Skip to main content

Suman sa Ibos

Suman sa Ibos or simply Ibos as Ilonggos would refer to is probably among the most popular "wrapped" native delicacy. It can be found almost anywhere - streets, markets, mall stalls and even  restaurants.

Sold mostly in bundles, its a native treat that I find most fulfilling paired with sugar - muscovado or refined.



But I still wouldn't say no to ripe mangoes and/or native tsokolate on the side.
Here's the recipe for Suman sa Ibos.


Ingredients
  • 4 cups glutinous rice
  • 2 1/2 cups coconut milk
  • 1 tablespoon salt
  • 1 cup water
  • Palms leaves as wrap (young coconut or buri)



How to make Suman sa Ibos
  1. Wash the rice and then place in a large bowl.
  2. Pour-in water and let it stand for about 10 minutes
  3. Add coconut milk and salt. Gently mix and let stand for another 10 minutes.
  4. To create the palm leaf container, swirl the leaves around a cylindrical mold to give it a shape.
  5. Lock the leaf container that you made to prevent the leaf from swirling back.
  6. Scoop the mixture into the leaf container and then seal. Fill it to around 3/4 only then set aside.
  7. When done, arrange the ibos in a large pot filled with water. Make sure the water covers the ibos.


  8. Boil the ibos for about 60-90 minutes or until cooked. Test one ibos to see if its already cooked.
  9. When done, drain water from the pot and let it cool.
  10. Serve with muscovado sugar, native tsokolate or ripe mangoes on the side. 
Ibos made with Tapul rice

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...