Comments on: LP III: Bewitched, bothered and bewildered

By: mike

mike — Sat, 29 Oct 2005 11:07:18 +0000

my oh my! great entry! i love those prints!

By: celiaK

celiaK — Wed, 26 Oct 2005 12:06:12 +0000

Uy, may recipe na sya. :tea: Thanks for sharing that Manny and like Stef thanks for this very informative and well written post.

You know one of the snacks/streetfood that I thought disappeared in our barrio was the ’sunodsod’. This is what I call the native pancake. Cooked exactly like a pancake but the batter is made of galapong and coconut milk then served very cold or with ice cubes on it and some kakang gata. It’s only lately that I learned from my Auntie that somebody revived it. Maybe I could try to re-create it at home. It’s scrummy delicious.

By: Kai

Kai — Wed, 26 Oct 2005 07:28:41 +0000

Yes, we want food when we want it, and we want to eat it right then and there.

Oh, I wanted to write about dried squid being grilled at Mines View Park in Baguio and along the streets in Dagupan, somehow it got lost in the frenzy of the event.

Haaay, I actually want to write about so many Pinoy streetfood, I have such a big hang-over of LP3. I should have written post after post for the whole month!

Can I use ground rice in lieu of rice flour for the tikoy? And there is this intriguing dessert - a baked buchi in gata that I have heard is a delicacy in Bataan that I wanted to research about and subsequently cook. Would you know about it?

By: Apicio

Apicio — Tue, 25 Oct 2005 23:16:06 +0000

AN if it is not you, my fount of learned arcana. Mine came from a set of note cards picked up at the Ayala museum ten or so years ago.

By: AN

AN — Tue, 25 Oct 2005 23:04:03 +0000

The watercolors were also reproduced in The Culinary Culture of the Philippines. They were once attributed to Karuth but recently Jose Ma. Carino (in Album: Islas Filipinas) has argued that they were painted by Jose Honorato Lozano.

By: Karen

Karen — Tue, 25 Oct 2005 19:00:12 +0000

Don't you just love the prints? I think it is but can I just confirm if the first one is what Doreen refers to in Tikim?

Karuth (1858) painted a woman steaming puto bumbong right on the road, and her customer eating the product on a low table in front of her.

By: sha

sha — Tue, 25 Oct 2005 13:35:44 +0000

this lasang pinoy is doing well and am missing a lot.. soon am back k just forgive me got no kitchen and thanks for this story

By: Apicio

Apicio — Tue, 25 Oct 2005 13:11:25 +0000

Once again, thanks to Karen and Stef…
Prompted by sightings of giant squids becoming less infrequent than sightings of Elvis, I was hoping somebody would cover grilled dried squid, the quintessential Filipino streetfood in my estimation. Pleasantly portable and non-messing, penetrating aroma (emphatic projection and stubborn sillage in perfume parlance), resistant and lasting texture when chewed, guilt-inducing concentration of flavour.

By: stef

stef — Mon, 24 Oct 2005 18:34:00 +0000

thanks again for the history lesson, manny and karen! wow! and a recipe for easy tikoy to boot! (i only have the labor-intensive kind.) another excellent entry for LP3. manny, i wait with bated breath for your very own blog. you’re an excellent writer and historian and we pinoy foodies really appreciate your insight. maraming salamat! (this is a lovely piece to compare and contrast with doreen/alegre’s article on our streetfood!)