Comments on: Ubod / Heart of Coconut Palm

By: Roxette

Roxette — Sat, 16 Jun 2007 06:50:08 +0000

We cooked the freshly cut ubod of the coconut tree with the buto buto of pork or beef and the taste is a cross between a nilaga and sinigang. Cavitenos and Batangenos really love this dish even those drinking fellows eat these as pulutans and sabaw for pampatanggal lasing.. cheers

By: Marketman

Marketman — Mon, 31 Jul 2006 12:06:07 +0000

I like acharang ubod, but papaya is still tops…

By: Katrina

Katrina — Mon, 31 Jul 2006 11:01:37 +0000

In Lucban, Quezon they make acharang ubod. I’ve never tried it as I don’t like achara, but everyone else seems to love it. My parents give it away every Christmas as gifts. One year, they tried giving something else. People complained, saying they looked forward to it every December. :-)

By: lojet

lojet — Fri, 28 Jul 2006 23:25:25 +0000

I have only eaten ubod fresh from the tree after a typhoon too. where I am in NY I have not seen ubod but has plenty of jicama or singkamas although they are quite large and so bland. I remember singkamas being little and a lot sweeter back home. I use that instead of ubod.

By: mita

mita — Thu, 27 Jul 2006 17:07:43 +0000

You have to try ubod freshly cut. It’s so different from what’s available commercially. We felled a coconut tree in our yard once and the ubod was sooo delicately sweet and crunchy, we were munching before it got to the kitchen. I don’t think it’s because of the variety of coconut we had (smallish Coco NiÃ±o) that had a sweetness to the coco meat and water. I came upon a freshly cut ubod in Zambales once and it was sweet too.

By: virgilio

virgilio — Thu, 27 Jul 2006 12:38:54 +0000

fried neuron, I may be wrong but you might be referring to bamboo-shoots when you mention about that disagreeable smell to any dish where it’s an ingredient. I have yet to eat another dish where ubod is used as an ingredient other than in fresh lumpia.

By: erleen

erleen — Thu, 27 Jul 2006 01:53:23 +0000

fried-neurons, maybe the ubod was not fresh.

after julienning them, try washing them in salted water to remove the ‘pakla’ and ‘dagta’ taste. just like when washing sliced ampalaya.

By: millet

millet — Thu, 27 Jul 2006 00:47:31 +0000

in some ritzy places, ubod salad is sometimes called “millionaire’s salad” because you need to cut down a whole tree to make it. sister is right, ubod-shrimp salad is outstanding. i use mayo with some pickle relish and cayenne pepper. just blanch the ubod cubes lightly (i add some salt and a pich of sugar to the blanching water), then shock them in ice water. the blandness of the ubod makes it ideal for many types of salads and dressings, but it is greatest with a roquefort dressing. yum.

By: Maria Clara

Maria Clara — Wed, 26 Jul 2006 21:35:10 +0000

I love coconut ubod in fresh lumpia with shrimps, crab meat, celery only and fresh lumpia wrapper with lots of garlicky sweetened sauce, one of my grand feast foods. It is sad to know how it is harvested.

By: fried-neurons

fried-neurons — Wed, 26 Jul 2006 21:13:14 +0000

I don’t like it. It seems to impart a subtle-yet-disagreeable smell to any dish where it’s an ingredient.