BLOG: : A Quail Tale: Behind the Scenes at the Dumaguete Public Market

BLOG: : A Quail Tale: Behind the Scenes at the Dumaguete Public Market

In the vibrant heart of the Dumaguete public market, amidst the colorful chaos of vendors and shoppers, I stumbled upon a scene that piqued my curiosity and led me into the fascinating world of quail eggs. Nestled on a spot of the pavement, a man meticulously sorted quail eggs from plastic boxes into egg trays specifically designed for these diminutive delicacies. Each tray, I discovered, was crafted to cradle exactly 100 of these tiny treasures, a testament to the precision and care involved in handling them.       What caught my attention even more was the familiar face of the man performing this task. I recalled seeing him before, during a previous visit when I documented the unloading of imported fruits from a truck.Little did I know then, these seemingly ordinary egg trays held a special significance in the intricate world of quail egg distribution. Curiosity led me to strike up a conversation with the man who delivered the quail eggs, and I soon found myself engrossed in the story behind these humble eggs. It turned out that he was part of a weekly ritual, where he journeyed to Dumaguete with a substantial delivery of quail eggs. These 3,500 eggs, meticulously repacked into the specially designed cartons, were destined for the bustling city of Bacolod.       As I delved deeper into conversation, I learned more about the intricate workings of his operation. He shared with me that he owned and operated a farm boasting around 4,000 quails, whose daily efforts yielded approximately 3,500 eggs. The sheer scale of this operation was both impressive and humbling, offering a glimpse into the dedication and hard work required to sustain such a venture. What struck me most about this encounter was the quiet dedication of this man and his unseen role in the intricate web of food distribution. Amidst the hustle and bustle of the market, he labored diligently, ensuring that these tiny eggs reached their destination with care and precision. In a world where the origins of our food are often obscured by convenience and efficiency, moments like these serve as a reminder of the stories that lie behind each bite we take. As I left the market that day, I couldn’t help but marvel at the humble quail egg and the extraordinary journey it undertakes before finding its place on our plates.  

