Tag Archives: delicacy

Pintos

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Bus window peddling is one reason why I prefer ordinary non-aircon bus apart from the chance of smelling each passing town and having clear view of roadside everyday life

When traveling by bus to northern Cebu, whether to Hagnaya or to Maya, it’s highly likely that Ceres bus will have rest stop for few minutes in Bogo. A happy stop for it means one is almost at the end of the bus journey, and also it means the acquisition of pintos via bus window sellers.

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A pack of 5 costs 20 pesos

Pintos is distinctively Cebuano, a specialty of Bogo City that’s primarily made from ground corn. The smell of the warm corn husk wrapping is pleasantly barriotic, and snacking on pintos is akin to making memories where one would love to recall fondly this delight especially its texture, taste and aroma sometime in our lives.

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Honestly simple packaging of young corn husk

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For only about 15 minutes of stop in Bogo, bus vendors’ pintos will do for now

Yaya’s Alupi

How yaya cooked alupi (kamoteng kahoy suman).

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Grate the cassava

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Using a cloth squeeze the grated cassava dry then add brown sugar

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Mix well the grated cassava and brown sugar

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Next prime the banana leaf by putting each over live charcoal

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Wrap the mixture in banana leaf

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Boil in caldero

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Presenting yaya's alupi

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Bombon’s Binamban

Binamban is the rice-based delicacy of Bombon town. The first time I had this, a bundle was given to me when I won first place in a 14 km foot race during Binamban Festival where I also saw several binamban vendors that time near the church area. Recently I find myself in Naga so I made a side trip to Bombon just for this unforgettable kakanin. I didn’t see any vendors near the church and it was a Sunday. I went in the palengke area beside the church and bought the last five pieces I could find at 5 pesos each.

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Of all the kakanins I've tried, this is a favorite of mine

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Glutinous rice flour, brown sugar and shredded coconut are the ingredients of this rice delicacy. Coconut fronds for the packaging.

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