What is best, where?

We thought we might as well, after all the shopping trips that we have done, make a list which could be of some help to other ‘desperate’ housewives. Prices could have changed, considering the ever-escalating inflation, but those we include here are quite regular and common to most outlets. 

Meat. The branded ones (those in the big outlets) cost more than those in the wet markets, where the latter can offer beef tenderloin at only P380 a kilo. Premium meat, of course, from the high-priced Wagyu to local strip loin, commands a much higher tag, more so at Tenderbites. But you are buying quality.  Pork, any cut, is still sold at P170 a kilo in public markets against the more than P200 in supermarkets. But be sure you have suki who does ‘clean’ pork, meaning no ‘double dead’. If you establish a suki, you can order by phone for collection later in the day. Some will also deliver, if you take by volume, like a bunch costing P2000 or more.

Chicken. Take the whole bird, because the special cuts cost more. Never buy from the public markets, because they are tagged more, considering they don’t get them by bulk. Magnolia, has Chicken Stations in most supermarkets.

Marinated, seasoned food. Breaded pork chops, chicken wings, etc., are best at any SM outlet. They sell for P10 a piece and when your family is small, this is perfect. The roast chicken at S&R is flavorful and perfect for a quick meal. CDO has produced a delicious breakfast/sandwich selection, even canned corned beef. Shopwise always offers the buy-one-take-one bacon, tocino, etc. Monterey’s prepared, ready-to-heat/eat Spicy Beef Stew is ideal for baon. This takes away the tedious preparation, especially when one is pressed for time.

Seafood. The bagsakan markets are the ideal spots to get these. Only most of them are located rather far, such as the Farmers Market at the Araneta Center complex. But should you live near, get your requirements here, where you can save some precious pesos. In Parañaque, there is the original Dampa, where fresh catch is. Your choice, be it lapu- lapu, hito or shrimps, normally go for a few pesos less. There’s the Dampa type of market as well on Macapagal Avenue, Pasay. You have to plug your ears, if you do not want to hear all those barkers, who often confuse the buyer. But don’t mind them, pick what you want, maybe concentrate on one vendor, and you’d get some good bargains. South Supermarket has about the best array of seafood in the big city. Prices are competitive. Should you want to do a crab omelet, they have the meat on sale. The staff are honest enough to say what the source of their seafood is. Mostly from private fish ponds/breeding places. The Parañaque wet market offers a reliable seafood selection, but it is a bit pricey. 

Fruits. The Muntinlupa public market is one of the best sources of fruits, especially those in season. The stalls infront are sometimes more expensive than those in the side or inner areas, where mangoes can go as low of P25 a kilo.

Vegetables. There are those one can only get in supermarkets, but the common ones are much cheaper in the public markets. But do not get the combis (mixed veggies) in plastic bags. They, of course are sold cheap, but you might be in for some spoiled contents.

Weekend Markets. Salcedo has gone big, with a wide selection of cooked and fresh food. We frequent the Ayala Alabang Village weekend market where we can find everything from bagnet (P240 for half a kilo) to eggs and breads.

One thing about our Alabang seafood suki, Estela, is that she has a collection of cooking tips she shares, depending on what one buys. She always cautions about washing everything (fish, shrimps, etc) four times. That makes them really clean of any unsavory  elements. The weekend we visited her, she had small suahe (P360 a kilo), which she suggests making into something like ukoy. After cleaning, drain and season slightly with salt and pepper. Dip into a mixture of flour and water and fry individually until crispy. For crabs – crack and get the alige. Sauté in little oil, ginger and onion. When nearly done, put the rest, cover and simmer.        

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