food moment: PAKUMBO

Pakumbo

When we had a family outing in Laiya, Batangas, Philippines… I’ve noticed something sweet being sold by the locals on the shores of the beach. Out of curiosity, I came to know by the vendor that it’s called “Pakumbo” or “Pacombo”

pakumbo on the beach

“Pakumbo” is a sweet delicacy with the use of young coconut meat strands as its main ingredient and boiled in coconut juice with brown sugar until done with its translucent form. It is usually recognized for its packaging in a dried banana bark. Locally known and sold in the beaches and nearby towns in the provinces of Batangas and Aurora, Philippines. 

pakumbo vendor

It is sometimes mistaken as “Bukayo”, only that it is served in a dried banana bark and not on the leaf. Nowadays, this yummy treat have evolved with different twist and flavors like being added with ripe langka (jackfruit) strips, peanut, and cashew nuts.

Photos taken by: Sukito San

food photos: VERY STRAWBERRY

The Strawberry Festival is a week-long event that was celebrated in La Trinidad, Benguet, Philippines every March. In relation to this, I am about to share on this entry some photos of strawberries in its many forms as our favorite fruit, food ingredient, and flavor.

strawberries

Strawberry Fruit

strawberry sundae

Strawberry Sundae

strawberry ice cream

Strawberry Ice Cream

strawberry-filled wafer

Strawberry Wafers

strawberry taho

Strawberry Taho

strawberry jam

Strawberry Jam

strawberry sticks

Strawberry Sticks

strawberry cinnamon roll

Strawberry Cinnamon Roll

strawberry candies

Strawberry Candies

strawberry-filled biscuits

Strawberry-filled Biscuits

strawberry rolls

Strawberry Rolls

strawberry jelly

Strawberry Jelly

strawberry doughnuts

Strawberry Doughnuts

mediterranean strawberry cheesecake

Strawberry Cheesecake

strawberry cream cheese croughnut

Strawberry Croughnut

strawberry ice cream-filled chocolate bar

Strawberry Ice Cream-filled Chocolate Bar 

Strawberry Cake

Strawberry Cake

strawberry farm

Strawberry Farm

Photos Taken By: Sukito San

Strawberry Cake Photo By: Entz Gomez Alcaraz

 

sukitoSPOON: 2012 in REVIEW by WORDPRESS

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog, namely, “sukitoSPOON”.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 13,000 views in 2012. If each view were a film, this blog would power 3 Film Festivals

Click here to see the complete report.

food people: TING LLEDO of KITCHEN SUPERSTAR

Congratulations to Teresa “Ting” Lledo of Pangasinan as the first grand winner of  “Kitchen Superstar” to take home 1 million pesos tax free and an Asian Cruise Package for four plus a chance to star in her own cooking show!

“Kitchen Superstar” is a reality cooking game show in the Philippines aired on GMA channel 7  every weekdays to run from April 04, 2011 until July 01, 2011, hosted by actor and restaurateur Marvin Agustin. The cooking program aims to find the best non-professional cook in the country. Those people who just love to cook without any formal training from any cooking school.

As quoted from Ting’s Facebook fan page, “In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a grandmother♥”.

Photo courtesy of: Ting Lledo’s Facebook Fan Page photos.

food tips: TOP 10 24/7 TSIBUGAN (Food Stop)

Looking for a place to eat? Check out this list of restos! For all the food lovers and busy persons out there who’s looking for a food stop to satisfy their hungry tummies… here are some tips for food express to go to that was suggested from the TV show, “ANG PINAKA” in GMANews Channel (11) on their June 05, 2011 episode with the topic, “TOP 10 24/7 Tsibugan. By the way, “Tsibugan” is a Filipino slang term for food stop or food express from the rootword “tsibog” or “chibog” which is a Filipino slang term for “food”.

TOP 10 24/7 TSIBUGAN

1. The Aristocrat Restaurant

– 432 San Andres Street, Malate, Manila along Roxas Boulevard

2. Bulaluhan sa España

-2166 España Blvd. corner Josefina St., Sampaloc, Manila

3. Rufo’s Famous Tapa

– 4736 Kalayaaan Avenue corner Salamanca Street, Brgy. Poblacion, Makati City

4. R & J Bulalohan, Tapsilogan, ATBP.

-600 Boni Avenue, Mandaluyong City

5. Tapsi ni Vivian at Bulaluhan

– 32 Gil Fernando Avenue, San Roque, Marikina City

6. Bulalo Fiesta

– Block 75, Lot 14, Neopolitan Sitio Seville, North Fairview, Quezon City

7. Original Partners Pares & Mami House

-54 Kamuning Rd. cor. Judge Jimenez, Kamuning, Quezon City

8. Sinangag Express

– Makati Cinema Square, Pasong Tamo corner Pasay Road, Makati City

9. The Original Pares & Mami House

-2024 España Boulevard corner Basilio Street, Sampaloc, Manila

10. Noodle King (Pares & Mami House)

-1533 Dimasalang St. cor. Laong Laan St., Sta. Cruz, Manila

I’ve also added some link in each restaurant for supporting details. My apologies for some of the links because some of them doesn’t have their own website or page.

