What is the difference between lambanog and tuba

In parts of southern Ghana distilled coconut wine is called akpeteshi or burukutu. In Togo it is called sodabe, in the Philippines it is called lambanog , while in Tunisia it is called Lagmi. In India , coconut wine or toddy is served as either neera or padaneer a sweet, non-alcoholic beverage stemmed from fresh sap or kallu a sour drink made from fermented sap, yet not as tough as wine. Kallu is in most cases drunk soon after fermentation by the end of day, as it becomes more sour and acidic day by day.

The drink, like vinegar in taste, is thought of to have a short-lived shelf life. In Tamil Nadu , this beverage is currently outlawed, though the legality fluctuates with politics. In the absence of legal toddy, moonshine distillers of arrack often offer methanol-contaminated liquor, which are able to have lethal effects. In the state of Andhra Pradesh India , coconut wine is a well-liked drink in rural parts.

The kallu is compiled, distributed and offered by the folks of a specific caste called Goud or Gamalla Goundla. It is a big business in the cities of those areas. In towns, people consume it every day after work. There are two fundamental variations of kallu in Andhra Pradesh, specifically Thadi Kallu from Toddy Palmyra trees and Eetha Kallu from silver date palms.

Eetha Kallu is remarkably sweet and less intoxicating, whereas Thati Kallu is stronger sweet in the morning, becoming sour to bitter-sour in the night and is extremely intoxicating. Folks savor kallu right at the trees where it is brought down. They drink from leaves by holding them to their mouths while the Goud pours the kallu from the binki kallu pot.

There are different variations of toddy kallu according to the period:. In Kerala, toddy is sold under a licence released by the excise department and it is a sector having more than 50, staff members by having a well being board under the labor unit. The meat inside differs in texture depending on the age of the fruit.

The flavor of the water, or what we call coconut juice, also varies with the age of the fruit. The very young coconut above with its thin, translucent meat — so thin and translucent that the husk shows through — is best scooped from the husk and eaten directly or stirred with the coconut water for a refreshing drink.

At this stage, coconut meat is soft and gelatinous. The meat of the coconut above is thicker but still tender enough to be scooped with a spoon and eaten from the husk. This is the texture that is best for making desserts like buko pandan and buko pie.

As the coconut matures, the meat thickens and toughens — too tough to be eaten directly from the husk. The meat of mature coconut is grated. Here in the Philippines, when we need grated mature coconut niyog , we simply go to the market and buy it — freshly grated.

Yes, freshly grated — it is grated right there and only after an order has been placed. So, first, we choose the size of the coconut larger means more grated coconut meat. Small, medium or large. The small ones cost less than the large ones, naturally.

He then turns on the machine for grating. How do I describe the machine? A large basin is cut at the center where a metal rod with a ridged head is inserted. With the basin on its side, the machine is turned on, the rod rotates and the meat of the split coconut is pressed against the rotating head in a circular motion.

The grated coconut falls down on the basin which catches it. The grated coconut is then gathered and bagged. The customer pays for it and goes home. The grated meat is used for cooking see beef rendang recipe , as garnish for various sweet dishes see palitaw recipe or pressed to extract coconut milk.

In other parts of the world where such machines are not customarily used, I have seen cooks crack the husk of a mature coconut with the blunt side of a bolo or other heavy duty knife, take the tough meat out, chop it into small pieces then throw the pieces into the blender or food processor to grate the coconut meat.

Coconut milk is an ingredient of many Southeast Asian dishes — from marinades to stews to desserts. To make coconut milk from scratch, you need grated mature coconuts. For the first extraction, take a handful of grated coconut and squeeze directly over a bowl. Repeat until all the of grated coconut has been squeezed. Set the squeezed grated coconut aside for the second and third extractions.

Then, strain the thick coconut milk, pressing the remaining grated coconut against the strainer. For the second extraction, add a cup of warm water to the grated coconut. Squeeze gently to rehydrate and coax any remaining cream. Then, repeat the procedure above. Obviously, the first extraction is the richest while the third is the thinnest. They have specific uses in Southeast Asian cooking.

There are cooks who prefer to use a piece of muslin or cheesecloth for extracting coconut milk. The grated coconut is placed at the center of the cloth, the edges of the cloth are gathered and tied, and the bulging portion that contains the grated coconut is squeezed over a bowl to expel the milk.

Using muslin or cheesecloth ensures that no pieces of coconut fall into the milk so there is no need to strain it. Place the coconut milk in a bowl and cover loosely with a piece of muslin or cheesecloth, making sure that the fabric does not touch the surface of the milk. Put in the fridge and leave for several hours or overnight. Yes for fresh Lambanog white tuba they usually consume it the same day. But now there are commercially prepared and bottled Lambanog white tuba that is sold in the market.

