Corbata de Sebo - Revision history

Jilianne F at 15:09, 14 November 2023

2023-11-14T15:09:56Z

← Older revision		Revision as of 15:09, 14 November 2023
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	<ref>https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/</ref>		<ref>https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/</ref>
	<ref>https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/</ref>
			<ref>https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/</ref>

	[[Category:Kaluto]]		[[Category:Kaluto]]
	[[Category:Index]]		[[Category:Index]]

Jilianne F at 15:09, 14 November 2023

2023-11-14T15:09:36Z

← Older revision		Revision as of 15:09, 14 November 2023
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	<h1> References </h1>		<h1> References </h1>
	~~Salvador, J. (2018). Kurbata de Sebo (Pagkayan: Pagkain at Kasaysayan)~~ <ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>		<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

	~~Nanay Tessie,. (2022). IJuander (IJuander: Kurbata de Sebo)~~ <ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>		<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

	~~Chan, R. (2016, January 14). Bulacan culinary and Heritage Tour part3. Collectors Connection.~~ <ref>https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/</ref>		<ref>https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/</ref>
			<ref>https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/</ref>
	~~Maglalang, C. J. L., (2017, May 5). Bulacan offers culinary tour for food aficionados: Catherine Joy L. Maglalang. BusinessMirror.~~ <ref>https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/</ref>

	[[Category:Kaluto]]		[[Category:Kaluto]]
	[[Category:Index]]		[[Category:Index]]

Jilianne F at 11:17, 14 November 2023

2023-11-14T11:17:45Z

← Older revision		Revision as of 11:17, 14 November 2023
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	[[File:Kurbata de Sebo.jpg\|thumb\|Kurbata de Sebo]]		[[File:Kurbata de Sebo.jpg\|thumb\|350px\|right\|Kurbata de Sebo]]
	Article by: [[Jilianne]]		Article by: [[Jilianne]]

Jilianne F at 22:40, 9 November 2023

2023-11-09T22:40:41Z

← Older revision		Revision as of 22:40, 9 November 2023
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	It was called Kurbata de Sebo because of its bow-tie shape inspired by the clothing of Europeans, particularly the French.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref> Moreover, it expresses our identity as Filipinos. It reminds us of the history of our rebellion, independence, and republic, as this was one of the foods on the table during the Malolos Congress.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>		It was called Kurbata de Sebo because of its bow-tie shape inspired by the clothing of Europeans, particularly the French.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref> Moreover, it expresses our identity as Filipinos. It reminds us of the history of our rebellion, independence, and republic, as this was one of the foods on the table during the Malolos Congress.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

	It is made from flour, lard, and egg yolk fried and rolled in sugar. Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and the making of breads and desserts so that they would not go to waste, which showed our ingenuity. Written by Dr. Jose Rizal in 1889, this is one of the great legacies of Malolos women.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>		It is made from flour, lard, and egg yolk fried and rolled in sugar.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref> Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and the making of breads and desserts so that they would not go to waste, which showed our ingenuity. Written by Dr. Jose Rizal in 1889, this is one of the great legacies of Malolos women.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

	<h1> Ingredients </h1>		<h1> Ingredients </h1>
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	<h1> References </h1>		<h1> References </h1>
	Salvador, J. (2018). Kurbata de Sebo (Pagkayan: Pagkain at Kasaysayan) https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG		Salvador, J. (2018). Kurbata de Sebo (Pagkayan: Pagkain at Kasaysayan) <ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

	Nanay Tessie,. (2022). IJuander (IJuander: Kurbata de Sebo) https://fb.watch/obdC8LDRMU/?mibextid=i76BS0		Nanay Tessie,. (2022). IJuander (IJuander: Kurbata de Sebo) <ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

	Chan, R. (2016, January 14). Bulacan culinary and Heritage Tour part3. Collectors Connection. https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/		Chan, R. (2016, January 14). Bulacan culinary and Heritage Tour part3. Collectors Connection. <ref>https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/</ref>

	Maglalang, C. J. L., (2017, May 5). Bulacan offers culinary tour for food aficionados: Catherine Joy L. Maglalang. BusinessMirror. https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/		Maglalang, C. J. L., (2017, May 5). Bulacan offers culinary tour for food aficionados: Catherine Joy L. Maglalang. BusinessMirror. <ref>https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/</ref>

	[[Category:Kaluto]]		[[Category:Kaluto]]
	[[Category:Index]]		[[Category:Index]]

Jilianne F at 16:12, 9 November 2023

2023-11-09T16:12:36Z

← Older revision		Revision as of 16:12, 9 November 2023
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	Maglalang, C. J. L., (2017, May 5). Bulacan offers culinary tour for food aficionados: Catherine Joy L. Maglalang. BusinessMirror. https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/		Maglalang, C. J. L., (2017, May 5). Bulacan offers culinary tour for food aficionados: Catherine Joy L. Maglalang. BusinessMirror. https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/

