Saturday, April 17, 2010

Loot from Salcedo Market

Salcedo Weekend Market

Whenever I go to Salcedo Weekend Market, I always buy stuff that I normally don't see in the groceries or wet markets. I was very happy to buy the MALIPUTO fish. If I'm not mistaken, it came from Batangas. I stored it in the freezer and I'm thinking of eating it with Thai Bagoong Rice. Will still research how to cook the fish.

Then, the next stall was selling KANDULI! Another rare find! I had to buy it. Another craving of mine last night, (yes, a person can have several food cravings in one night.) was sinigang na kanduli! I remember when I was young, my family and I would go all the way to Taytay on Sundays just to eat in Bahay Pawid. We would order sinigang na kanduli and inihaw na liempo. Really good memories. I learned that there is also another one, Bahay Kawayan. If there was no kanduli in Salcedo, I was ready to ride the bus to go all the way to Taytay and eat that memorable sinigang na kanduli sa miso. Some people don't like to eat it, I have no idea why. Maybe because it's from the same catfish family. It's ugly looking hahaha like a little killer shark.

Sinigang na Kanduli sa Miso (Don't be afraid, it looks scary but it really tastes good.)

garlic, crushed
onion, sliced
2 tomatoes, sliced
1/2 cup miso(not the japanese miso paste)
small pack Knorr sinigang mix or fresh tamarind
4 C. water or "hugas bigas"
1 jalapeno sili
mustard leaves
Clean the fish very well. If you have left over ash, rub it all over and rinse, if none, use rock salt. Clean the fish until it doesn't feel slimy anymore.

Saute garlic, onion and tomatoes until soft and wilted. Add the miso paste, stir for a few minutes. Slowly add the water. When it boils, add the sinigang mix or tamarind , radish and fish. Cover until cooked, for about 10 minutes. Add mustard leaves.

Serve with fish bagoong with garlic. (Thanks, Mayette for teaching me how to do the sauce.)

Heat cooking oil, brown the garlic, add the fish bagoong sauce. Remove from heat.
How can I not buy lechon?

Freshy baked baby pan de sal.

(I ate it for merienda with Golden Churn Pure Creamery Butter.)


  1. Lia!!! I love sinigang na kanduli sa miso! I used to go to Pawid too with Ian. Pinaglihi ko si Pam, my oldest daughter, sa kanduli and pritong pla-pla. I miss going there :( Edith

  2. Hi Li, my family used to go to Pawid too way back the 70's. and we're one of the family I guess who love kanduli so much....and fried hito.

    while reading your blog on the portion of pawid, I got excited and wanted to share my experience there. then I read the comment above....I got a good laugh. at first I thought wow! how weird is that? I have a brother named Ian too....then I read from Edith...haha!!!!

    Hey, if you want to go and feel like eating kanduli in pawid, im just a text away and will be glad to join you: )

  3. PS - do they sell golden churn butter here na rin? if yes, where? this sounds good with your hot chocolate!!!!

  4. PPS - do you know how to bake pandesal?

  5. Hi Marou,

    They sell Golden Churn in Landmark, Cash and Carry and I saw in Robinson's Galleria supermarket yesterday.