#marketman

[scubafox]

Charcoal Steamed LapuLapu a la Marketman

[brathappyhips]

Fruit Bae #Cuba #LaHabana #MarketMan #Hustle #HeGotWhatIWant

[trirol1]

The aroma of #lemongrass is intoxicating #zubuchon a la #marketman in #planotexas #yall (at Trisha & Roland's Pinoy Pop-Ups)

[andys-stolen-omen]

Marketman has been spotted

[centerforartandthought]

As Filipino restaurants emerge around the globe, it’s important to note that kamayan style dining incorporates more than just eating with one’s hands. The kamayan experience is also about creating a familial atmosphere as diners share the meal with those seated around the table.Traditionally, various entrees are served on the length of banana leaves, which covers the table top in lieu of individual plates and bowls. Decorated over the vibrant green of these non-porous surfaces, stews, meats, and salads rest on the outskirts of a bed of rice. This set up encourages diners to be comfortable and casual as though they’re in the company of their own tito [uncle], tita [aunt], ate [older sister], kuya [older brother], mom, dad, and the rest of the family. People sit shoulder to shoulder, eating with their preferred hand and mixing foods together to achieve a rice-ulam ratio perfect for kamayan. Instead of asking for so-and-so to pass the bowl, diners reach for their desired food, which blogger Marketman explains “is typically warm or tepid, not straight out of the kawali [pan] piping HOT.” They can occasionally elbow one another and fight for the last piece of lumpia.

Kamyan isn't limited to on-the-go dining; it's a sit-down experience that handles even the seeming unmanageable dishes. To Filipinos, the opportunity to kamayan presents itself even with the sauciest of dishes. Marketman refers to sauce and soup as “moisture regulators” that help create the right rice consistency in each serving. He also notes that utensils and bowls are only necessary during kamayan to hold sauce, soup, and condiments. After mixing the liquid onto the rice, diners create little mounds to pick with their fingers and consume.

With kamayan nights and traditional food presentations, Filipino restaurants extend the intimacy of kapamiliya [family] to the masses. Countering Filipinos’ hiya, or shame, over their “exotic” dishes (challenge non-Filipinos to eat duck fetuses and pig blood), restaurants like Jeepney in NYC celebrate the sometimes messy, casual kamayan. Kamayan style dining in these public settings doesn’t reserve hand-eating to the household. Instead, these restaurants provide a comfortable space for Filipinos and non-Filipinos alike to explore Filipino cuisine traditionally and without shame and disclaimer. Kamayan doesn’t require any fancy technique or mannerism and isn’t considered rude or inappropriate in these spaces. It can be a clumsy way of eating, but these slip ups are part of the experience. 

[musingsoflifeofone]

I have been recently trying to follow some of the easier recipes that Marketman has in his blog. He posted today how to make shrimp salad sandwiches and I perked up right away. Why? Because I have all of the ingredients in my refrigerator except for one: good REAL mayonnaise. I know where to get one, though. I will most probably go downtown right after school this Wednesday so I can buy real mayonnaise from Ole Supermarket in He Yi Dadao. I must learn how to make mayonnaise, too! :)