SAVORING BIBINGKANG GALAPONG

Dear foreign readers, attending Simbang Gabi¹ is a tradition among Filipinos and involves 9 novena-dawn masses, 9 days before Christmas Day. See a related post: Foreign Seniors Ask: WHAT IS SIMBANG GABI?

In 2020, such masses were online due to the severity of the Covid situation in the Philippines, but this year (2021), Filipinos can go to their parish churches to attend mass, and guess what? After the mass, they treat themselves to the traditional Bibingkang Galapong and Puto Bumbong². For the latter, see a related post – PUTO BUMBONG: Pretty Purple Delight. But for the former, allow Tita S to tell you 8 facts about it. 

1.Bibingkang galapong is the traditional Philippine baked, flat, round, rice cake called bibingka³, made from soaked, then ground, glutinous rice (galapong⁴), water and coconut cream (kakang gata⁵).

2. Its texture could be soft and spongy or soft but firm. It is slightly sweet, has a pleasing smoky aroma (see below), and basically has a hint of coconut milk, with varied textures and taste, depending on the toppings (see below).

Photo source: https://www.facebook.com/authenticputobumbong/photos/3068696133450498 

3. It is traditionally made from glutinous rice, soaked in water overnight in tapayan⁶ jars to allow it to ferment, with the addition of wild yeast called bubod⁷. Fermentation produces a leavening effect and provides the characteristic faint fermented aftertaste to the resulting product.

Through the use of a millstone (gilingang bato), the soaked and fermented rice is then ground into a smooth and viscous batter called galapong⁴.

It is also traditionally cooked in a shallow clay bowl, lined with a single large section of banana leaf. The bowl is placed over preheated coals, the batter is poured, topped with sliced salted egg (itlog na maalat) and cheese.

Photo source: https://www.facebook.com/ferinosbibingkaPH/photos/1751551858343822 

Another piece of banana leaf is placed on top, and the container is then covered with a flat metal sheet holding more preheated coals. So the rice cake is heated both at the top and bottom, similar to an oven.

Photo source: https://www.facebook.com/ferinosbibingkaPH/photos/1656317741200568 

The banana leaves not only prevent the batter from sticking to the clay pot, they also stop the hot coals from overcooking the bibingkang galapong, and add a pleasing smoky, grassy aroma to its flavor.

The toasted banana leaves at the top and bottom impart their unique subtle taste, and cause the resulting rice cake to be slightly charred on both surfaces.

The bibingka is then slathered with butter or margarine, sprinkled with white sugar, grated cheddar cheese or Edam cheese (queso de bola), and grated mature coconut (niyog).

Sizes vary from single-serve cakes to larger ones good for 3-4 persons.

4. Since the traditional preparation is so time-consuming, modern versions use regular rice flour or Japanese mochiko⁸ flour, instead of galapong⁴. Others use eggs and milk.

Metal cake pans and multi-tiered custom-made standing electric ovens are used. The resulting bibingka lacks the distinct smoky aroma of the charcoal but if banana leaves are used, the resulting product is similar to the traditional bibingka.

Photo source: https://www.facebook.com/authenticputobumbong/photos/3068696070117171 

Modern versions use other toppings like pounded immature rice grains (pinipig), Filipino white cheese (kesong puti), chocolate, and fruit preserves or jams.

Commercially, a combination of two or more of these toppings on a single bibingka makes it special and is called bibingka especial.

5. Bibingkang galapong can be enjoyed hot or warm for breakfast, mid-afternoon snack (merienda), or as a dessert.

6. It is popularly and traditionally prepared, and sold, near the vicinity of the parish church of a town or city during the Christmas season, kept hot/warm in time for parishioners who leave the church after attending a Simbang Gabi¹ mass. Filipinos eat it, along with puto bumbong² and fresh ginger tea (salabat).

7. Bibingkang galapong is now sold all year round. There are restaurants that serve this as dessert or snack, so cravings can be easily satisfied any time of the year. But nothing beats the traditional stall near the parish church preparing and selling this native delicacy to be brought home after attending a Simbang Gabi.

8. The origin and history of bibingka is unclear. It is generally accepted that the Philippine bibingka is closely associated with the Eastern Indonesian bibingka or bingka.

The information was obtained from https://www.facebook.com/pinoyhistory/photos/bibingka-is-a-type-of-rice-cake-from-the-philippines-usually-eaten-during-the-ch/570488599828847/, https://www.sbs.com.au/food/article/2021/12/15/its-worth-waking-430am-bibingka and the Wikipedia page “Bibingka”⁹.

