One of the most useful trees/plants around is the Buli or the Basak Tree. Its leaves are used are roof and its main trunk can be used to create the highly-addictive Kinugay. Kinugay is a delicacy which is eaten as a snack. When dried and not flavored, it becomes the landang – a primary ingredient in binignit. (Yes, it’s that chewy brown stuff that you see floating.)
First, the trunk is divided into two equal halves. The softer flesh is scraped out.
A very sharp scythe is used to cut the flesh in very thin slices.
These strips are then dried.
The harder flesh left in the trunk is later removed with the use of a machete.
Afterwards, the strips are cut into even smaller pieces.
Then, they are pulverized using a pestle.
When they are fine enough, they are soaked in water and then they’re squeezed dry.
The dry meat is then removed. What is left is the linundag or the sediments.
The sediments are then mixed with coconut milk and sugar. The mixture is then cooked.
Too bad, I forgot to take a photo of an actual kinugay. But it tastes really good.
I thought landang is made from cassava flesh? Correct me if I’m wrong because buli tree & kinugay snack is new to me.=(
Dako diay nang trabaho ang paghimo ug landang no?
Ang binignit dili kompleto kung walay landang,
ay!!!! kalame
hehe nagpic unta ka nga nagkaon ‘lan 🙂
lagi. kalimot lagi ko, didee. nalowbatt man sad ko gud. LOL. sige lang, next time. =)
landang and sago are from buli.. kinugay is new to me as well
ang lami glenn mura ra gyud ug landang. but gibutangan man siya ug brown sugar ug coconut milk maong lami. hehehe. chewy pud siya. murag gum.
Gimingaw na ako kaayo – gahapon niadto ko sa Pearl of the Orient – suki nako kay taga Cebu – Talamban – nagpalit ug agbate – gipakupsan gyud nako gabi-i.
Ako ni ipatan-aw sa mga bata – gusto nilang tapioca – ako giistoryahan sa landang gikan sa trunk sa buri. This makes it more real than my description of the work we had to do at Tata Batyong’s place in Ilaya.
Salamat kaayo, Leylander.
This is an educational excursion for me… thanks!
what is the difference between kinugay and sago….. he, he, he, i may sound stupid but just curious
hala,magtolo man ang atong laway anang inyong landang story!!dugay na ko kaayong wa katilaw ug binignit uy!
jAY(soul singer)
based in tokyo
hello jay!
wow! you’re a big act in tokyo! we’re so proud of you! rock on bisdak! =)
pwede b kayo mag-publish kung ano hitsura ng buli tree??? grabe amazing maxado… ngaun ko lng nalaman n sa puno as in trunk ng kahoy nangagaling yang landang! grabe! ginataang halo2 ay di masarap kung wala nyan!!! hay…. kaka-gutom!!!!!
:))
Ley, pede sad ba ko mo-request since we are talking about Kinugay?
A picture of BULI tree and the NIPA palm( mangrove palm) .
Just wanna know lang the differences and what are the useful things nga mahimo aning duha. medyo naglibog man gud ko….
sa bandang balamban or asturias Ley, di ba daghan man diha mga NIPA? Siguro daghan suheto ug makatudlo ug idea unsaon paggamit ug unsay mahimo aning duha. kana, kung may time ka lang sa pag-adto ha?
Ley, hapit na baya fiesta sa Santa Lucia Asturias, december 12- 13.
hehehe, maong gitudloan tika kay duol man gud sa suba ang balay( diin makita ang mga mangrove trees and nipa palm) hehehe… basin makahapit kag kumbira sa amoa. pero ako sang pangutan-on akong Tita kung pede bang modawat silag bisitang stranger. LOL
na feature ra ba diay ni sa GMA 7 noh, http://www.youtube.com/watch?v=D13mfSA3FXI nindot baya, tan awa ninyo…..
basta kanang nipa kay smaller na siya sa buli. ang buli kay murag naa pa nay lawas [trunk] gyud.
@ofw = salamat, (magtulo man atong laway magtan-aw ato)… dugay na baya kong nangita ana sa youtube kay gipakaon nako sa mga hapon ang binignit ug ang ilang reaction medyo dili nila ma-explain. dili ingon nga gilainan sila sa lasa pero 1st time pa raw nilang natilawan ug nangutana sila, Unsa man ni? hehehe…nauwaw ko medyo kay wala kaayo koy maipasabot nila kong unsa gyud ang landang ug asa naggikan ug kung giunsa pagbuhat ning pagkaona. LOL
@Ley = salamat, ang gusto ra gud nako mahibaw-an kong ang buli related na siya sa coconut palm tree (young coconut palm, nga wala pay bungang lubi).pero sagdi na lang kay nakit-an na sad nako ganina sa wikipedia ug sa flicker, kaya lang, minus ra ang mga pic nga nakit-an nako. (not satisfied) LOL. hehehe
Pero @Ley talaga, dakong pasalamat gyud nako sa imong photo blog, kay daghan gyud kong nahibaw-an ug nakahatag nakog idea (clues) unsa pang mga dapat nakong iresearch, para dili na sad ko mauwaw ug makatubag dayon if the time comes nga pangutan-on ko sa mga hapon diri about the nature and beauty of my homeland CEBU. ( hehehe, kataas sa bunging balak) LOL.
wow! @sir randee. wa ko kabantay ato da. nindot kaayo gyud nang jessica soho.
gifeature nila ang kinugay. hehehehe.
pero ang pagkaluto kay using a skillet man. didto sa samboan kay mura man ug gisugba to.
pero pareho ra ang labas… 😀
@ you’re welcome mam Lyn! 😀
Bai, asa man ang mass production sa kinugay or landang sa Cebu?
wala raba ko kahibaw bai
Ah ok! Kay sa diha pa ko sa atua daghan mang landang sa Supermaket sa F. Ramos St., maong nasulod sa akoang huna-huna ang maong panugtana. Kay diri morag galisod gyod mi ug pangita ug asa makapalit ug landang.
Wow … landang !
Landang comes from the trunk of the buli (buri). The trunk has to be cut into thin slabs and dried to make them easier to pound. After pounding, they undergo a process called “pag-unaw” wherein the grates are loaded into the “unawan” where they are mixed with water and constantly stirred by a rake-like instrument. The brown liquid and the impurities are drained through the holes at the side of the “unawan”. Accordingly, the wastewater is a good source of nutrition for ruminant animals. The powder (sediment) that settles is then sun-dried. The dry powder will now be winnowed using a “nigo”, Water is gradually added by flicking (“wilik”) it to the winnowed powder using the hand and fingers. Constant motion of the “nigo” results in the formation of the tiny landang globules which are then roasted quickly to attain their more or less round shape. There is a Sitio Landangan in Yati, Liloan, Cebu where landang making is a delight to watch. I went there more than ten years ago and I hope they are still making the product the way they used to.
Kinugay is sugar. Landang is palm pearls.