Inubaran basically means the dish is cooked with ubad. No, it's not a typo error, it is really ubad not ubod - different from but practically the same.
CONFUSING?
Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.
To make this dish, one has to prepare an ubad for cooking - first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) .
Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking.
Here's a popular recipe using ubad...
The measurements are just guide for this recipe as you can always taste what you are cooking and made flavor enhancements along the way.
Enjoy your Inubaran nga Manok sa Libas.
CONFUSING?
Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.
To make this dish, one has to prepare an ubad for cooking - first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) .
 |
| Ubad sold in local markets. You will only use the white center/core portion. |
Here's a popular recipe using ubad...
Ingredients
- 1 whole (native) Chicken, cut into bite-size pieces
- 3-4 cups chopped Ubad, prepared as described above
- 1 stalk Tanglad (Lemongrass)
- 1 thumb size Ginger, sliced
- 5 clove Garlic, finely chopped
- 1 medium Onion, finely chopped
- Salt and Pepper to taste or chicken broth cubes
- Libas leaves
- Water
How to make Inubaran na Manok sa Libas
- In a pan, saute the chicken in garlic, ginger and onion.
- Add water enough to cover the chicken. Boil until chicken meat is tender.
- Around 15-20 minutes later, add the ubad and tanglad
- After 5-10 minutes, add libas leaves.
- Season with salt and pepper (or broth cubes) to taste
Enjoy your Inubaran nga Manok sa Libas.