tag:blogger.com,1999:blog-15540212.post114474842417252697..comments2024-03-27T20:58:02.799+08:00Comments on bucaio: Unda-UndayKaihttp://www.blogger.com/profile/00819864338904805544noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-15540212.post-9861584608223553342007-02-24T20:01:00.000+08:002007-02-24T20:01:00.000+08:00Oh, I think we're in for a word game here. I'm not...Oh, I think we're in for a word game here. I'm not familiar with the word tambo-tambong, actually, but if it's an Ilocano ginataan dish and if it directly translates to kineler, then it must refer to another dish. That's because in Pangasinan kineler is ginataang bilo-bilo with saba, kamote, langka, and maybe ube, sago, buko strips, etc.Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1171857291252071592007-02-19T11:54:00.000+08:002007-02-19T11:54:00.000+08:00Tambo-tambong is also known as bilo-bilo in tagalo...Tambo-tambong is also known as bilo-bilo in tagalog or as I recall is also known as "kineler".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1145956908849258282006-04-25T17:21:00.000+08:002006-04-25T17:21:00.000+08:00Bert, I wonder why it turned out that way, I've tr...Bert, I wonder why it turned out that way, I've tried cooking buko juice with tinola. But thanks for the tip, anyway. <BR/><BR/>Hey, Mang Mike, welcome back. Related talaga mga delicacies sa Pangasinan and Ilocano regions.Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1145938738743739422006-04-25T12:18:00.000+08:002006-04-25T12:18:00.000+08:00ei kai! this sounds yummy! our version in isabela ...ei kai! this sounds yummy! our version in isabela or what we're used to having is the dry one. i think it's also called tambo-tambong . . . not sure though . . . tee hee . . . will ask when i go back home . . .MikeMinahttps://www.blogger.com/profile/17633260513796073795noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1145333336774941012006-04-18T12:08:00.000+08:002006-04-18T12:08:00.000+08:00Lani & Kai,Hmmmn .. young buco juice ? I tried tha...Lani & Kai,<BR/><BR/>Hmmmn .. young buco juice ? I tried that and it resulted with a little bit tart taste and it they same time the color of finished product not appealing <BR/><BR/>BertAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1145240562691948312006-04-17T10:22:00.000+08:002006-04-17T10:22:00.000+08:00Yay, Bert and Yo, I've forgotten that term, unda-u...Yay, Bert and Yo, I've forgotten that term, <EM>unda-unday</EM>! <EM>Masikoy</EM>, too! But I don't know tambo-tambong, though, I'll ask the oldies.<BR/><BR/>Tin, try mo, <EM>masarap</EM>.<BR/><BR/>Lani, and thanks to you, I'll try the soup with buco juice.Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1145235388009317482006-04-17T08:56:00.000+08:002006-04-17T08:56:00.000+08:00back in laguna, we have more or less a similar pre...back in laguna, we have more or less a similar preparation called "undi-undi" or "unday-unday" but without the buko strips and sesame seeds. the syrup is thicker. pandan leaves are used for soulful flavor and aroma. it is not identified with holy week or easter sunday though... it is an all-year round delicacy. but i remember savoring it in the heat of summer's day.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1145234074733812912006-04-17T08:34:00.000+08:002006-04-17T08:34:00.000+08:00My hubby loves palitaw so much, pero ako hindi mas...My hubby loves palitaw so much, pero ako hindi masyado. I will try this one and maybe I can also add some buko juice sa syrup for a more authentic buko taste. Wala lang, feel lang. <BR/><BR/>Thanks for sharing, Kai.Lanihttps://www.blogger.com/profile/01394975657194628126noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1145054213599480342006-04-15T06:36:00.000+08:002006-04-15T06:36:00.000+08:00kai,that is tasty and i miss those childhood days....kai,<BR/><BR/>that is tasty and i miss those childhood days... Palitaw is that they same as Unday-unday (pangasinan term) the other on is " masikoy" which is drier.... what's next tambo-tambong ? <BR/><BR/>BertAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1144813130680503142006-04-12T11:38:00.000+08:002006-04-12T11:38:00.000+08:00Hmm, that's interesting, Angelo, mwasi on All Sain...Hmm, that's interesting, Angelo, mwasi on All Saints' Day. But it's funny you miss the pall of Lent. <BR/><BR/>Easter is actually the most important event in the Catholic Church (and probably in all Christianity, though I'm not sure), and should be celebrated accordingly, but we are bogged down by the preceding observance of gloom.Kaihttps://www.blogger.com/profile/00819864338904805544noreply@blogger.comtag:blogger.com,1999:blog-15540212.post-1144766292473216762006-04-11T22:38:00.000+08:002006-04-11T22:38:00.000+08:00though i am not a roman catholic, i miss the pall...though i am not a roman catholic, i miss the pall of gloom that Lent brings. we live near the plaza back home and the Holy Week rituals has been part of my life. The procession of antique carozzas, I miss.<BR/> Where I am now, people focus more on Easter and it more of a happy celebration.<BR/><BR/> We also make palitaw but without the syrup.We call it muasi/ mwasi. It's drizzled with shredded Anonymousnoreply@blogger.com