26 Jul2012

In my recent post on adobo rice cooked in bamboo, Bettyq and Ebbablue brought up the variant of cooking in corn husks. It was a very intriguing idea… easier than the bamboo, and in individual sized portions. I asked for Bettyq’s permission to try my own version of the dish. So early this morning in Cebu, I set out to the hills of Busay in search of freshly harvested corn. Not corn they cut off the stalks yesterday, but truly FRESH corn. The first five kilometers of the drive yielded no vendors, and we kept going… and going… and going up through the Busay mountains…

Finally, at around kilometer 22, now some 30 minutes away from Metro Cebu, we spotted some roadside vendors with some corn, but even at 9:30am, they were still using the previous day’s harvest. It was a bit disappointing, but I wasn’t ready to give up. I asked one of the vendors if they had any fresh corn coming, and she said yes, soon. Of course soon, in provincial parlance could be 30 minutes, 2 hours or half a day later! To egg her on, I said I was willing to buy 20 kilos if I could get it fresh off the stalk. She said, hmmm, maybe. Then finally, in slight desperation, I said I would buy 50 kilos worth and that got things moving. Her husband was at the corn fields literally, and after 20 minutes of waiting, we took the Manang with us in our vehicle to go directly to the nearby corn fields! How’s that for making sure it was fresh? :)

We caught up with her husband just a kilometer away, his pick-up truck already filled with three sacks of freshly harvested corn. We measured out 50 kilos right there by the roadside and they even added a couple of kilos for free. At PHP25 a kilo vs. PHP30 at their stall for retail clients, this corn worked out to PHP10 for each large cob. That’s roughly 30-50% less than the Carbon market in Cebu! And it was FAR, FAR FRESHER. :)

We called our offices on our cellphones and told them to get some water boiling. We made it back to the city a half hour later, and peeled some corn, leaving the husks intact as instructed by bettyq.

We cooked several corn cobs for just 7-8 minutes and cut off the kernels. They were some of the SWEETEST kernels of corn I have EVER tried. Cooked within an hour of being harvested, the difference in sweetness levels was just absolutely amazing. After 24 hours, quite a bit of the natural sugars start to turn into starch, and so the corn appears less appealing the longer it sits after harvest.

We made a mixture of some fresh, slightly undercooked rice, some minced three-hour slow-cooked adobo, onions, garlic, spices and condiments, lots of corn and used that as the “stuffing” for the corn husks, which had first been soaked in some clean water. The reason for the mixture has some context in the province of Cebu. Lots of folks used to mix corn “grits” with rice, as rice was quite scare or perhaps more expensive than corn at one point in the province’s history. This traditional mixture of rice and corn is quite bland I find, so I thought it would be interesting to do a “take” on the mixture by doing a fresh corn and adobo rice combination…

The mixture was then placed inside the corn husks and tied with some abaca twine (easier than using the corn husks) and a charcoal fire was readied.

The packets look misleading in that you think they contain corn on the cob!

Grill for say 10-12 minutes over a hot flame, so that the husks char slightly, while the water trapped in the layers of husks steams the rice and the flavors from the smoke and husks infuses the adobo rice.

Serve hot and one whole husk per diner. Cut open the abaca twine and place on a large dinner plate… Some of the crew opted to take all the rice out in one fell swoop, but I ate mine slowly savoring the aroma of the charred husks. The rice was VERY, VERY good. It was a bit of a hassle to do all of this, but once we get the hang of it, I am sure it will be relatively easy work. The presentation is unusual and intriguing, the rice within delicious. If you want to ramp up flavor, you could add some garlic or chili vinegar, some chili or butter achuete oil or lots of other condiments. Thank you bettyq and Ebbablue. I sure hope we can figure a way out to serve this at the restaurants, even if only on a limited basis where we deliver a batch for lunch and dinner and only offer it until they run out. :)

Photos 2,3 & 4 by CoS. All other photos by MM.

 

COMMENTS:

  1. terrey says:

    trying it out so soon, that was quick! it looks yummy! (my contribution to the breathless comments :-) )

    Jul 26, 2012 | 5:57 pm

     
  2. Charisse says:

    you always have very interesting subjects MM, unique and yummy..

