Quote from: Koddi Prudente on March 07, 2009, 09:04:39 PM
Kabkab is ground cassava, flattened and sundried. The mash could also be cut into strips before sundrying. When fried, they extend into cracker-like pieces. Traditionally paired with "latik". As far as I know, Vicky Wallace is the only person that serves kabkab with pesto sauce, green tomato bits and cheese.
Thanks, Koddi. lamia diay anang kab-kab ba? I think I would prefer kabkab in latik just because I like latik but I will try with pesto too.


