Comments on: Landang / Palm Flour Jelly Balls

By: Marla

Marla — Mon, 04 Aug 2008 20:36:11 +0000

Thanks for the info. Actually i was just trying to google if landang is availble in the net.Can anybody post images of this particular palm? Again tnx a lot u made my day.

By: Bisoy

Bisoy — Thu, 17 Jan 2008 06:55:17 +0000

Hi MM,

Please do help in promoting Landang.. It’s our prime produce here in Davao del Sur.. and We are very proud that this is indeed organic no added preservative .

By: Bisoy

Bisoy — Sat, 29 Dec 2007 06:40:12 +0000

To all interested parties that want to distribute Landang in Metro Manila please to email me : bisoy77@yahoo.com . Landang is our Prime produce here in Mindanao.Thanks for the blogs… Hoping that we can serve ManileÃ±os Landang in the cming year.. Happy New Year….

By: gingging

gingging — Fri, 16 Mar 2007 07:52:07 +0000

As a cebuano, I have had the pleasure of eating landang cooked my my lola and mother. It was always mixed in the ginataan or what we call binignit in Cebu. It’s taste is not so distinctive but it adds an exciting texture to the binignit. And the color of the binignit turns light violet when you add the landang. It’s chewy and it complements the taste of the binignit. The landang evokes such fond memories. i wish it is available in Manila

By: Foodie

Foodie — Thu, 15 Mar 2007 21:51:31 +0000

MasPinaSarap,

Found this on https://www.da.gov.ph/tips/Cassava.pdf

â€œAsiatic bitter yam or intoxicating yam known as â€œNamiâ€ in Tagalog, â€œGayosâ€ in Bisaya, and â€œKarotâ€ in Iloko is the chief famine food or tropical Asia. Its tuber is poisonous, having a high content alkaloid dioscorine. In fact, a piece of â€œNamiâ€ as big as an apple is sufficient to kill a man.

The poison in â€œNamiâ€ is often extracted and used as bait for animals or for eliminating unwanted fish from fishponds. The poison, however, may be removed by soaking the slices of granulated boiled tubers in running water for an extended period or repeated changes of salt water. These are the methods used in tropical Asia.â€

By: MasPinaSarap

MasPinaSarap — Thu, 15 Mar 2007 04:40:40 +0000

This is interesting. I’ve never had a pink guinatan before, and I don’t think I’ve had Landang before. In Ilocos we add a root called “karot” (sp?) and it’s only available around September and has to be washed under running water multiple times to rid the poison. Anyone know about Karot?

By: sha

sha — Wed, 14 Mar 2007 13:06:52 +0000

used to spend time around toledo area and i do remember tasting this one…imagine I used i live in Naga and to be on that side of Cebu just over an hour from us I used to think the area is so different food wise…

By: Marketman

Marketman — Wed, 14 Mar 2007 10:12:21 +0000

kaye, yes binignit is very similar to guinataang halo-halo, the ingredients differ slightly by availability and region…

By: kaye

kaye — Wed, 14 Mar 2007 10:05:51 +0000

is binignit the same as the guinataang halo-halo which am more familiar eating while growing up in manila? is that the same as bilo-bilo?

By: yan-i

yan-i — Wed, 14 Mar 2007 07:14:57 +0000

Hi MM, just wondering are those available here in the Metro? The Binignit looks delicious, I wonder if there’s a place here in Metro where I could have a taste of it hehehehe :)