    Jul 26, 2012 | 6:30 pm

     
  3. LJ says:

    Wow.

    Jul 26, 2012 | 6:37 pm

     
  4. Papa Ethan says:

    I could only imagine the aroma of the whole thing: fresh corn, adobo, charcoal…

    Jul 26, 2012 | 7:31 pm

     
  5. EbbaBlue says:

    Yey, Yey, sarap, sarap….. thanks…ako rin this weekend magluluto nito. I’ll share some pics. I am telling my team in Quezon Province to do the same thing. Thanks so much again.

    Jul 26, 2012 | 8:30 pm

     
  6. Monique says:

    It looks soo good!!!!

    Jul 26, 2012 | 8:46 pm

     
  7. EbbaBlue says:

    MM??
    …Grill for say 10-12 minutes over a hot flame, so that the husks car (..sp?) ..

    This reminds me of an experience in North Carolina (in the boondocks (we were new in town), a neighbor invited us to gather us much corn as we want in his “field”. He planted the corn to try a new breed of seeds, and so there it was – a 2- acre of corn ready to be picked by anyone. Oh my, with our 2 grandsons (6 and 3 years old), we drove our truck right into the rows an rows of the corn plants. We jumped off the truck and started picking. The 3 year old was left standing on the dirt ground right beside a corn plant, as the adults were busy filling the truck bed with the bounty. He saw a halfly open corn still in its stalk, pry opened the husk and took a bite and smile…with the juices flowing down his lower lips…he said “good sarap Inay”. I too opened my jaw and landed my teeth into those kernels… ummmm…. juicy…. and crunchy but soft…no need to boil it…very very good fresh corn. Imagine… we were eating it, and it was still attached to the stalk.

    Jul 26, 2012 | 8:49 pm

     
  8. tonceq says:

    Those might just be the most visually STUNNING corn that I have ever seen (I bet the taste is not far off). On a different note, isn’t it funny that “corn” and “corns” mean two different things? (Tip: don’t make the mistake of using “corns” as the plural form of “corn”) :)

    Jul 26, 2012 | 8:49 pm

     
  9. pixienixie says:

    I’ll try this, but I’m afraid I’d have to settle for corn that’s not that fresh. :(

    Jul 26, 2012 | 8:59 pm

     
  10. Betchay says:

    Looks yummy! Maybe it will work too with other saucy Filipino dishes like menudo,paksiw na lechon and mechado—grilled flavored rice in a husk! I foresee a new trend coming up… Offer it fast in your restaurants lest somebody beats you again and claim they are the original! LOL
    What did you do with the rest of the corn? Looking forward to new dishes with corn!

    Jul 26, 2012 | 9:54 pm

     
  11. Marketman says:

    Betchay, the crew took home 2 kilos each to have with their dinner… Ebba, thanks, I meant “char” not “car”… :)

    Jul 26, 2012 | 10:04 pm

     
  12. EbbaBlue says:

    Bechlay, maybe MM can concot a corn chowder dish with the bounty of seafood that his hands can get into. Then topped it with chopped /slivers of Zubuchon.

    Umm……

    Jul 26, 2012 | 10:05 pm

     
  13. Betchay says:

    Bless you MM! You always treat your crew very well.
    Ebbablue: ummm…I love corn chowder with chicken or crab. Will be nice for the rainy days.Thanks for reminding me.

    Jul 26, 2012 | 10:21 pm

     
  14. betty q. says:

    I AM SOOOOOO HAPPY YOU TRIED IT, MM!!!!!!! BEST OFFER IT THIS WEEK-END AT YOUR RESTAURANTS before anyone can say you copied them again!

    Betchay…I purposely cook more than enough these days just so I have leftovers so I can put them in the corn husk. It is corn season here now. I have made mechado rice, adobo of course ala MM, wild mushroom (fresh picked porcini, MM!!!!!) rice, paksiw na lechon rice in recent days. Next on the agenda is paella in corn husk this week-end!

