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

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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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Edgie Polistico  

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

tinudok

tinudok - /ti-nu-dók/ (Igorot and Ilocano [northern Luzon] snack; dw Igorot tinudok [skewered]) [n.] fried sticky rice balls

Other local name:

• a.k.a. tinudoks in Igorot

The Igorot variation of Tagalog carioca. It is made with ground glutinous rice, sugar, and scraped meat of not-so-matured meat of green coconut fruit. 

All the ingredients are mixed well into a dough and cut into pieces and rolled into ping-pong-sized balls, then deep-fried until browned, and finally coated with caramelized white sugar in coconut cream. 

It is commonly served or sold skewered in bamboo barbecue sticks.

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angkak

angkak – /ang-kàk/ (Tagalog and Capampangan food coloring and fermentation agent; dw Chin. Hokkien an khak [reddish leaves used in fermentation] < an [red] + khak [shell or husk]) [n.] red yeast rice (sc.name: Monascus purpureus)

I found this angkak rice in the public market of Cabanatuan City, Nueva Ecija in July 2017.

Angkak is a Mandarin orange food coloring. A Chinese tangerine food coloring obtained from a plant with reddish leaves, or rice treated with species of red mold. 

This angkak rice is priced at PHP320.00 a kilo when I found it in the public market of Cabanatuan City, Nueva Ecija in July 2017.

Angkak rice is not for cooking into kanin (boiled or steamed rice), but can be added to cooking rice as a food color. 

The Capampangans, Bulaqueños, Novo Ecijanos, and Tagalogs are fond of using angkak in coloring and as a fermentation agent for burong isda (fermented cooked rice with fresh fillet of freshwater fish, i.e. tilapia, bangus, ayungin, etc.), and in bagoong alamang (shrimp paste, a.k.a. balaw-balaw).

Angkak rice

Angkak produces bright pastel pink color, a classic food coloring that is now fast disappearing because of artificial instant food colorings.

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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

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

kalintubo

kalintubo - /ka-lin-tú-bo/ (Maguindanaon meal) [n.] A Maguindanaon budget meal similar to pastil or paster. It is made with freshly steamed rice (i.e., steaming hot plain rice) and topped with chicken cutlets stir-fried with soy sauce, or saucy chicken liver cooked adobo-style, then wrapped in banana leaf folded into a conic shape making it look like a small volcano - open on top. 

A Maguindanaon elder demonstrating how to prepare kalintubo topped with saucy chicken liver.

Kalintubo topped with chicken cutlets stir-fried with soy sauce.

The opening on top allows the hot rice to cool off without trapping the moisture. Thus, preventing the meal from spoiling fast. It also makes it easy to tell what topping is on the kalintubo. The sight of it makes the meal attractive as well.

The opening can also be made narrow for easy handling when on the go.

You can eat the kalintubo meal either using your fingers, provided you wash your hands first, or with a spoon and fork. The banana leaf would serve enough as a dining plate, though most would prefer to serve and dine kalintubo on a plate.

Kalintubo is often taken with a hard-boiled chicken egg as siding pair to rice

Kalintubo topped with chicken cutlets stir-fried with soy sauce.

Kalintubo topped with saucy chicken liver cooked adobo-style

Related posts:

Pastil


Pasong


Puso (plain rice)

Puso (sweetened rice)

Tapay

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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  

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

buti-buti

buti-buti -/bu-tî bu-tî, buti-butî/ (Cuyonon [Palaweño] snack) [n.] Cuyunon puffed rice.

The ampao (puffed rice) of Cuyo island, found in a group of islands in the northeastern seas of Palawan. This ampao is mixed with caramelized sugar and molded into small balls. 

I found these packs of buti-buti peddled by Pastor Abad in the public market of Roxas, Palawan. I thought the balls were crumbled popcorn. But a closer look told me they are puffed big kernels of rice. I am amazed there is such kind of rice in the country with big kernels and grown in that small Cuyo island.

