Comments on: Chicken Soup with Banana Heart/Bud

By: YRICK

YRICK — Thu, 17 Feb 2011 07:22:19 +0000

Me, what i missed, yung dinuguan na luto sa gata sa bikol…sobrang sarap….

By: Gay

Gay — Fri, 27 Nov 2009 13:27:15 +0000

This is perfect for a rainy day, MM! Which seldom happens in Gensan.

By: psychomom

psychomom — Wed, 25 Nov 2009 20:04:45 +0000

bettyq i think you can get si-but at most chinese groceries pre-packaged. i know that when mom came over the last time she brought me some from ongpin already packed in plastic. suppose to boost immune system. can also add small piece of ginseng. can use pork bones, chicken (if you can get the black chicken available at chinese/asian groceries the better). usually you do not eat fruit or veggies or fish when you have this kind of soup as these food cancels the benefits of si-but.

By: thelma

thelma — Tue, 24 Nov 2009 15:37:06 +0000

bagito, you’ve got me thinking. the cabinet with screen door to store food
is called banguera…

By: el_jefe

el_jefe — Tue, 24 Nov 2009 00:41:08 +0000

Haha..Lava Bien…”Kampampangans of Quezon”…I think there is no point of comparing lukbanins with capampangans…Both the Tagalogs and Capampangans have excellent culinary abilities and both ethnic groups have produced many talented cooks and chefs and bestowed numerous nouvelle dishes being enjoyed by the mainstream today…So pwede ko ba ding sabihin na ”Batangas is the Pampanga of the South”? Kasi smorgasbord at sing luho din ng Capampangan maghanda? Hwehehe!!! I hope neighbors in Southern Tagalog wont arch eyebrows upon reading this…haha! Pero I have nothing against Capampangans ..I am actually part Capampangan too…But honestly in all fairness to lucbanins magagaling at masarap nga naman talaga sila o rather kayo magluto…”kumbaga hindi lang sila ang magkakagusto sa luto nila …mga pati taga ibang bayan magugustuhan din at masasarapan sa lutong lucban.”

By: Lava Bien

Lava Bien — Mon, 23 Nov 2009 14:55:35 +0000

Katmon hahahaaha el_jefe, almost forgot that fruit. I thought it was normally available everywhere when I was a kid. They have it good in Lucban, we are the kapampangan of Quezon ( though I like Lucban food way better, better longaniza, better pancit even though I don’t eat the former – no kosher pork hehehehe and the latter I have them cook it with chicken).

By: Pilar

Pilar — Mon, 23 Nov 2009 14:33:17 +0000

Bettyq, sibut is å››ç‰© in Chinese. Definitely, it’s not the ones used in 5 spice (äº”é¦™). It contains chuan xiong (å·èŠŽ), kam ki(æž¸æž) dong guai (ç•¶æ¸)and siok te. You can add more kam ki but not the other medicinal herbs since itâ€™s quite bitter when you place more than what you need. Ask the tindero on the portions. Just let him know how much of the meat you’ll be using. I hope this helps. Happy cooking.

mmmm….reminds me of the once famous beef stew stall in the food court of Makati Supermarket, now Landmark. yummy :-)

By: el_jefe

el_jefe — Mon, 23 Nov 2009 02:25:57 +0000

Bagito...My lola in ''Batangas'' also has this antique ''freeze free refrigerator''....When I was still a kid I would ask my aunts ''Bakit ganun ang prigider ni nanay hindi nalamig? '' they would laugh at me and answer ''ah ganun talaga hi tech yan eh''....We call it ''Paminggalan'' or simply as ''Estante'' in Batangas. And I call it ''Prigider na lokal'' Hehe! My Lola also have several antique glazed brown clay jars called ''kam-aw'' used in storing sauces, tapa, buro, kabasi etc...I think it is also used by Kapampangans to store food...my friend from Bulacan call it ''kamaw''.

By: bagito

bagito — Sun, 22 Nov 2009 22:51:59 +0000

Mmm, seems like some of us are on a tinola roll since that’s what I cooked for lunch today, along with adobo. No, not to be eaten together but I cooked both today so that the adobo will taste better tomorrow. Hubby and I call it “the refrigerator effect” when something just tastes so much better a day or two after cooking since the flavors have had a chance to blend together while in the fridge.
When I was a young girl and lived next door to my Lola’s house in Pampanga, they didn’t put the leftover ulam in the fridge (still amazes me to this day how the food didn’t spoil at all). They had a cabinet in the back of the kitchen with shelves but the cabinet doors were not really doors but screens. And to avoid ants crawling up the ulam, the bowls where they were stored would be on trivets submerged in about half an inch of water. Did anybody else have that growing up? I’m pretty sure it was common practice before the age of salmonella scares and super bacteria. :-) My lola has since passed on and the house remodelled. Unfortunately, my aunts didn’t see the need to have a “native refrigerator” anymore so it is yet just another fond memory for me. I know they had a term for it in Kapampangan but I just can’t remember right now. (sigh)

By: Pinaycook

Pinaycook — Sun, 22 Nov 2009 22:36:26 +0000

I’ve tried a Visayan dish very similar to this, ages ago. It was called Kinamunggaya & cooked with coconut milk, sliced banana heart, malunggay & lots of ginger. I would love to learn how to cook this.