Comments on: Bago Leaves

By: Marketman

Marketman — Tue, 01 Mar 2016 04:59:33 +0000

Cirah, I have never come across bago leaves in Manila…

By: Cirah

Cirah — Tue, 01 Mar 2016 04:14:32 +0000

where can i find bago in manila? I relly love ginataang bago. Parang laing lang pag kaka luto pero mas masarap pa sa laing.?

By: Hannah

Hannah — Sat, 29 Nov 2014 05:43:11 +0000

But here in the Province of Romblon we mixed it in Ginataang Lanka. It’s much better than Ginataang Monggo. :)

By: LizCuy

LizCuy — Mon, 21 Apr 2014 08:57:06 +0000

MM, you were so spoiled! I would have sop buntut every week, too, if I lived at the Borobudur InterCon! I remember that there would usually be celebrity diners in the cafe- a general, a movie star, a politician, a tycoon… all excitedly pointed out by the staff. (I once went to a Jakarta mall and spied a sign in a food court stall stating “Sop Buntut by the former chef of Borobudur InterCon.” Of course, it was a letdown.) And what a privilege to know when best to have their famous dish!
Makes me wonder if there is finally a good Indonesian restaurant back there in Metro Manila…

By: Fred

Fred — Sat, 19 Apr 2014 00:38:10 +0000

Good find! I was looking for the name of these leaves. Our househelp used to bring these back with here when she comes back from Romblon. We use this in a savory ginataan with pork and shrimp. They call it “lumbay”. Always wanted to grow this plant here.

By: Mrs. Kolca

Mrs. Kolca — Thu, 17 Apr 2014 13:28:35 +0000

Sa amin sa Romblon, ang tawag dito ay “lumbay” at madalas ito isama sa ginataang langka o kaya’y sinabawang isda. Marami nito sa bahay ng tiyahin ko sa Alcantara. Madalas pinamimigay lang kasi marami naman.

By: Feglatt

Feglatt — Thu, 17 Apr 2014 03:08:55 +0000

miss this vegetables Bago leaves

By: Feglatt

Feglatt — Thu, 17 Apr 2014 03:08:04 +0000

bago sarap yan

By: Cris J.

Cris J. — Thu, 17 Apr 2014 00:55:01 +0000

I have yet to try that. :)… funny Footloose :):):)

By: Marketman

Marketman — Wed, 16 Apr 2014 03:04:30 +0000

LizCuy, we lived in a two-bedroom apartment in the Borobudur for nearly 4 years, while commuting back and forth to Singapore which was our official residence in the region while I was working way back when. So I had sop buntot at least once a week, and the waiters used to inform me when the broth was at it’s finest (most flavor and most concentrated) before it was watered down again… :)