tag:blogger.com,1999:blog-15540212.post1160867896335858455..comments2024-03-27T20:58:02.799+08:00Comments on bucaio: BinuburanKaihttp://www.blogger.com/profile/00819864338904805544noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-15540212.post-66738833799672251712019-06-14T00:32:24.696+08:002019-06-14T00:32:24.696+08:00Thank you for writing so detailed about itThank you for writing so detailed about itAnonymoushttps://www.blogger.com/profile/09107252421820532380noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-8384173659361694102016-04-13T13:06:11.297+08:002016-04-13T13:06:11.297+08:00Hello! longtime reader/lurker just doing a little ...Hello! longtime reader/lurker just doing a little back-reading :) hope you are well. your writing is missed!Naynahttps://www.blogger.com/profile/01735110407229339438noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-14918527834042296132013-07-03T23:28:44.264+08:002013-07-03T23:28:44.264+08:00Yup. Mine is slowly getting tangier and more alcoh...Yup. Mine is slowly getting tangier and more alcoholic, just a bit slowly though since it's inside the ref. Maybe I didn't kill off the yeast after all :)<br /><br />Red and brown rice. Yeah. They're a bit more expensive so maybe I'll just try a cup each. They require more water to cook, so would that mean more juice? :D <br /><br />Let's compare notes! Reynoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-3250442478322559282013-07-03T13:08:54.122+08:002013-07-03T13:08:54.122+08:00No, and not as smelly as buro ;-) It's like pe...No, and not as smelly as buro ;-) It's like peeled fresh pineapple that has been in the ref for a day or more. <br /><br />I wish I had brought bubur with me from the last time we were home, so I could make some, too. Red and brown rice are available at the market so I'd like to try those, as well. Very interesting to know how these would turn out. I imagine the malagkit version would be Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-48122897372185475122013-07-03T08:07:04.380+08:002013-07-03T08:07:04.380+08:00Kambyo: It IS tangy, but, yes you're right, no...Kambyo: It IS tangy, but, yes you're right, not as strong as buro. :DReynoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-87513938793613821612013-07-03T07:08:25.223+08:002013-07-03T07:08:25.223+08:00Having made and enjoying some right now brought me...Having made and enjoying some right now brought me to this site. It was actually a risk making it since the bubur I used was at least a year old (albeit kept inside the ref). <br /><br />I've never had one sour and tangy like buro (which I also WORSHIP :D) though, and I've been eating it since my primary school years in the 80s. The one you brought home was probably fermented longer. I &#Reynoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-6281318525129006912013-05-12T13:58:53.978+08:002013-05-12T13:58:53.978+08:00Ok, thanks! I can't imagine the misua, though,...Ok, thanks! I can't imagine the misua, though, must be like it was doused with yogurt!Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-3865273987640191302013-05-09T21:29:31.876+08:002013-05-09T21:29:31.876+08:00
Hello Kai, Binuburan was made by my Grandma when ...<br />Hello Kai, Binuburan was made by my Grandma when I was growing up in Dagupan.The red yeast rice wine is called Ang Chow which my friend makes here in the States. We call it Chinese Moonshine. Wine or whiskey making here is illegal without a license. The leftover rice(lees) after the wine is bottled is added to misua and is heavenly delicious.flipsterhttps://www.blogger.com/profile/06362720283189307907noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-57742991639081235142013-05-08T16:23:21.611+08:002013-05-08T16:23:21.611+08:00Thank you for sharing those nuggets of info, Victo...Thank you for sharing those nuggets of info, Victoria!Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-50746071113503760102013-05-08T13:55:57.786+08:002013-05-08T13:55:57.786+08:00I make tapuy at home using cooked malagkit rice in...I make tapuy at home using cooked malagkit rice inoculated with powdered bubur (from Baguio public market). After 2 days, the resulting white liquid taste sweet; after a week, it is rice wine. This is the same process for making the very popular alcoholic rice wine in Korea - makkioli.<br /><br />The rice residue can be eaten as snack or cook in savory dishes (chinese recipes). Puto recipes Victorianoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-7560240307889705122013-05-07T16:40:26.652+08:002013-05-07T16:40:26.652+08:00Hi Flipster, was it called the same thing in your ...Hi Flipster, was it called the same thing in your hometown? And how was the red rice yeast called? It must be a Chinese <i>pamana</i>?Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-62095769585747391312013-05-07T00:25:11.550+08:002013-05-07T00:25:11.550+08:00
Grew up with that, so good, now I just have oatme...<br />Grew up with that, so good, now I just have oatmeal instead. Also tried the Chinese version made with red rice yeast. Yummy.flipsterhttps://www.blogger.com/profile/06362720283189307907noreply@blogger.com