Impressions of the shopping mile in Bacong

Impressions of the shopping mile in Bacong

Exploring the New Leon Kilat Mall: A Firsthand Account       On a balmy Friday afternoon, the 12th of April, 2024, I found myself venturing into the newly opened Leon Kilat Mall in Bacong, Negros Oriental. As I stepped through its doors, I was greeted by a scene of modest activity. Upon entry, my eyes were drawn to a staircase on the right, leading upwards, while on the left, a lineup of shops and restaurants beckoned. The hum of air conditioning and the occasional laughter of children echoed through the hall, but the space felt notably devoid of the bustling crowds one might expect in a mall.         Opting for the escalator, I ascended to the upper level, where a leisurely stroll unveiled a modest array of offerings. Two children’s playgrounds provided a source of amusement, while a bustling pizza restaurant boasted a “full house” of patrons. Smaller shops dotted the perimeter, offering goods and services ranging from mobile phones to travel agency bookings. One notable absence, however, was the lack of an escalator for the descent back to the ground floor. Instead, patrons must navigate the stairs—a minor inconvenience but a noticeable oversight in modern mall design.       A focal point within the mall’s interior is a prominent wall adorned with homage to the municipality’s hero—a testament to local pride and heritage. Reflecting on my experience, I couldn’t help but feel underwhelmed. While the Leon Kilat Mall offers a modest selection of amenities, it pales in comparison to larger shopping complexes. For a more comprehensive mall experience, one might find it worthwhile to venture a few kilometers to Dumaguete’s Robinson’s Mall. In essence, while the Leon Kilat Mall provides a glimpse into Bacong’s evolving commercial landscape, it falls short of delivering the robust shopping experience one might expect. As the local community continues to grow and evolve, perhaps the mall will undergo its own transformation, meeting the demands and expectations of discerning shoppers in the future.       Alongside the newly minted Leon Kilat Mall stands a stark reminder of neglect—the dilapidated remains of the once vibrant Bacong Public Market     A mere stone’s throw away from the mall lies the forlorn structure of the former market, a testament to the passage of time and the unforgiving grasp of neglect. A cursory glance reveals the scars of decay etched into its weathered facade—a haunting juxtaposition against the gleaming facade of its neighboring counterpart. Records indicate that the market was erected a mere seven years ago, a beacon of commerce and community vitality. Yet, in a tragic twist of fate, it has languished in desolation for several years, its decline shrouded in mystery.       As I gazed upon the desolate scene before me, I couldn’t help but feel a pang of sorrow for what once was—a bustling hub of activity now reduced to a mere shadow of its former self. Today, the market stands as a hollow shell, its once teeming halls now echoing with the ghostly whispers of bygone commerce. Amidst the ruins, only two financial companies cling to existence, their presence a faint glimmer amidst the surrounding gloom. The remainder of the space serves as little more than a makeshift motorcycle parking lot and an unwitting repository for refuse—a far cry from its intended purpose as a bastion of commerce and community cohesion.       As I departed the scene, I couldn’t shake the sense of melancholy that lingered in the air—a poignant reminder of the ephemeral nature of progress and the enduring legacy of neglect. In the grand tapestry of Bacong’s evolving landscape, the fate of the former public market serves as a sobering reminder of the need for vigilance and stewardship in the face of inevitable change.       Office building with food court   Adjacent to the derelict remnants of the old market stands a beacon of modernity—the newly erected office building. With anticipation, I ventured closer, eager to explore its offerings. As I entered the ground floor, I was met with the sight of a food court—a promising oasis in the midst of urban decay. However, the reality fell short of expectation. Despite the late hour, the food court languished in a state of inertia. Counters stood vacant, their offerings left untouched, while a sparse scattering of patrons occupied the few occupied tables. The atmosphere, devoid of vitality and warmth, bore a striking resemblance to a factory canteen—an impersonal space devoid of life and love. It was a scene that spoke volumes—a poignant reminder of the stark contrast between aspiration and reality. Here stood a space with the potential to foster community and culinary delight, yet it languished in obscurity, its promise unfulfilled amidst the backdrop of urban decay.     As I lingered amidst the empty tables and vacant stalls, I couldn’t help but feel a sense of disillusionment. What should have been a vibrant hub of activity had devolved into a desolate wasteland—a casualty of neglect and indifference. In the grand narrative of Bacong’s evolving landscape, the juxtaposition of decay and modernity serves as a sobering reminder of the fragility of progress. For even amidst the gleaming facades of new developments, the specter of neglect looms large—a testament to the enduring struggle to reconcile the aspirations of the present with the ghosts of the past.     Makeshift public market in an open space     Amidst the desolation and neglect, a glimmer of hope emerges—a temporary but coherent refuge for the market stockers who once called the old market home. With the free space adjacent to the modern office building now prepared, a semblance of order begins to take shape. In this makeshift sanctuary, the market stockers have found respite—a temporary haven amidst the urban decay. Divided into sections, the space has been carefully allocated to accommodate the diverse array of goods on offer. A section for the wet market stands adjacent to another for dry goods, while …

Delights of Dumaguete City

Delights of Dumaguete City

Dumaguete City, known for its rich culture and vibrant markets, offers a unique culinary experience at its public market. Nestled at one of the central entrances from Real Street, the market bustles with vendors showcasing Filipino specialties and delicacies.       As you wander through the market, you’ll encounter stalls adorned with an array of enticing offerings. One cannot miss the aroma of hanging rice, a beloved Filipino staple, wafting through the air. Nearby, vendors display round cakes and toast, particularly popular during festive occasions like New Year’s Eve. Among the vendors stands one with a tempting selection of peanuts. From sweet, candied peanuts to roasted and salted varieties, there’s something to satisfy every craving. However, it’s the peanuts boiled in saltwater, still nestled in their shells, that steal the show – a personal favorite for many visitors.       Yet, amidst the hustle and bustle of the market, there’s a curious tradition observed by one of the vendors. Like many older Filipinos, she holds a belief that photographs or videos of individuals grant control over them. As you capture the vibrant scenes of the market, she discreetly captures you, adhering to this age-old superstition. Exploring the public market in Dumaguete City is not just a culinary journey but also an immersion into local customs and beliefs. Each stall tells a story, offering a glimpse into the rich tapestry of Filipino culture. So next time you find yourself in Dumaguete, be sure to wander through its bustling market, where flavors and traditions intertwine to create an unforgettable experience.

