puso (sweetened rice)

puso - /pu-sô, pu-sò/ Hiligaynon [Capizeño of Panay, Capiz] snack; dw Hiligaynon poso sang saging [banana heart]) [n.] sweetened glutinous rice in woven nipa palm balls.

This puso is wrapped in woven young palm of nipa in a chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This kind of puso can only be found now in Panay, Capiz and is now being promoted by the local tourism industry of Capiz. When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz

The hulled glutinous rice is cooked in freshly gathered tuba sang nipa (nipa palm toddy) until the toddy turned syrupy, thick, and the rice would become like biko, sticky and sweet.

This puso of Panay is sold by pair. Each pair comes with a plastic bag of latik na tuba (nipa palm syrup).

This is an old native delicacy of Panay, Capiz. To serve, the puso is cut into halves and the sweet rice inside is poured with latik na tuba (nipa palm syrup) before scooping it out. Best served with coffee.

The puso of Panay is wrapped in woven young leaves of nipa palm. It is served with latik na tuba (nipa palm syrup).

This delicacy can only be found now in the municipality of Panay, Capiz. It is being promoted now by the local tourism office of Capiz.

The latik na tuba (nipa palm syrup) is poured over the puso right before you scoop it out to eat it.

When in Panay, drop by the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz.

It is served with nipa palm syrup (latik na tuba). You may find this similar to the patupat of Pangasinan. Yes, it is closely similar, only that the Pangasinense's patupat is cooked in bennal or sugar cane syrup. 

The puso of Panay town in Capiz is not like the kind of puso we can find in other parts of Visayas and Mindanao. 

The puso of Cebuanos are made with plain ordinary rice cooked in woven coconut palm into Visayan kan-on or the Tagalog kanin.

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Related posts:

puso (plain rice)


pastil

Kalintubo


Pasong

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

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. I will search for more and continue to share my findings. It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

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biti

biti - /bi-tì/ (Bicolano [Camarines sur] preserved) [n.] dried swim bladder of abo fish.

Abo fish (tiger toothed croaker)  is a kind of fish found in the seas of Camarines Sur in Bicol.

When dried and uncooked, biti is flat and leathery.

Biti is rare and pricey when available. 

As of 2009, a kilo of biti is worth around P1,200.00 in Naga City.  In 2015, it is sold at P2,500.00 a kilo in Naga City and up to P3,000.00 or more in other places outside the city.

Dried biti I bought from the public market of Legazpi City in 2015.

This dried internal organ of abo fish can hardly be found being processed, dried, and sold outside Camarines Sur in Bicol or anywhere else in the country.

Biti would expand and swell like a balloon when pan-fried. 

It is cooked by pan-frying on low to medium fire. It would swell and turns crisp like chicharon when cooked. Must be taken away from the pan when already golden brown. Otherwise, it will turn dark and darker, which means biti is getting burned and bitter to taste.

Pan frying has to be done quickly on medium fire. Biti would easily get scorched and burned. It must be golden brown when cooked, not dark brown.

It can be served as a breakfast meal with sinangag na kanin (pan-fried rice) and sunny-side-up chicken egg or served as a snack or pulutan (food served along with alcoholic drinks). 

Dried biti is very light in weight, almost like that paper.

A handful of biti I found in the public market of Legazpi City in 2015.

A sheet of dried biti found in the People's Mall (a public market) of Naga City in 2015.

10 grams of biti is priced at PHP250 in 2015 when I found it in the People's Mall ( a public market) of Naga City in 2015. 

A handful of biti from the public market of Naga City

A pack and a handful of biti. I found this in the public market of Naga City during one of my travels in Camarines Sur (Bicol) in 2009

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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. I will search for more and continue to share my findings. It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

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.  Sharing and giving away is happiness to me.  If you are pleased and happy with what I am doing, just smile and share the happiness we have in the PHILIPPINE FOOD ILLUSTRATED. I feel energized every time my blog becomes one of the reasons why you are happy and smiling.  

Edgie Polistico