Comments on: Ubod / Heart of (Coconut) Palm

By: lee ann

lee ann — Sat, 23 Feb 2008 14:57:33 +0000

my first memory of ubod was when i was a little kid. my lola forced a piece of ubod into my mouth. thankfully, i liked it. it was sweet and really fresh because it was from a tree in our backyard. :D
i haven’t had a chance to eat fresh ubod again. i always see them already in the lumpia. haaay… i want fresh ubod.

By: Marketman

Marketman — Thu, 21 Feb 2008 23:30:15 +0000

dhanggit, I have done a lumpiang ubod recipe before, it is in the archives… I didn’t have a kitchen on this trip to Legazpi, so I didn’t cook while there.

By: Babette

Babette — Thu, 21 Feb 2008 22:33:49 +0000

That’s one of the things I cannot get here in the US, unless you count the canned ubod. I love Lumpiang Ubod and miss it terribly.

By: dhanggit

dhanggit — Thu, 21 Feb 2008 14:05:24 +0000

oh i never imagined that they are this big!!! thanks for the post..i bet there will be lumpiang ubod recipe in store for us!!

By: Sailinghome

Sailinghome — Thu, 21 Feb 2008 08:23:18 +0000

When visiting the philippines I always ask if we can get some atcharang ubod…. it’s got to be my favourite with its perfumed and yet slightly sharp taste…

last time I was there my friends uncle cut one of his trees down to make the atchara (it was too close to another tree, so needed cutting down anyway)… here’s the photos…

I was surprised how high up the tree the removed ‘heart’ was…

https://picasaweb.google.com/sailinghome.nick/Polillo2007/photo#5129215941310317058

https://picasaweb.google.com/sailinghome.nick/Polillo2007/photo#5129216031504630290

… and here’s the ubod ready for chopping up….
https://picasaweb.google.com/sailinghome.nick/Polillo2007/photo#5129212239048507362

Atcharang ubod…. ubod ng sarap….!

By: Jennifer

Jennifer — Thu, 21 Feb 2008 03:24:06 +0000

I often see men cleaning the bark off a coconut tree and they sell the ubod from it on Lakandula Street here in Tondo. And vendors here in Divisoria will chop/slice ubod in front of you when you buy fom them. Never bought from them though. The family is not into ubod.

By: penoybalut

penoybalut — Thu, 21 Feb 2008 02:33:58 +0000

I remember, when we were kids, we would scoop the center of the ubod, to the consternation of my mom, and just eat it raw. Anything as fresh as the one pictured does not seem to need anything.

My mom would cook it in fresh lumpia or ginataan. These days however the texture is as hard as bamboo shoots, and not as tasty.

Ever tried ubod ng saging, I heard from my mom that they used to eat it during the war when food was scarce. We tried it once and it was not bad at all.

I am enjoying your post and blogged about it too, most of your food entries reminds me of the old days, when we don’t have to worry of re-engineered food, and naturally organic.

That is a good way of propagating the Filipino culture. Salute!

Cheers —

By: edel

edel — Thu, 21 Feb 2008 02:31:59 +0000

steamed ubod with soy sauce & calamansi– yum!

By: The Jolly Jetsetter

The Jolly Jetsetter — Thu, 21 Feb 2008 02:06:09 +0000

Well, I certainly learned something new. I think I will have to find one of those ubod eating marathons after the next storm.

By: carina

carina — Thu, 21 Feb 2008 01:18:07 +0000

hehehe…i remember when i was a kid, i couldn’t understand why people would prefer ubod for lumpia (bec. back then i like singkamas more). na parang laging fiesta tuwing magbubuwal sila ng puno ng niyog, dahil for sure, me lumpia after, hehe.