Sunday, May 18, 2014

snake wine


The authentic "Cobra Energy Drink." Unlike the commercially bottled cobra energy drink, this snake wine will not cause you to worry of becoming diabetic being this potent drink is sugarless. Here, you will get the real cobra inside the container, not just a drawing on the bottle.
snake wine - (es-nek wayn; Cebuano and Tagalog wine) [n.] a wine soaked with snake.

A freshly killed snake, complete with its skin, scales, flesh, bones, and internal organs, is steeped in wine, usually gin, until the juice from the body of the snake partly become the flavor of the wine.

Snake wine is taken as a potent drink and believed to have some medicinal benefits, adds vitality, energy, and boasts one’s sexual appetite or as an aphrodisiac.

A snake wine of Philippine king cobra called banakon in Cebuano or ulupong in Tagalog, and the slender Cebuano snake called iliw. Both snakes are known to be extremely venomous

The kind of snake often used in making this wine is highly poisonous like the Philippine king cobra (Naja philippinensis) called banakon in Cebuano or ulupong in Tagalog, and the Cebuano iliw

Other than the hinebra (gin), the vodka, lambanog (Philippine coconut vodka), anisado (anise wine), and rice wine can also be used as base wine for this potent alcoholic wine.
I spotted this street vendor peddling a bottle of snake wine on the sidewalk of Ormoc City.  He uses local gin labeled as Mallorca as base wine for this potent alcoholic drink. 
To convince that it is safe to drink this wine, he takes a shot of it.
The wine later on warms his body and this man said it would keep him active the whole day

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Sunday, May 11, 2014

buti-buti


buti-buti (bu-ti bu-tî; Cuyunon [Palaweño] snack) [n.] native poprice.

The ampao (poprice) of Cuyo, Palawan.

It is made with dehulled but unpolished native rice, usually with red or brown colored bran. 

The grains are pan-roasted till they popped and become like pop-corn.

Caramelized muscovado sugar is then added and mixed in the poprice as sweetener and binder and the caramel-coated poprice is molded by hands into small balls, about the size of a golf ball

I found these packs of buti-buti in the stall of Pastor Abad in the public market of Roxas, Palawan. I thought the balls were crumbled popcorn. But when I took a closer look, I noticed the popping big kernels of rice. I couldn't believe that there is such kind of rice in the country with kernels that big.
Unlike the popcorn, this native poprice is quite dense and the outer layer of popped kernel are leathery that it needs a lot of chewing to fully masticate it into a pulp and only then that you can savor the true taste of buti-buti.


These balls of buti-buti are delicate to handle. It sticks to your finger and easily crumbles when pressed between fingers or even when poked, as shown in the next photos.  
I got this authentic product of Cuyo, Palawan just a hour after its arrival from Cuyo island.  It would take almost two days to transport this buti-buti to Roxas, Palawan from the small island of Cuyo off the eastern sea of mainland Palawan where it can only be found. 
The native rice variety used in making this buti-buti is an heirloom rice of Cuyo, Palawan.  It is seasonal and available depending on when there is a harvest or available stock. This explains why the small pack of buti-buti I bought cost much. I kept on wondering how the rice subsists in the small island. 

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