Comments on: Pinipig & Hazelnut Balls a la Marketman

By: aileen salinas

aileen salinas — Sun, 16 Nov 2008 02:00:20 +0000

Dear Marketman,i’ve know you in the yummy magasine,im having trouble about pinipig .You see,I’ve brouht them because it’s cheap,Forgive me but in the end i realize i have nothing to do with it.I’ve search my new and old cookbooks but im not lucky to find one.I just ended up in your arms.And if you could give me More pinppig recipe i will be much delighted.Thank you marketman,you are my guardian angel when it cames to hard to find recipes that young generation might forgot…God Blees…

By: Nanette Revilla

Nanette Revilla — Tue, 05 Feb 2008 02:18:31 +0000

I am from southern Mindanao and am happy that you posted information on pinipig. Am interested on pinipig ampao delicacy. If you could give me a recipe on this, i would be very grateful. I have noted that there are processors on this in Nagcarlan, Laguna. Thanks and God bless.

By: Chris

Chris — Tue, 21 Mar 2006 05:25:05 +0000

I remember liking green pinipig when I was younger but I don’t remember how I had them. They were cooked just like rice so they were soft and not crunchy. I just remember eating them as is in our ‘dirty kitchen’, maybe they were on their way to becoming something else when they were intercepted by me. heheh

By: goodtimer

goodtimer — Sun, 19 Mar 2006 17:33:54 +0000

my lola always served native chocolate ah (aguado, the thinned version) ordered from bulacan with ground peanuts, with toasted pinipig on the side. We’d all grab a handful of pinipig and top our steaming hot chocolate with the “crunch”. ahh, i wish it was christmas again..

By: joey

joey — Thu, 09 Mar 2006 14:52:09 +0000

That looks really good! I can imagine the pinipig-hazelnut combination to be yummy :)