December 18, 2010

tinagtag

tinagtag – /ti-nág-tag/ Maguindanaon snack) [n.] rice fritter.

Other local names

ja in Tausug (Suluanon, Joloanon, and Tawi-tawianon)
amik in Davao del Sur & South Cotabato
lukot-lukot in Chavacano (Zamboangueño)
tagaktak in Cebuano

This native snack of Maguindanaons looks like a triangular net of fine and curly strands of browned pancit bihon. This is similar to Cebuano’s tagaktak which is also folded into a triangle.

This delicacy is made with finely ground rice, sugar, and some water, mix well to become a thick but flowing batter. The batter is placed in a pangulayan (a native coconut shell strainer). The batter would pass through the tiny perforation drilled at the bottom of the coconut shell, coming out like a string of noodles falling directly into the hot pan with cooking oil. The pangulayan is quickly swayed in crisscrossing or circular motion so the falling strands would create a net-like pattern on the pan. The falling strands of batter are quickly fried and cooked until it is golden brown and crisp. Using gagawi (long wooden ladle), the rice fritter is removed from the pan and immediately folded into a half-moon (done by folding once into a semi-circle) or rolled to form a tube. Tinagtag would stiffen and turn crisp as soon as it cool down.

Maguindanaon vendors of native delicacies at the Cotabato City's Super Market (not supermarket).

As part of the ceremonial cooking, the Maguindanaons would ask first for the blessings of Allah before cooking this delicacy. They also profess that the presence of a wicked person or someone who has a bad disposition, while tinagtag is being prepared, would cause the tinagtag to have an unpleasant taste or easily get spoiled.

A good and finely cooked rice fritter has a shelf life of one month or even more. Maguindanaons traditionally would prepare and offer this delicacy during special occasions such as weddings, feasts, and during the observance of Eid al Fitr or the end of Ramadan or Maulidin Nabi.

They traditionally have to perform the ceremonial preparation and cooking of tinagtag while listening to the rhythmic beat of balabad (wooden drumstick) and dabakan (a native drum made with dried animal skin).

Two shapes of tinagtag sold by Maguindanaon vendor at the Cotabato City Public Supermarket in Cotabato City, Maguindanao province. Above, is the half-moon or semi-circle (folded disc-shaped tinagtag). Below, is a tubular or rolled tinagtag.

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

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tagaktak

tagaktak – /ta-gák-tak/ Cebuano snack [n.] rice fritter

a.k.a. tinagaktak in Cebuano
amik in Davao del Sur
lukot-lukot in Chavacano [Zamboangueño]
tinagtag in Maguindanaon
tiyatug or tiyanug in Maranao
ja in Ta’u-sug

A net-like rice fritter, made with sticky rice batter, blended with fresh coconut milk, beaten chicken egg, and sugar. The color and size of the strands look like intertwined fried pancit bihon. Fine and crisp. If desired to make it even crispier, there are those who would add kamote flour (sweet potato flour) to the batter.

Tagaktak is produced using a coconut shell with small perforations that serve as a strainer. The coco shell is tied with string and hung directly over a pan with deep oil heated on medium fire. The prepared rice batter is poured into the coco shell, allowing it to pass through down the small holes like a water sprinkler. The batter would come out continuously as thin strings falling directly into the pan and are immediately fried upon contact with the boiling oil. While the batter is dripping, the strainer is swayed alternately in crisscrossing and circular motion to create a net-like pattern of rice fritter.

Tagaktak being sold on sidewalk stalls across the entrance gate of Basilica Minore del Sto Niño de Cebu (a.k.a. Sto Niño Church) in Cebu City.

The rice fritter is then folded in half and folded further into a triangle, making it to like a folded flag. Turned over to fry the other side until golden brown and crisp. Tagaktak is then taken out right away from the pan when the right color is attained. Otherwise, it would turn darker, indicating that tagaktak is already burnt. Excess oil is drained before tagaktak is served on a banana leaf or plate, or put in a plastic cellophane bag.

The name tagaktak is from the Cebuano word tagak, which means “to drop” or "to fall" The derivative word tagaktak means “continuous falling or dropping” referring to the rice batter falling out from the strainer. If coconut shell is not available, tagaktak makers would use empty milk can as a replacement. The bottom of the can is perforated by hammering a 2-inch nail through it. A long handle can be attached to the shell or can so as to avoid the cook from getting hurt from the spattering hot oil and steam when cooking tagaktak.

This rice fritter is similar to the tiyanug of Maranao, the ja of Tausug, or the tinagtag of Maguindanaon, only that they are pliable and often shaped into tubes. Tagaktak is traditionally triangular, very crisp, and would easily brittle.

These pieces of tagaktak are manufactured in Mandaue City and sold on sidewalk stalls near the Nuestra Señora Virgen de Regla church in Poblacion, Lapulapu City, Mactan island, Cebu.