Comments on: Consilva or Pinasugbo a la Marketman

By: cumin

cumin — Thu, 18 Apr 2013 11:35:46 +0000

Brings back wonderful memories of childhood favorites. I’d forgotten about the coconut midrib tie until you mentioned it. Please let us know if you manage to hunt down a good supplier in Cebu?

By: terrey

terrey — Thu, 18 Apr 2013 07:53:18 +0000

consilva manufacturers in Talisay should be around barangay Dumlog or San Isidro

By: Gerry T

Gerry T — Wed, 17 Apr 2013 20:41:23 +0000

This is so good a favorite pasalubong even sticky and you end up eating the bit of wrapper….^_^

By: Marketman

Marketman — Tue, 16 Apr 2013 22:43:15 +0000

ML, how ironic, they have the more authentic version halfway around the world, and I can’t find any here, and even sent a scout party to Talisay yesterday to hunt down the manufacturers!

By: Mary Lee

Mary Lee — Tue, 16 Apr 2013 15:29:31 +0000

Rissa just brought me some from the Filipino store in her NY neighborhood — pretty authentic consilva, complete with the coconut rib tie. They weren’t bad, considering the miles they’d probably travelled. These were only three strips of banana to a tie, versus the 5 or so I remembered from my childhood. Like then, they were sticky and so chewy — lucky I didn’t lose a tooth, not to mention a dangerous sugar spike from the heavy glucose.

By: Khew

Khew — Tue, 16 Apr 2013 01:09:47 +0000

Thanks EbbaBlue. I don’t really see the science behind it but hey, if it makes the fried stuff crispier, then I’m all for it. :) I’m thinking the salt is basically to flavour the fried foods which have not been salted. The reason for not salting them is to prevent moisture from leaching out. The retained moisture steams, renders porous and cooks the insides more thoroughly while acting as a barrier preventing oil from seeping in. Result – fried but not oily.

By: millet

millet — Mon, 15 Apr 2013 23:43:14 +0000

footloose and natie, hahahaha!

By: EbbaBlue

EbbaBlue — Mon, 15 Apr 2013 17:44:20 +0000

Tried this last Sunday, ay naku, hindi masarap ang saba rito.. kahit na nga medyo hinog na siya (pero malutong pa rin).. iba ang lasa. Kasi dito mas ginagamit nila “plantain” bananas, medio mas matamis. Subukan ko kayang gamitin ito.

Khew, ganyan ang pinsan ko sa probinsiya pag nagluluto ng fried chicken or lechon kawali, nagbubudbod ng asin and/or tubig sa kawa na pinaglulutuan. Mas malutong daw ang labas ng ipinipirito nya.

By: natie

natie — Mon, 15 Apr 2013 16:56:03 +0000

I agree—BEAUTIFUL pedestal… alas, no more due to expensive dental work…can I puree mine?

By: Clarissa

Clarissa — Mon, 15 Apr 2013 09:46:44 +0000

I was always afraid that these would pull out my teeth! :) But yummy!