Comments on: Sinapot / Baduya a la Marketman

By: Lola Felice

Lola Felice — Mon, 15 Sep 2008 05:14:32 +0000

Thank you for featuring our beloved sinapot. It makes me all the more proud because of its distinctively crispy taste. Ang maruya sa Manila ay di kasing lutong ng sinapot sa Albay.

By: pinky

pinky — Thu, 22 May 2008 16:07:24 +0000

this reminds me of my childhood in bicol.we love eating sinapot with pancit luglug in the market after our tiring run around the city.i miss bicol!!

By: teth

teth — Wed, 09 Apr 2008 04:33:13 +0000

hay memories of life in Bicol… afternoon snack- sinapot with hot coffee with cousins at our grandparents house.

By: nikki

nikki — Thu, 13 Mar 2008 09:29:29 +0000

hello Gaye!u can use the seeds to make tableya.u can put the cacao seeds under the sun to let it dry.and then use a machine or device for grinding.(u can also go to the market and pay for them to grind it.they use the same machine for grinding peanuts for peanut butter.)u immediately mold it right after, before it hardens.u can use a polvoron molder para mahahati siya into smaller pieces,just like the ones sold in the grocery.u can use it for champorado or tsokolate drink.

By: dhayL

dhayL — Tue, 11 Mar 2008 20:49:37 +0000

speaking of your “smaller turon”, i’ve been making a lot of them lately, like one batch every week or so and they usually last about 2 to 3 days in house, inormally freeze them, but i find it difficult to fry them after, so i just put them in the fridge instead, they’re handy and they cook in a flash!

By: Homebuddy

Homebuddy — Tue, 11 Mar 2008 16:26:08 +0000

Maruya, one of my favorites! I like the bananas to be “manibalang” because I want them crunchy. But with your recipe using rice flour, I think my next batch of maruya will definitely have a higher crunch. MM thanks for the recipe.

By: Maria Clara

Maria Clara — Tue, 11 Mar 2008 16:01:34 +0000

They look good. I guess fresh tuba will do wonder in the rice batter for sweetness, added flavor and leavening agent for extra crunchiness.

By: nan

nan — Tue, 11 Mar 2008 15:32:01 +0000

i grew up in camarines sur eating this kind of baduya and thought it was a batangueÃ±o practice (as there were many ala eh’s in the barangay) to use the cacao leaves in frying. it appears to be bicolano after all :)

By: jayjay

jayjay — Tue, 11 Mar 2008 15:30:17 +0000

yeah, yummmmeh! with zero or only a little caramelized sugar and no langka, right? darn it, maybe i should start doing more in the kitchen than frying processed meats from a to z and, elsewhere, just reading your blog and imagining all these goodies…

By: Marketman

Marketman — Tue, 11 Mar 2008 14:46:59 +0000

jayjay, do you mean something like this? Yes, I always thought smaller turon were better, they have a higher crunch to fruit ratio and are easier to handle...