Comments on: Ubod, Sugpo, Alimasag at Baboy / Heart of Palm with Prawns, Crabmeat & Pork Cracklings a la Marketman

By: Maria Clara

Maria Clara — Mon, 07 May 2007 18:00:12 +0000

I love ubod in any form and substance be it in a salad or lumpia. Your impromptu ubod medley looks sublime. I can picture your office back room with all the people working on the ubod to make it for lunch â€“ must be like the Iron Chef kitchen stadium beating up the clock!

By: linda

linda — Mon, 07 May 2007 02:58:59 +0000

I’ve only ever seen ubod made into fresh lumpia,but,have never seen what a whole ubod looks like and my question is,did you use the whole ubod that’s shown on your 3rd pic from the top? Pls.pardon my ignorance,MM.

Glad to see Apicio back.

By: millet

millet — Mon, 07 May 2007 02:09:41 +0000

saraaap! looks just like my kind of ulam! don’t anybody dare make a low-fat version of this….that would be crazy!

if you drain the leftovers of this and mix them with beaten eggs, you’d have excellent omelets or egg-foo-yung. ubod is so versatile, but myt family’s favorite is ubod-lobster (or shrimp) salad.

By: trish

trish — Mon, 07 May 2007 01:35:14 +0000

A suggestion for your leftover cooked ubod ulam— you can make fried lumpia ubod. Just strain the sauce, wrap the ubod in traditional lumpia wrapper. Deep fry in very hot oil to prevent the lumpia from getting soggy. Serve with sweet chili sauce. Yum yum!!!

By: bernadette

bernadette — Mon, 07 May 2007 00:53:53 +0000

That is one great meal all by itself—no rice or anything! We often find it a special event whenever we have an ubod because a whole coconut tree is felled and that’s a lot of mess to clean up :-)! As I can see you got the very heart and it really is delicately delicious. We often eat it plainly as salad squeezed with a little calamansi or other preferred condiments. As fresh it is, we eat it like it is. The rest that are stored for later, I often cook with shrimps. An omelet of it sounds great too! Your version is so luxurious!…as always :-).

By: consol

consol — Mon, 07 May 2007 00:00:12 +0000

OMG! I wish you were my boss, MM! Your ubod looks great!

By: Apicio

Apicio — Sun, 06 May 2007 23:59:17 +0000

Heart stopping indeed. The dish looks very much like what I would extend further with beaten eggs for crab fu yung or to fill a short crust shell for crab meat quiche. How do your dining companions react to these random epicurian treats? I hope they are less repressed (in expressing their appreciation) than the parishoners for whom Babette prepared her Feast.

By: elaine

elaine — Sun, 06 May 2007 22:53:47 +0000

This is a different take from the usual ubod although I’ve tasted this dish before using fresh dilis, and with the usual “pang gisa” ingredients. It was just an experiment by a friend’s mom. But I suppose with your take on this ubod recipe, maybe chicharon will do? I’m sure the juice from the shrimp heads alone will lock in the flavors… I’m not too keen on pork fat getting absorbed by the ubod… or will it? don’t get me wrong, I used to eat chicken fried in pork fat…I’m doing my portion control on food lately but with this ubod recipe, I’ll take an exception!!!!!

By: ykmd

ykmd — Sun, 06 May 2007 22:52:47 +0000

Mmmm, that looks so good! I’ve tried this before but using fresh bamboo shoots (but without the crabmeat). Thanks for the idea!