Carinderias: A Culinary Journey Through Filipino Heritage

Carinderias: A Culinary Journey Through Filipino Heritage

Carinderias: A Culinary Journey Through Filipino Heritage In the bustling streets of the Philippines, where the air is filled with the enticing aroma of flavorful dishes, the carinderia stands as a living testament to the rich culinary heritage that has been woven into the tapestry of Filipino culture. The concept of the carinderia traces its roots back to the early 1800s, emerging as a humble native food shop and a convenient haven for weary travelers. Before 1764, there was no specific term to encapsulate the essence of a commercial establishment selling freshly cooked meals. However, as bustling crossroads began to thrive, carinderias swiftly became a beacon for locals and travelers alike, offering a quick and satisfying respite for those in need of nourishment. SIGHTS OF NEGROS – BLOG – Carinderias: A Culinary Journey Through Filipino Heritage SIGHTS OF NEGROS – BLOG – Carinderias: A Culinary Journey Through Filipino Heritage Over the centuries, the carinderia has not merely survived; it has thrived, adapting and evolving to meet the ever-changing needs and preferences of the Filipino people. Today, the streets are adorned with variations of carinderias, each telling its own unique story and promising a distinct dining experience. From the vibrant chaos of traveling carinderias to the refined elegance of high-class establishments, these culinary gems have become an integral part of Filipino life. They serve as more than just eateries; they are the bearers of tradition, a celebration of the flavors that define the Filipino palate. Step into a carinderia, and you’ll find yourself immersed in a world of diverse offerings. The menu, a testament to the culinary prowess of the Filipino cook, spans a wide range of traditional home-cooked meals and popular local favorites. The dishes are a celebration of authenticity, carrying the soulful essence of Filipino home kitchens to the bustling streets. Adobo, with its succulent marinated meat stew, shares the stage with the comforting warmth of sinigang, a sour soup that whispers tales of family gatherings. Tinola, a hearty chicken stew, dances alongside the rich flavors of kare-kare, an oxtail stew luxuriating in a peanut sauce. The menu unfolds like a culinary love letter, featuring an array of vegetable and seafood dishes that showcase the diversity of Filipino cuisine. SIGHTS OF NEGROS – BLOG – Carinderias: A Culinary Journey Through Filipino Heritage SIGHTS OF NEGROS – BLOG – Carinderias: A Culinary Journey Through Filipino Heritage At the heart of it all is rice, the undisputed staple that binds the Filipino meal together. Whether it’s nestled alongside a savory dish or served as a comforting side, rice completes the symphony of flavors that emanate from the carinderia kitchen. As you embark on a culinary journey through the carinderias of the Philippines, you are not just savoring a meal; you are delving into the soul of a nation. Each dish tells a story, a narrative passed down through generations, and each carinderia is a chapter in the epic tale of Filipino gastronomy. So, step into the lively world of carinderias, where the spirit of Filipino culinary artistry awaits, ready to tantalize your taste buds and transport you to the heart of Filipino heritage. Discover the culinary delights and lively atmosphere of the Dumaguete market with me! Watch my video in which I guide you through a delicious breakfast and take you on a tour of the colourful Dumaguete market. From savoury to sweet, from exotic to familiar – let yourself be seduced by the diverse flavours and fresh ingredients. Immerse yourself in the vibrant scenery, discover local delicacies and learn more about the stories behind the stalls. Ready for a visual journey of flavours? Click on the play button now and join me as I show you the hidden treasures of this authentic market experience! Click here for the video – Don’t miss it! EATING at the Market in DUMAGUETE