    If you find you have more than enough corn cobs you can handle, MM…extract the corn milk….either make corn panna cotta or with half the milk in the TIBOK TIBOK recipe I shared before, replace it with the corn milk! You could start another trend there…PINOY PANNA COTTA!!!!

    Yup, first time I served it , the boys scooped the rice on their plates. My jaw dropped and told them NOOOOOOOOO!!!!!!!! So, I told them exactly what you did…tuck the top husk underneath and savour each spoonful of rice from the corn husk, close their eyes and tell me the difference in flavour. I was right, of course!

    Jul 26, 2012 | 11:01 pm

     
  15. emsy says:

    it looks like a winner! My grandma also used to cook with corn husks, although she uses it when she grills fish/seafood instead of foil or banana leaves.

    Jul 26, 2012 | 11:27 pm

     
  16. EbbaBlue says:

    Today I marinated pork ribs in an adobo mixture. My hubby is going to slow grill it (5 hrs). When cooked, slice individually and set aside; I will then half-cook rice (using the adobo mixture).

    For assembly, fill-in the corn husk with 1ribs in the middle engulfed with the adobo rice. Then tie the corn husk and grill over low heat charcoal.

    The corn kernels I am mixing with the green-tomato salsa which is going to be poured over the grilled ribs-adobo rice. And yes, presentation is serving it right with the corn husk’s tucked-in top.

    Another winner here!

    Jul 27, 2012 | 12:23 am

     
  17. betty q. says:

    Another use for the corn cobs, MM…corn version of Manang’s Biko you posted before. …cook the malagkit in corn milk plus the gata and stir in corn kernels…will taste like ginataang mais with the biko topping!

    But nothing beats fresh grilled corn cobs smeared with compound butter!

    OMG!….Mr. COS is a photographer, too? What can he NOT DO, MM? Can he sew?

    Jul 27, 2012 | 12:44 am

     
  18. betty q. says:

    ….more corn coming out of your ears, M?….hahahahahahha…sorry! just can’t resist!

    Anyway, make pickled corn like achara cut into sections and steamed or boiled, then pack in the jars, add the achara brine and process if you want to keep it for a long time. If not, just let it cure in the fridge….another is corn relish!

    The spent cobs goes to the little piggies’ dinner at your backyard!

    Ok…nothing wasted from the husk down to the cobs!

    Jul 27, 2012 | 1:59 am

     
  19. betty q. says:

    Ok…I was looking thru my husband’s tool box looking for a screw to replace the one I cannot find so I can work on the vent part of the truck hood to replace the motor of the wipers. Anyway, I saw a chisel in there and got another AHA moment. That chisel is the best tool to use to whack the cob from the husk. What do you think, MM? So, it will not move while pounding that chisel….have 2 rows of rolled towels and place it against the sides of the corn so it won’t move…make an assembly line!

    Jul 27, 2012 | 2:56 am

     
  20. EbbaBlue says:

    Cook and mechanic too Ms. Bettyq? Great idea for that biko-corn. Will do that too this weekend. Thanks.

    Jul 27, 2012 | 3:14 am

     
  21. ConnieC says:

    bettyQ gone crazy ( in a good way) again with her never ending bright ideas!

    MM, the rice corn mixture need not be bland depending on the type of rice you use . You may want to throw in some sweet rice or, sushi rice or our malagkit, though the latter may be too heavy.

    I imagine you can also use the water from boiling the corn to steam the rice to enhance the corn flavor.

    Jul 27, 2012 | 5:24 am

     
  22. Bebett says:

    EbbaBlue … can my family of 4 come over for dinner tonight? Then, come back this weekend for the Biko Corn naman.

    Jul 27, 2012 | 5:27 am

     
  23. TeresaT says:

    What an awesome idea to enjoy one of northeast’s Summer produce. I’ll try this when we go to the beach this weekend. Thanks for sharing. You always have the best idea ever!

    Jul 27, 2012 | 5:48 am

     
  24. TeresaT says:

    What an awesome idea to enjoy one of northeast’s Summer produce. I’ll try this when we go to the beach this weekend. Thanks for sharing. You always have the best idea ever!

