sweet tuba

sweet tuba - /swet tu-bâ/ (Pangasinese sap/drink) [n.] fresh toddy of raffia palm.

tuba or tuba ng buri in Tagalog and Batangueño
a.k.a. tuba silag in Pangasinense

It is the sweet freshly gathered toddy of buri palm (raffia). When freshly gathered in the morning, it can be taken as a naturally sweet refreshing drink. 

A serving of sweet tuba in a glass filled with cracked ice in Balungao, Pangasinan

Passing motorists, locals, and tourists would often come and stay for while in a cluster of roadside stalls, such as this one, along the highway in Balungao, Pangasinan to savor or try the taste of refreshing sweet tuba.  It is refreshingly tasty like coco water with distinct aftertaste closely similar to that of a ripe rambutan fruit

Sweet tuba needs to be chilled in ice or stored in freezer to extend shelf life for few more hours, or to last for at least late in the afternoon. Otherwise, it would start to sour by high noon, and by early evening the toddy would become a slighltly sour vinegar. However,   despite employing the chilling technique, the toddy still would start to sour by evening. Freezimg would only delay souring a little more.

 

While still fresh and sweet, the Pangasinenses would boil the sweet tuba till thick and sticky, as in the way they used it as their sticky sweetener in making the Pangasinense patupat (glutinous rice in square-woven strips of coconut palm).

In Batangas, it is made into Batangueño pakaskas (raffia sap jiggery, which is now replaced with juice extracted from sugarcane), or processed into bagkat (raffia sap taffy). Sweet tuba will not last long in a day. By afternoon, or past noon, the toddy would start to sour that by evening it becomes a lightly soured vinegar. 

In a few more days, it will be a full-pledged vinegar known in Ilocano as sukang buli (raffia palm vinegar) or tuka silag in Pangasinense.

A serving of sweet tuba in a glass filled with cracked ice.

Sweet tuba sold in glass bottle (using recycled soda bottles) in Balungao, Pangasinan.

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. It is important for us 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

pakwan shake

 

pakwan shake – /pak-wan sheyk/ (Tagalog,  and Cebuano cold drinks) [n.] watermelon shake.

This can be made from the fresh juicy pulp of ripe watermelon fruit or from the artificially flavored sugary powder juice formula.

 
For fresh watermelon fruit, the fruit is cut open or sliced into cuts, and the pulp is scooped out and put into the blender, added with ice, milk, and some white sugar, and then processed in the blender until the ice is finely crushed and transferred to a tall glass with a sipping straw.      

When fresh fruit is not available, powdered watermelon juice formula is used. The powder juice is also processed in the blender with some ice and crushed finely in the blender.

Fresh or powdered milk is added to give the shake its creamy taste. A moderate amount of refined white sugar is also added to give more sweetness to this cold refreshment.

Pakwan shake is ideally poured and served in a tall transparent glass tumbler and with a sipping straw, and sometimes garnished with a miniature paper umbrella, especially during summer or any hot seasons, while at the poolside or at the beach.

pakwan shake from a restaurant in Urdaneta City, Pangasinan.

All photos by Edgie Polistico in this blog are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here 

If you liked this post, share it.

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