parirutong - /pa-ri-ru-tong/ Tagalog [Quezon province] snack; dw Tag. [Quezon] parirutong [a variety of dark purple rice] [n.] purple rice pancake.
Other local name:
- a.k.a. maruyang parirutong in Tagalog (Lucena City, Tayabas, and Pagbilao, Quezon)
This parirutong of Quezon province is a tasty and easy-to-prepare rice snack. It is made with ground purple rice (non-glutinous) mixed with enough water and stirred well into a flowing or thin batter. The mixture is added with strips of buko (scraped soft meat of the young coconut) and sugar. A ladle-scoop of the mixture is pan-fried, similar to when you cook a Filipino hot cake (pancake).
Parirutong is cooked similar to pancake. Here how it is done in the public market of Sariaya, Quezon.
No yeast or baking soda is added but normally the batter would raise and bubble like a pancake when pan-fried. It is flipped to cook the other side and removed right away from the pan when it is dry.
Parirutong is traditionally served on a banana leaf and eaten as is with no need for spread or toppings, and often paired with hot coffee or an ice-cold softdrink (soda).
A serving of parirutong in the public market of Sariaya, Quezon.
It tastes like a bibingka sa pugon and is among the favorite snacks of the locals.
I found this parirutong in the old public market of Sariaya, Quezon. I wondered what else more do we have in Quezon province that we do not knew yet.
You can find this parirutong in the Southern Tagalog region (Calabarzon). One thing is for sure, many of you in Metro Manila and nearby towns and cities are not aware until now that we have this tasty rice snack in Quezon province though this has been here for many generations already.
The parirutong of Sariaya, Quezon.
Personal note
Philippine cuisine is continually evolving. Filipino cooks are no longer restricted to modifying and improving traditional foods. When cooking parirutong, you may add more ingredients to give it a twist. Try adding some cheese, milk, egg, flavoring, or aromatics. Adding a teaspoonful or two of yeast or baking soda and let stand for one hour before cooking can make the rice pancake soft and fluffy. You may also spread it with your favorite syrup or pastry toppings. Instead of serving it flat on the plate, you may roll, fold, or cut it into pieces and do innovative plating ideas. Serve it by pairing it with whatever pleases you, and enjoy a serving any time of the day.
Related posts:
Daral
All photos by Edgie Polistico are copyrighted.
ALL RIGHTS RESERVED.
If you liked this post and our site, share it.
Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.
Tell us what other topics you would like us to write, share, and discuss.
Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and the Philippine Food Illustrated (Public). It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure.
Thank you for all the encouragement and enthusiasm. I need also moral support, prayers, and anything else that can uplift my spirit and keep my good reasons.
If you are pleased or happy with this blog, please share the PHILIPPINE FOOD ILLUSTRATED. It is energizing that my blog is shared with others.
Edgie Polistico
For more about Filipino food, see this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.
No comments:
Post a Comment
Feel free to write your thoughts now.