I Am Tiramisu

It's an apparatus. For cooking cocoa chocolate.
My mom had this for years and she just gave it to me.
This is how I have always known cocoa choco was to be melted. We do ours sugarfree so imagine the bitterness...DELICIOUS!!!


Remember an earlier entry about cocoa and the stirrer? That was the Mexican version. Here is our version.
You could find sticky rice all over Asia, this is how we take it here:
Still wrapped in greasy oily banana leaves, you can take it out by simply "unwrapping" it with the leaf intact. But you could also do it the "native" way. And by native, I mean how the old folks originally did it many many years ago: hold the end of the wrapper, tear in the middle and gently peal it like you would a banana. The food inside would fall off. Just remember to have a ready plate underneath it.
I don't buy my budbud just anywhere. Coz even those in the outskirts of town who claim theirs are the original and the best, hmmm, well, they mostly disappoint. In my opinion anyway. I get our budbud from Ormoc. From one and only specific budbud maker. A friend of my mom's.
So when you're in that part of the country, give me a call. I'll hook you up. hehehe


This is actually the only greasy and oily food I wouldn't mind handling.
Usually it is colored all white. What we have today is with the choco color. There are several ways to eat the "budbud".

1. Sprinkle it with sugar.
2. Eat it with ripe mango (my 2nd preference).
3. Drown it all in the cocoa choco in a cup or mug (my fave). Let it soak for a few. That way the budbud absorbs the bitterness of cocoa.


P.S. Let's not make a calorie count. ahihihi

YUM!!!

Thank you Boss for good food!!!