Preparing Balbacua in a backyard Kitchen

Preparing Balbacua in a backyard Kitchen

Preparing ‘Balbacua’ in a backyard kitchen During a visit to a fishing village in the city of Dumaguete, where not everyone is a fisherman, I came across this backyard kitchen. Here, beef and water buffalo skin is prepared for the dish ‘balbacua’. The large pieces of skin are dipped in hot water, which is kept ready over an open fire. The hairs of the hide are then scraped off and the result is a pure, white skin.       When preparing balbacua, there are a number of variations in terms of spices and other ingredients. The dish centres around the use of collagen-rich cuts of beef such as oxtail, skin, shanks and other gristly parts together with normal cuts of beef. Slow cooking for around four to six hours tenderises the meat and the collagen in the skin and cartilage contributes to a gelatinous soup consistency.   Typical spices include garlic, onions, black or white pepper, labuyo chilli, ginger or turmeric, annatto oil (achuete), star anise (sangke), fermented black beans (tausi), bay leaves, coconut vinegar (sukang tuba), lemongrass (tanglad), fish sauce (patis), leeks or spring onions, soy sauce or salt, calamansi and more. Secondary ingredients such as pechay, ground peanuts, baked beans, tomatoes and saba bananas provide further variety. Due to its diverse ingredients, balbacua is likened to a mixture of puchero and kare-kare dishes.   Traditionally served with white rice or with mizua or miki noodles (known as balbacua con misua or balbacua con miki), this tasty dish is a culinary gem that reflects the rich and varied flavours of Filipino cuisine. SIGHTS OF NEGROS – BLOG – Preparing Balbacua in a backyard Kitchen SIGHTS OF NEGROS – BLOG – Preparing Balbacua in a backyard Kitchen SIGHTS OF NEGROS – BLOG – Preparing Balbacua in a backyard Kitchen Balbacua, also known as balbakwa or balbakoa, is a Filipino beef stew made from various cuts of beef, collagen-rich ingredients (e.g. oxtail, skin and joints) and a range of spices, cooked for several hours to achieve a pleasant tenderness. This dish, which is traditionally eaten with white rice or with mizua or miki noodles, originates from the Visayan regions of the Visayas and Mindanao Islands. The name “balbacua” goes back to the Latin American dish “barbacoa” (from which the English term “barbecue” is also derived), although the two dishes are very different. Balbacua, a succulent beef stew, stands in contrast to barbacoa, a method in which the meat is roasted in a pit. The name probably comes from the Spanish, as the cooking times and tenderness of the meat are similar between the two dishes. The owner explains the individual processes to me before he can offer the pre-cooked pieces of skin to customers on his market stall. You often see them as a roll on offer at the butchers who sell beef and water buffalo meat. SIGHTS OF NEGROS – BLOG – Preparing Balbacua in a backyard Kitchen SIGHTS OF NEGROS – BLOG – Preparing Balbacua in a backyard Kitchen In addition to the preparations for the beef or water buffalo skin, offal is also pre-cooked for other dishes. Balbacua can be found as a dish in many of the small restaurants, such as eateries, kitchenettes and carinderias. Here we are with the pictures in such a carinderia. I arrived just as balbacua was being prepared. SIGHTS OF NEGROS – BLOG – Preparing Balbacua in a backyard Kitchen SIGHTS OF NEGROS – BLOG – Preparing Balbacua in a backyard Kitchen In the following video about eateries at the Dumaguete market you can see and experience what else there is to eat besides balbacua EATING at the Market in DUMAGUETE