    Oh, I’m reading the entry again and turns out this is a variation of bettq’s concoction. My hats off to you guys. You are absolutely brilliant in the kitchen. Must be an experience to be part of your dining table :-)

    Jul 27, 2012 | 5:51 am

     
  25. betty q. says:

    BTW…don’t throw away the corn SILK. I remember when we were kids, they were added to the boiling water, cooled down, strained and we drank it. …health benefits now include for weight loss? Kaya pala mapayat ako when we were kids! Mr. Google says it speeds up metabolism besides being used as a diuretic!

    Jul 27, 2012 | 7:19 am

     
  26. Ging says:

    A couple of these would be a GREAT carbo loading treat the night before a long run. :-) that corn would be fantastic fuel. offer it please MM! Even on an order basis :-)

    Jul 27, 2012 | 7:22 am

     
  27. madgwenny says:

    Whoa, ms. betty q. — you’re a “corn tekkie”, to boot. thank you so much for sharing all your recipes here, I’m a fan of yours, too.

    it’s wonderful that Davao City where i live is blessed with abundance and sweet corn can be had anytime. gotta try all your suggested recipes here.

    thanks again.

    Jul 27, 2012 | 7:27 am

     
  28. Getter Dragon 1 says:

    Brilliant!

    Jul 27, 2012 | 7:37 am

     
  29. PITS, MANILA says:

    wondering if this would work well with white corn … the makunat-kunat sweet kind …

    Jul 27, 2012 | 7:39 am

     
  30. Cecile says:

    betty q.! whenever i see your name here i know for sure something new will come up! thanks so much i’m learning a lot from MM, you, and from other readers of this site. :)

    Jul 27, 2012 | 8:06 am

     
  31. Nadia says:

    After reading this, I suddenly had the urge to quit my job as professor and work for you MM. How I would love to spend an early morning searching for freshly picked corn then cooking it the way you did!!!

    Jul 27, 2012 | 8:23 am

     
  32. Joanie says:

    Mmmm. I must try while corn is in season

    Jul 27, 2012 | 8:39 am

     
  33. betty q. says:

    PITS…I say corn is corn! The object of the game is use the corn husk as a vessel. We do not have much access to timber bamboo here….the kind that MM used! If you can find the red corn, much better for visual appeal. The first few layers of the corn husk is burgundy red. Then the corn cob itself is also burgundy…..best to scrape it off the cob for if you boil it, it tuns to white kernels.

    Gejo, I will send you seeds for the red corn and also the triple colored corn if you want to try them. The red corn variety is called Ruby Queen and the triple colored one (yellow, white, and blue/red) is called Tripe something. I think Triple Treat. I planted Ruby 2 years ago and the Triple Treat? last year. They are both excellent eating corn and so sweet! But when is corn planting season there?

    Jul 27, 2012 | 9:16 am

     
  34. millet says:

    oooh, i can smell that from here! i hope you can start offering that at zubuchon. chopped up bits of lechon would go well with the corn-rice mixture.

    there is a cebuano dessert called pintos made of corn, malagkit (i think) sugar, and/or condensed milk (i’m not sure) steamed in inidividual corn husks. i used to see them sold around the bus terminals down south, but haven’t seen any for a long time now.

    Jul 27, 2012 | 9:36 am

     
  35. EbbaBlue says:

    Bebett, mag-excursion na lang tayo papunta kina BettyQ, mas masarap siyang magluto. Ensaymada and chocolate cake, wow.. to die for talaga. Magkano kaya pamasahe from Texas to her hometown?

    Jul 27, 2012 | 11:56 am

     
  36. betty q. says:

    MM…you have got to try the Vietnamese Lemongrass Pork Slices or chicken with rice in the corn husk! BUt don’t call it BABOY TANGLAD…pangit pakinggan! At any rate, barbecue lots of it. Haaaay….napadami na naman ang kain tonight….have to drink the corn silk tea now!

