tag:blogger.com,1999:blog-7154048.post110950616039095129..comments2023-12-22T20:09:58.098+10:00Comments on the scent of green bananas: 3 ways with 3 ingredientssantos.http://www.blogger.com/profile/15941170936050458728noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7154048.post-37620675206781727792008-03-21T14:57:00.000+10:002008-03-21T14:57:00.000+10:00I really enjoyed this read. I can't say I was feel...I really enjoyed this read. I can't say I was feeling homesick, because I wasn't born in the Philippines, but I definitely relate to that cuisine as my comfort food! So I was looking around for sticky rice recipes that weren't Thai and found yours. Thank you to iSel for the comment about the bico because I thought I was going crazy forgetting my childhood. I tried kalamay for the first time when I was in high school, and I remember really liking it--but you'd have to show me a picture before I could actually identify it now. Cuchinta w/ the shredded fresh coconut has always been my favorite, too, whereas my likes for bico have depended on my mood. On the other hand, latik is yummy anytime!!BingoBongohttps://www.blogger.com/profile/12776105773390280311noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-90142643705075046502008-01-14T02:35:00.000+10:002008-01-14T02:35:00.000+10:00pardon, but the first picture you posted is actual...pardon, but the first picture you posted is actually a <I>bico</I>. kalamay is made out of glutinous rice (malagkit), grated coconut, peanut butter, brown sugar and margarine.Anonymoushttps://www.blogger.com/profile/05268614561343612948noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1130216815428687972005-10-25T15:06:00.000+10:002005-10-25T15:06:00.000+10:00hi! i have one. somewhere. but i haven't tried it ...hi! i have one. somewhere. but i haven't tried it myself. once i find it, i'll let you know!santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1130213466215204652005-10-25T14:11:00.000+10:002005-10-25T14:11:00.000+10:00Your kakanin pictures look awesome & no doubt they...Your kakanin pictures look awesome & no doubt they're all yummy! But please, please, can you please help me find a traditional galapong ( and not flour ) PUTO recipe? The kind that you soak the rice overnight & grind it fine the next day and steam...have made a few unsuccessful attempts but I haven't given up yet. I will appreciate your help very much! Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1113340841923828202005-04-13T07:20:00.000+10:002005-04-13T07:20:00.000+10:00hi april--my favourites too :-Dhi april--my favourites too :-Dsantos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1113339779781872432005-04-13T07:02:00.000+10:002005-04-13T07:02:00.000+10:00whaaaa! those are my favourites! that was a nice r...whaaaa! those are my favourites! that was a nice read....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1109684606852876172005-03-01T23:43:00.000+10:002005-03-01T23:43:00.000+10:00hi zarah--glad to oblige! if only i had a handy da...hi zarah--glad to oblige! if only i had a handy dandy pocket guide you could carry around for reference :-) the sapin-sapin is quite beautiful, and very mild tasting, definitely something to look out for.<br /><br />celia--THANK YOU!! we were trying to think of the name of the kalamay all day, and couldn't remember "biko". i think the only one of these three i would dare to make is the cuchinta, there's just so much elbow grease and care that needs to go into these, i don't think i have the patience.santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1109684146498103062005-03-01T23:35:00.000+10:002005-03-01T23:35:00.000+10:00Hi Santos, now you're making me drool. I think you...Hi Santos, now you're making me drool. I think your kalamay is what we call 'biko'. Exactly the same altho called differently. Very few ingredients but not so easy to make. It's all got to do with technique and timing and a lot of elbow grease to stir the sticky stuff all the time. First time I made it, it was overcooked so it was like a whole mound of mashed sticky rice. Not so appetising. Second time it got burned. haha! I wonder what will happen the 3rd time.celia kusinerahttps://www.blogger.com/profile/03950123615427721012noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1109588636051319572005-02-28T21:03:00.000+10:002005-02-28T21:03:00.000+10:00What a great read Santos! I love it when you prese...What a great read Santos! I love it when you present things that are totally strange and new to me! I mean, if I was somewhere they sold these things, I'd usually just walk around and glare at all the beautiful things, being afraid to buy them, 'cause I'd have no idea what they were. I'm no longer afraid! The sapin-sapin sounds particularly interesting...Cerebrumhttps://www.blogger.com/profile/16583325839191361818noreply@blogger.com