19 responses

  1. Gina
    September 28, 2008

    Hi, thanks for sharing this recipe. I don’t know where to get tuba in Australia, so I can just use the sparkling wine instead, is that right? Also what kind of cooking oil you use? canola or olive oil? Pls advise. Thanks Gina

    Reply

  2. erikbriones
    August 17, 2009

    Wow. Paborito ko talaga tong torta! :) Sus pinakalami! hahah :)

    Thanks for sharing the recipe, sana makagawa kami nang ganito. Dati pag uuwi yung kasama namin sa haus na taga Argao, nagpapabili kami.
    .-= erikbriones´s last blog ..Piece of Art – Creole Cakes =-.

    Reply

  3. songs
    August 18, 2009

    ma try nga.. parang ang sarap ah!

    Reply

  4. [email protected]
    October 4, 2009

    ahmm pki dagdagan poh ang rcpe nio ahmm gusto koh poh snah marami eh malapit na kaseh compition nmin im college students poh ……….tnx my rcpe akoh nkuha……..mlaking tulong poh saken…….

    Reply

  5. Fe Paller Que
    October 7, 2009

    Thanks for sharing. Sus gimingaw gyud ko sa luto ni Ma Tora uf kay Tia Lucing nga taga Binlod Argao.

    I remember the smell of tuba and anise. Hmmm sweet memories.
    picta

    Reply

    • Carmela Maglasang
      March 13, 2010

      Hey Fe,

      Thanks to Naomi Lardizabal Dado, we have relived Mama Tora and Tia Lucing of Binlod, Argao’s authentic recipe.

      Reply

  6. hingpit
    January 11, 2010

    Many thanks for sharing your torta recipes. I will definitely try the recipe and substitute the tuba with either ricadonna or spumanti, as shared by Tony.
    .-= hingpit´s last blog ..Humba with Chinese Sausage and Nokus (dried squid) =-.

    Reply

  7. Cecile
    March 21, 2010

    Don’t add anise, it’s not part of the original recipe. Believe me, my family made torta even before I was born.My mom and aunt never put anise in the mixture. The ingredients are flour, white sugar, margarine, pork lard, white sweet tuba, and egg yolks. When in molder, top with raisins or raisins and cheese. The anise will spoil the taste of the tuba which is the typical taste of an original torta and will make it taste like bico/biko (sticky sweetened rice) instead.

    Reply

    • august
      July 28, 2010

      Mam Cecile you’ve got the right formula in making the Torta because you are really a Argawanon….

      Reply

    • lins
      January 31, 2011

      My mom in argao makes torta until now but only for her suki and i know she don’t put anise on it too. Maybe some people likes anise in their torta, raisins and cheese on it but others don’t. So it really depends on how you want your torta. Most of the people in argao make their own torta esp. during fiesta and they cook it differently.

      Reply

  8. Maegara
    October 3, 2010

    Wow! I love torta, wa6a try this. Thanks for the recipe seems easy though time consuming.

    Reply

  9. gigi
    November 12, 2010

    i really miss my homeland, specially chitangs torta of ARGAO… naglibog ko sa procedure sa pagbuhat sa torta kay lahi man to ako na observed gud. anyway i will just to follow ur recipe basin same ra ug result… salamat ani na recipe.

    Reply

  10. Mel Jones
    December 4, 2010

    I really like to try your recipe but is there anywhere way i can use anything aside from tuba? We didn’t have tube here in alabama…

    Reply

  11. tiujoch
    January 8, 2011

    the addition of tuba early on the flour will cause a grainy blend.

    Reply

  12. imironman
    February 11, 2011

    In my opinion, I think that chitang’s torta taste like CRAP because they put cheese in it. An original torta must have rasins and sugar, NOT cheese!!!!

    Reply

  13. leo
    May 13, 2011

    i think aside from chitang’s, all other torta makers adds cheese on top (i asked my aunt to do the homework, for i was very intrigued).not unless you specify in your order not to place cheese.that’s what i do wen i bring those yummy tortas back to the florida.but anyway with or without cheese i’m a diehard chitang’s torta fan.

    Reply

  14. Mel Jones
    December 12, 2011

    Hello maam cecile, what is your measurements of margarine and lard? Can i use shortening to substitute the lard?

    Reply

  15. marjan
    October 22, 2012

    Thank You for the recipe.,

    Reply

  16. Marciano Olmilla Miego, II
    April 13, 2013

    Had you tried using a red wine “Cabernet Sauvignon” if the “tuba” is not sweet this one taste like a non sweet “tuba” just a thought.

    Reply

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