kalintubo

kalintubo - /ka-lin-tú-bo/ (Maguindanaon meal) [n.] A Maguindanaon budget meal similar to pastil or paster. It is made with freshly steamed rice (i.e., steaming hot plain rice) and topped with chicken cutlets stir-fried with soy sauce, or saucy chicken liver cooked adobo-style, then wrapped in banana leaf folded into a conic shape making it look like a small volcano - open on top. 

A Maguindanaon elder demonstrating how to prepare kalintubo topped with saucy chicken liver.

Kalintubo topped with chicken cutlets stir-fried with soy sauce.

The opening on top allows the hot rice to cool off without trapping the moisture. Thus, preventing the meal from spoiling fast. It also makes it easy to tell what topping is on the kalintubo. The sight of it makes the meal attractive as well.

The opening can also be made narrow for easy handling when on the go.

You can eat the kalintubo meal either using your fingers, provided you wash your hands first, or with a spoon and fork. The banana leaf would serve enough as a dining plate, though most would prefer to serve and dine kalintubo on a plate.

Kalintubo is often taken with a hard-boiled chicken egg as siding pair to rice

Kalintubo topped with chicken cutlets stir-fried with soy sauce.

Kalintubo topped with saucy chicken liver cooked adobo-style

Related posts:

Pastil


Pasong


Puso (plain rice)

Puso (sweetened rice)

Tapay

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daral

daral – /da-rál/ Ta’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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Parirutong

Bibingka royal

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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 Philippine Food Illustrated (Public). It is my pleasure rediscovering the known and least known things or the unheard ones and put them here for every one to find, learn, and treasure. 

Thank you for all the encouragement and enthusiasm. I need also moral support, prayers, and what else that can uplift my spirit and keep my good reasons. 

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Edgie Polistico  

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. 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. 

Encouragement and enthusiasm is not enough. I also need moral support, prayers, and what else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy of what I am sharing and giving away. If you are pleased and happy of 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

tiyolo

tiyolo – /ti-yo-lô/ Maranao condiment) [n.] roasted grated coconut meat with sugar. 

The freshly grated coconut meat is pan-roasted till lightly browned and aromatic, then pounded in a mortar into tiny bits.  Brown sugar is added towards the end of the pounding. Tiyolo is often used as an aromatic flavoring in tapay and other Maranao snacks and dishes.

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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

tapay

tapay - /ta-pay/ Maranao snack [n.] fermented rice with yeast.

Tapay is prepared using ordinary rice boiled either in plain water or in coconut milk in a process similar to cooking kanin (steamed rice). A locally made yeast called tapai is sprinkled and mixed thoroughly into freshly cooked rice that is then molded into a big mound and let stand to cool and ferment for one to two days in a deep platter or any covered container. It is kept covered and undisturbed until fully fermented. 

The fermentation of rice with yeast would cause tapay to emit a liquor-like odor and taste. A scoop of produced tapay is spread on fresh banana leaves (or leaves of alum tree, Adelia monoica), spreading tapay thin and flat into a square or rectangular shape. The leaf is then folded on both ends to serve as a wrapper. Fermentation continues in the folded leaf.

A serving of tapay (click photo to enlarge image).

To serve, the leaf wrapper of the tapay is opened and the tapay is transferred into a deep bowl. A milk solution is prepared with chilled coconut cream and if coconut milk is not available, chilled fresh milk or evaporated milk is used. The coconut milk is added with some ice (crushed, cube, or tube ice) and some condensed milk as a sweetener. The ice-cold milk solution is poured into the bowl and mixed well with the tapay. A condiment called tiyolo, which is a pounded roasted grated coconut meat with brown sugar, is added to the mixture to give tapay a distinct aroma and flavor.

When done adding and mixing the coconut milk solution and tiyolo, the prepared tapay is all ready to be eaten. If it is your first time to try eating tapay, you would mistake its smell for that of spoiled cooked rice. But no, tapay is not really spoiled at all. It is just the natural smell of fermenting rice with yeast.

Tapay has a light sweetness and distinct smell and taste of a liquor, which is actually a lace of alcohol produced in the fermentation process of tapay.

Tapays wrapped in alum leaves (Adelia monoica). These are sold in the Pier Area of Cotabato City

A Muslim Maranao selling tapay at the entrance gate of Golden Mosque in Quiapo, Manila during the observance of Eid al Fitr or the end of Ramadan or Maulidin Nabi.

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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.

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

 

pasong (rice in banana leaf)

Pasong from a food stall in Cotabato City.

pasong - /pá-song/ (Maguindanaon rice meal) [n.] conic rice. Steamed rice wrapped in banana leaf folded into a conic shape. 

Plain ordinary rice is steamed into kanin. A ladle scoop of steamed rice is wrapped in banana leaf and folded into a conic shape. Before wrapping, the banana leaf wrapper can be made pliant by wilting. It is done by passing the leaf over the flame or hot ember.

This is how the Maguindanaos of Mindanao sold their cooked rice or packed them as baon (food brought along to work or travel). 

The packaging is very environmentally friendly as it uses a banana leaf as a wrapper and not the non-biodegradable and health-hazard sheets of plastic cellophane or styrofoam. Not, unless you use a plastic bag to hold the pasong when buying it.

Related posts:

Pastil


Puso (sweetened rice)


puso (plain

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

See Index of Entries here

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. We need to know what you think.

Tell us what other topics you would like us to write, share, and discuss about.

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

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.

Related posts:

Kalintubo

puso (sweetened rice)

Puso (plain rice)

Pasong

Tapay