Next to it is the lady selling herbs, including variegated oregano, which looks so pretty with white bordered leaves, making it ideal for decor purposes as well. You get three pots for P100, certainly a real bargain.
We filled our basket with native garlic at P90 a kilo, one chicken embutido at P65 which, for our taste, needs a little more seasoning, a portion of home-cooked ham at P140, devoid of fat therefore easier on the diet, with a sweetish sauce. Shrimps/prawns were a no-no that day, selling at the horrendous price of P480 (!) a kilo. Our spicy prawns meal can wait a while. The Bacolod lumpia is still there, P10 a piece, which is so tiny and thin.
At the AANI (Agri-Acqua Network International) in the FTI area in Taguig we found a lady whose products range from sauces to breads and cakes. Len’s Kitchen produces an extensive collection–appetizers that include exotic, Middle Eastern-inspired eggplant masala done with Indian spices, baba ganoush or eggplant caviar, pickled parsley and the familiar pesto. Prices range from P155 to P225. They are bottled and can be arranged in baskets for gifts. The cake loaves are either butter, carrot, apple walnut, apple and drunken butter, whic we presume is infused with wine or rhum. We particularly liked the herbed bread, which is very tasty, full but soft at P38 each. Len’s Kitchen is based in Tahanan Village (tel. 809-2963). Its specialty is roast turkey, but they need advance notice.
From Yvan’s Frozen Food stall, it might be more practical to get their shelled and clean shrimps at P90, rather than buy the very expensive fresh ones. Thay have the usual fillet, squid and smoked items.
We recently ventured into making our own pickled radish, so we bought two kilos for P70. Pickling is simple: for a kilo of radish, sliced in thin circles, rubbed in salt and squeezed dry, all you need is one cup vinegar with equal amount of sugar. Boil with some peppercorns, do not stir until the bubbles come strong. Add the radish and continue cooking until done. This saves us from having to buy our favorite achara, and goes very well with fried fish and meat. Local kangkong is sold at ANNI at P5 a bunch.
Try making sinigang of prawns and bangus together. It gives you a very delicious dish that combines the flavors of fish and shrimps. Do not forget to throw in two or three finger chilis, which you crush into the patis dip.
Farther south we decided to stop at the Sta. Rosa (Laguna) Country Market. It is still well maintained, the floor is considerably dry and the stores are neat. We chanced upon gracious Joi who is manning her store called MCC Chicken Shop. She convinced us to get some breakfast fare–footlong Macao longanisa at P100 a kilo, beef sausage at P65 a pack. She has Magnolia chicken in the size we prefer, which is at least 1.5 kilos each.
Lapu-lapu is priced more reasonably here at P170 a kilo just as shrimps are at P380 for the medium sized ones. Bangus goes from P90 to P110 and you can also get tuna steaks. Carrots sell at P60 a kilo, watermelons at P90 per, mangoes from P25 a kilo. There is also an abundance of pineapples.
This market has a row of carinderias catering to the employees of neigboring industrial plants and visitors like us. One of them is Tita Pat’s Ihaw-Ihaw which, as early as mid-morning has a tempting spread ready. The choices include squid stuffed with tomatoes and onions, tilapia, adobo and ampalaya. A full meal costs from P40 to P55. Very reasonable.