    Jul 27, 2012 | 1:15 pm

     
  37. millet says:

    bettyq, how do you cook vietnames pork slices?

    Jul 27, 2012 | 1:43 pm

     
  38. bagito says:

    Whoa, and to think we throw the husks and the silk in the trash bin right next to the corn stack at the supermarket. May silbi pala, even the silk! betty q, I will try corn silk tea. Pampapayat pala ha? I better buy corn asap. LOL!

    Jul 27, 2012 | 2:28 pm

     
  39. Sam says:

    …can’t say much, but: drool!!!! this looks so good! Thanks for another summer hit!!!

    Jul 27, 2012 | 2:31 pm

     
  40. betty q. says:

    Millet…do you have tanglad growing in your backyard? Lucky!!!! Anyway, trim the lemongrass to about 1 dangkal from the bottom. Then trim the outer tough leaves until you get nearly to the heart. Do not throw the trimmings! I use them to make infused tea! I will get to the tea later…

    For 1 kg. of thinly sliced pork butt or kasim, Bruise the tanglad heart bottom with back of knife (to release the oil) and chop the tender heart of the tanglad about 3 tbsp. Throw it in a food processor. Add 1 small onion, 3 peeled large garlic cloves, 3 tbsp. sugar, 1 tbsp. patis, 1 tsp. ground pepper, 1 tsp. 5 spice powder. If you want a tinge of yellow, add about 1/2 tsp. turmeric (optional) Blitz it until it turns to a paste. If you don’t have food processor, pounding it in almires will do. Now, this is a concentrate. A little goes a long way. But the proportions above enough for 1 kg. pork. Rub the paste on both sides of the pork slices. Put in zip plock and let it sit overnight in the cooler. Next day, you have to barbecue it. I make 6 x the proportions of the paste and freeze them in little plastic containers.

    Now, the trimmings…when you make any kind of tea (I prefer jasmine), bruise about 2 leaves? from the trimmings and add to your pot of tea. I also add it when making chai tea. The rest, I freeze.

    Jul 27, 2012 | 2:48 pm

     
  41. millet says:

    thanks, bettyq! that looks easy, and yes, i have tanglad in my backyard, ready for all kinds of rubs, curries and tea! no need to freeze the scraps because there’s always plenty in the backyard anyway ;-)

    on my way to buy pork belly now! thanks heaps!

    Jul 27, 2012 | 3:54 pm

     
  42. Betchay says:

    whoa!lucky me!!!I just got back from the supermarket and bought thinly sliced pork butt and here is Ms. BettyQ with a recipe for Vietnamese pork slices! After the rain I am heading to my small garden and harvest a few tanglad.Thanks Ma’am. And re: corn silk tea, I remember my lola doing that for her arthritis and edema.It is indeed a diuretic.
    So it can be done as Ms. bettyQ had tried….MM, set a new trend now—grilled flavored rice in a husk!

    Jul 27, 2012 | 4:36 pm

     
  43. Dragon says:

    MM – make sure you state that it’s the first time ever offered at Zubuchon before another entity lays claim…LOL

    Happy weekend!

    Jul 27, 2012 | 6:46 pm

     
  44. Arv says:

    I’m from Quezon and my father told me that his grandfather (both born in neighboring province of Laguna) told him that at one point, they mixed corn in rice because it was cheaper and easier to acquire during the war. I guess if it was the case in Cebu, it was probably the case in the whole archipelago during the war?

    Jul 27, 2012 | 7:48 pm

     
  45. wendy darling says:

    Oh goody, another reason to get myself to Cebu ;)
    (now why am I suddenly so hungry?)

    Jul 27, 2012 | 8:27 pm

     
  46. betty q. says:

    MM….do a BREAKFAST version, too! Here is my take on it for the boys’ breakfast on the week-end. Garlic sinangag, barbecued homemade tocino (don’t have time to make longganisa!), and an egg. For the egg, I bought the small eggs at the farm. They thought I must be nuts for I specified the smallest eggs they had! Here breakfast is served all day at he Pinoy restaurants. So, I think if you made those, people will buy them and eat them no matter what time of day! ..how about pritchon with the egg instead of tocino. But them again, inihaw na tocino….yum!

