Comments on: Seasoning a New Palayok…

By: el_jefe@yahoo.com

el_jefe@yahoo.com — Tue, 10 Nov 2009 04:25:12 +0000

We call this in Batangas as '' TAYA'' oR ''PAGTATAYA'' ..this is done to get rid of dirt or bacteria present on the claypots...''sterilization'' perhaps to avoid spoilage of food stored in a palayok... In Batangas we only use the ''black palayok'' for cooking since it is more durable ...with a smooth surface and is fit for cooking....

By: RODY

RODY — Fri, 20 Feb 2009 14:48:20 +0000

I was in Batangas yesterday with two school friends who are here for their 40th high school reunion (UP High, Manila). We had lunch at the residence of their relatives, the Hidalgos from Tanauan. Menu: sinaing na tulingan (sa palayok, 4hours); bulanglang (local string beans called “paayap”, with kalabasa & tomatoes, ginger; some crispy pork liempo. For dessert, there was sumang dapa with kalamayhati (coconut syrup) and biko (rice pudding). A very memorable meal indeed! I am sold on the idea of using the palayok.

By: nelma groves

nelma groves — Sat, 08 Nov 2008 21:09:38 +0000

The reason I write you I’m hosting aFilipino Christmas Party here at Arizona Phoenix area, I want everybody to feel their at home,even though where really faraway on our beloved land PHILIPPINES,anyaway I really want to cook a good pilipino dish and Iwant to cooked it in palayok but the problem is I dont know where to buy palayok around here,I search in the internet but unfortunatelly I have no luck,please if you can help me to provide where can I purchased palayok .I will do appreciate your help hope you can reply on this mail.Thank you and We missed the Phillipines so much especially on this comming holiday!

By: Rose5

Rose5 — Thu, 23 Oct 2008 04:42:57 +0000

cant find that same palayok you have here in Cebu…

By: teth

teth — Fri, 25 Apr 2008 04:12:34 +0000

” enjoyed your palayok post. It triggered warm childhood memories growing up. My sister and I love playing house and cook in our small â€œbabyâ€ palayoks in the backyard. I can still taste and smell the burnt rice and watery soup we made. Definitely nothing gourmet, but those were the best tasting rice and soup in my eyes. “… the same memories I had in the province!!! If you are in Bicol, TIWI., Albay is the place to buy palayoks and paso for the plants.

By: rachel

rachel — Sat, 09 Feb 2008 18:26:48 +0000

MM, i’m so glad i found your site.i live here in the us and i always use my palayoks ( i use it on the stove though).i make sinigang in it and sinaing na isda.i have one for meat and another one for fish.i also have kawali which i use everyday.i brought them back from the pi last time we were there.i love your blogs btw.

By: Babette

Babette — Sat, 09 Feb 2008 15:09:39 +0000

Hmm, makes me want to pick up a palayok next time I visit. The only experience I had with palayok was playing with the miniature palayok set we bought in front of the Antipolo church. We cooked Santan leaves and flowers in water. Good thing that we didn’t burn the house down. LOL

By: cooking mama

cooking mama — Fri, 08 Feb 2008 13:43:50 +0000

My mom, until now cooks sinaing na tambakol in a palayok, cooked slowly over firewood. My friend and i used to devour it after swimming , you can imagine how much rice we eat with it, complimented with kamatis, calamansi and patis, haaay….. those were the days when you care less how much rice you eat and sodium you ingest.

By: mokongbugoy

mokongbugoy — Mon, 04 Feb 2008 08:26:52 +0000

When I was in college, my sister & I went to visit my lola’s old house in Cebu. All the cooking there was done via woodfire & palayok. My sister was really excited to cook this way, so she volunteered to do the rice. As she tried to get the fire going, she blew into the fire with that little bamboo tube (I don’t know what it’s called). Next thing we saw was a cloud of ash right in her face!*P it was like something out of an ai-ai delas alas movie.

By: francis

francis — Thu, 31 Jan 2008 22:24:05 +0000

i was 5 years old when i had my first dirty kitchen experience cooking mixed vegetable soup, viasayan style. This is called in vernacular as “law-uy” or “utan bisaya.” I have to climb over the edge of the kitchen and made some foot marks all along to make fire and keep it going; blowing from the old “tayhop” made of bamboo to the ones made from aluminum and/or iron. I was in a municipality of cebu back then.
Now I am in Dublin, Ireland. And it’s still great to cook and being appreciated, whixh as traced, was a product of palayok and ashes from our dirty kitchen.