Budbod Kabog Recipe

Posted by vaning in Thursday, March 17, 2011

Budbod Kabog

Ingredients:

1 Kilo Kabog Seeds (millet)
1 Kilo brown Sugar
3 Teaspoon Salt
1 piece ginger
5 Cups coconut milk
Banana leaves

Unwrap Budbod Kabog


Directions


Place 5 cups of coconut milk in a pan and put it over high heat until it boils and reduces slightly.

Put the Sugar, Salt and Ginger

Add the 1kilo grams of millet and stir constantly until the millet starts to absorb the coconut milk and become oily.

Lower down the heat and stir it constantly it will took about half an hour of cooking and stirring.

Remove the cook millet in the Pan and transfer to another container for wrapping.

Wrap a small portion of the cook millet until all the millet is consume into small wrappings.

Cook again the millet in wrappings until it become fully cooked and ready to eat.

Note:

Use banana leaves in wrapping the millet
To preserve the Budbod kabog for a loner of time it is proven to use 1 coconut for every kilos of millet.
Budbod Kabog

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The Legend of budbod kabog

Posted by vaning in Monday, March 14, 2011



Kabog plant
Most of us did not know that budbud kabog originated in Catmon, a small town in northern Cebu, and some makers of budbud kabog in other places are relatives of Catmon natives or teach by them.

Long time ago in Catmon, Kabog plant or millet is abundantly grown in wild and natives did not think that this little seed can be eaten. It is said that a farmer named Lazaro first discover the plant. In the mountain of Guinhabitan farmers are growing crops like corn kamote peanuts and a lot more. Near the farm of Lazaro in Guinhabitan is a big cave over looking his farm, this cave is the home of cave bats, and also favorite shelter by farmers during noon time.

One day when Lazaro take a nap inside the cave after having a launch, he notice some small grass scattered all over the floor, to his curiosity he pick up one bunch of grass and investigate what is it, to his surprise he found out that it was the same plant they removed from their farm in exchange for planting of corn.

Out of curiosity, he gathered some bunch and brought it to his house. Lazaro reported to his wife about his findings and that maybe the seeds of that little grass are not harmful to humans if eaten. At first his wife name Eusebia disagrees to him for the reason that it might not good to them. Out of his wife consideration Lazaro tried to open the small seeds and he found out a golden colored seeds.

Lazaro use his mortar and pestle to peel all the seeds, and order his wife to cook it, as his wife has no choice she followed the instructions of Lazaro and cook it inside the pot. For the fear of poison Eusebia added some sugar as it is known to be a cure for the said.

After several minutes the smell started to get the attention of Eusebia she open the pot, remove the cooked seeds and put it in the banana leaves. As being wise man Lazaro give first a small portion to his dog and observe a few minutes he notice that the dog  eat faster and keep on barking asking for another share.

Then Lazaro tried to take some bite and he found out that it taste so good to eat. To his finding he happily went back to the cave and gathered more grass and removed the seeds carefully. After harvest season Lazaro decided to plant the small seeds in some portion of his farm. As the days pass by the couple Lazaro and Eusubia continued to plant and cook the small seeds. Lazaro decided it to call it as Kabog naming after the birds who bring it inside the cave, which locally known as kabog. This discovery is handed down to their sons and duaghters who experimentally cook it in different way. Some cook it and called biko and the others cooked it as budbud kabog. Today budbud kabog is very famous in Catmon town and every February 10 they have Festival known as Budbog kabog Festival.

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