Comments on: Puso / Rice Boiled in Coconut Fronds (Part II)

By: Mika

Mika — Sat, 07 Nov 2009 15:34:15 +0000

Hi Betty Q,

I appreciate you sharing your recipes. My grandaunt used to make really great machang but she migrated to the States. Although she was able to teach me some, I never really had the confidence to pursue it. Thank you and hope I can get in touch with you.

Regards,

Mika

By: boots

boots — Tue, 22 Sep 2009 07:19:06 +0000

hi fredo, if you want puso, you may order from me. we’re just in san juan city very near greenhills shopping center. ;)

By: Fredo

Fredo — Mon, 01 Dec 2008 09:02:13 +0000

ate puso before when I worked in Cebu, Im looking for a place in Metro Manila that serves rice cooked this way.

By: Jog Deiparine

Jog Deiparine — Wed, 12 Nov 2008 01:39:44 +0000

I really miss the puso w/ yummy pork barbecue in Cebu. Am planning to make a bunch of it this coming Christmas, can somebody tell me where to get supply of coconut fronds? Appreciate your help. Thank you.

Jog

By: marissewalangkaparis

marissewalangkaparis — Sun, 26 Oct 2008 08:12:06 +0000

I’ve always wondered how it’s cooked –this puso. I lived in Cebu (when I was very young) and friends would bring them on picnics.
There is also a Bulacan version where they use banana leaves. Great for picnics too!! We had a blowout recently and our colleague from Malolos brought this balisuso. I was asking him how to cook it. Would be interesting to cook this when there are balikbayans. I think it’s simpler than the puso (cause of the woven fronds).
Amazing Marketmen how even just with rice we have these versions. Great!

By: jadedfork

jadedfork — Sat, 25 Oct 2008 03:26:56 +0000

thanks bettyq

By: betty q.

betty q. — Sat, 25 Oct 2008 02:46:53 +0000

jadedfork…the malagkit is NOT cooked…

MIL knows it’s cooked by feel..since you shouldn’t pack it when you are filling the bamboo leaves to give room for expansion for the malagkit as it cooks, it should really be “POOFY” when it’s done ..like it is “SIKSIK” it really takes a good 4 to 6 hours. …the belly pork will really be tender fork….like cooking adobo. I think it takes that long because we make HUGE batches of these and use the biggest caldero she has and rfeally fill that caldero right up to the top with the Chinese suman. But if you are just making 10 or so, maybe if you use your big caldero to cook that 10 Chinese suman, it would be done in half that time!

By: jadedfork

jadedfork — Sat, 25 Oct 2008 01:11:34 +0000

bettyq, am rereading your ma tsang recipe (the triangle one). got a bit confused when it came to the rice:

1) “Drain the malagkit thoroughly and season it with sesame oil, white pepper, some of the fried chicken oil again and a bit os salt.”

At this point, is the rice already cooked?

2) Also on this one, how do i know that they’re done?

“Then pack them in a pot cover it with water and boil them for hours on endâ€¦maybe half a day.”

hope you’re still following this thread. thanks

By: betty q.

betty q. — Thu, 23 Oct 2008 18:33:57 +0000

Yup, Millet…it’s more like a really FAT SUMAN. ..but for the ordinary suman like I posted above, you don’t have to squish the suman so tight…it’s just for this filled savoury suman. I squish it to a tight cylinder so the filling is “SIKSIK!” and not falling apart when you slice it or cut it open.

A few years ago, a friend made suman in the form of a triangle…nore like suman sa lihiya but in a triangle shape. I don’t know what they call it. So I think, the banana leaves can be used to form the triangle ones as well….maybe it would be a lot easier to shape since it is wide enough to be twisted around.

You know, bagito?…I didn’t think of that…you’re right, hopefully my boys will marry someone who would take an interest in acquiring this skill…keeping my fingers crossed!

By: bagito

bagito — Wed, 22 Oct 2008 23:56:55 +0000

betty q, thank you so much for sharing! don’t worry if your boys aren’t interested in acquiring this skill, who knows perhaps your future daughters-in-law might be, just like you bonded with your MIL over these. :)