    Jul 28, 2012 | 12:08 am

     
  47. Netoy says:

    Hi Betty Q. – I am a novice cook and derive inspiration and recipes from MM and of course from you. Please help – how do I extract or make the corn milk? I’d like to try the biko with corn. My dad loves biko and I usually would cook a pan for him and this will be something new for him and us to try. Thanks much.

    Jul 28, 2012 | 9:09 am

     
  48. betty q. says:

    Netoy…the fastest way is to pass the kernels through a juicer. Blender or food processor is the next best thing. I processed the kernels from 2 cobs just for you a few minutes ago. After cutting the kernels from the cobs (BTW…do this over a mixing bowl so the kernels do not fly all over your counter!), then scrape the cob with back of knife to extract the itty little bits. Then, add only about 1/4 cup water and puree. Transfer puree to a double thickness cacha and squeeze. It yielded about a tad over 1 cup corn milk. But you know what will even taste better with this added to the biko…LANGKA! Hey…maybe you and your dad can start something over where you are with this biko variation!

    THird option…pounding the kernels in a very clean …free from food odour GIANT ALMIRES….will take forever but works just the same!

    Jul 28, 2012 | 11:23 am

     
  49. Chris J says:

    ive followed your blog on occasion, but as my wife and I get closer to retirement, we think more about what eating will be like over there.

    We are looking at Negros for retirement, somewhere midway or so between Bacolod and San Carlos and wonder about the availability of ingredients from overseas– not that I plan to eschew local produce and offerings, but I enjoy a wide variety of cuisines and wonder about availability of ‘blue seal’ items or from other countries; I like pasta, French, Indian, Thai…and cheeses! But I’m wondering about the ease of getting say…Roquefort in Bacolod for god’s sake!

    Regardless, I look forward to expanding my repertoire of Filipino culinary classics but with a ‘furriner’s’ take on them. Is goat cheese easy to come by, or will I have to raise goats to get my fix of chèvre, etc?

    Jul 28, 2012 | 12:44 pm

     
  50. betty q. says:

    MM…a favour if I may ask please? As I am writing this, I am snacking on Grana Padano shavings with apple slices. It dawned on me you mentioned in one of your posts an aunt brought back for you a center cut wheel of Parmesan from Rome. Could you please ask her if she bought it from a major grocery chain in Rome or cheese shops? My hubby does not have the patience to go from store to store just looking for a center cut Parmesan wheel on our last day in Rome! We are leaving for a 10 day holiday going to Italy in September. And yes, Ms. Connie C., I am travelling outside of Canada ….tickets have been bought!

    If it can be brought into Canada (I assume it could since we can buy cheese in WA and bring it back!), then I would greatly appreciate it very much if you could please let me know where I can purchase it Rome or anywhere in Northern Italy?

    Thanks!

    Jul 29, 2012 | 12:34 am

     
  51. Netoy says:

    betty q. – maraming salamat! i’ve already added langka to my previous biko and had even used the langka water (canned) when i steamed my biko and it really made a ton of difference. unfortunately, my dad already suffers from dementia and as this is one of the desserts that he enjoys, i make it a point to do this for him as often as possible. again, thanks much for all the joys of cooking you and MM share with your readers.

    Jul 29, 2012 | 2:34 am

     
  52. Fards says:

    MM and Bettyq, ah sus, kadaghan recipe to do when I buy corn in a few days. All of the above sounds delish. Bettyq, I do not understand, the corn here are still expensive, 3/1.00. I remember those days when we fill our car’s trunk for only 1.00. I am very matipid so waiting for a good find on corn, he he.

    Jul 29, 2012 | 5:37 am

     
  53. Marketman says:

    bettyq, I am pretty sure it was purchased at a neighborhood grocery, one of the large chains with a big cheese section, but Mrs. MM will try and email her aunt to ask for the specific source… :)

    Jul 29, 2012 | 9:32 am

     
  54. Grace Encarnacion says:

    Hi Martketman,
    Unfortunately I live in Manila and I am not sure if I can get hold of really fresh corn. Can I still do this with not so fresh ones?

