tag:blogger.com,1999:blog-15540212.post7027359357811323207..comments2024-03-27T20:58:02.799+08:00Comments on bucaio: BootseKaihttp://www.blogger.com/profile/00819864338904805544noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-15540212.post-32755489229296464002011-02-17T03:45:29.464+08:002011-02-17T03:45:29.464+08:00yummmmmyyummmmmyiā„pinkc00kieshttps://www.blogger.com/profile/02718163531432722445noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-19045624748708625872011-02-15T12:14:24.988+08:002011-02-15T12:14:24.988+08:00Wow, tupig in San Francsco! That's amazing. BU...Wow, tupig in San Francsco! That's amazing. BUt I wonder how they taste like. <i>Duma so taway na kapanluto</i>. I posted a recipe for one years ago, using powdered rice flour.Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-66252383278406750582011-02-11T01:25:15.536+08:002011-02-11T01:25:15.536+08:00This brings back memories of Bai. BTW, yesterday I...This brings back memories of Bai. BTW, yesterday I saw TUPIG, among other native delicacies in the frozen section of a San Francisco Asian grocery. I think I'm going back to get some now.<br /><br />The tip about heating the oil really well to seal the surface is appreciated, especially for those of us who need to watch what we eat. - louinsanfranAnonymousnoreply@blogger.com