sans rival


over lunch last week in the office, my co-workers and i were talking about our plans for the long weekend (it’s a three-day weekend here, thanks to the chinese new year) and most of us planned on going home to the provinces. so the topic of pasalubong came up, and what famous pasalubong our provinces were known for. one is from pangasinan so she promised to bring back some putong calasiao. another is from nueva ecija so he’s bringing us some… rice. ha.ha. another is from bulacan so we’re asking her to bring some pastillas. since they know i’m from pampanga, they’re asking me to bring back some turones de casuy so i’ll probably buy a box today (from ocampo-lansang, of course) and teach them NOT to remove the paper covering as that can be eaten. or maybe i’ll bring them a box of sans rival from sta. rita instead ๐Ÿ™‚

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2 Comments Add yours

  1. Guagua Girl says:

    OK, i had to google putong calasiao to figure out what it is. it's the puto, i like, actually ๐Ÿ™‚ so, wait, is the rice from nueva ecija being prepared in a special way? HA HA HA! and now i'm terribly missing the sylvanas … i like sansrival (literally, without rival) but am an even bigger fan of sylvanas. but like i mentioned on FB, somebody managed to make puslit some sylvanas from la moderna a couple of years ago and they looked (and tasted) nothing like what i remember. *scratching head

    and can you tell me what exactly is in a sansrival? there are three layers with butter in the middle. but what are the layers actually made off?

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  2. Betis Boy says:

    i don't like sylvanas. they don't have a sturdy crust like the sansrival. and what goes into sansrival? a layer of crushed cashew, then a layer of sugared butter, then a layer of crushed cashew, and so forth and so on. then topped with grated cashew ๐Ÿ™‚

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