Comments on: “Kalabog” a la Marketman

By: capistrano distillery

capistrano distillery — Sat, 06 Jun 2009 02:36:21 +0000

hi,

we are currently distributing lambanog products to sm. not sure in which branches they are being offered. the only catch is that it has a relatively higher price as compared to buying directly from us. if you want u can email us at capistrano_distillery@yahoo.com for any of your inquiries. we are a trusted lambanog-manufacturer, so no worries on the quality. hope to hear from u soon. The experiment is a great idea though. want to try it for myself. :)

Regards,
Capistrano Distillery

By: RODY

RODY — Sat, 29 Nov 2008 15:43:43 +0000

The very, very first time I got really drunk was on lambanog. This was on a trip, also my first, to Calapan, in Mindoro, waaay back when all the boats that sailed from the Batangas port were wooden hulled. (The Princess series: Princess of Calapan, Naujan, etc.) For pulutan, we had “Kinunot na Pating” done by some Bicolano in the group. It was actually a Sand Shark or “Tukong Dagat”. I was in my teens then, and in my late 50’s now and if I ever come across a Sand Shark, it would be “Kinukot” faster than you can say “ka sarap baga nito!” I will experiment with the now popular and readily available Cream Dory (Pangasius Pangasius) to do the dish. It has the same color and a similar flaky texture.

By: emelel

emelel — Tue, 28 Oct 2008 06:10:15 +0000

We stumbled on a concoction by a foreigner who made his own lambanog at Laiya Coco Grove. It’s kinda expensive but my balikbayan relatives swear by it. They’ve even brought back to the US some bottles and regularly request more. They drink before a blazing fire when skiing, for wedding toast and Christmas celebrations. It’s more whiskey-ish, though but it’s the only lambanog I drink.

By: betty q.

betty q. — Sat, 25 Oct 2008 09:56:21 +0000

MM, the chef from NOBU was a guest in one of the episodes ..Martha Stewart. He made tempura batter using eggyolk, flour and VODKA as the liquid….He said that using vodka would make the tempura retain the crispness longer. As soon as the batter hits the hot oil, it will foam for a few seconds and subside..(alcohol just evaporates!)…

maybe you can try with lambanog?

By: lee

lee — Fri, 24 Oct 2008 13:39:34 +0000

passive: yeah.. poor man’s bailey’s! some would add coffee to the mix.

By: Ben

Ben — Thu, 23 Oct 2008 14:55:02 +0000

I’m from Batangas. The lambanog I bought from the Casa Rap garden restaurant (Km. 90, San Jose Batangas) was really good. P100 yata for a small bottle. On the packaging it said best enjoyed on ice cream. Casa Rap is one of the destinations of the Viaje del Sol tourist route.

By: edel

edel — Thu, 23 Oct 2008 10:41:52 +0000

i hail from quezon but i am not fond of lambanog. however, i have cousins who buy their lambanog in lucban, quezon. these are the ones with raisins or santol inside the big soy sauce bottles (1 gallon). also, i remember not too long ago that flavored lambanog was THE craze amongst the teens (bubblegum, strawberry flavors, etc)

By: sonny sj

sonny sj — Thu, 23 Oct 2008 07:16:11 +0000

many years back, some kindhearted fishermen along the beach of Infanta offered to share with me the lambanog they were drinking. It was darn good! I was just like drinking buko water, sweet and refreshing, and without any bitter after taste. but the heat I felt as the liquor glided down my throat was something else. after a couple of tagays, i had to excuse myself coz my knees were kinda wobbly when i went to empty my bladder.

By: diday

diday — Thu, 23 Oct 2008 06:03:34 +0000

The ‘guest’ has landed.

By: lyna

lyna — Thu, 23 Oct 2008 03:48:11 +0000

Carl, thanks for the link! Wow lambanog has come a long way! I am happy to know that they have developed it for international standards.