Philippine Food Illustrated: beverage

December 5, 2018

sara-sara

sara-sara - /sará-sára/ Cebuano [Kidapawan City, Cotabato province] and Ilonggo beverage; dw Ilonggo sarà [strain]) [n.] roasted corn coffee \roasted rice coffee.

A ground roasted corn or rice, brewed and served as coffee. The corn kernels (or corn grits) or husked rice are roasted until burnt and black then ground into powder. The powder is then brewed and the liquid is strained and served as a hot beverage, like coffee.

The "poor man's coffee." Sara-sara only tastes like coffee but does not smell like coffee, sans the caffeine sought by coffee lovers. I regret when I used my coffee maker in brewing the sara-sara. It took me long to clean the mess inside it and was pressed to urgently clean it. I should have used a sauce pan or cooking pot instead.

Sara-sara is not exactly a coffee, but a cheaper substitute to real ground coffee, or let me say it's the "poor man's coffee." It is served and taken like coffee in Central Visayas and some parts of mainland Mindanao.

It has to be brewed in pots on the stove and not in an electric-operated coffee maker. Using a coffee maker will not work and will just end up as a big mess. The sara-sara powder, when mixed in hot water would become like a watery gruel or thin paste because it heavily consists of starch. It needs to be cleaned right away before the paste of sara-sara would stick stubbornly in there like a lump of soggy dough, or worse like dried glue.

Sara-sara does not smell like coffee, but a pleasant aroma of burnt corn or rice.

The hot beverage may taste like coffee but not exactly that of coffee and sans the caffeine sought by coffee lovers.

I found this sara-sara made with corn being sold in the public market of Kidapawan City, Cotabato last April 25, 2018.

Sara-sara is of Ilonggo origin. Ilonggos used it to call their hot beverage of ground-roasted rice. Using rice is the original version of sara-sara hot drink, not corn. The rice version was used as an extender to tablea (cacao chocolate) when making sikuwate (hot cacao chocolate drink) and other hot beverages, including coffee and soya bean powder hot choco drink.

Sara-sara is from the Ilonggo word sára, a term used when straining or filtering liquid clean from its residue. Straining the drink is necessary so as to separate and keep sediments and other debris in the brew as you pour the hot drink into the cup.

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October 12, 2014

wild chili ale

wild chili ale – /wayld tsi-li a-le/ Tagalog beverage; dw Eng. wild + chili + ale) [n.] chili-flavored craft beer. Chili beer.

a.k.a. chili beer in Tagalog

Craft beers are those manufactured in a craft brewery (a.k.a. microbrewery), a brewery that produces a small amount of beer. Craft beer brewery in the country actually uses imported grains (barley, hop, etc.) for brewing. For chili beers, the wild chilies are sourced locally that may include our very own intensely spicy hot siling labuyo (Philippine bird's eye chili). Other ingredients, such as sugar, yeast, water, and herbs can also be sourced locally.

The label suggests this beer is served better with those familiar Pilipino delicacies.

A bottle of Bicol Express Wild Chili Ale served for sampling during the McKinley Hill Beer Festival in 2014 at the Venice Piazza in McKinley Hill, Bonifacio Global City (BGC), Taguig City. Other craft beers are the (+63), a single hop IPA beer that represents Philippines using the Philippine international telephone country code +63, and the Poto Pale Ale. All three craft beers are manufactured by the Great Island Craft Brewery in Parañaque City, Metro Manila.