food recipe: “TUPIG” on CHARCOAL

This is one of my most sought after Filipino delicacy that I want my relatives and friends to bring home as a “pasalubong” to me. Usually, you can bring this luscious food as a treat when you’re from Pangasinan, Philippines. Of course, since I love the taste of this one… I have to find out how it is done. Here’s how…

4 pieces shredded mature coconut meat

4 cups of water

1 kilogram “malagkit” flour

3/4 cup of molasses

1 piece shredded young coconut

1/4 cup toasted sesame seeds

wilted banana leaves

charcoal

For the procedure…

Extract the coconut milk from the mature coconut by adding water and squeezing out the “gata” or coconut milk. Then, set it aside. Afterwards, add the remaining to the coconut milk and mix well. Pour 1/4 cup of batter or the mixture on wilted banana leaves. Roll and seal on both ends. Bake it over on live charcoal for about 15 up to 20 minutes or until done.

Enjoy eating!

food recipe: EASY STEAMED LAPU-LAPU

We traditionally avoid eating meat during Holy Week specifically the Catholics. Basically, there’s no other choice what to serve on the table other than vegetables or fish dishes. This lent I’ve tried an easy “steamed lapu-lapu” recipe of my mom.

For the ingredients: Lapu-Lapu fish, rock salt, onion, ginger and water for steaming.

For the procedure: First, you have to clean the fish. Second, rub the whole fish with rock salt. Then, insert sliced ginger and onion inside the fish head to help reduce the fishy smell. Last, steam the fish in the steamer for 30 minutes or until cooked. Chill for a while then sprinkle it with sliced onions and ginger on top… and serve.

food moment: SPICED TUBA VINEGAR for Free!

“Datu Puti”, famous for its vinegar brand in the Philippines, have been giving away two bottles per person of “Pinoy Kurat: Spiced Tuba Vinegar” for free!

It all started when I was strolling in the park last month, March, and my attention was caught with this long line of people leading to a van with uniformed persons giving away something. Out of curiosity, I fell in line and when it’s my turn to receive something… I’m quite surprised and slightly smiled when they gave me this two bottle of their new “Spiced Tuba Vinegar” for free after signing up my name with my signature on their list. I assumed that they’re doing it for promotional purposes. Other reasons that came into my mind was that they have to consume all the products because its expiration date will be due in a week to a month’s time. I’ve also noticed some familiar faces who used to fall in line over and over again… repeatedly. When there’s only 12 bottles left in the last box of the spiced vinegar, the people just gone out of control and were in stampede. That’s what really free stuff might do… they can drive the public in panic of having the most items in their hands.

Anyways, when I got home… I’ve tasted it and it taste good! It’s a great dip for “chicharon” or in any “pulutan” with beers on the side. The red chillies in the mixture wasn’t really that hot for the tongue but just enough for you to handle. Good enough and I am happy that I let my curiosity carried me away.

food trivia: HEALTHY GREEN TEA

Green tea originates from China and has become a part of many cultures in Asian countries. It was used against headaches and depression in Ancient China. Recently, it has been widely adopted in the West. According to a health survey conducted by the United States Department of Agriculture, green tea contains “flavonoids” which are a group of phytochemicals found in most plant products that are responsible for such health effects as anti-oxidative and anticarcinogenic functions which on the other hand varies depending on the tea product. Drinking green tea regularly can also lower chances of having heart disease together with its anti-cancer and anti-bacterial healing benefits. Aside from preventing cancer, it  also lowers “bad” cholesterol and blood sugar, stops the unnatural formation of blood cloth, reduces high blood pressure, protects liver against toxins, boosts immune system, helps your body maintain healthy fluid balance, stimulates metabolism, prevents allergic reactions, and destroys free radicals that cause aging.  Other researches show that, drinking green tea regularly may help prevent tooth decay and promotes oral health by killing the bacteria which causes the dental plaque.

Source courtesy of:

Wikipedia: Green Tea

Health Mad.com

Green Tea Secrets.com

food recipe: SPRING OMELET

One of my favorite breakfast is to have an omelet (omelette) on the table aside from eating a plain fried egg.  Sometimes I do cook for myself when no one’s at home as I woke up in the morning… and this is my simplest and easy-to-cook omelet recipe that I wanted to share.

You will need: one egg or more (depending on how many persons will eat), spring onions, ripe tomatoes, white onions and salt.

First, heat butter or vegetable oil (cooking oil) in a frying pan. Then, saute sliced white onions followed sliced tomatoes in a pan. Cut the spring onions into small pieces then saute it with the onions and tomatoes. In a separate bowl, have the eggs beaten up and add a very small amount of salt to taste. pour the beaten eggs in the pan with the  mixture. Cook it in a low fire ’til the egg turns sunny yellow. Serve it hot in a plate and sprinkle onion rings and spring onions on top.

Have a happy breakfast!

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