Comments on: Ubod, Sugpo, Alimasag at Baboy / Heart of Palm with Prawns, Crabmeat & Pork Cracklings a la Marketman

by: Global Voices Online » Food Blogs: Pata de Cerdo from Spain, Pork Katsu from Japan and Stir-fried Pork with Cincaluk from Malaysia

Tue, 15 May 2007 15:39:43 +0000

[…] #3: From the Philippines, Market Manila shares a recipe to prepare Ubod, Sugpo, Alimasag at Baboy (Heart of Palm with Prawns, Crabmeat and Pork Cracklings) Here’s a heart stopping, flavor packed way to enjoy some totally fresh ubod or heart of coconut palm. A work colleague of mine dragged a huge chunk of freshly felled coconut trunk from Bohol to Cebu last week, and I was thrilled with the prospect of a freshly made lumpia ubod. Read more… […]

by: Maria Clara

Mon, 07 May 2007 18:00:12 +0000

I love ubod in any form and substance be it in a salad or lumpia. Your impromptu ubod medley looks sublime. I can picture your office back room with all the people working on the ubod to make it for lunch – must be like the Iron Chef kitchen stadium beating up the clock!

by: linda

Mon, 07 May 2007 02:58:59 +0000

I’ve only ever seen ubod made into fresh lumpia,but,have never seen what a whole ubod looks like and my question is,did you use the whole ubod that’s shown on your 3rd pic from the top? Pls.pardon my ignorance,MM.

Glad to see Apicio back.

by: millet

Mon, 07 May 2007 02:09:41 +0000

saraaap! looks just like my kind of ulam! don’t anybody dare make a low-fat version of this….that would be crazy!

if you drain the leftovers of this and mix them with beaten eggs, you’d have excellent omelets or egg-foo-yung. ubod is so versatile, but myt family’s favorite is ubod-lobster (or shrimp) salad.

by: trish

Mon, 07 May 2007 01:35:14 +0000

A suggestion for your leftover cooked ubod ulam— you can make fried lumpia ubod. Just strain the sauce, wrap the ubod in traditional lumpia wrapper. Deep fry in very hot oil to prevent the lumpia from getting soggy. Serve with sweet chili sauce. Yum yum!!!