palapa

You don't have to go to Marawi City in Mindanao to have a taste of palapa. We find these bottled palapa in one of a Muslim stalls we found in a Muslim Community of Quiapo, Manila.

palapa -  /pa-lá-pa/ (Maranao condiment) [n.] a mixture of thinly chopped sakurab (Muslim Mindanao scallion), lots of finely sliced luya tiduk (Philippine bird’s eye chili), pounded luya pagirison (ginger), and some toasted grated niog (coconut). They are combined, pounded, cooked on a big pan, stirred continuously until aromatic, removed from cooking, let cool, and then stored in a garapon (small jar with cap). Palapa can be dry (if cooked over a long time until moisture is reduced, but not totally dry) or moist (when cooked briefly).

When needed in cooking, palapa is sautéed first and added with the optional spoonful of condensed milk before palapa is used as a seasoning to a particular dish.

A small bowl with a serving of sauteed palapa is a centerpiece on our lunch in a Muslim restaurant nearby the Golden Mosque in Quiapo, Manila.

Palapa is an ever-present essential ingredient in Maranao cuisine, it would transform the Muslim dishes to become enticingly reddish in color with much piquancy in taste. If Bicolanos are known for their spicy hot dishes, the Maranaos are far more than that.

Bottled palapa prepared and sold by Maranaos in ubiquitos Muslim stalls nearby the Golden mosque in Quiapo, Manila.

 

If Bicolanos are known for their penchant for chili, wait till you experience how hot also is the Maranao cuisine.


All photos by Edgie Polistico in this blog 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

igado

igado – /i-ga-dó/ (Ilocano dish) [n.] braised strips of meat, liver, and other internal organs.

Other local names:

• a.k.a higado or dinaldalem in Ilocano

Ragout of atay ng baboy (pig’s liver), the liver is cut into strips and marinated in vinegar for a while. Other ingredients include some thin strips of sliced pork, sliced pig’s kidney, heart, lapay & isaw (intestine), strips of kamote (sweet potatoes) or patatas (potato), and thick strips of ginger. Cooking starts with sautéing of chopped onions and garlic (if there are pork fats, fry it first then use the lard in sautéing), then all ingredients, except the liver are added into the pan. 

When the color of the ingredients turns opaque, it is a sign that the stuff is heated well. Toyo (soy sauce) is then added with some vinegar, peppercorn, bay leaf, and garbanzos (chickpeas). If the soup dries out while simmering, A cup or two of water is added to continue simmering until the meat is tender. 

When meat is tender, the liver is added followed by some pieces of siling haba (finger chili). Salt and pepper may be added to adjust the taste. 

The liver is the last ingredient to be cooked into the pan as it easily hardens when cooked, the longer it is heated the tougher it becomes. 

To add a complimenting colorful garnishment, add pre-cooked green peas and sliced carrots when cooking is about to finish.

Igado is being served in a roadside bulalohan in Binalonan, Pangasinan.

All photos by Edgie Polistico in this blog 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 

evergreen mango

My wife savoring a very luscious evergreen mango from Tangub City, Misamis Occidental

evergreen mango - /e-ber-gren mang-go/ (Misamisnon [Tangub City, Misamis occidental] fruit) [n.] a variety of mango fruit that still has shades of green when ripe.

Other local name: 

• a.k.a. mangga Tangub in Cebuano and other vernaculars of Mindanao

The fruit is forever green even when ripe, though shades and spots of yellow would appear when the fruit is very ripe or overripe. 

A slice of lusciously sweet mangga Tangub. When yellow patches appear big allover the skin would mean that the mango fruit is already overripe.

The trees of the evergreen mango variety can be found growing well and bear lusciously sweet fruits in the farmlands of Tangub City, Misamis Occidental (a province of the northwestern side of mainland Mindanao). There were attempts to grow this mango in other provinces of Mindanao but the trees were not producing such very sweet and luscious fruits of Tangub City.

A basket of very ripe evergreen mango in the public market of Tangub City. Those that are already yellow allover are actually overripe.

Evergreen mango on our hanging fruit tray.

Related posts: 

Mango chocolate (choco mangga)

Miracle fruit

Sawa

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

See Index of Entries here

If you liked this post or the blog 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  

abaling

abaling – /a-bá-ling/ Ilocano (Cagayano), Itawis, and Ibanag larva/delicacy) [n.] June beetle grub. 

a.k.a. abalin in Ilocano [Cagayano]

It is the larva of salagubang (June beetle), often made into a delicacy in Cagayan Valley. The Ilocanos of Cagayan, Itawis, and Ibanags would cook these beetle grubs into dried adobo by braising the beetles in vinegar, soy sauce, and spices, or into ginisa (stir-fried in little oil with garlic). The grubs can also be deep-fried or roasted when desired. Any of these dishes is usually served as pulutan (food served during a drinking session).

Like the salagubang (June beetle), the locals considered abaling as an aphrodisiac and a body warmer.

sample dish that uses abaling

ginisang abaling - /gi-ni-sáng a-bá-ling/ (Ilocano (Cagayano) dish) [n.] stir-fried June beetle grubs.

Wash thoroughly the abaling larvae then sautée in oil with garlic until lightly seared. Sprinkle with little amount of salt to taste. Add a squeeze of calamansi juice and stir to mix. Pour little amount of cooking oil and stir continuously until the abaling are light brown and crisp.

Do not overcook to avoid burning or too much scorching of the abaling.

All photos by Edgie Polistico 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 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 

pacombo

pacombo - /pa-kom-bô/ (Batangueño sweet) [n.] coconut sweetmeat. 

also spelled as pakumbo in Batangueño

A variation of bukayo (coconut sweetmeat) can be found in the towns of the southern coastal side of Batangas province. It is served and packed in dried banana bark.

The process of making pacombo starts by scraping the tender meat of young coconut fruit into strands making the tender nut look like thick miki noodles. These strands are then boiled in buco juice (coco water) with sugar and cooked until the nuts turn translucent and the sauce is thick. Pacombo is done when it is almost dry.

A spoonful of pacombo is served by placing it on a rectangular or square cut of dried banana bark. A bunch of these servings is wrapped in a box that is also made of dried banana bark.  The rectangular box, a little bigger than the box of family-size toothpaste, is made of tuyong balat ng puno ng saging (the brown or dried banana bark) that same bark called bani in Cebuano. It is not the dried petiole of banana or what is called palapa in Tagalog (or palwa in Cebuano) as mistaken by other food writers and bloggers.

About a dozen of these square banana barks with pacombo is stacked into a pile and then packed in a long, rectangular box of dried banana bark and tied around with string to secure it.

Pakumbo is sold hanging as a bunch of dried banana bark boxes, like what is being peddled here in the beaches of Brgy. Laiya Aplaya, San Juan, Batangas.

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

See Index of Entries here

If you liked this post or the blog 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. 

Thank you for all the encouragement and enthusiasm. Continue to give your moral support, prayers, and whatever else that will 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 share the happiness we have in the PHILIPPINE FOOD ILLUSTRATED.

Edgie Polistico