Hello All you Great Filipino people.. We are the same in culture from the Coconut wine to the food and fruits and its great The exception is we never leave the wine overnight. We always use all we harvest the same day But it will sure try the vinegar with chili recipe We supply our product in different places here in the philippines. The "sour" you are tasting occurs when the alcohol in the Tuba has been oxidized by either air or certain bacteria. The alcohol is oxidized into vinegar, thus the sour taste.

Sorry but true. You can make the best of it and use the coconut vinegar in cooking or adding some chile peppers and garlic to it to make a spicy sauce for your scrambled eggs or anything.

Commercially prepared spicy coconut vinegar is available in Filipino stores here in Hawaii. Omg's My grandpa luv;s it!!! Now he is still drinking Tuba even his 80plus. He get's mad if he can't drink tuba with his amigo. I luv my Grandpa he makes me happy. I don't think tuba can be reverse to it's original taste once it turns sour. In my knowledge it will just continue to be more potent sour. I could be wrong.

I have tuba here in our home, but it taste sour for how many weeks Hi nosaut, I didn't know about the nipa tree wine. The leaves is used for roofing materials and is a very good roof too. But never heard of wine until now. I love Tuba, yummm I grew up in Negros Occidental and I used to drink Tuba almost every morning coz it's still fresh and sweet.

It's as good as coconut tuba. I love to drink it chilled. Hi Gegmelep, that's right barok from Mindanao is good quality, someone told me so I guess those barok came from Indonesia but I am not really sure of that. You could experiment how your bahalina will taste but a good bahalina starts with a good tuba gatherer.

It's like cooking, some cook are super chef but some are not. Hi Edlozada, I'm sorry for the confusion. Yes I understand the distillation in chemistry involved heating or boiling but you know among many locals that I talked to, they often refer the process as distillation and fermentation which is true in Lambanog process.

Although the tuba red coconut wine didn't really undergo distillation scientifically but "distill" is often the word used by locals including me. Wrong it maybe but often used. To clear the confusion, we can call the process of separating sediment as the following: Decant, Filtration, Sedimentation, Clarification, some call it Racking.

But if you ask many locals how they make tuba, they will answer you, "You distill it" No offense it's just sometimes words are used in a different way. It is similar to saying, can you buy me Coke? Or can you buy me Colgate? What they really mean is buy me a softdrink, I want Pepsi or buy me a toothpaste I want Crest. When the mangrove in there was used up barok was taken from the island of Palawan in the Southwestern part of the Philippines. But when the harvesting of barok there was restricted, barok was taken from another country, particularly from Indonesia.

However, there is a a reforestation of mangrove here in San Juanico Strait area and there is already barok that is harvented from Guiuan, in the southern part of Samar island and I am aware of a study that barok from that part is comparable to imported barok.

Happy tuba making!!! Ok, maybe "fermentation" is not exactly the right word, rather it is the "aging process" which starts after fermentation, in which you siphon it to a container - to the brim - and seal it tight, otherwise it will sour as there is still some fermentation going on during the aging process. Note: After every distillation process, the amount of liquid will become less and less, so it is necessary to have a Tuba reserve I think that what you mean here by "distillation" is "fermentation".

Distillation is the process wherein the mash, wine, beer or even tuba is boiled and the vapors condensate is taken to make whiskey, brandy, rum or lambanog. By the way, i think "grape tannin" can be a substitute for "barok" as the main component in "barok" is the tannin which inhibits the acetobacter that makes tuba sour. However, Grape tannin will not make the tuba red. Grape tannin can be bought in wine supply stores here in the internet. I want to know how the taste and smell can be improved.

Today I added 4 spoonfull of dried raisins which I believe will improve the quality and smoothness of the bahalina. Likewise I was told also that the "barok" coming from Indonesia which was directly bartered by viajeros to Mindanao and Tacloban was superior in quality than our local?

Hi jajha That would be coconut vodka or "Lambanog" you're talking about. They are both coconut wine of course but have different taste because of the "baruk". Hi Elme you are correct. I heard there was a big Tuba wine tasting and supposed to be the biggest. Did they get the Guiness world record for that? Hi Junji, it is the blossom unopened flower that sap is extracted from. I'm not sure any other way. I don't think it was the coconut flower, my uncle never told me about it, so maybe it is possible also.

What I was taught was to cut the palm leaf or rather the whole branch near or a foot or two from the branch's foot. Before doing that, it needs to be angled to a point that it will allow the sap to drop easily down to the container, I think they use a pea size pebble to use as a wedge on the branch until the desired angle is met.

From that point, the branch can be cut off, the angle is also increased daily if I am not mistaken. Great info though confirms most of what I know. A great and more convenient coconut is the dwarf coconut.