    Jul 29, 2012 | 5:16 pm

     
  55. ConnieC says:

    Lucky ones who still can get plump fresh corn. In my neck of the woods, corn is suffering and shriveling from intense heat. We are warned of increase in food prices but especially meats from livestock and poultry dependent on grain feeds. Even veggies locally sourced will certainly be affected as well, but my Swiss chards ( in large container pots) seem to be thriving.

    My lone tomato plant ( beefsteak/ big boy? type variety) could not withstand the heat stress. Good thing I was able to harvest 4 large ones and the remaining half a dozen more will probably remain green and not ripen to maturity.

    bettyQ; Enjoy Italy, the cheese wheels are as ginormous as you can imagine and the (Tuscany) countryside is lovely. If you have time, visit Cinque Terre, here:

    http://www.ricksteves.com/plan/destinations/italy/cinqueterre.htm

    http://travel.nytimes.com/2007/08/05/travel/05hours.html

    And watch out for those gypsies!

    Jul 29, 2012 | 5:55 pm

     
  56. bakerwannabe says:

    Bettyq, I am thinking of using the corn milk for maja blanca. Then add some corn kernels. I bet it would taste good, not corn starchy.

    Jul 30, 2012 | 2:07 am

     
  57. betty q. says:

    Thank you MM for info. …can’t wait to savour that cheese!

    Bakerwannabe…I was going to make Tibok Tibok (Pampangga maja blanca) this week-end using corn milk with gata and milk but hubby is nakipagsabayan and wanted to hang out at his friend’s for dinner. Try the Tibok2 I recipe I shared a few years ago. It is soooooo silky, with just the right consistency….quivering like jello! A few friends I met thru MM’s blog from Pampangga made it and told me they couldn’t make pintas!

    Ms. Connie C…thank you for the travel advice….much appreciated! As for your green tomatoes, turn them into Green Tomato Chutney with bacon added! Then spread it on a pita chip or bagel chip and top with thinly sliced cheese or Parmesan shavings!

    Jul 30, 2012 | 8:18 am

     
  58. khrishyne says:

    mm,i was hoping you were still in cebu on saturday and would drop by at the escario branch so we would get to see you… celebrated hubby’s bday there, his first time to taste zubu flan, he said “naa lagi something different ani nga leche flan, murag special jud kaayo xa”…:)

    Jul 30, 2012 | 8:31 am

     
  59. Marketman says:

    khrishyne, we make our leche flan with fresh milk from a Cebu Dairy cooperative, up in Busay, so perhaps he noticed fresh vs. canned milk? :)

    Jul 30, 2012 | 8:51 am

     
  60. khrishyne says:

    yep, he is used to the egg yolk-condensed milk mix…first time having a leche flan with fresh milk, different texture, wonderful smell…

    Jul 30, 2012 | 2:26 pm

     
  61. terrey says:

    another reason to go back to zubuchon, zubu flan! looking forward to it! :-)

    Jul 30, 2012 | 3:20 pm

     
  62. Marketman says:

    Bettyq and Ebbablue!! A local television program (very prime time) has texted to ask if I can give them your contact emails as they wish to explore doing a quick segment on the rice cooked in corn husks! :) What do you think? You are going national! :)

    Jul 30, 2012 | 4:06 pm

     
  63. millet says:

    how come i’ve never had the zubu flan? must be because i couldn’t stay away from the suman! must take note of the leche flan on my next visit! i love that dairy’s version of kesong puti, too.

    Jul 30, 2012 | 7:49 pm

     
  64. EbbaBlue says:

    Yes, please give them my email address.

    And Ms. Bettyq, naunahan mo ako, sa breakfast version. This weekend, I had some left over slow cooked pork butt. It came out so moist and shreds into pieces. Eh ang daming tira, so I pan fried it, added egg, corn and day old rice and wrapped in the fresh corn (soaked in water), and grill….. ayyyy… ang sarap.

