Comments on: Waway’s, Legazpi

By: Apicio

Apicio — Tue, 04 Jul 2006 01:33:09 +0000

To Honey, What is “libas” leaves? Is it like alagaw?

By: honey

honey — Mon, 03 Jul 2006 12:19:43 +0000

I forgot. in making kinunot na pagi, you have to add kalamansi juice after putting coco cream. you can do away with the kalamansi if you’re using libas leaves as a substitute for malunggay

By: grace

grace — Mon, 03 Jul 2006 04:53:36 +0000

I’ve eaten pagi only once (in bicol too). they cubed the meat and made adobong pagi; we didn’t know what meat it was and only realized it was pagi coz they were laughing at my little sister who was asking for more “adobong baboy”.

the markets in Naga do sell shark meat, but i’ve never acquired the taste for kinunot.

By: RST

RST — Sun, 02 Jul 2006 21:32:35 +0000

Yes, agree on the superiority of suman w/ Manila mangoes over Thai mango/sticky rice.

Lato is also called arorosip. BTW high-quality brined and vacuum-packed lato is available here in the US at various Asian groceries. In Chicago, I get it from Tai Nam in the Argyle area. An excellent treat when simply dipped in sukang Paombong, or alternatively, in a simple olive oil/key lime dressing.

Richard
Opplicario@aol.com

By: MasPinaSarap

MasPinaSarap — Sun, 02 Jul 2006 18:31:39 +0000

Lato salad is the same as Arorosip, no?