Way back in the province during my younger years, if there was a special occasion going on, one would always expect ginataang halo-halo will be served. During those times, family members and neighbors would usually gather altogether in one house and all of them will be working at the same time. Each one will volunteer for his/her part of the preparation.
Since it was not an everyday food, whenever ginataang halo-halo is served, a hungry mouth would usually feast on a bowl or two. And every household will receive a ration because a caldron of ginataang halo-halo is more than enough to feed several households.
When we make ginataang halo-halo for special occasions, an array of ingredients will be listed such as ripe saba, sweet potato, ube, gabi, ripe langka, bilo-bilo (formed small balls made from galapong), tapioca pearls, fresh coconut milk, sugar, water, and vanilla flavor (pandan leaves can be used as alternative). My folks will usually find the best stuff especially ube and gabi, one that's sticky and crunchy.
Here in the city, though I can buy a couple of servings of this snack within the vicinity, nothing can really beat our old school ginataang halo-halo. Since this one is not prepared for a special occasion, it lacks "something" that only my taste bud can determine. Though I understand that being sold commercially, vendors do tend to sacrifice its quality because of its cheaper price.
Anyway, if you have problems with coconut milk, beware. You might be enjoying this snack until your last dip but you might frequent the john when your stomach starts rumbling.
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