tag:blogger.com,1999:blog-7724275.post114324152543009065..comments2024-03-26T12:49:41.850+00:00Comments on English Patis: Ginataang Halo-Halocelia kusinerahttp://www.blogger.com/profile/03950123615427721012noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7724275.post-9018393582741168072011-07-19T11:30:31.929+01:002011-07-19T11:30:31.929+01:00this was delicious! Thirded the recipe, used "...this was delicious! Thirded the recipe, used "95% less fat carnation coconut evap milk" instead, and at end chucked in chopped banana,paw paw and lychees (easier to find in Australia). DEfinitely the easiest thing i've made in a long time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7724275.post-67385731758194206202010-12-22T19:04:18.161+00:002010-12-22T19:04:18.161+00:00I like mine thick too. But instead of smashing the...I like mine thick too. But instead of smashing the gabi when cooked, just add some glutinous rice flour to your cooking. It is the same concept as adding flour to soups, making the ginataang bilobilo thicker. I grew up in Pampanga and this is how the oldies there do it. My mom even adds rice flour to her karekare since she doesn't use Mama Sita's. Try it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7724275.post-53173650394258264832010-07-04T03:12:55.425+01:002010-07-04T03:12:55.425+01:00Your recipe for this Ginataang Halo-halo is the Be...Your recipe for this Ginataang Halo-halo is the Best in the West. I did not realize that even thought the ceremony of preparing it, is that long but, it's worth it when you taste it. My sincere thanks for sharing this recipe to the world your Superb Celia. <br />We're Lucky here in North America because we have everything from fresh to de Lata. We have fresh coconut,taro,casava,kamote, saba and buko. Just to make US resident Filipinos we have Lanzones, Atis, Balimbing and lots of Mama Sita's. Once again my sincere thanks.....God bless.<br />EarngoldAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7724275.post-12915832833812309142010-04-26T19:49:23.514+01:002010-04-26T19:49:23.514+01:00thank you!
now i dont have to drive for 30 minutes...thank you!<br />now i dont have to drive for 30 minutes just to get this desert!Mrs. Sweet Toothhttps://www.blogger.com/profile/01318743379105756154noreply@blogger.comtag:blogger.com,1999:blog-7724275.post-89628210228042813582010-02-09T01:05:14.145+00:002010-02-09T01:05:14.145+00:00It's me again. And I am posting this comment ...It's me again. And I am posting this comment to give you feedback. <br /><br />Your recipe is superb! I agree with the sequence of additions of the root crops. I actually deviated from it, on step 8 and had consequences... my kamote got too mushy!<br /><br />I have a tip to share, if you're interested. I like my Ginataang Halo-halo thick, so I took some gabi from the stew and mashed them and put them back. It added thickness and creaminess. Yummmy!<br /><br />Thanks again for sharing!Anonymoushttps://www.blogger.com/profile/11623221299406876167noreply@blogger.comtag:blogger.com,1999:blog-7724275.post-23187056309553031732010-02-04T20:12:18.074+00:002010-02-04T20:12:18.074+00:00This recipe sounds doable! I also don't have ...This recipe sounds doable! I also don't have access to fresh coconut milk and langka but I am lucky to find some saba at the Filipino store here in the Midwest. I agree, nothing is better than saba -- the plantains are waaaay inferior in taste! My lovely saba are still raw as of this writing but I can't wait till they go ripe this weekend. I am very much inspired to make your Ginataang Halo-halo!Anonymoushttps://www.blogger.com/profile/11623221299406876167noreply@blogger.com