Comments on: “Fiesta” Humba a la Tito

By: lynn

lynn — Fri, 18 Jul 2014 00:42:43 +0000

sometimes we cooked it with del monte pineapple juice or four seasons if the former is not available, i also add black pepper

By: Kris

Kris — Thu, 06 Mar 2014 17:39:02 +0000

Thank you for posting this recipe. I have been unsuccessful with previous humba attempts. I was told that I needed “kalamay”‘for this but I don’t know where to buy that here in central CA. I can finally serve humba without my husband confirming “is this really humba ?”. Your website has been very helpful.

By: Jess

Jess — Wed, 27 Feb 2013 04:37:17 +0000

Long time fan of the site and lurker (pre Bourdain). Born in Quezon city, moved to Cebu at 5 yrs old and went back to Manila (Paranaque actually) at 15 to finish high school and eventually college. My father is ilonggo and my mother is Cebuana. IMHO my mother and grand mother are pretty good cooks… and so is my wife.hehe I like food…but I am by no means an expert like a lot of posters here. However after reading this thread I thought I just had to jump in and join the fray. I think you are right by saying humba is Cebu’s version of adobo, because there really is no adobo (that resembles the one tagalogs have) in Cebu. What’s funny though, in Cebu if you say adobo they will think (crispy) deep fried pork or chicken. I love humba. Cebuanos will eat humba with “kan-ong mais”. But…good humba has to be made of pork belly. if it is other than pork belly…it is just “inun-unan baboy”. Also in humba, the sweet, sour and saltiness has to be balanced. one shouldn’t overpower the other.

By: Betchay

Betchay — Sun, 03 Feb 2013 01:58:55 +0000

@Footloose: I hand in to the Kapampangan….that was a very good distinction!

By: MlleD

MlleD — Sat, 02 Feb 2013 17:26:23 +0000

I dont remember my mother browning it when she made them during fiestas. She would just put all the ingredients mentioned in a big pot perched on an equally big clay stove over low heat using wood fire (I believe the term used was “inanay”). This was not made in the kitchen either. This was always done in the yard grounds and with lots of monitoring! Not very ergonomic to the lower back, but hey, ergonomics does not apply to humba!

By: Avic

Avic — Fri, 01 Feb 2013 09:15:55 +0000

Hi MM, would you know where in Manila I can I buy bigas mais? I miss eating those. Will definitely try that humba recipe. :) Thanks!

By: Faust

Faust — Fri, 01 Feb 2013 04:31:01 +0000

gotta watch the fat intake, medications please… ^_^

By: EbbaBlue

EbbaBlue — Thu, 31 Jan 2013 13:23:02 +0000

Sarap ng usapa, sad naman ako, kasi mayrong ng uminom nung Coke classic na gagamitin ko sana. And I am at home, no car, wala akong liquid to do some experimenting. Nakain ko na rin yung saba kasi nag-hinog na.

Meron ako, chinese wine… ummm ewan ko. Yung ulo ng salmon, frozen pa, but I got “deep fried” pork belly, naka-balot pa sa ref. Ibuhos ko na lang kaya yung Korean Marinade/Dressing na nabili ko. I tried it before, para siya lang lasa na Hoisin/Oyster. Ummmm….Throw it all sa crockpot, and then continue na akong manuod ng Pinoy telenovela. (shhhhh…Temptation of Wife). Tutal pinayagan na ako ng boss ko na mag-work from home, kasi today’s low temperature might shock my new meds na naka-kabit pa sakin, and I am a little queezy.

By: lee

lee — Thu, 31 Jan 2013 02:40:13 +0000

I was at the grocery the other day and I think they used The large, rectangular “Minola” oil cans and not kerosene :) @Footloose I’m not sure if they had something at the bottom of the can.

By: enna

enna — Wed, 30 Jan 2013 22:01:18 +0000

Lami ang humba parisan ug no.14 nga mais….heaven…