tapay

tapay - /ta-pay/ Maranao snack [n.] fermented rice with yeast.

Tapay is prepared using ordinary rice boiled either in plain water or in coconut milk in a process similar to cooking kanin (steamed rice). A locally made yeast called tapai is sprinkled and mixed thoroughly into freshly cooked rice that is then molded into a big mound and let stand to cool and ferment for one to two days in a deep platter or any covered container. It is kept covered and undisturbed until fully fermented. 

The fermentation of rice with yeast would cause tapay to emit a liquor-like odor and taste. A scoop of produced tapay is spread on fresh banana leaves (or leaves of alum tree, Adelia monoica), spreading tapay thin and flat into a square or rectangular shape. The leaf is then folded on both ends to serve as a wrapper. Fermentation continues in the folded leaf.

A serving of tapay (click photo to enlarge image).

To serve, the leaf wrapper of the tapay is opened and the tapay is transferred into a deep bowl. A milk solution is prepared with chilled coconut cream and if coconut milk is not available, chilled fresh milk or evaporated milk is used. The coconut milk is added with some ice (crushed, cube, or tube ice) and some condensed milk as a sweetener. The ice-cold milk solution is poured into the bowl and mixed well with the tapay. A condiment called tiyolo, which is a pounded roasted grated coconut meat with brown sugar, is added to the mixture to give tapay a distinct aroma and flavor.

When done adding and mixing the coconut milk solution and tiyolo, the prepared tapay is all ready to be eaten. If it is your first time to try eating tapay, you would mistake its smell for that of spoiled cooked rice. But no, tapay is not really spoiled at all. It is just the natural smell of fermenting rice with yeast.

Tapay has a light sweetness and distinct smell and taste of a liquor, which is actually a lace of alcohol produced in the fermentation process of tapay.

Tapays wrapped in alum leaves (Adelia monoica). These are sold in the Pier Area of Cotabato City

A Muslim Maranao selling tapay at the entrance gate of Golden Mosque in Quiapo, Manila during the observance of Eid al Fitr or the end of Ramadan or Maulidin Nabi.

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Edgie Polistico

 

paria

paria - /pa-ri-yá/ (Maranao vegetable) [n.] a green tomatillo-shaped variety of bitter gourd. 

Other local name:

• also spelled as pariya in Maranao

Because of its shape, it is often mistaken for a tomato.

This could be the shortest, smallest kind of ampalaya (bitter gourd) in the world. Yet, it tastes much bitter than the usual long variety of ampalaya we can find in the grocery and public markets or even that of Ilocano small-sized ampalaya.

It is cooked basically the same way as when cooking the long variety of ampalaya we regularly saw in Visayas and Luzon.

Paria is grown and cultivated in the farms of Marawi City and nearby towns in Lanao del Sur and Maguindanao provinces.

A Maranao vegetable vendor readies packs of paria in his stall nearby the Golden Mosque in Quiapo, Manila. He got his supply directly from Marawi City in Lanao del sur.

Related posts:

Rellenong ampalaya

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

pancit bato

pancit bato – /pan-sit ba-tó/ (Bicolano noodle) [n.] Bicolano flat dry noodles.

Ordinarily, it is yellowish in color when uncooked, and it requires gentle handling as it easily breaks and crumbles to pressure but is pliant and soft in texture when cooked.

Ideally, this noodle is prepared into a soupy dish with the conventional sahog (meat ingredients) and vegetables just like the way miki noodle is cooked.

So-called bato as this noodle has its origin in the municipality of Bato, Camarines Sur. It is still manufactured there. It weighs however just like the usual miki noodle, not so heavy as we thought of bato (rock).

Stacks of pancit bato sold in the Public Market of Naga City.

When storing, keep this noodle away from moisture or from getting wet, as it would easily grow molds when moistened. Do not also expose it long to open air and direct sunlight. Prolonged exposure would cause the noodle to brown or even darker in color.

 

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

seaweed noodles

Balls of spun seaweed noodles sold in the grocery section of SM Makati.

seaweed noodles - /se-wed nó-dol/ [n.] a pancit (noodles) made with flour and seaweed. 

This thick rounded noodle is rich in calcium, magnesium, and iodine. Uncooked seaweed noodles are dry, and stiff and would crumble under pressure. 

It can be cooked into pancit canton, bam-i, guisadong pancit, pancit luglug, spaghetti or carbonara. 

This noodle has been manufactured and popularized by the Bicolano seaweed pancit makers in Tiwi, Albay in 2008.

The varied color is the result of adding some ground vegetables as additional ingredients in the production. Added vegetable means added nutrients and vitamins.

Varieties of seaweed noodles include malunggay (moringa), beets, carrots, and kalabasa (squash)

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

linga cookies

linga cookies – /li-ngá ko-kis/ (Davaoeño pastry) [n.] sesame seeds cookie.

Other local name:

• a.k.a. longa in Davaoeño

A flat circular-shaped brown cookie sprinkled on top with lots of sesame seeds.

Linga cookies of Davao City

Sesame seeds are called linga in Tagalog and Cebuano. Thus, the name linga cookies. A good pair with hot coffee or an ice-cold softdrink (soda)

Mini-linga (a.k.a. mini-longa) cookies from Digos City, Davao del Sur

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico

igat

igat - /i-gat/ (Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao, and Maguindanao sea fish) [n.] seawater eel. 

Other local common names: 

indong or ubod in Cebuano and Boholano

sili in Hiligaynon (Ilonggo)

kasili in Bicolano & Waray

kamidling in Palaweño

a.k.a. palos in Tagalog and Bulaqueño

The species of eel found in the sea. Igat is good if fried or grilled.

In Pangasinan and Cebu provinces, igat is made into tuyo (sundried).

Generally, in Tagalog, those eels that are from freshwater are called palos, not igat.

However, the names igat and palos are sometimes confused and used interchangeably, such that Bulaqueños in several towns of Bulacan would call the sea eel as palos, and they called the freshwater eel as igat.

big-sized igat are laid on the ground by fish traders at the Zamboanga City Public Market.

 

Igat sold in Seaside Paluto Restaurants and Market along Daang Hari road in Brgy. Almanza Dos, Las Piñas City.

See also igat (dried and fried)

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico