Acharang Ubod

Preparation info
  • Makes About

    1 Quart

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    In the Philippines, ubod refers to the heart of a coconut tree and is more commonly used in Visayan dishes, so I was quite surprised to get a recipe for ubod in Laguna. Here in the United States the closest equivalent to ubod is the heart of palm (pith of the sabal Palmetto) and they are available fresh, canned, or frozen.

    This recipe was adapted from one by Mrs. Loreto Del Mundo-Relova.