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MANILA, Philippines — Whenever seafood-loving friends or news-hen bosses are in town, I would take them to the Baclaran Seaside Market along Roxas Boulevard, adjacent to the Redemptorist Church, to be agog at the fresh catch from all parts of the Philippines. They would then point out crabs, clams, prawns, spiny lobsters, oysters, mussels and fish that we’d pay for, along with up to date vegetables, herbs and condiments according to the recipes they decide on.

After spending several thousand pesos (new seafood is never cheap at those touristy palengkes), we’d walk a few meters to the back of the market-place to get our seafood cooked in primitive kitchens by self-taught kusineros who have never been out of the rural area but would boldly prepare their approximation of popular foreign dishes.

With the seafood, we’d sodality fried rice and cold beers while breathing in all the smelly soot from two-dash tricycles crowding the alley in front of the eatery.

Source: Manila Bulletin

by Mississauga Blogger

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While the mark has a few suggestions for what to do with the gall, we wanted more. The following index of ideas, many culled from our Chowhound boards, will inform appropriate you use more of the “crevice” condiment in your cooking.

1. Use as a marinade for grilled chicken or short-lived ribs.

2. Shy with diced steady tofu, then bake.

3. Add to aioli and use as a dip for taken with potato fries.

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