puso (sweet rice)

puso - /pu-sô, pu-sò/ Hiligaynon [Capizeño of Panay, Capiz] snack; dw Hiligaynon poso sang saging [banana heart]) [n.] sweet glutinous rice in nipa palm balls.

This puso is wrapped in woven young nipa palm, shaped in chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This scarcely available kind of puso can only be found now in Panay, Capiz where vast nipa palm grooves are still thriving.  This sweet delicacy is now being promoted by the local tourism industry of Capiz. When in the town of Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz.

This puso is made with glutinous rice boiled in freshly gathered and naturally sweet tuba sang nipa (sap from nipa inflorescence) until the sap turns syrupy thick and the rice inside the palm ball is cooked to become like biko, sticky and sweet.

This puso of Panay is sold by pair. Each pair comes with a plastic bag of latik na tuba (nipa palm syrup).

This sweet puso is an old native delicacy of Panay, Capiz. To serve, puso is cut into halves and the sweet rice inside is poured with latik na tuba (nipa palm syrup) before eating. Best served with hot coffee.

The puso of Panay is wrapped in woven young leaves of nipa palm. It is served with latik na tuba (nipa palm syrup).

This sweet delicacy from Capiz is served with latik na tuba (nipa palm syrup) and can only be found now in the municipality of Panay, Capiz where it is promoted by the local tourism office of Capiz.

The latik na tuba (nipa palm syrup) is poured over the puso right before you scoop it out to eat it.

When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz.

You may find this closely similar to the patupat of Pangasinan, only that the Pangasinense's patupat is cooked in bennal or sugar cane syrup. In contrast, puso from Panay is cooked in a naturally very sweet fresh tuba sa nipa (sap from nipa inflorescence) boiled into palm syrup called latik, nipa latik, or latik na nipa. 

The puso of Panay, Capiz is not the same as the puso in other parts of Visayas and Mindanao. 

Do not confuse the puso of Panay with the other Visayan puso that is made with plain rice and boiled in plain water.

The more popular puso of Cebuano-speaking Visayans is made with plain ordinary rice and cooked using the same kind of woven coconut palm balls used in Panay puso.  Cebuanos would often serve their puso as their kan-on (kanin in Tagalog) to pair with their sud-an (dish or ulam in Tagalog), while the puso of Panay is often served as a sweet snack.

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Related posts:

puso (plain rice)


pastil

Kalintubo


Pasong

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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. I will search for more and continue to share my findings. 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 your moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. 

Sharing is happiness to me.  If you are pleased and happy with what you found here, please share the happiness we have in the PHILIPPINE FOOD ILLUSTRATED. I feel energized when it becomes part of the reasons why you are happy and smiling. 

Edgie Polistico  

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

daludal

Bundles of daludal in Santiago City Isabela public market.

daludal – /da-lú-dal/ (Ilocano vegetable) [n.] taro runner.

takway in Negrense, Capizeño, & Tagalog

pusaw in Maranao

 

It is the long stalk of a young taro runner that grows away sideward from the mother plant. A newly sprouting stalk of gabi (taro) that is slender with an unopened young leaf.

Dadulal is often taken and used in cooking as a vegetable and is referred to as the Philippine native asparagus. It is harvested and cooked into a variety of vegetable dishes, much like that of Ilocano aba.

In Negros and Panay islands where it is called takway, it is often boiled and then seasoned with suka (vinegar) and asin (salt) or included in making Ilonggo laswa (boiled assorted vegetables).

A vendor cleaning some takways she is selling at Silay City public market during one of my travels in the province of Negros Occidental.

 

A heap of takway being sold on the sidewalk of Silay City public market in one of my travels in Negros Occidental province.

The stalks can also be cooked with coconut milk to become ginataan or made into adobo by simmering the cutlets in vinegar and soy sauce with or without sagpaw or sahog.

The peeled takway. Just wash them clean and they are ready for cooking

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taklong

taklong – /ták-long/ (Hiligaynon [Capizeño] snail) [n.] forest snail. 

Other local common name:

• a.k.a. takrong in Hiligaynon (Capizeño)

A species of big-sized forest snail found in the woods or forested areas of Capiz province and nearby provinces on Malay island. This snail would thrive in moist places near a river or waterfalls. It lives on trees as this snail is fed with leaves of trees and other plants. 

They are caught crawling under the foliage and on the branches of trees and other plants. The snail is carrying on its back a dark brown coiling shell. 

It looks like kurakol (plant snail) or a big-sized kuhol (escargot). 

As food, taklong is collected and boiled in water to make it easy to pull out its meat from its coiling shell. The meat is pried out with a fork or pin.

The meat is cooked into barbekyung taklong (forest snail barbecue) by marinading it in barbecue sauce then skewered on a stick and grilled, or made into guinataang taklong (forest snail in coconut milk), guinisang taklong (sautéed forest snail), or adobong taklong (pickled forest snail). When cooked, it is gummy and chewy like a chicken gizzard.

Personal note

This snail is quite different from kuhol. It tastes bitter and chewy. In my case, I turned squeamish and had a thorough exercise with my jaw masticating the dish. It takes a good combination of spices and seasonings to make it at least enticing. Its bitterness is definitely so strong due to its diet of forest green leaves.

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here 

If you liked this post, 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. 

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