Comments on: Budbud Kabog Recipe a la Marketman

By: sansindio

sansindio — Mon, 13 Jul 2009 05:08:48 +0000

Actually Kabog is a native cereal staple food by Cebuanos long before the Spanish colonizer came into the Philippines.
Not corn or rice but Kabog (millet) is the staple food as what Spanish writer wrote (you can see this documents at Museo sa Sugbo(Cebu Museum). The millet species used before was Panicum milliaceum – that is kabog or borona in Cebuano.

Some Cebuanos have plantation of Kabog in some parts of the province of Cebu notably the Mid-North Area which Borbon and Tabogon town belong.

Engr. Sansin G. Dio
Mabolo, Cebu City

By: Mich NanaYanna

Mich NanaYanna — Mon, 08 Jun 2009 02:37:14 +0000

Hi Marketman,

Finally, I tried cooking your Budbud Kabog. My mother and I enjoyed cooking this delicacy which happens to be a common treat from my hometown (Borbon, Cebu) as well. Btw, my earlier term above (by Mich, that’s still me) about the place in Lugo, Borbon where this delicacy is commonly sold wasn’t right…I meant to say SIMANGAN instead of Eskina.:)

I linked your site to my blog post re: budbud kabog. Thanks for the recipe and good luck!

By: Mich

Mich — Tue, 11 Mar 2008 06:16:05 +0000

Very tasty looking budbud kabog!!! Will try cookin it someday… :)

For H.C., if I am not mistaken, the place you have in mind is in Logo, Borbon, locally known as “Eskina Logo”. They are known for their budbud kabogs. Your story reminded me of a similar incident back in time…

By: k

Fri, 16 Nov 2007 09:26:14 +0000

Hi mm! I was browsing through an aunt’s old recipe book(which is now without its cover and a few pages missing,my mom told me it was published or sourced from cebu) and i saw budbud kabog recipe. I remembered you and your post about it. The recipe is almost like yours but with a lot more sugar. I would definitely want to try making these once i get hold of the main ingredient which i don’t think is available in our area. By the way how did you steam your budbud? The recipe book here says, after folding ends and tying securely with strips of banana leaf, arrange pieces on a lined banana leaves and cover with thin coconut milk and cook for 35 min or until done.

By: H.C.

H.C. — Wed, 04 Jul 2007 08:16:13 +0000

i have a funny story to tell, all for the love of budbud kabog. on our way back from bantayan for the holy week on a bus going to cebu, somewhere between borbon or tabogon. as the bus slowed down to let off some passengers i saw a woman waving a tray of budbud kabug. i yelled at my husband to call the woman with the budbud to get on the bus, my poor husband who is not a cebu native, did not even know what he was calling the woman for. anyway, while we were transacting business the bus sped through the streets, the poor woman had to get off the bus a few miles from where she got on. i guess she was just glad i bought everything she had on that tray. i totally savored that wonderful, wonderful taste, and my husband became a convert to the budbud kabug too!

By: glaiza

glaiza — Sat, 19 May 2007 10:28:34 +0000

mr market man! :)my thesis is about millet. i’ve tasted budbud kabog just recently and it was wonderful! maayo na lang naa ka recipe ani..hehe..anyway, i was wondering, do you happen to know the cultivar or variety of the millet you used? pls tell me, through email, if you do…thanks a lot! ;]

By: Fler

Fler — Fri, 06 Oct 2006 08:34:24 +0000

Wow, its a joy reading through your blog, my father loves budbud kabog and so do I. :) This is my first time to surf the net reading peoples blog. The budbud Kabog caught my attention because I’m from Cebu and I’ve lived with eating that food eversince. :) You should try Ngoyong or Ngoiong from Cebu, you might like it. It’s only sold there and I’ve been dying to know their recipe for a long time now. E-mail me if you’ve tasted that already. ;)

By: Christine

Christine — Fri, 06 Oct 2006 02:24:17 +0000

Wow it looks perfect! Thank you for sharing the whole learning process and results with us and congratulations! :)

By: wil-b cariaga

wil-b cariaga — Wed, 04 Oct 2006 02:12:55 +0000

wow. . . after lots of pain altering and trying different recipes. . . hmmmm actually I’m afraid to try to make BK. . . hehe

By: Lourdes

Lourdes — Tue, 03 Oct 2006 09:23:32 +0000

Congratulations! Your BK is so photogenic. If you have a lot of them you can store it in the freezer for a month. When you need it… just steam it… and the taste didn’t change. I’ve tried it 2 weeks in the freezer. Looking forward for the actual tutorial, everybody is excited…