Comments on: Guinataang Halo – halo

By: zara

zara — Wed, 27 Jan 2010 07:08:20 +0000

this dish is called binignit or tabirak here in Cagayan de Oro. we also add ube & langka but we do not use bilo-bilo. instead, just a handful of glutinous or plain rice. also, instead of boiling evrything in just plain water, 2nd extraction from the coconut is used.

mam connie, you gave a good idea of adding a little salt. sometimes, kasi when gata & sugar is combined nkaka’umay talaga pagnsobrahan k nah. hehehe! truly it brings back lots of childhood memories. i sometimes assist kasi my father everytime he cooks something special such as this one.

By: Lasang Pinoy 24: Coconut custard | Home-cooked meals | Home-cooking rocks!

Fri, 11 Dec 2009 07:03:58 +0000

[...] Ginataang halo-halo [...]

By: Saging na saba (saba bananas) | Asian Pantry | Home-cooking rocks!

Saging na saba (saba bananas) | Asian Pantry | Home-cooking rocks! — Fri, 11 Dec 2009 01:38:38 +0000

[...] The basic way of cooking saba is to boil or steam them with their skin on. We call it nilagang saging or boiled bananas. The raw saba is sliced or diced and cooked with kamote (sweet potatoes), gabi (taro), langka (jackfruit), sago (tapioca balls) and bilo-bilo (glutinous rice balls) in coconut milk and sugar to make guinataang halo-halo. [...]