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Updated: May 21, 2025
The boiling is done in large shallow iron boilers over an open fire under a roof. I have known the Igorot to operate the crusher until midnight, and to boil down the juice throughout the night. Sugar-boiling time is known as a-su-fal'-i-wis.
This is a ceremonial dish, and is always prepared at the lis-lis ceremony and at a-su-fal'-i-wis or sugar-making time. Camotes are always prepared immediately before being cooked, as they blacken very quickly after paring. Millet is stored in the harvest bunches, and must be threshed before it is eaten.
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