			[[Category:Kaluto]]
			[[Category:Index]]

Jilianne F at 13:46, 9 November 2023

2023-11-09T13:46:26Z

← Older revision		Revision as of 13:46, 9 November 2023
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			[[File:Kurbata de Sebo.jpg\|thumb\|Kurbata de Sebo]]
	Article by: [[Jilianne]]		Article by: [[Jilianne]]

Jilianne F at 13:30, 9 November 2023

2023-11-09T13:30:47Z

← Older revision		Revision as of 13:30, 9 November 2023
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	Article by: Jilianne		Article by: [[Jilianne]]

	Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit. <ref> https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>		Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit. <ref> https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>

Jilianne F at 13:30, 9 November 2023

2023-11-09T13:30:17Z

← Older revision		Revision as of 13:30, 9 November 2023
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	~~INTRO~~		Article by: Jilianne
	Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit.

	~~ORIGIN~~		Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit. <ref> https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>
	~~It was called~~ Kurbata de Sebo ~~because~~ of ~~its bow-tie shape inspired by the clothing of Europeans, particularly~~ the ~~French. Moreover, it expresses our identity as Filipinos~~. It ~~reminds us~~ of the ~~history~~ of ~~our rebellion~~, ~~independence~~, and ~~republic, as this was one of the foods on the table during the Malolos Congress~~.

	It is ~~made from flour, lard, and egg yolk fried and rolled~~ in ~~sugar~~. ~~Due~~ to ~~the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches~~, ~~our women learned to use the egg yolks in cooking~~ and the ~~making of breads and desserts so that they would not go to waste~~, ~~which showed our ingenuity~~. ~~Written by Dr~~. ~~Jose Rizal in 1889, this~~ is ~~one~~ of the ~~great legacies~~ of ~~Malolos women~~.		This biscuit is no longer available for purchase in bakeries at any time. It must first be notified to be produced, and the only one who makes it today is Nanay Tess "Tessie" Lunega, who learned it when she was only 16 years old.<ref> https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref> She is the cousin of Aling Mercy of Malolos, the primary maker of the original empanada de kaliskis.

	~~This biscuit is no longer available for purchase in bakeries at any time.~~ It ~~must first be notified to be produced~~, ~~and~~ the ~~only one who makes it today is Nanay Tess "Tessie" Lunega~~, ~~who learned~~ it ~~when she was only 16 years old~~. ~~She is~~ the ~~cousin~~ of ~~Aling Mercy~~ of ~~Malolos,~~ the ~~primary maker of~~ the ~~original empanada de kaliskis~~.		<h1> Origin </h1>
			It was called Kurbata de Sebo because of its bow-tie shape inspired by the clothing of Europeans, particularly the French.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref> Moreover, it expresses our identity as Filipinos. It reminds us of the history of our rebellion, independence, and republic, as this was one of the foods on the table during the Malolos Congress.<ref>https://fb.watch/obdC8LDRMU/?mibextid=i76BS0</ref>

	~~INGREDIENTS~~:		It is made from flour, lard, and egg yolk fried and rolled in sugar. Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and the making of breads and desserts so that they would not go to waste, which showed our ingenuity. Written by Dr. Jose Rizal in 1889, this is one of the great legacies of Malolos women.<ref>https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG</ref>
	~~Egg Yolks~~
	~~Flour~~
	~~Water~~
	~~Salt~~
	~~Sugar~~
	~~Butter~~ / ~~Lard~~

	~~PROCEDURE:~~		<h1> Ingredients </h1>
	Prepare a clean bowl and put your flour		*Egg Yolks
	Separate the egg yolks from the egg whites and add it to the bowl with flour		*Flour
	Add the butter or lard		*Water
	In a separate bowl, dilute the salt and sugar in water		*Salt
	Slowly incorporate the wet mixture into the dough base		*Sugar
	Cover with a damp towel and let it rest		*Butter / Lard
	Flatten the dough and brush with some oil to avoid sticking
	Cut the dough into bite-sized rectangles and put a slit in the middle		<h1> Procedure </h1>
	Loop one end of the dough to make it a bow tie shape		#Prepare a clean bowl and put your flour
	Heat some oil and deep fry until golden brown		#Separate the egg yolks from the egg whites and add it to the bowl with flour
	Roll in sugar, serve, and enjoy with a cup of tea or coffee, or enjoy it as it is!		#Add the butter or lard
			#In a separate bowl, dilute the salt and sugar in water
			#Slowly incorporate the wet mixture into the dough base
			#Cover with a damp towel and let it rest
			#Flatten the dough and brush with some oil to avoid sticking
			#Cut the dough into bite-sized rectangles and put a slit in the middle
			#Loop one end of the dough to make it a bow tie shape
			#Heat some oil and deep fry until golden brown
			#Roll in sugar, serve, and enjoy with a cup of tea or coffee, or enjoy it as it is!

