A Scientist in the Kitchen

My first few forays to the main market in Gensan, I was not so impressed. Especially with the seafood section. However, I changed my mind over the weekend. I was supposed to go to the market in Polomolok which is nearer my place, but it was November 1 and I couldn’t get a ride. All the vans going to Polomolok where full, seems everyone went home to the province. Anyway, I decided to get the next jeepney out to the Gensan city proper since it was quite late by my standards. It was past 9 am when I reached the market in Gensan and I was very surprised to see a very lively seafood market that did not disappoint. I was able to take a few pictures last Sunday. Here they are…

Clams/burnay

Seashells and seaweeds

Kinason/conch shells

2 kinds of seashells – imbao (right)

Belly of a fish called diana/dayana

Rock lobster

Tahong

Different cuts of tuna

For sure I’m having a seafood fest this week!

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I know this is late, but better later… So here are the winners of the tablea giveaway. Congatulations!

Nina
Gilbertyaptan
Liezl
Ikang
Hchie

Here’s to your “tsokolate eh” moment!

One of my favorite locally-produced goodies from Gensan and its surroundings is the tablea from Kablon Farms. I have enjoyed many lazy breakfasts here in Gensan sipping hot chocolate from naturally processed cacao seeds. This is also an in demand pasalubong whenever I go home.

So, who wants a pack of Kablon Farms tablea? Yup, I am giving away a pack each of Kablon Farms tablea to 5 lucky readers of A Scientist in the Kitchen.

Some guidelines:

This giveaway is for those who live in the Philippines only. Apologies to my international readers.

Check back on Saturday, October 31 for the 5 winners.

To join the giveaway, just leave a comment to this post: Give me chocolate eh answering the question: How do you like your chocolate?

Deadline: October 30, 2009.

Five random winners will be selected through Random.Org.

This is another dish I served at the sofa-warming party I hosted for my fellow Gensan bloggers. Like the tuna sulpicao turned tuna teriyaki, I was going to make spring rolls but to my dismay (again!), I realized that the lumpia wrapper I had was already moldy so I decided to make burger patties instead. Fresh dill added a different dimension to the otherwise bland tuna meat (it has no fat so can be very dry to eat). Leftover shredded squash completed the assembly for a nutritious and filling meal.

Photo courtesy of Orman

Tuna Burger Steak

500 grams tuna meat
3 tbsp chopped fresh dill
1/2 cup shredded squash
1 egg
salt and pepper to taste
1/2 cup flour

Combine all ingredients. Fry about a teaspoon of the mixture in a non stick pan and taste for salt and pepper. Adjust taste as desired. Form into patties and fry in a non stick pan until browned on each side.