December 27, 2012

kandis



kandis - /kan-dis/ (Palaweño seasoning) [n.] sun-dried batuan fruit \sun-dried slices of batuan fruit

Other local name:
  • also spelled as candes in Palaweño [Cuyonon]

The name kandis is derived from the name of a far-flung place called sitio Kandis of Brgy. Bacungan in Puerto Princesa City of Palawan where the process of sun-drying sliced batuan fruits originated. The fruits are sourced from the forest of Palawan, though some are grown now on the farm. However, further research disclosed that the origin of kandis was actually from the Sumatra island of western Indonesia. When batuan fruits are cut into slices and dried, it is called kandis by the locals due to its semblance in appearance and taste of similarly sliced Sumatra's assam kandis (Garcinia xanthochymus). Assam kandis means 'kandis acid' or 'sour kandis' in English. Kandis was an ancient kingdom in Sumatra, Indonesia of the Malay Archipelago.



Pieces of kandis from the public market of Puerto Princesa City, Palawan.
In Puerto Princesa City, the batuan fruits are sliced lengthwise into long strips, the seeds removed, and have it dried immediately under the intense heat of the sun.

Pieces of kandis from the public market of Roxas, Palawan.


The Cuyonons of Palawan copied the process but had the fruit sliced crosswise thinly making the sliced pieces look circular.

Packs of kandis being sold in the public market of Roxas, Palawan.
Palaweños had the idea of sun-drying the batuan fruit to have a year-round supply of this popular Visayan souring agent, as batuan fruit is seasonal and is abundant only in summer. A stock of kandis has a shelf life of more than a year.

Packs of kandis being sold in the public market of Roxas, Palawan.
 
When mold appears after several months of storage, kandis can be washed clean by rubbing the pieces together in plain freshwater, then rinsed and sun-dried again. 

Like fresh batuan fruit, kandis (or candes) is really good to sour the soup of tinola (boiled fish a la sinigang), laswa, lauya, linaga, kansi, and other soupy meat and vegetable dishes.

Packs of kandis being sold in the public market of Puerto Princesa City, Palawan

It is suggested to wash kandis well before using it in cooking. Add it to the dish only when cooking is about to finish as it has the tendency to emit a hint of bitterness when boiled over a long time or when overcooked.


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


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


HELP ME. I NEED YOUR SUPPORT TO KEEP THIS BLOG GOING





Your contribution will help fund Edgie Polistico's research and development of Pinoy dictionaries.

CLICK HERE on how else to help this project

Help Me

Help Me
This will help Edgie Polistico continue his research and post more in this blog. Your contribution will help fund Edgie Polistico's research and development of Pinoy dictionaries. More discoveries, information, and knowledge will be shared to you and to others because of your generosity. Thank you for giving.

EDGIE'S FORBIDDEN PAGES

USE THIS FREE food dictionary now:

MAIN PAGE

MY COOKING and RECIPES