			<h1> References </h1>
			Salvador, J. (2018). Kurbata de Sebo (Pagkayan: Pagkain at Kasaysayan) https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG

			Nanay Tessie,. (2022). IJuander (IJuander: Kurbata de Sebo) https://fb.watch/obdC8LDRMU/?mibextid=i76BS0

			Chan, R. (2016, January 14). Bulacan culinary and Heritage Tour part3. Collectors Connection. https://renz15.wordpress.com/2015/01/19/bulacan-culinary-and-heritage-tour-part3/

			Maglalang, C. J. L., (2017, May 5). Bulacan offers culinary tour for food aficionados: Catherine Joy L. Maglalang. BusinessMirror. https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/

Jilianne F at 12:47, 9 November 2023

2023-11-09T12:47:38Z

← Older revision	Revision as of 12:47, 9 November 2023
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		INTRO
		Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and, most significantly, its culinary history. One of which is the "Corbata de Sebo," also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho, is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the points of pride of Malolos biscuits, gorgoria (gurgurya), and pilipit.

		ORIGIN
		It was called Kurbata de Sebo because of its bow-tie shape inspired by the clothing of Europeans, particularly the French. Moreover, it expresses our identity as Filipinos. It reminds us of the history of our rebellion, independence, and republic, as this was one of the foods on the table during the Malolos Congress.

		It is made from flour, lard, and egg yolk fried and rolled in sugar. Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and the making of breads and desserts so that they would not go to waste, which showed our ingenuity. Written by Dr. Jose Rizal in 1889, this is one of the great legacies of Malolos women.

		This biscuit is no longer available for purchase in bakeries at any time. It must first be notified to be produced, and the only one who makes it today is Nanay Tess "Tessie" Lunega, who learned it when she was only 16 years old. She is the cousin of Aling Mercy of Malolos, the primary maker of the original empanada de kaliskis.

		INGREDIENTS:
		Egg Yolks
		Flour
		Water
		Salt
		Sugar
		Butter / Lard

		PROCEDURE:
		Prepare a clean bowl and put your flour
		Separate the egg yolks from the egg whites and add it to the bowl with flour
		Add the butter or lard
		In a separate bowl, dilute the salt and sugar in water
		Slowly incorporate the wet mixture into the dough base
		Cover with a damp towel and let it rest
		Flatten the dough and brush with some oil to avoid sticking
		Cut the dough into bite-sized rectangles and put a slit in the middle
		Loop one end of the dough to make it a bow tie shape
		Heat some oil and deep fry until golden brown
		Roll in sugar, serve, and enjoy with a cup of tea or coffee, or enjoy it as it is!

Janela: Blanked the page

2023-11-09T12:11:17Z

Blanked the page

← Older revision		Revision as of 12:11, 9 November 2023
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	~~[[File:Corbata de Sebo.jpg\|thumb\|Corbata de Sebo]]~~
	~~[[Jilianne]]~~

	Malolos, Bulacan is known for its incredible history, from its famous historical sites, heroes, and most especially, its culinary history. One of which is the "Corbata de Sebo" or also known as Kurbata de Sebo, Corbata Biscocho, or Biscocho is a type of traditional Malolos biscuit that is about to disappear and be forgotten in the future. It is one of the pride of Malolos biscuits along with gorgoria (gurgurya) and pilipit.

	Currently, this biscuit is no longer available for purchase in bakeries at any time. It must first be notified in order to be produced, and the only one who makes it is the relative of Aling Mercy of Malolos who is the main maker of the original empanada de kaliskis of Malolos.

	~~<h1> Origin </h1>~~
	It was called Kurbata de Sebo because of its bow tie shape inspired by the clothing of Europeans, particularly the French. Moreover, it expresses our identity as Filipinos and reminds us of the history of our rebellion, independence and republic.

	~~<h1> History </h1>~~
	It is made from flour, lard, and egg yolk that is fried and rolled in sugar. Due to the abundance of egg yolks separated from the egg whites used in the construction of fortresses and churches, our women learned to use the egg yolks in cooking and in the making of breads and desserts so that they would not go to waste, which showed our ingenuity. It was written by Dr. Jose Rizal in 1889, that this is one of the great legacies of Malolos women.

	~~<h1> References </h1>~~
	Salvador, J. (2018). Kurbata de Sebo (Pagkayan: Pagkain at Kasaysayan) https://m.facebook.com/story.php?story_fbid=pfbid02MN1BqZVL87ZZbdbgNJFB7F2McwnQ9ohHjowUCJ6LnsvQZ49PnKBNB6Cqu3LyLuRDl&id=1773030471&mibextid=CDWPTG

	~~[[Category:Kaluto]]~~
	~~[[Category:Index]]~~