    Jul 30, 2012 | 8:44 pm

     
  65. EbbaBlue says:

    Having so many Latino friends, and hubby loving so much Mexican dishes, I wanted to explore further this “corn husk” frenzy in my head.

    Mix half-cook spanish style rice, black beans & corn salsa, roasted bell pepper, and roasted rotisserie chicken – – stuffed either in fresh corn husk (style bettyq) and grilled, or dry corn husk (Ebbablue) and steamed.

    I will be cooking both the above and serve it to a friend’s housewarming.

    Jul 30, 2012 | 8:51 pm

     
  66. betty q. says:

    You are so the man, MM! By all means, go ahead please!

    Ebba, MM….you have really got to try the breakfast corn version topped with inihaw na tocino version and with the smallest chicken eggs you can find, done over easy but make sure you tie the corn above the egg and leave it alone on the grill para hindi mabasag! It is soooooooooooooooooooooooooooo masarap! And it was so bitin that I regretted only allowing 1 person though the corn was the biggest I could find!

    Jul 30, 2012 | 9:19 pm

     
  67. betty q. says:

    MM…your budbod kabog! Maybe you could use the fresh husks to wrap your budbod in it. I bet it would work too with tupig! What do you think? Several layers of the fresh husk side by side to make it wider, then rolling it tying the ends with abaca twine and the tip simulating a really skinny corn that looks malnourished.

    Jul 31, 2012 | 4:20 am

     
  68. EbbaBlue says:

    Ms. Bettyq, since maja blanco is made of corn meal – I will now pour my mixture into the corn husk (tied first to make a cone) and then steam cook. I will do the same thing with corn bread – pour the mix, then bake. Yey, yey!

    Jul 31, 2012 | 9:17 pm

     
  69. betty q. says:

    I am not too familiar with the corn MEAL maja blanco, Ebba! Wouldn’t it be too gritty? Good idea with the corn bread, though!

    Jul 31, 2012 | 10:06 pm

     
  70. betty q. says:

    Ebba…if you are going to try your tamale style flavoured rice as well as using the whole fresh corn husk, set aside some fresh corn husk instead of using the dry corn husk! You can make packages…pick the widest ones and several layers of it. I found that the best fresh corn husks to use for this purpose are the ones that are a day old so it is sort of lanta but not too lanta. There is still moisture left on the husks but since it is a 1 or 2 days old, it becomes more pliable and won’t tear. Now, several layers of fresh husks, then fill and start rolling to enclose the filling. Now again lay several layers of nice husks. But this time, put the filled package on the opposite side…opened end towards you! Can you picture it? Now, you have an enclosed package with no butas! The finished product looks like a GIANT SUMAN!

    I tried blanching the fresh corn husks for this purpose but nah….too much work! So, I let some nice, big fresh husks sit out on the counter for at least 1 and 1/2 days. It worked! They became pliable. But I soaked them for just a few minutes so they will have water droplets in the husks!

    Remember to soak the fresh corn husks you will use too and DO NOT MAKE PIK PIK! I made these last night using tomato rice done like Java rice and Pinoy barbecued chicken on skewers leftovers! I think I will rest for awhile doing these at talagang lolobo na kami dito!

    I prefer the whole corn with the flavoured rice. I fooled a lot of people with it though they were totally impressed once they opened it!

    For presentation, serve the whole package to your guests on a plate…Then with a pair of scissors, cut the twine, and make cuts through the husks exposing the stuffing.

    Happy Eating!

    Aug 1, 2012 | 3:44 am

     
  71. EbbaBlue says:

    Ms. BettyQ, picture ko yon, pero mas mabuti na gawin ko talaga, kasi medio confused pa ako, thanks ulit.

    Hahhaa, ako rin, madaya ang mga office mates ko, subok lang ako ng subok, kain naman sila ng kain.

    Corn meal maja, hindi gritty siya, nag-add lang siya ng texture. It depends on the brand though, meron akong nabili na subtle lang ang pagka-grind niya.

    Aug 1, 2012 | 8:25 pm

     
 

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