Comments on: Purple Biko with Kalamansi Rind a la Mai-Mai

By: Linda, The Village Vegetable

Linda, The Village Vegetable — Wed, 21 Feb 2007 04:36:34 +0000

woah. i don’t know what any of this is — my favorite foods to try! I can’t wait to start…. finding these ingredients will be an adventure in itself!

By: Maria Clara

Maria Clara — Tue, 20 Feb 2007 18:37:16 +0000

Any sweet rice based dessert cooked in coconut milk is redolently delicious with sugar added and kept and/or wrapped in banana leaves. The aroma emanating from the cooked coconut milk is good. This one looks like a no fuss job with less grease elbow work involved and the purple rice added a heightened dimension of appeal and flavor.

By: DADD-F

DADD-F — Tue, 20 Feb 2007 01:19:06 +0000

I always cook biko with calamansi rind. It adds a kick to the kakanin that can’t be found elsewhere in the country. But I must confess that the original recipe came from a former officemate who was glad to share her “secret” with me. And since this “discovery” of mine, I now am even more adventurous with my baking and dessert-making exploits as I have always been with my other gustatory experiments.

Everybody’s right, of course, about being very careful with what we put in our mouth. Still, like MM says, sometimes it is better to eat well and die happy than worry too much. I say, DON’T DEPRIVE yourselves. Just remember, everything in moderation; the fresher the food, the better; and don’t forget to keep that butt moving. Then, you don’t really need to worry.

As I mentioned in earlier posts, our food is great and that other nationales do appreciate them. But first, we have to be aware of how great-tasting our food is and be proud to share it with the others. Adjusting the food somewhat to their taste follows.

By: wil-b cariaga

wil-b cariaga — Mon, 19 Feb 2007 23:19:41 +0000

I don’t know why but adding kalamansi rind to biko and some other similar kakanins always give a pleasant taste. . . im sure this one is really good. . . hmm i miss kakanins. . .

By: danney

danney — Mon, 19 Feb 2007 02:34:06 +0000

Well, we all are very concerned about what we eat nowadays but I’m still careful eating food with salitre like tocinos and longganisa but then again, the air that we breath from those cigarette smokers and smoke belchers are good enough to kill us. So what do we do to live longer? Enjoy food but with moderation. Here in the United States, most Americans are overweight. Why because they feed and inject chickens, turkeys, cows and pigs with strong hormones to make them grow faster and fatter. Later they butchered the animals and serve it raw or medium rare. The hormones get transferred to the human body. They inject cows to produce more milk and goes right into our digestive system. Should I say “Got milk! or “Get Fatter!? And worst of all, their food portion is humongous. I’m glad our restaurants are still serving the right portions and not imitating the American portion of serving food. Whoah they it a lot!!

By: Marketman

Marketman — Mon, 19 Feb 2007 01:21:03 +0000

Better to eat well and die happy than worry about every new little risk that comes along. I suppose if the black bits on barbecued pork are carcinogenic, what’s the big deal with the stuff in the delicious browned caramelized bits on food? :) Humans were probably only originally designed to last till they were 35 or 40 at most. As soon as your progeny were off breeding at say age 13 in caveman times, it was okay to kick the bucket yourself. So at best 30 was a good age…and see how much roasted and caramelized meat they ate… Millet, you got it, small scoops was all I could handle! Crumbmaster, yes, maybe the brits would like our kakanins, though perhpas a little wetter with more moisture as their puddings tend to be creamy…

By: millet

millet — Mon, 19 Feb 2007 00:56:20 +0000

MM, buti na lang in scoops ito..otherwise, just imagine how much you would’ve eaten if the biko was in one big bilao! purple bico (tapol) always looks more appetizing than the plain one.