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Flight chronicles of the backpacker Tutubi, with travelogues, pictures/photos/videos, travel guides, independent and honest reviews, affordable, recommended resorts and hotels (including inns, guesthouses, pension houses, lodges, hostels, condotels, bed and breakfast and other cheap accommodations), commuting guides, routes (sometimes street maps and GPS coordinates/waypoints) and driving directions to answer "how to get there" questions, information and tips on tourism, budget travel and living in Philippines, Exotic Asia and beyond!

Backpacking, independent travel, and flashpacking are cheaper than the "cheapest package tours" and promotional offers around but you can also use travel information for family vacations, even romantic honeymoon destinations.

More than the usual tourist spots and "places to see," this blog advocates heritage conservation, environmental protection, and history awareness for Filipinos, foreigners, and ex-pats wishing to explore Paradise Philippines and Exotic Asia!
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    Tart Little Mangoes Called Paho

    Tutubi has this post in Drafts for quite some time since summer then simply forgot about it. He remembered this post when a friend of his commented in an email that ayungin (silver perch) paired with paho as sawsawan [dip]. Instead of waiting again for next summer to post this, herewith are those delectable, mouth-watering little mangoes called pajo in tune with Tutubi's series on food recently (something like Laguna Food Trip).

    little mangoes pahoa bunch of paho from Batangas costs about P30.00

    Pajo can be eaten raw with rock salt or made into an ensalada (enchilada) with onions, tomatoes and perfect as appetizer to liven up whatever dish, fried or not, seasoned with patis (fish sauce).

    paho ensalada appetizerpaho enchilada with tomatoes and patis

    Where to buy Paho? Tutubi requests an officemate every year to buy him paho in Batangas whenever he sees them. Price is around PhP for a small bunch (tumpok) at Tanauan Public Market but you can buy them in Manila. Paho season is around February to April so be on lookout always or you may have to wait another summer to sample it's heavenly sourness craved for by many.

    paho with a 5 peso coin to add scale

    If any reader can leave information on the scientific name of paho, it'll be gladly appreciated. Tutubi will remind you again about this small wonder of an appetizer/dip the next time he gets of them.

    Labels: ,

    posted by GingGoy @ 10:32 PM,


    At Oct 20, 2010, 1:17:00 AM, Blogger Photo Cache said...

    I remember my Batanguena roommate in college who eats this with rice, parang ulam. It's really good.

    At Oct 20, 2010, 2:24:00 AM, Blogger pieterbie said...

    that looks simply delicious!

    At Oct 21, 2010, 11:13:00 AM, Anonymous Anonymous said...

    Paho with tomatoes, tawilis and white rice ... memories of my youth in Lipa

    At Apr 4, 2011, 4:17:00 PM, Anonymous Anonymous said...



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