Tropical JOE

My Food Blog

Buko Salad: Tropical Treat for All Seasons

Posted by Ireno Alcala on June 14, 2011 at 9:55 PM

Whether you believe me or not, that's my connotation about this tropical treat that is truly Filipino in origin. Oh, yes, I admit, Filipino cuisine have lots of influences, courtesy of the colonizers that started way back 15th century with the Spaniards, Americans and Japanese. Also worth-mentioning is the Chinese influences in th way we cook, way back the Barter Age or pre-Hispanic era and the Maharlikans (consisting of 11 datus from Borneo), Thailanders, Malaysians, Indonesians and the minority people who walked centuries ago through the road bridges, connecting this archipelago at the mainland Asia then settled here for good.

Just of late, I've made a special PANCIT BUKO out of it!!!


PANCIT BUKO with sardines & swamp cabbage

The usual quick refeshment from the  young coconut is it's fresh meat . The only tiring step is getting it from its tree, whether you'll climb or just cut it there with the help of coconut fruit cutter.

I'm still perfecting my form in climbing. It's still tough to climb!!!

And now, with our signature tropical dessert, that is, BUKO SALAD, we'll have to see how it is done.



After scraping the young coconut meat from its shell, you are now ready to add the additonal ingredients.

We're using the cold preparation here:

Just add:

  1. Kaong - this is also a coconut meat product

  2. Milk -Evaporated, since you already have sweet kaong

  3. Pearl Balls - of various colors to add color to the mix. Or you can omit it if you want only Kaong.

  4. Pinipig Crunch - Popped rice that is crisp to the taste. Also optional.

  5. Dairy Cream - to add more body to the mixture.

Sweet Kaong is also called Nata de Coco of coconut gel that underwent a thorough cooking process before the canning of this commercial product. (It has other colors like, red, green and yellow for colorful presentation)

You can also try cooking coconut gel by just following the simple steps of cooking young coconut meat with white sugar  then pouring extract of lemon juice to make it into gel-like form, then divide it like the one above. You can also buy it from the market in cube form then it's up to you to cut it into bite pieces.

JUST MIX ALL THE INGREDIENTS and PRESTO......!!!


BUKO SALAD...a tropical dessert!!!





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2 Comments

Reply Rodel
1:56 AM on October 6, 2011 
I will love to try this new recipe of yours Ino... seems delicious and ingredients are readily available in our place, cheers! rodel
Reply Ireno Alcala
6:11 AM on August 2, 2012 
Thanks, Rodel! It's late answering your post but it's worth it! Mabalos, padi!