Showing posts with label coconut product. Show all posts
Showing posts with label coconut product. Show all posts

December 16, 2012

pacombo



pacombo - /pa-kom-bô/ (Batangueño sweet) [n.] coconut sweetmeat

also spelled as pakumbo in Batangueño

A variation of bukayo (coconut sweetmeat) can be found in the towns of the southern coastal side of Batangas province. It is served and packed in dried banana bark.

The process of making pacombo starts by scraping the tender meat of young coconut fruit into strands making the tender nut look like thick miki noodles. These strands are then boiled in buco juice (coco water) with sugar and cooked until the nuts turn translucent and the sauce is thick. Pacombo is done when it is almost dry.


A spoonful of pacombo is served by placing it on a rectangular or square cut of dried banana bark. A bunch of these servings is wrapped in a box that is also made of dried banana bark.  The rectangular box, a little bigger than the box of family-size toothpaste, is made of tuyong balat ng puno ng saging (the brown or 
dried banana bark) that same bark called bani in Cebuano. It is not the dried petiole of banana or what is called palapa in Tagalog (or palwa in Cebuano) as mistaken by other food writers and bloggers.

About a dozen of these square banana barks with pacombo is stacked into a pile and then packed in a long, rectangular box of dried banana bark and tied around with string to secure it.
Pakumbo is sold hanging as a bunch of dried banana bark boxes, like what is being peddled here in the beaches of Brgy. Laiya Aplaya, San Juan, Batangas.


All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.




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January 21, 2011

tiyolo


tiyolo /ti-yo-lô/ Maranao condiment) [n.] roasted grated coconut meat with sugar. 

The freshly grated coconut meat is pan-roasted till lightly browned and aromatic, then pounded in a mortar into tiny bits.  Brown sugar is added towards the end of the pounding. Tiyolo is often used as an aromatic flavoring in tapay and other Maranao snacks and dishes.



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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.




Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

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