Buti-buti is made with native rice grown only on Cuyo island. The rice is dehulled manually using alho and lusong (wooden pestle and mortar) which produces barely polished native rice grains, with reddish or brown-colored bran intact.

The dehulled grains are pan-roasted until each grain would burst open to become like popcorn. Then muscovado sugar is melted (caramelized) in a pot with a little amount of water and the puffed rice is added in and mixed to combine with the caramelized sugar that served as the sweetener and binder of buti-buti. The caramel-coated puffed rice is then molded by hands into small balls, about the size of a golf ball.

Unlike popcorn, this native puffed rice is quite dense and the outer layer of the kernel is leathery that needs a lot of chewing to fully masticate. Only by chewing it well that you can savor the true taste of buti-buti.

These balls of buti-buti are delicate to handle. It sticks to your finger and easily crumbles when pressed between fingers or even when poked as shown in the next photos.

Due to a very limited supply of the kind of rice used, buti-buti is mostly reserved only to be prepared during festival celebrations on the island or on other special occasions, depending on the availability of the rice.

I got this authentic product of Cuyo, Palawan just an hour after it arrived from Cuyo island. Back then, it would take about two days to transport buti-buti to Roxas, Palawan. Cuyo is a small island off the northeastern sea of mainland Palawan. It's only in Cuyo island that you can find this rice delicacy.

The variety of native rice used in making buti-buti is the heirloom rice of Cuyo island. Growing this rice is seasonal and the grains are scarcely available, mostly only during harvest season or while stock last. This explains why the small pack of buti-buti I bought cost much. 

Rice farming in Cuyo island relies only on rain and sunshine to sustain its production. The rice is grown organically and without using synthetic pesticides.

I still kept on wondering how the rice subsists on that small island.

The name buti-buti is derived from the Ilonggo word butî which means the popping sound of bursting grains or kernels when roasting rice to make puffed rice or roasting maize to make popped corn.

Related posts:

Ampaw



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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.

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

tapay

tapay - /ta-pay/ Maranao snack [n.] fermented rice with yeast.

Tapay is prepared using ordinary rice boiled either in plain water or in coconut milk in a process similar to cooking kanin (steamed rice). A locally made yeast called tapai is sprinkled and mixed thoroughly into freshly cooked rice that is then molded into a big mound and let stand to cool and ferment for one to two days in a deep platter or any covered container. It is kept covered and undisturbed until fully fermented. 

The fermentation of rice with yeast would cause tapay to emit a liquor-like odor and taste. A scoop of produced tapay is spread on fresh banana leaves (or leaves of alum tree, Adelia monoica), spreading tapay thin and flat into a square or rectangular shape. The leaf is then folded on both ends to serve as a wrapper. Fermentation continues in the folded leaf.

A serving of tapay (click photo to enlarge image).

To serve, the leaf wrapper of the tapay is opened and the tapay is transferred into a deep bowl. A milk solution is prepared with chilled coconut cream and if coconut milk is not available, chilled fresh milk or evaporated milk is used. The coconut milk is added with some ice (crushed, cube, or tube ice) and some condensed milk as a sweetener. The ice-cold milk solution is poured into the bowl and mixed well with the tapay. A condiment called tiyolo, which is a pounded roasted grated coconut meat with brown sugar, is added to the mixture to give tapay a distinct aroma and flavor.

When done adding and mixing the coconut milk solution and tiyolo, the prepared tapay is all ready to be eaten. If it is your first time to try eating tapay, you would mistake its smell for that of spoiled cooked rice. But no, tapay is not really spoiled at all. It is just the natural smell of fermenting rice with yeast.

Tapay has a light sweetness and distinct smell and taste of a liquor, which is actually a lace of alcohol produced in the fermentation process of tapay.

Tapays wrapped in alum leaves (Adelia monoica). These are sold in the Pier Area of Cotabato City

A Muslim Maranao selling tapay at the entrance gate of Golden Mosque in Quiapo, Manila during the observance of Eid al Fitr or the end of Ramadan or Maulidin Nabi.

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

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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