Saturday, December 15, 2012

pacombo



pacombo - (pa-kom-bô; Batangueño and Capampangan sweet)[n.] coconut sweetmeat served and packed in dried banana bark.

The tender meat of young coconut is scraped into strands then boiled in buco juice (coco water) and sugar till thick and the meat looks translucent and almost dry bukayo (young coconut sweetmeat).



A spoonful of cooked bukayo is served by placing it on rectangular cut of dried banana bark as if a tiny square plate. The rectangular box, a little bigger than the family-size toothpaste box, is actually made of dried banana bark (tuyong balat ng puno ng saging in Tagalog, or bani in Cebuano) and not the dried banana leaf petiole (palapa in Tagalog, or palwa in Cebuano) as mistaken by other food writers and bloggers.

Several of these square banana barks filled with bukayo is stacked into a pile then packed in a long and rectangular box (shaped like an oversized toothpaste box) also made up of dried banana bark secured with string tied around the box.
Pakumbo is sold hanging as a bunch of dried banana bark boxes, usually peddled in the beaches in Brgy. Laiya Aplaya in San Juan, Batangas.

Yes, it is just a bukayo servings on a cut of dried banana bark (bani in Cebuano) not the dried banana leaf petiole (palapa in Tagalog). It is often peddled by local vendors in the aplaya (beaches) of San Juan, Batangas and nearby towns.

The special version is called pacombo buco makapuno, which has has nuts (roasted cashew nut or peanut) and sometimes with strips of ripe langka (jackfruit), and packed the same way as the ordinary pacombo.

By the way, you have to eat only the bukayo. Do not include the dried banana plate in chewing though it is clean. It is hard to digest though (ha-ha-ha!).



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