There is a good selection of fresh beef and pork and some ready-to-cook items. The girl at the counter was courteous and the young man who apparently belongs to the owner’s family was as pleasant. We noted two liquid sanitizers on the cashier’s counter, meant for the staff and customers to use after touching the meat. Their supply comes from their farm where they breed the animals; hence the label "local". There are the usual cuts–pork steak, pork for menudo, chops, sirloin, T-bone, porterhouse, etc. Depending on the cut, prices vary from cheaper by a few pesos, to the same as those in other outlets. Kawilihan, however, is the most practical choice for those living in the area.
We got half a kilo of striploin, cut sukiyaki style (P185 a kilo), which we intend to make into Chinese beef with oyster sauce; ox tripe at P150 a kilo, ox tail (P225) for kare-kare and a kilo of makot, which we learned is the term used for pork neck ribs at P85. We immediately had this done into a soupy dish with fresh bamboo shoots (labong). When serving this, the best sawsawan is a mixture of patis and crushed garlic.
Among their prepared meat offerings are tapa sirloin, P180 a kilo; Korean barbecue, P230; pork Korean barbecue, P165; bacon prime, P180; longaniza (skinless), P165 and tocino, P130. They expect to carry vegetables when their store is in full operation; for now they have rambutan. The store is closed Mondays and on Sunday, they are open only in the morning. Delivery is done within the area with minimum order.
The Muntinlupa (Alabang) public market has not gotten any cleaner. It is still muddy with puddles of water. But with determination, patience and slippers, one is advised to visit this market for the fresh seafood, meat, fruits and vegetables that they sell at lower prices than in some of our favorite palengkes. Sugpo, black and jumbo size (but not super jumbo) still go for P480 a kilo while the medium size ones are priced at P440. You can get sautéing shrimps at less than P300 a kilo and medium-size bangus is certainly a bargain at P96, nearly P20 less than where we used to get them. We got some alimasag at P140 a kilo.
Sad to say that like anywhere else, vegetables here are wilted by the rains and so look rather pathetic: leaves are limp, carrots have wrinkled skin, cauliflower is a bit discolored and broccoli bulbs are nearly yellow. It is advisable for a shopper to go around and look at every vendor to get the best buy.
The ‘ber’ months are upon us. Have you thought of Christmas? Perhaps not, as money (extra money like bonuses) still have to be sourced/received. But the earlier you look at your list the better. We think a lot of us would be entertaining at home during the holidays not only because of family tradition but due to the high cost of dining out. Therefore, it will be very practical if you start collecting food stuff you will need during the holidays. Plan to buy an extra can of tomato sauce, a can of cream, a tin of local chorizos (bilbao style) etc. the next time you do your marketing.
Look at possible food gifts which you can make at home. Baked items are practical. You can make your own fruit cakes, banana cakes, brownies which you can pack in lovely boxes or baskets. You can even do your own pasta sauces, bottles wrapped with colorful ribbons and tags. Go to Divisoria–you need to brave the crowds specially during the weekends, but it is your best bet for ribbons, jars etc. Beware, however, that what you are getting is what you pay for. There are some wily vendors who would give you a sack of bottles, with more than half of them either broken or with caps that do not match. You will have to argue, rather vehemently, when you bring them back, but do not put your defenses down, they will eventually give in. Baka lang makalusot.