasonable prices, but if using in various dishes, the freshwater shrimp is ok.

What is Cilantro please?  Very little fresh herbs so far that I have found here.  Been trying to find mint and basil at local market without success so far.  Great bread here, found whole wheat bread at a Danish bakery and it is excellent, not overly sweet.

Pork/Chicken here is ok, gave up on decent beef after being in Thailand for 8 years and just live without it, maybe try sometimes to get a bit of mince to mix with the pork to make rissoles, burgers etc. it seems to work ok.

Cilantro you will know as Coriander.

[bang4dabuck]

On August 18, 2017 at 8:38 AM, virginprune said:

I use beef shank often in stews and bulalo, sometimes for a curry. The best way to cook it is seal it first then remove from the pan. Add in the other ingredients like onion, celery, carrot etc then add stock, when at the boil return the meat to the pan then simmer on a low heat. After about an hour and a half it will come away from the bone, I then remove the bone cut the meat into chunks and return to the pan for another hour, it will melt in the mouth then. If you are using tomato paste to thicken and enrich add about 15 mins before end of cooking time. If you bring meat to the boil from cold water it will have a tendency to toughen, thickening agent too early can also lead to chewiness. This method also works well for mutten as the goats here can be very hardy. I shy away from pressure cookers as they take flavour out of the meat, slow and gentle is the way to go.

SEAL ? I usually brown with garlic, onion and ginger. Do you mean flour coat ? Yeah I do just add cold water so I hear you, I will try. 

GOAT - I've only had at carranderia but wanted to try. So a roast leg is a no go ? Tough ?

OFFAL -  I see, tripe, tongue ( expen$$$$I've !!! ), pork liver, chicken liver and gizzards. Where are the beef kidneys and the goat guts ? All the Baluts but no duck ??? I got to say one of my best eating experiences I've had was at Spiral Buffet not too far from MOA. They have a great, GREAT cheese room with over 100 different cheeses, French oysters on the half ( sweeeet !!! ) and foie gras. Needless to say, I killed it. MetroDeal has promos often for them and still expensive by Filipino standards but so, so cheap compared to what that would run back home.

[bang4dabuck]

On August 18, 2017 at 1:05 PM, sonjack2847 said:

The last time I went to J center mall they had baby carrots in tins and they were really nice. The peas I use are Moulinera in a tin and they are very good  I did one time buy some frozen sweet peas in SM Hypermart by SR and they were the nearest I have had here to garden peas nice and tender and very tasty.

Ok, I drive by Hyper a few times a month. Any idea the brand name on those frozen peas ? You would think they also would be sold at a regular SM like Seaside which is far more convenient to me. To me peas are suppose to be sweet and tender but that's what I'm use to.

[bang4dabuck]

23 hours ago, Tukaram (Tim) said:

I buy cilantro when I can find it.  I tried growing the local version but with no luck.  The local stuff is called either "culantro" or "saw tooth cilantro".  It is an odd looking long, wide, leaf with saw tooth edges. Does not look anything like cilantro but works almost as well.  I like it better than the wansoy I find here.  (they say kinchay works but I have not found that to be true.)

Corn and peas are not as sweet. Tomatoes not juicy.  I have just gotten to used to it. Where does McDo's get their tomatoes?!

Bread is a local thing... try a bunch of local shops until you find one you like.  Gardenia is a brand that has an ok wheat bread.  Nothing to write home about, but ok.  I have a local pandesal vendor that makes a nice bread that is not too sweet.  Pan de Manila has a very good pesto/cheese pandesal, but it is triple the price of regular pandesal (like p85 for 6 pieces). I do not buy it often.  There is a local German expat that makes very good bread, but also expensive.  The sandwich fixings here are so bad I just don't eat much bread anymore. 

I have had no problem with the local bell peppers. Grocery store peppers are too small and expensive. Wet market peppers are bigger and half the price. We buy them from the farmer when we can (uncle down the road)

I eat more pork than beef. We get good pork steaks from Robinson's.  For ground meat I use a 50/50 beef/pork mix. The beef is dry, the pork is greasy; combined they are pretty good. I use ground pork to make my own breakfast sausage ("Owens" style, like in the US).

We get US chips here all the time (Iloilo).  Frito-Lay chips, made in Plano, Texas.  I bought Cheetos today. I was not planning on it but they were 2 for 1.  I am a sucker for 2 for 1 ha ha

I wish cauliflower was not so expensive.

For the most part I have been able to adjust most of my recipes for local ingredients.  I have started posteing some cooking videos for fun.  I really need to work on improving them.

Corn - those mini corns are great but regular corn is tough. Good enough to cook in a soup though.

Bread - I am good with Robinsons baguette which is that of the quality I get back at Giant Supermarket back home. Great with cheese, roasted peppers, eat with my Italian stuff and can't forget my smoked Bangus, cream cheese, sliced tomato and onion sandwiches. Pan de Manila is excellent, cheap hot pandesol. I want to try making Portuguese pork loin sandwiches ( thin sliced marinated in white wine and garlic, browned in a hot pan ) with but the butchering here is just that.  

BELL PEPPERS - the skin :( , roasted as I described I'm back in the old country ... REALLY !

Me too on the sausages. Bacon is good here, honey cured .

CHIPs - I'm cheap so I won't pay triple for US. I gave you pretty much their equivalents. Besides I prefer UTZ . LOL. Ding Dong and Nova are good too.

CAULI /BROC  I sometimes find it cheap like US prices at SM, Shopwise and Metro ( never Robinsons $$$ LOL ) otherwise I do without.

Edited August 20, 2017 by bang4dabuck