tsikalang

tsikalang – /tsi-ka-láng/ (Cebuano and Chavacano (Zamboangueño) snack of southern Mindanao) [n.] fried rolled purple glutinous rice. 

Other local name:

• Also spelled as chicalang in Chavacano (Zamboangueño)

The purple glutinous rice is ground and mixed with some trigo (wheat flour) and water, moderately enough to make a rice dough. A handful lump or cut of this rice dough is rolled to the size of a banana fruit and then fried in deep cooking oil. When frying is almost done, it is sprinkled with brown sugar and cooked until the sugar would caramelize and coat the fried rice dough. The caramel-coated rice dough is then removed from the pan and set to cool.   

The cooked tsikalang is then skewered in a bamboo stick similar to that of a banana cue (fried saba banana in a bamboo stick). 

A bite of tsikalang is a bit chewy because it is made with glutinous rice.

Tsikalang in Pagadian City is skewered in bamboo sticks.

In other parts of southern Mindanao, like in Zamboanga City, tsikalang is shaped like a twisted donut or big pinilipit and is not skewered in bamboo sticks, but coated with flour and caramelized sugar.

Tsikalang in Zamboanga City is shaped like a twisted donut or big pinilipit with flour coating.

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

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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 

igat

igat - /i-gat/ (Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao, and Maguindanao sea fish) [n.] seawater eel. 

Other local common names: 

indong or ubod in Cebuano and Boholano

sili in Hiligaynon (Ilonggo)

kasili in Bicolano & Waray

kamidling in Palaweño

a.k.a. palos in Tagalog and Bulaqueño

The species of eel found in the sea. Igat is good if fried or grilled.

In Pangasinan and Cebu provinces, igat is made into tuyo (sundried).

Generally, in Tagalog, those eels that are from freshwater are called palos, not igat.

However, the names igat and palos are sometimes confused and used interchangeably, such that Bulaqueños in several towns of Bulacan would call the sea eel as palos, and they called the freshwater eel as igat.

big-sized igat are laid on the ground by fish traders at the Zamboanga City Public Market.

 

Igat sold in Seaside Paluto Restaurants and Market along Daang Hari road in Brgy. Almanza Dos, Las Piñas City.

See also igat (dried and fried)

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

See Index of Entries here

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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