Back to the wet markets

Our budget-consicous kasambahays Loren and Nora commented it would be better to go back to the wet markets from where we could buy only the exact quantity of the stuff we require.

A few days ago last week, we checked our supermarket bills and looked at what was still in the crisper section of our refrigerator. We found some wilted greens and nearly rotting vegetables. Obviously we were buying more than what we could use for the week.

Our budget-conscious kasambahays Loren and Nora commented it would be better to go back to the wet markets from where we could buy only the exact quantity of the stuff we require. Prices are not much different and we can avoid wastage. Problem is where to go and who will will do it? Speaking for ourselves, we are rather averse to going to a wet market, but they volunteered.

Thankfully, we are based near one, a situation that is very ideal. Our girl can easily commute using public transport, with very negligible fare, compared to bringing a car with the problem of finding parking in an area where jeepneys abound.

So the plan was hatched. Either one of them will do the job. Further, we suggest that you establish a good relationship with a meat vendor, someone you can trust with the quality of their supply. You will be surprised about what you can save. From our suki Lily, we get tenderloin beef, still to be trimmed, at P380 a kilo, ox tongue, size ranging from 1.5 kilos up, at P280. Sirloin at P280 and bulalo at P230. How about that?

We have lost our brother-and-sister seafood team of Vilma and Demet at the BF Parañaque market to the lure of gainful jobs in London. We remember Vilma holds a degree in Marketing before plunging into the market melee. While they are gone, there are still fishmongers who offer fresh catch everyday. At times we can find the rare fish kandule or tigite, the silver skinned fish, perfect for our dinilawan, the Biñan version of a curried dish.

Dinilawan was a regular on our table a long time ago. When we get the chance to buy kandule which, in some countries like the US, is referred to as the white catfish, we readily would buy and cook it. Anyway, try this recipe:

You need one kandule, be sure to scrape the skin off to rid it of any slime. Clean and cut into serving pieces. You also need two big tomatoes, sliced into small wedges; one medium-size onion, sliced; crushed native garlic; a knob of turmeric ginger, chopped and soaked in one tablespoon water; one freshly grated coconut, extract the cream, first without adding water than add half a cup of water; two eggplants, cut diagonally to one cm thick and fried; one bunch chili leaves, finger cut; patis for seasoning. By the way, the turmeric will give the dish a lovely yellow hue.

Sauté the garlic, tomatoes and onion in a little oil. When onion becomes transparent, add the kandule and the patis. Cover and let simmer for a while. Pour the coconut cream, the first press first, then the second one, mix well. Squeeze the juice from the turmeric and add to the fish. Let boil. Then add the eggplants and the chili leaves. Now you have dinilawang kandule... Delicious!

Have a happy Sunday!

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