Comments on: Gi Bogbog ko sa Kabog!!!

By: iyoy

iyoy — Thu, 05 Feb 2009 12:45:42 +0000

again, a somewhat belated post. the grain is also called “dawa” in aklan and, if i remember my ilongo, it goes by the same name. the suman, which fits the description of budbod kabog to a T, is also simply called “dawa.” my mom would have been puzzled by mm’s frantic and at times desperate search for the recipe (she and most of our neighbors turn out this delicacy effortlessly; had i come across this site earlier, i could have asked her for what appeared to be a recipe in the public domain – in our place at least). the bad news is when she visited us here in the city a couple of weeks ago she said she could not find “dawa” anymore in our place.seems the people living in the upland (foothills of Madyaas mountain range) are not planting “dawa” anymore, probably because of the measly income for the effort involved. there goes one more traditional delicacy slowly receding into the mists of memory.

By: juvz

juvz — Mon, 12 Jan 2009 09:34:19 +0000

toping…,
lahi ra ang dawa ug ang kabog……

By: Jerry

Jerry — Thu, 31 Jul 2008 10:59:31 +0000

Millet: https://www.bobsredmill.com/product.php?productid=3594&cat=105&page=1
I buy a lot of different products from this website, if I can not find it on Amazon (same brand). 28 oz.= $2.72 which comes out about P160 Kg. PS, they have the BEST powered milk I’ve ever tasted.

By: Kitty

Kitty — Tue, 18 Dec 2007 18:09:58 +0000

Hi MM.

I’ve been delinquent from reading your posts then heard what was happening on this blog so I was intrigued. A good friend of ours, who enjoys food, came over for dinner and gave us a basket of budbud kabog (with sauce and all) and they were so delicious!!! Exquisite!!! They were from his trip to Cebu. Wow! This is one Filipino kakanin we should re-live because it is more refined than suman and the stuff just arouses the palette and it’s the perfect way to start the day.

Glad to be back.

By: Marketman

Marketman — Mon, 22 Oct 2007 02:41:49 +0000

Nap, I have an excellent recipe in the archives. Or type “budbud kabog recipe marketmanila” on Google and you will be directed to it. As for using western millet, it will be interesting to see if it works…there are many kinds of millet fit for human consumption. As for the kabog being dark, that may have een due to the use of dark brown sugar. The tinge of green is usually due to the banana leaves. I have not made it with green seed.

By: Nap Maminta

Nap Maminta — Mon, 22 Oct 2007 01:00:52 +0000

Hi everyone,

I am originally from Placer, Surigao del Norte, moved to Tago,
Surigao del Sur in 1943. I tasted the best “budbud dawa” in
Placer and they were dark not yellow. Since then I have never
eaten it until I was at Cebu International Airport last year
where I gobbled up a dozen. Luckily, no diarrhea nor bellyache. The budbud dawa or kabug in Cebu was a dark green
or almost black with a tinge of green and yellow. My wife who
was with me tasted it for the first time and liked it.

Yesterday afternoon while at a Korean grocery in St. Louis,
Missouri, USA I got so excited to see two kinds of Dawa or
Millet seeds, the dark green or almost black was called
glutinous millet and the yellow one non-glutinous. That is
is similar to the sweet rice or malagkit (glutinous) and the
plain rice for cooking (non-glutinous).

Now that I have an unlimited source of millet sides of two
kinds, I want my wife to try and make budbud kabug or budbud
dawa.

To anyone out there who has a good recipe, please send it to
me ASAP. This will be for purely personal consumption by the
Maminta clan of 25 people. I shall forever be indebted to you. Thank you very much.

By: NickySS

NickySS — Mon, 25 Dec 2006 06:28:37 +0000

Hi!
Nice info, big thx.

By: Marketman

Marketman — Sun, 24 Sep 2006 11:33:36 +0000

Candygirl, no worries re: your lack of responding email. Actually, I do make it a point to answer just about every single email or query that I receive (as opposed to comments on posts that I tend to respond to as appropriate). Even some of the really whacky ones. Sometimes I wait a few days before responding. I only delete those that are really weird and typically come from first time commenters. But as many readers will attest, I do respond to emails sent my way, even if on some days I get over 40-50 comments on the site and several private emails. However, I am sure there is lots of room in cyberspace to get misrouted, misfiled, anti-spammed, missent, undelivered, etc… so it’s best not to totally assume that one has sent their message or that the recipient has received it… funny you should raise this email now, I just took photos of my stove yesterday thinking I should post it since so many have asked about it…

By: Candygirl

Candygirl — Sun, 24 Sep 2006 09:43:30 +0000

Hi MM,

This may be off-topic but it’s related to the lost email issue. I remembered writing to you many many months ago about your Viking (or was it wolf?) range top (as it is in my christmas/birthday wishlist). I wondered and wondered if you would reply to a lurker like me. Anyway, 2 months later…while I was organizing my emails, I saw your response in the bulk mail folder (yahoo). I don’t know why it was sent to that folder instead of my inbox folder. I wanted to email a thanks but got dyahe since it was kinda late. Anyway, here’s my opportunity..thanks MM for your kind response :-)

By: kaye

kaye — Fri, 22 Sep 2006 18:27:12 +0000

wow! i was just thinking of asking MM if he can make “moron” since i am only able to taste it whenever my aunt’s mother from Samar would be here in manila. we’d ask her to make some since it’s soo delish.. it has nuts and lots of coconut milk in it but not too sweet.. it’s a suman with two colors, white and chocolate riddled with lots of ground peanuts.. yum!! hope MM can make some, I’d be willing to taste it for him.. hehehe!!