Vegetables from the Farmer’s Market in Valencia

Vegetables from the Farmer’s Market in Valencia

Every Sunday in the mountain village of Valencia, very close to the town of Dumaguete, there is the now iconic ‘Sunday Market’, which has evolved from a simple farmers’ market. We are there this Sunday at around 9 a.m. and actually just want to buy some vegetables. It’s difficult to find a parking space at this time of day. We find what we are looking for in a second side street. A house owner points out that we are parking under a coconut tree with nuts. Good advice and we move the car a few meters further forward, where a falling nut cannot cause any damage. Next, we set off in search of one of the local carinderias where we can sit down for breakfast. We quickly find one there too. Only a few people are there. We order. As there are only native dishes with rice, I make do with a coffee and the ladies get native chicken soup. It’s worth noting that they cook on open fires with wood in the kitchen.   [siteorigin_widget class=”WP_Widget_Media_Gallery”][/siteorigin_widget] After we have eaten and are now full, we walk two streets over to the Sunday market in Valencia. The girls look at their shopping list and quickly find one of the vegetable stalls, which already has a lot of the things they want to buy. It’s worth noting that they cook on open fires with wood in the kitchen.       Here are some impressions of the fruit and vegetables on offer at the various market stalls: [siteorigin_widget class=”WP_Widget_Media_Gallery”][/siteorigin_widget] [siteorigin_widget class=”WP_Widget_Media_Gallery”][/siteorigin_widget] In addition to fruit and vegetables, there are of course other things to buy. For example, homemade specialties such as the cassava chips pictured here. The seller of brooms and dirt shovels is certainly happy when he comes home with some money in his pocket.       These things are made by many farming families at home in their free time when they are not working in the fields, where the material, such as for the grass brooms, grows.   Finally, I would like to show you my video about the Sunday market in Valencia: VALENCIA – SUNDAY MARKET & FAIR | Negros Oriental

Direct sale of bananas in Dauin

Direct sale of bananas in Dauin

By chance, I was able to follow a direct sale of bananas from the agricultural producer to customers at the market in Dauin, Negros Oriental.     A small truck had stopped on the street and potential customers immediately flocked towards it. There were two types of bananas on offer. There were the Saba cooking bananas, which are used in many Filipino dishes and can also be fried, grilled and deep-fried. Then there was a type of banana that is suitable for eating raw.    

Fresh pineapple from the fruit stand

Fresh pineapple from the fruit stand

We were on our way back to Dauin from the market in Siaton when we passed the entrance to the road to Malitapay Market and the jetty to Apo Island in Zamboanguita. A fruit stall with delicious pineapples caught our eye. We had to stop and buy a few pineapples to take home. It’s always amazing how easy and often cheap it is to buy things directly on the roads. That’s why if you’re traveling in your own vehicle, you should always have containers such as a shopping basket and ice box with you.         You can shop every day at this small store right on the corner. At most of the other stores on the road to the jetty, this is only possible on Wednesdays. The famous Malitapay Market in Zamboanguita takes place on Wednesdays, together with a cattle market. Here is my last video of the Malitapay Market: MALATAPAY MARKET in ZAMBOANGUITA    

Fish landing at Tambobo Bay in Siaton

Fish landing at Tambobo Bay in Siaton

On our exploratory trip along the Bonawon Coastal Highway from Zamboanguita to Siation in the province of Negros Oriental, we arrived at the local fishing port on Tambobo Bay towards the end. By chance, we were lucky enough to see fish being brought ashore during our visit. There were several fishmongers on site with their vehicles, buying up large quantities of freshly caught fish. [siteorigin_widget class=”WP_Widget_Media_Gallery”][/siteorigin_widget] We were also allowed to buy and take home five kilograms of two types of fish for our own use. It was a great experience to see how the large quantities of fish were sorted, weighed, packaged and sold. [siteorigin_widget class=”WP_Widget_Media_Gallery”][/siteorigin_widget]   I was able to capture the landing of fresh fish here in the fishing port of Siaton as part of the following video SIGHTS at BONAWON COASTAL HIGHWAY | Siation | Negros Oriental  

Nut traders at the old market building in Dumaguete

Nut traders at the old market building in Dumaguete

On Colon Street in the city of Dumaguete, starting at the Campanario de Dumaguete, the old watchtower next to the cathedral in the direction of the market, there are some old market buildings. This is where I found the nut vendors. The nuts are the small peanuts and the large coconuts. There is also a woman there who grinds the peanuts into peanut butter with the addition of brown sugar and butter. The coconut traders offer the old, fully ripe, brown coconuts. The hard flesh is grated out of these nuts and the coconut milk is squeezed out. This coconut milk is used in many Filipino dishes. The young coconuts are opened and the water, together with the young, still soft flesh, can be drunk and eaten as a refreshment. Try it yourself the next time you visit the market. [siteorigin_widget class=”WP_Widget_Media_Gallery”][/siteorigin_widget] All to see in this video: Old Market Building on Colon Street | DUMAGUETE