Showing posts with label Maharlika Village. Show all posts
Showing posts with label Maharlika Village. Show all posts

December 28, 2012

daral



daral /da-rálTa’u-sug snack) [n.] Tausug crêpe; rice crêpe rolled with coconut sweetmeat filling.


Other local names:
  • sulabai or dadal in Maguindanaon
  • dadal in Iranun 
  • balolon or dadal in Maranao

Daral is a traditional Tausug rice crêpe. It is made with rice flour and filled with hinti and rolled into cylindrical form like a small log. Hinti is a coconut sweetmeat similar to Tagalog bukayo but soft, moist, and loose

Preparation starts with the grinding of hulled rice grains (not glutinous) into rice flour. The flour is then mixed gradually with enough amount of water to produce a rice batter. Traditionally, the batter is unsweetened, though sugar or any other sweetener may be added if desired.   

A ladle scoop of the batter is poured into a pre-heated pan brushed with oil, and let spread flat and round until it solidifies into a crêpe. The crêpe is done when it holds its shape when the underside is budged and pried. It would look like a fresh lumpia wrapper (spring roll crêpe).


When the bottom side is cooked, the crepe is topped with a spoonful of hinti (grated coconut sweetmeat similar to Tagalog bukayo). The opposite edges of daral are then folded and the crepe is rolled into a small log and would look like a rolled hot face towel with those tiny surface holes on the outer side.

Daral is traditionally served as a snack.

Originally, the crepe is made purely with ground rice, but later on, it is mixed or replaced with flour making the crepe look like closer to a pancake.



A daral in a food stall of Pagadian City public market, made with pure ground rice (rice flour).




Daral on display on a roadside food stall in Maharlika Village in Taguig City, made with ground rice mixed with all-purpose flour. 

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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 finds. It is my pleasure rediscovering the known and least known things or the unheard ones and putting them here for every one to find, learn, and treasure. 

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December 22, 2010

pastil


pastil
 
 /pas-tíl/ (Maguindanaon packed meal) [n.] rice topped with sautéed shredded meat.

 

Similar dishes: 

  • also spelled as pastel in Maguindanaon
  • patel or pater in Maranao
  • paster in Iranun

It is closely similar to the Tagalog binalot sa dahon except for the way how it is wrapped in banana leaf.

A scoop (about a cup) of steamed or boiled plain rice is placed on the center of a spread of banana leaf and topped with shreds or flakes of sautéed meat or fish called kagikit

The cut of banana leaf is wilted first in fire or ember to soften and make it a pliant wrapper. 

The scoop of cooked rice is then molded by folding the banana leaf. Before finally wrapping the rice, it is topped with kagikit (sautéed shredded meat) usually that of shredded meat of braised fish or chicken. Then the leaf is finally rolled around the topped rice. It is sealed by folding both ends similar to that of suman (Tagalog rice stick), only that the pastil is wider and flatter in shape than that of suman.

The special version of pastil has more meat, plus a hard-boiled chicken egg (shelled and cut into halves) as toppings, and the rice is mixed with a little amount of glutinous rice that would bind well the molded meal.

Pastil is considered the budget combo meal of our Muslim brothers in Mindanao.

In Manila, it is sold and readily available in the ubiquitous Halal restaurants and eateries near the Golden Mosque in the Quiapo district and in Maharlika Village in Taguig City.

Pastil is usually served and eaten by pouring some soy sauce right before eating and paired with hard-boiled chicken egg.  It can also be eaten on the go by holding a piece of pastil and peeling it just like when you open a banana and eat it while standing, walking, or on a ride.   

A Maguindanaon food stall vendor skillfully prepares pastil.
A mold of rice is topped with kagikit of sautéed shredded chicken meat from Cotabato City


A mold of rice is topped with kagikit of shredded fish adobo. This one is from Quiapo, Manila.
This mound of pastil is sold at a Halal eatery at the Welcome Rotunda in Isulan, Sultan Kudarat. Boiled eggs complement with the packed meal.


Mounds of pastil is a common sight at the many foodstands along Sinsuat Ave ext. cor Quezon Ave. in Cotabato City.

In Metro Manila, you can have pastil from the ubiquitous food stalls and eateries near the Golden Mosque in Quiapo, Manila. I bought a bag of my first pastil experience from this place.
In Metro Manila, you can also buy pastil in Maharlika Market and in talipapa and eateries nearby the Blue Mosque in the Maharlika Village in Taguig City. 
You can eat pastil with bare hands, but make sure to wash your hands before eating to conform with the Muslim law on hygiene in dining Halal food. Here, I'm eating pastil with a pair of spoon and fork at home.

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