27 Feb2008


This is “part 2” of my contribution to the Lasanag Pinoy 24 topic of coconuts. My first ubod salad, here, was definitely more western leaning, but this one is pretty local. Our office manager hails from a small town outside Legaspi and she showed me how to make this delicious ubod ensalada. First, she picked out the ubod just at the tip of the wider portion, say rougly 80% down on the ubod piece pictured in the previous post. The cross-section of the trunk is noticeably different from the section I picked for the previous ubod and parmesan salad. In this section, the coconut heart is quite solid, with the growth rings becoming almost indiscernable, and you can almost see this evolving to a tough and fibrous coconut tree trunk as it gets older…


The ubod was sliced into bite-sized pieces about 1/8th of an inch thick. This was then blanched and drained. Next make a salad dressing with coconut vinegar (we used native Bicolano vinegar, just 2-3 months old, and frankly, somewhat alcoholic still), salt, a little kalamansi and cracked black pepper. Toss this with the warm ubod so that it absorbs the dressing. Add sliced tomatoes and serve lukewarm. Alternatively chill this and serve it cold with some fried fish or pork or as a side dish to some fiery coconut dish with chillies. This salad was extremely good as well. Good native vinegar is a must for this… it just wouldn’t taste the same with Del Monte vinegar, if you know what I mean.


At Kai’s request (the host of LP24), I am including links to previous marketmanila.com posts with coconut in them…

The Basics: Fresh Coconut Milk
Saba sa Gata / Plaintains in Coconut Milk
Santol at Sugpo sa Gata / Santol and Prawns in Coconut Milk
Ginataang Talong at Tinapang Galunggong / Eggplants with Smoked Fish and Coconut Milk
Kuhol sa Gata / Freshwater Snails with Coconut Milk
Sugpo, Kalabasa at Sitaw sa Gata a la Marketman
Ginataang Langka / Jackfruit in Coconut Milk
Kinilaw na Malasugui, Cagayan de Oro Style
Biko a la Manang Lima
Small Cassava Cakes a la Marketman
Sago and Mangoes with Coconut Cream
Puto, Cebu Style
Ubod, Sugpo, Alimasag at Baboy
Binignit a la Toledo
Purple Biko with Kalamansi Rind
Virgin Coconut Massage Oil :)
Granola with Dessicated Coconut
Iced Buko Juice a la Marketman
Budbud Kabog a la Marketman
Kolo at Latik / Breadfruit and Coconut with Palm Sugar Sauce
Bocarillos / Coconut Candy from Carcar
Bibingkang Galapong at Bibingkang Malagkit
Macapuno / Mutant Coconut Tart
Buko Pie a la Marketman
Maja Blanca
Latik – Fried Coconut Milk Solids
Pichi-pichi / Steamed Cassava with Coconut
Palitao / Glutinous Rice Cakes Rolled in Grated Coconut
Macapuno, the fruit
Bicol Express
Snotty Coconuts
Chocolate-Coconut Cake a la Francois Payard
Utan Bisaya a la Jane
Buko Pandan Juice and Buko Pandan Salad
Organic Coconut Vinegar
Binakol na Manok / Chicken & Coconut Soup
Calamay from Bohol
Laing, Two Variations
Fresh Buko Juice

Phew!!! That was a lengthy list to compile! Enjoy!



  1. Maria Clara says:

    Your ingenious ubod salads fall within the realm of Lasang Pinoy theme coconut. Although the mentioned of coconut the first thing that pops in my head is the matured coconut for kakang gata never strikes me ubod is within this category. Your salads are well-articulated and punctuated. Looks very tasty with anything deep fried to iron out the oil.

    Feb 27, 2008 | 6:52 am


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  3. HungryDude says:

    Holy COCO gone NUTS!!!

    Feb 27, 2008 | 7:18 am

  4. millet says:

    add some sugar, peppercorns and ginger to the vinegar and you have superb acharang ubod (pickled ubod).

    Feb 27, 2008 | 7:48 am

  5. Duday says:

    You should have already a book review of your recipes..Lasang Pinoy ala MM.

    Feb 27, 2008 | 8:08 am

  6. Lyna says:

    did you ever consider producing a cookbook??

    Feb 27, 2008 | 10:03 am

  7. Katrina says:

    More ubod coming your way soon, MM… :-D

    Feb 27, 2008 | 1:50 pm

  8. sometime_lurker says:

    maybe the next charity could use the cookbook ala MM to gather enough funds!

    and yes to bank to bank fund transfer! :P

    Feb 27, 2008 | 1:52 pm

  9. Kai says:

    First time to encounter ubod salad, thanks for sharing. Rmeinds me of labong salad. Thanks for the compilation! Mighty kind of you!

    Mar 7, 2008 | 5:15 pm

  10. marjy beng krina pared says:

    masarap talaga ang ubod salad lalo na’t kapag homemade………..

    Oct 6, 2008 | 3:57 pm

  11. GenerSumilang says:

    Someone should “EXPLORE” more about this “UBOD”(perhaps the experitise of marketman should lead)I ate and tasted this coconut ubod or bud and really very pleasant and differs in taste. but we should know also that there are more type of buds that are delicious far better than coconut ubod.
    1.RATTAN BUD-they are nice as salads too, taste is the mixture of bitter and sweet, preparation is easy, burn the whole stick and then remove the softy bud on the middle,slice then eat as what you wanted.
    2.WILD PALM RATIPAN-Its a type of palm similar to a caong tree. its a huge palm and mostly found on the tropical jungles.they are taller and bigger compare to coconuts they almost the same species as the anahaw but leaves are far differs. taste and smell cannot be compared with any other ubods. you can cook it the way you wanted too.
    3.BATARAG BUD-It has similarity with rattan but having and covered in spines by thousands and almost like a porcupine. they found also on the jungles where rattan found, they are delicious as salad too but less tastier than the rattan bud.

    Feb 15, 2009 | 2:59 pm

  12. emsy says:

    gener, i did taste rattan ubod and it was so much better than coconut. but there isn’t a steady supply of that kind of ubod, especially here in manila. too bad.

    Jan 11, 2010 | 10:57 am


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