biti

biti - /bi-tì/ (Bicolano [Camarines sur] preserved) [n.] dried swim bladder of abo fish.

Abo fish (tiger toothed croaker)  is a kind of fish found in the seas of Camarines Sur in Bicol.

When dried and uncooked, biti is flat and leathery.

Biti is rare and pricey when available. 

As of 2009, a kilo of biti is worth around P1,200.00 in Naga City.  In 2015, it is sold at P2,500.00 a kilo in Naga City and up to P3,000.00 or more in other places outside the city.

Dried biti I bought from the public market of Legazpi City in 2015.

This dried internal organ of abo fish can hardly be found being processed, dried, and sold outside Camarines Sur in Bicol or anywhere else in the country.

Biti would expand and swell like a balloon when pan-fried. 

It is cooked by pan-frying on low to medium fire. It would swell and turns crisp like chicharon when cooked. Must be taken away from the pan when already golden brown. Otherwise, it will turn dark and darker, which means biti is getting burned and bitter to taste.

Pan frying has to be done quickly on medium fire. Biti would easily get scorched and burned. It must be golden brown when cooked, not dark brown.

It can be served as a breakfast meal with sinangag na kanin (pan-fried rice) and sunny-side-up chicken egg or served as a snack or pulutan (food served along with alcoholic drinks). 

Dried biti is very light in weight, almost like that paper.

A handful of biti I found in the public market of Legazpi City in 2015.

A sheet of dried biti found in the People's Mall (a public market) of Naga City in 2015.

10 grams of biti is priced at PHP250 in 2015 when I found it in the People's Mall ( a public market) of Naga City in 2015. 

A handful of biti from the public market of Naga City

A pack and a handful of biti. I found this in the public market of Naga City during one of my travels in Camarines Sur (Bicol) in 2009

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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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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

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

binutong

binutong - (bi-nù-tong, bi-nu-tóng; Bicolano delicacy) [n.] glutinous rice cooked in coconut cream, sugar, and few salts, then while it is still half-cooked, a scoop of it is placed in a spread of layered banana leaves with more kakang gata.

Binutong from Naga City

The edges of filled banana leaves are gathered together and tied like a pouch and then cooked further in boiling water or thinned coconut milk to complete the cooking. 

Binutong is traditionally served with hot chocolate and grilled or fried dried fish.

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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.

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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

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