pakbol

pakbol - /pak-bol/ (Maranao snack) [n.] fried cassava-coated plantain.

The cassava root is peeled, grated into pulp, and squeezed the juice out. The extracted juice is discarded away. A handful of cassava pulp is pressed between palms and molded flat into a mat. A peeled rareripe saba (plantain) is placed in the middle of the flattened cassava pulp and then rolled altogether until the banana is entirely wrapped in the cassava pulp. Pakbol is deep-fried in cooking oil until cooked or golden brown.

When serving, pakbol is pressed and rolled on a bed of white or brown sugar.

Related posts:

Tindok

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biyaki

biyaki – /bi-ya-kî/ (Maranao snack) [n.] steamed cassava with young corn.

The cassava roots are peeled, grated, pounded, then mixed with grated young corn kernels and sugar.

A ladle scoop of the mixture is rolled in banana leaf (or cornhusk) and then folded on both ends, forming a rectangular thick packet. 

The packets are boiled for about an hour in a pot half-filled with water or until biyaki is cooked.

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ALL RIGHTS RESREVED.

See Index of Entries here.

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

kabkab

kabkab - /kab-kab/  Leyteño snack [n.] cassava wafer \cassava crisp.

 

Other local names:

• sitsaritsit or saritsit in Digos City, Davao del Sur
• kiping in Chavacano [Zamboangueño], Camiguinian, Misamisnon [Misamis oriental] and the rest of northern Mindanao
• burikit in Dipolognon (Dipolog City, Zamboanga del sur and nearby towns)
• buriki in Oroquieta City, Misamis Occidental
• piking in Cuyonon [Palaweño], and Waray (Sulat, Eastern Samar)

It is made with cassava tuber grated finely into pulp. The pulp is then flavored with dash of salt and subtly sweetened with not so much sugar, all blended well to mix. A scoop of the mixture is spread thinly on a banana leaf, forming a disc (about the size of a dinner plate), and then put in a steamer. The steaming hot vapor of boiling water would cook the cassava spread until translucent or paste-like in consistency. Then it is taken out from the steamer and set to dry, either by air drying or sun drying, until it stiffens and holds its flat shape as a raw wafer similar to kiping of Tayabas, Quezon. At this stage, the dried cassava wafer can be stored for months until needed in cooking.

To cook, the wafer is deep-fried in cooking oil. The oil must be very hot, preferably boiling, before the cassava wafer is dipped and fried. While being fried, the wafer would expand and cooking is done when it turns golden (yellowish brown) and very crisp. It is important not to overcook the wafer. When overcooked it becomes dark brown or very dark in hue, an indication that the wafer is burnt and would taste bitter.

When serving kabkab, the crisp cassava wafer is laid on a plate or on a sheet of banana leaf and topped with a spread or swirling streak of sweet latik (coconut milk and sugar syrup).

Kabkab would easily brittle and crumble in every bite. Crunchy when chewed. By the time crumbled pieces melt in the mouth, the goodness of starchy flavor and sweetness of latik will delight your palate.  

Kabkab wrapped in a plastic cellophane bag

A Leyteña peddling a basket tray full of kab-kab in this busy street of Guadalupe Nuevo, Makati City.

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