|"Ulang"grilled in rosemary and olive oil|
My 80 year old dad and I teed off at 6:30 a.m. this Sunday morning hoping to redeem ourselves from our golf game yesterday. The weather was perfect, a bit hazy and not too hot. Dad was playing a decent even bogie game. My only goal was was to work on my short game. Up and down, pitch and putt, bump and run was my mantra for the morning. Walking the first 9 holes, I started to get a wee bit hungry and brought out the fresh figs I had brought with me and shared some with my dad. It was then that we started talking about the wonderful Sunday Sidcor market which was a short 5 minute drive from Aguinaldo Golf club where we were playing.
I told him how the fresh river water shrimps were abundant and all his favorite Ilokano cooked foods would be readily available. “Dinuguaan” or “Dinardaraan” just the way my mom used to make it would surely be there. My mom made a mean “Dinuguan” which was dry and had just enough “sili” to spike it up. I told him about the freshly grilled “hito” and “bacalao” which I like to saute in lots of garlic, sun dried tomatoes and black olives. I just kept going on and on until my dad said... “ Why don't we just make this our last hole and head to the Sunday market.” Hmmmmph. We were only on hole 14 and I was making good use of the practice round so I wasn't quite sure I wanted to stop and go to the palengke! But the thought of being able to get some “Diwal” (angel shells) that I could bake in garlic and butter and Portabello mushrooms which I could marinate in a little bit of olive oil and balsamic vinegar then grill got me salivating.
What the heck. Golf can wait another day. So we ended our game right there and off we went to the Sunday Sidcor market. Dad ended up buying “kinilaw na Kambing”, “Igado”, “Dinuguan” and his favorite “pukpuklo” seaweeds. According to him, “pukpuklo” was abundant in Ilocos when he was a young boy. Sadly, it is quite rare to see it in Manila markets today. I ended up buying fresh river prawns “ulang” and “Diwal”. My favorite baker (Gng. bukid) had the 10 grain multi bread which would be lovely with the fresh white cheese from Laguna. I loaded up on dried “bisugo” which would be great after i deboned it and cooked it in olive oil, garlic and sun dried tomatoes. Perfect for my pandesal which I love to bring with me when I play golf.
So if there is a good reason not to finish your round of golf, it's because it's a Sunday and you can hop on to the SIDCOR Sunday market. Sidcor is located near the Lung Center area in Quezon City by Eton Centris Walk at EDSA, Quezon Avenue in Quezon City and open from 6:00 am. To 2:00p.m..