Comments on: Leche Flan, Bibingka, Ube Haleya, Ensaimada, atbp.!!!

By: chick

chick — Thu, 16 Aug 2007 06:42:38 +0000

grabe.. everything looks so delicious! *craves*

By: ching

ching — Sun, 24 Jun 2007 18:36:15 +0000

yum! everything looks so delicious^_^ oh…this site makes me feel so hungry :p

By: foodie

foodie — Tue, 12 Dec 2006 06:50:35 +0000

The ube variety from Bohol, also known as “kinampay”, makes the best halayang ube. I’ll even settle for boiled and skinned “kinampay” with sugar and freshly grated coconut.

By: Jacqui

Jacqui — Tue, 12 Dec 2006 05:20:14 +0000

Thank you for providing us with a recap of your favorite “kakanin” recipes. The accompanying photos are wonderful. Although reading your posts and seeing the photos further intensifies the longing for home in my heart, your efforts also cure my homesickness. “Bulong sa kahidlaw”, as we say in Ilonggo. “Daw mapuli na gid ko.”
I find it ironic that before migrating here I would crave for imported chocolates and ice cream. But now that we live here, they’ve lost their appeal to me and my ultimate comfort food is maruya or banana Q at the nearest Goldilock’s.
Friends here share my preferences that during potluck parties the native kakanins ran out way faster than the western goodies. And Filipinos flock to the June fiestas (partly to see Willie and the Wowowee girls) but more to gorge themselves on the many Filipino food sold. I long for the day when I can eat halo-halo brimming with lots of ube halaya and leche flan, and served in a real tall halo-halo glass and not a plastic cup.

By: Maria Clara

Maria Clara — Mon, 11 Dec 2006 17:43:26 +0000

Iâ€™m on Cloud 9 just browsing through your treats. I feel like I am in fantasy land surrounded by the fairy godmother with her magic wand. I can have all these throughout the year. Ensaimada is a treat for me in the morning to perk me up for the rest of the day with tsokolateng baterol â€“ ground peanuts, cocoa and carabao milk. I cannot say no to all these kakanins. I love them all.