The Right Weight

Checking out of Fortune Bake Shop in Tropical Hut Market in BF Homes Parañaque, we got a not-too-surprising increase in the price of pan de sal. From P2 each, it is now P2.50, a 25 percent hike. That happened within the span of about three weeks. We needed to find some consolation and so upon reaching home we weighed three of the pan de sal. We felt good that each of them weighed nearly 40 gms, meaning the baker is not short-changing the customers. The problem is they could not maintain the old price because of the cost of flour.

Rice, as with bread, is worrying. Within the last four weeks rice dealers have also hiked their prices. The genuine Sinandomeng we used to get for P1,100 a sack is now tagged at P1,200. To us this variety is the best and is moderately priced compared to other premium rice as Dinorado and Jasmin. It is white and is malagkit. We even use this when cooking Paella.

An acquaintance recently urged us to visit Fishmonger in the Pioneer Mall compound in Pasig, assuring us that they have very good fresh catch. Well, they do, but a bit pricey as well. The couple who own the place actually clean and personally attend to customers. We were told their prices fluctuate, depending on the day they get their supplies. This is fair, we thought. Anyway here are some of those on sale that day: talakitok at P200 a kilo, asojos at P95 (already prepared for tempura), dapa (sole) at P150, shrimps (medium-large) for P396. Boneless tinapang bangus at P110 a piece, salmon head for P200 a kilo, belly for P295, yellow fin tuna belly at P235 and panga at P175. They are not within the mall area, but across. You can call them, place your order and it will be prepared for pick up.

Where we normally go, we found some medium-large prawns (P400 a kilo) which we cooked the way a sister did hers when we had a family lunch at her house. Here is the recipe. You need half a kilo of prawns, trimmed of whiskers. Make a mixture of teriyaki sauce (Lee Kum Kee with roasted garlic is the best) and a tablespoon of corn flour, mixed very well. Add a dash of ground pepper, if you want it spicy. Marinate the shrimps in this mixture for about two hours. Fry each piece in a little oil, letting them get crispy. When nearly done add a tablespoon of tomato catsup. You can simmer the marinade with the catsup and pour over the prawns if you want it to be saucy.

We missed reporting this to you, but you can always make a stop when motoring to and from Tagaytay. If you are taking the Sta. Rosa route, before reaching the highway where you turn right, there is this small store on the left (so it is best to stop on your return trip to Manila) called Rowena’s Tarts, and take our word, they are very good and will keep a long time (even a month) in the ref. Mini-sized (you can serve them individually, no messy cutting), they sell at P90 a box of 10. We give a 9 to the buko and an 8 to the apple pies.

For homemakers trying to make their life easier with regard to preparing meals for their families, here is a discovery. Killion on Orozco Street in Quiapo also carries (outside of baking ingredients) burger patties (a pack of 6 at P35), marinated chicken (P65 a kilo) and fresh frozen meat, such as premium brisket and roasting beef. And if you are now preparing for your cakes and pastries, specially fruit cakes, for the holidays, this is almost a one-stop shop where you can get glazed mixed fruits, red and green cherries, Sultana raisins, US pitted dates, a line of syrups (light corn, maple and glucose) and a variety of spices (both for viands and cakes) that includes nutmeg, cinnamon, all spice and mace. While in this area, check out the baskets under the bridge; there are some good ones to put your Christmas gifts in.

Another outlet for take-home, ready-to-eat or for munching in your cars while on the road and getting irritated by the traffic mess all around, is the Swiss Deli section at ShopWise Libis. You can get delicious sandwiches (in a variety of bread like croissants) and salads from P75 per. They must be consumed immediately.

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Lydia D. Castillo’s e-mail address: [email protected]