Best Technique To Eat Puso In Philippines
Puso is an accurately measured rice placed in a triangular casing, which is made of coconut leaves. In English, the puso is called as the hanging rice. The puso is an icon of the Cebuano street food, where it is seen as a regular combination of the lechon baboy, lechon manok, BBQ, or seafood.
Wrapped in coconut leaves, the rice is protected from flies and other flying insects. Usually, the locals buy puso during picnics and boat trips because it is handy and convenient. Puso is very popular and a regular item in Larsian street food restaurants in Cebu.
Indulge, eat, get fat!
When you eat puso paired with the grilled meat or pork especially the lechon baboy, you tend to eat more than you usually do.
The most common way to indulge is to eat with bare hands and then drink a very cold Coca Cola or any soft drink after. Just think of the fat and the sugar you are feeding your body!
Anyway, no one thinks about healthy eating when the puso and the lechon baboy is on your front ready for eating. When eating a puso, you first slice it in halves and then scoop the rice with your bare hands.
Prices range from P2.50 to P5 a piece. The size of the puso varies depending on its price.
The puso is usually paired with the barbecue or lechon. Over time, it has transformed itself from a regular food stuff to an icon. It is as popular as the dried mangoes of Cebu.
Making a puso
You need to weave a puso pouch or casing before you put the rice in it. Weave the puso basket using young coconut leaves. Fill it with rice, about 1/3 full. Tie all the puso together and then immerse in a large pot of boiling water. Cook for 30 minutes.
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