food moment: 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: CHOCOLATE LOVER

Chocolate lovers including myself would surely love my photos of these sweet delights! Enjoy the cravings.

(Click each photo to view in full size)


Chocolate Sponge Cake


Tablea Tsokolate or Cacao Chocolate


Chocolate Brownies


Chocolate Sundaes


Chocolate Sponge Bread Snack


Champorado or Chocolate Rice Porridge


Chocolate Candy Balls


Chocolate-Flavored Doughnuts


Chocolate Wafers


Chocolate Cereals


Chocolate Marshmallows


Chocolate Margarine


Chocolate Suman


Chocolate Sticks


Chocolate Syrup


Chocolate Cake

(Photos taken & owned by: Sukito)


This video is simply good! It shows how a talented vendor creates a dragon lollipop. Worth watching…

(Kindly CLiCK the PHOTO BELOW to WATCH the VIDEO on its LiNK)

Sugar Dragon Lollipop

Credit Goes to the Original Owner of the Video


     New Year in the Philippines has this superstitious beliefs when it comes on what food to prepare on the table specifically on the eve where one year will end and a new one will take over. This beliefs of the Filipinos came from the influence of the Chinese culture in our country. Most especially because Chinese are not only known for “Kung Fu” but also for their “Feng Shui”. By the way, “Feng Shui” is the Chinese art of determining the arrangement of objects to balance the flow of energy with regards to good fortune, health, wealth, career, and all that goes with the human life. Since, Chinese New Year will be celebrated this January 23 based on their calendar… I want to share with you some table  beliefs in welcoming the year 2012  that might bring you and your whole family good fortune for the whole year round. By the way, my family also practice these goodluck stuff eventhough we are not Chinese. Well, nothing will be lost if we tried to follow these beliefs… coz we’re gonna eat all those food on the table anyways when midnight strikes.


     They say that you should have 12 or 13 round shaped fruits of any kind on your table for the New Year. Fruits like apples, oranges, melons, lychee, pears, chico, dragonfruit, and pineapples to name a few. Its round shape symbolizes money and wealth will come on your way.


     Preparing any sticky food on your table signifies tightness in family relationship and closeness among its members. Good bonding moments for the rest of the year. Sticky food like halaya, rice cake, puto, biko, suman, maja blanca, and the most notable among Chinese… tikoy, will blend well among other dishes in your dining table.


     The longer the pasta or the noodles, the better. Having dishes with noodles or pasta like spaghetti, carbonara, lomi, pansit malabon or palabok, or simply plain Pinoy pansit on your New Year’s dining table will extend your stay here on Earth. Long pasta and noodles symbolizes longevity or long life. Well, better have one than none. Who doesn’t want to have a long life anyways.


     Any sweets like chocolates, candies, ice cream, fruit salad, cakes, or jellies should be served on the table as desserts for a sweeter relationship with your loved ones or special someone. Also, life will be sweeter for you in return.


     Aside from the really red hotdogs which were usually served every breakfast. Beliefs say that having any food which is red or nearly red in color like bright orange will bring you goodluck and prosperity for the rest of the year aside from the fact that it will give life on your dining table. You can have a red snapper fish cooked in any way you prefer or shrimp added in any dishes of your choice.


     Eggs and rice is a must have on the table every New Year because it symbolizes abundance and prosperity for the whole family that they wouldn’t starve for the whole year. Eggs were usually served raw and still on the shell on the table to invite money maybe because of  its round shape as well. While rice does not only signifies abundance… but also as a  basic food necessity for every Filipino not only in New Year but in every meal of a true blue Pinoy. Filipinos always paired up any kind of viand with rice on the table.


     You can also have wines of any kind on your table. But basically, many Filipinos prefer to have red wine than anything else because it’s more light to drink with its health benefits as well. Others also put coins on their table to invite more money for the whole year. Of course, you’re not going to eat the coins. It was just an added props and luck just in case you wanted to try it and believe. You can also cook any of your specialty dishes with meat. Any kind of meat will do but NEVER the chicken meat for it was told that it means shortage when it comes to food and money. You can also add barbeques, desserts, or any other food of your choice. It’s just like you are landscaping your New Year table and you are making it your masterpiece. Anyway guys, I do not force anyone to believe or do the same thing. It’s your choice! If you don’t want to believe… then don’t, just RESPECT others who practice these welcoming of good fortune. It’s all up to us anyway if we will invite positive vibes in our lives. These beliefs were just bonuses of finding a way towards a better life. Good fortune and success still comes to those who persevere and works well in his craft with the help of prayer and inspiration.  Kung Hei Fat Choi !

(Photos taken by: Sukito)

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


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 feature: TAHO!

“Taho” is one of the most famous Filipino delicacy that you can see as it was being sold in the street usually every morning. This sweet food captures the taste of both young and old especially the children. Derived from the influence of the Chinese cuisine, this food is made out of fresh soya or soybean which is also used in making soy sauce. It includes “arnibal” (caramelized brown sugar) or sweet vanilla syrup with the combination of pearl sago bought from local market and are boiled to a gummy-like condition until it turns out to be transluscent white.


The “Magtataho” are commonly seen strolling in the streets, parks, markets and other public places where people can see them easily. They usually carry these two metal buckets in a yoke. One bucket contains the soya while the other one has dividers and contains the syrup, the pearl sago and the coins separated on the other part of the bucket. You can have a taste of this delicacy for ten pesos (Php 10.00) or sometimes with five pesos (Php 5.00) depending on the size of the plastic cup. You can also bring you own glass where the vendor will fill it up with “taho” and the price will depend on the size of your glass. Anyways, you’ll never unmind the vendor for you can always hear him shouting, “Tahoooo! tahooo!”, several times as he passed you by. Nowadays, the syrup is available in many flavor choices like the strawberry (in Baguio), buko pandan and honey. 

Photos by: Sukito San

food feature: “DIRTY ICE CREAM”

Summer is fast approaching and seeing this colorful yellow pushcart in the street as you hear a spontaneous bell ringing only means one thing in mind… and that is the Pinoy version of the street ice cream to cool you down. One of the most popular food that I’ve grown up with is the Filipino “sorbetes” also known as the “dirty ice cream”. Actually, I really don’t know the real reason if why is it called “dirty ice cream” until now and no one can still give a definite answer about the origin of its alias and how and when it started to be called that way. It doesn’t really sound luscious especially when associated with a food. Most of all in an all-time favorite delight in the Philippines. I assumed that it was called as “dirty” because it was sold in the street, exposed in dirt, pollution and heat. Another reason might be because it’s not factory made and manufactured compared to the branded ice cream labels.

Based on the research… it’s been there since the 1920’s wherein the process of making and selling it in a colorful cart remains the same. Way back decades ago, dealers of the timeless ice cream bred their cows and milked them with their own hands to make sure that the freshness and the sanitation of the milk necessary to make this ice cream. To tell you frankly, it really tastes good and delicious. And when you have a taste of it… you will forget that you just bought it in the street. If I will rate it with 5 stars as the highest… I’ll be giving it 5. Yet, 4 stars on its sanitation due to the way it’s been sold although it’s one of its recognizable trademark. There’s a distinctive taste that makes it different from the other commercial ice cream and that I can suggest you should try for yourself. Nowadays, dirty ice cream’s yellow pushcart also sells burger buns for those costumers who want their ice cream being spread in a bread aside from having it in  sugar cone or plastic cups.

Anyways, it’s only in the Philippines and I’m proud that its been a part of my country’s culture specifically in local sweets and treats.

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