Comments on: Ubod / Heart of (Coconut) Palm

By: one filipino dish a week » Blog Archive » Lumpia Ubod - paoix

one filipino dish a week » Blog Archive » Lumpia Ubod - paoix — Tue, 16 Dec 2008 04:45:34 +0000

[...] So what is ubod anyway? Ubod is the heart of palm (the part of the trunk that’s closest to the leaves). Marketmanila has a great picture of fresh ubod here. Unfortunately, ubod goes bad easily and the only access I have are canned or frozen. For this attempt at making lumpiang ubod, I used frozen. The outcome was a mediocre success. It wasn’t bad but it wasn’t the most memorable I’ve even eaten. I will have to try to make this dish again and hope to find fresh ubod. [...]

By: lee ann

lee ann — Sat, 23 Feb 2008 14:57:33 +0000

my first memory of ubod was when i was a little kid. my lola forced a piece of ubod into my mouth. thankfully, i liked it. it was sweet and really fresh because it was from a tree in our backyard. :D
i haven’t had a chance to eat fresh ubod again. i always see them already in the lumpia. haaay… i want fresh ubod.

By: Marketman

Marketman — Thu, 21 Feb 2008 23:30:15 +0000

dhanggit, I have done a lumpiang ubod recipe before, it is in the archives… I didn’t have a kitchen on this trip to Legazpi, so I didn’t cook while there.

By: Babette

Babette — Thu, 21 Feb 2008 22:33:49 +0000

That’s one of the things I cannot get here in the US, unless you count the canned ubod. I love Lumpiang Ubod and miss it terribly.

By: dhanggit

dhanggit — Thu, 21 Feb 2008 14:05:24 +0000

oh i never imagined that they are this big!!! thanks for the post..i bet there will be lumpiang ubod recipe in store for us!!