February 17, 2018

tarang bulan


tarang bulan - (ta-ráng bu-lan; Ta'u-sug snack; dw Bahasa Melayo tarang [bright] + Tausug bulan [moon]) [n.] bright moon pancake \stuffed folded golden pancake.

Muslim hotcake in Chavacano [Zamboangueño]

A traditional pancake made with a runny batter of flour mixed with some water (or fresh milk), baking powder, sugar, and yellow-orange food color.

A Tausug lass selling tarang bulan in Zamboanga City public market.
A pan is pre-heated and brushed with butter (or margarine) on the surface. A scoop of the batter is poured on the pan and set to cook on medium fire until the batter formed into a round patty of pancake with bubbly perforation on its surface and smooth on the underside. The pancake is removed from the pan and the top side is spread with sweetened boiled mongo beans (mungbeans) then folded halfway making it to look like a half-moon.

When serving, the tarang bulan is sliced into parts.

This snack originated in neighboring Asian countries and can be found also in Indonesia and Malaysia.

I found this Tausug tarang bulan in the corner of Zamboanga City's public market in 2013.
The name tarang bulan is from the Bahasa Melayo tarang meaning "bright" and Tausug bulan meaning "moon." The shape and its bright yellow-orange color are enough explanation why this folded stuffed pancake is aptly called as a bright moon.

The only difference it has with the usual pancake we can find in other region is that spread of sweetened boiled mongo beans stuffed in the folded pancake.


Personal notes:

If you need to look for this in Metro Manila, don't go far, you can find them on weekends in Maharlika Village near the Blue Mosque.

If you prepare the pancake of tarang bulan by yourself, you can follow the way western pancake or the Tagalog and Visayan hot cake is done. Just make it way a lot bigger and thicker than those you found in the morning menu of Jolibee and McDo. You sprinkle the batter with little amount of ground salt to make the patty pancake more savory. Adding a dash of cinnamon powder  or droplets of vanilla extract would make the pancake lusciously aromatic. Boiled pandan leaf extract will do it too.

For the sweetened mongo beans, you can prepare them like the way minatamis na monggo is done for the traditional summer halo-halo or of pan de mongo and hopia monggo. It's the same sweetened mongo you can find stuffed in ensaymadang monggo.

If you're fed up with mungbeans all your life or afraid of having gout pains later in your joints, you can vary the fillings.  Instead of sweetened mungbeans, use haleyang ube, strawberry jam (from Benguet), minatamis na buko or macapuno, peanut butter, cheese, omellete, chocolate spread, or leche flan.

For fresh milk, you can substitute it with milk powder mixed with water.  Try kakang gata, it will do wonder too.

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February 11, 2018

pebre



pebre - (peb-re; Caviteño sauce/condiment; dw Chilean (Chile, South America) pebre [salsa of assortment of chopped spices, tomatoes, and pepper] = Catalan (Catalonia region, Spain) pebre [pepper]) [n.] lechon sauce \liver sauce for lechon baboy.

lechon sauce or sarsa ng litson in Tagalog
lechon sauce in Cebuano, Ilonggo, Ilocano, Capampangan, and other Philippine languages and dialects

This lechon sauce of Cavite City is used to be for lechon baboy only, but later on served as dip sauce for roasted and fried dishes, such as litson manok, fried pork chop, and pritong isda, even for lumpia.

It has paste of ground cooked liver of pig (or chicken), bread crumbs, water, brown sugar, onion, garlic, other spices, salt, and ground peppercorn. Named after the Chilean condiment of the same name but the foreign salsa is quite different being that it has no liver in the ingredients but assortment of spices, ground or pureed spicy aji peppers, and chopped tomatoes, may vary in different regions of Chile. 

The word pebre in Catalan (Catalonia of the northeastern Spain and partly southern France) refers to pepper of any type. 

The Caviteño pebre is a combination of sweetness and sourness and the peppery piquancy of ground peppercorn. This is the origin of your fave Mang Tomas sauce, a popular commercial liver sauce for your lechon baboy and litson manok.


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