The photo featured in the cover photo-collage was obtained from Judgefloro, own work, CC0, created 15 September 2017, https://en.wikipedia.org/wiki/Bibingka#/media/File:1048Bibingka_Puto_bumbong_making_Philippines_04.jpg.

I have always enjoyed the Christmas season in the Philippines because of family gatherings, get-together with friends and colleagues, and lots of food, including native delicacies, on the buffet table.

Simbang Gabi⁸ is even more memorable, not only because of the inspiring sermons of the priest during the 9 days leading to Christmas day, but also due to the much awaited purchase of bibingkang galapong and puto bumbong² from a stall right outside the church’s premises. I could not wait to get home to enjoy them with my family.

There is also the option to go to a favorite bibingka³ store called Ferino’s Bibingka. I always ask for the variant with all the extra toppings called Extra Super Bibingka, with more eggs, cheese and toppings.

Photo source: https://www.facebook.com/ferinosbibingkaPH/photos/1656317767867232 

When it is not Christmas season and I go to major malls, I find time to go to Via Mare and order their signature bibingkang galapong, with kesong puti, itlog na maalat and queso de bola.

Bibingkang galapong is definitely a favorite merienda and a much-sought treat during Christmas season. I enjoy it served hot with lots of toppings, especially with queso de bola, itlog na maalat and freshly grated coconut. I wash it all down with hot chocolate. Happy tummy indeed!

Foreign readers, you have to try this native delicacy when you visit the Philippines! Filipino readers, savor bibingkang galapong this Christmas season!

There are other kinds of bibingka³ and these will be shared soon.

This is not a sponsored post. I just want my readers to know more about the Philippine delicacies.

 See other interesting posts in this category and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans!

Did you find this post informative? I would like to hear your comment/s regarding  the bibingkang galapong, especially if you were able to try it.

Remember to share this post with your Facebook friends, follow me by clicking on the bottom right corner of your device, and do not forget to like this post. Thank you.

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹Simbang Gabi (Filipino for “Night Mass”) is a devotional nine-day series of dawn masses practiced by Roman Catholics in the Philippines in anticipation of Christmas. A well-known folk belief among Filipinos is that if a devotee completes all nine days, a request made may be granted. It is the Filipinos’ spiritual preparation for Christmas.

It is similar to the nine-day series of dawn masses leading to Christmas Eve, practiced in Puerto Rico called Misa de Aguinaldo.

The information was obtained from the Wikipedia page “Simbang Gabi”.¹⁰

²Puto bumbong is a traditional, cylindrical, steamed, sticky, Filipino purple rice cake made of a combination of white glutinous rice (malagkit) and a special variety of aromatic, deep purple-brown glutinous rice (pirurutong). The information was obtained from the Wikipedia page “Puto bumbong”¹¹.

³Bibingka is a traditional rice cake in the Philippines made of rice flour, coconut milk, eggs, milk, and water, traditionally cooked in clay pots lined with banana leaves with preheated coals, top and bottom, usually enjoyed during the Christmas season, and served hot or warm for breakfast, snack, or as a dessert. Common toppings include butter/margarine, sugar, cheese, grated coconut and salted duck eggs. The information was obtained from the Wikipedia page “Bibingka”.⁹

⁴Galapong is a Filipino term for the rich and smooth viscous rice dough produced by soaking uncooked glutinous rice (malagkit) in water or coconut milk, usually allowing it to ferment overnight, then grinding it into a thick paste, traditionally using stone mills. It is often used in sweet Filipino rice cakes and desserts.

Nowadays, galapong is made directly from dry glutinous rice flour or from commercial Japanese mochiko⁸ (sweet rice flour), but the quality is not like the traditional method.

The information was obtained from the Wikipedia page “Rice flour”.¹²

⁵Coconut cream, or kakang gata in Filipino, is the first, thick and concentrated extraction from the grated pulp of mature coconuts. It is opaque and milky-white in appearance and is rich and creamy in flavor. It is used in Filipino native delicacies as well as savory, often spicy, dishes. The information was obtained from the Wikipedia page “Coconut milk”.¹³

⁶Tapayan, or tempayan, is a large wide-mouthed earthenware or stoneware jar found in various Austronesian cultures in Southeast Asia. It is also called balanga, belanga, or banga. It is used to: ferment wine (called tapai, thus the name), ferment vinegar or alcoholic beverages; store food and water; cook; or as burial of the deceased.

It can range in size from 30 cm (12 in) to 100 cm (3.3 ft). It typically has bulbous shoulders and a flat unadorned base. Horizontal (lug) or vertical handles may be present to a maximum of 8. The jar used to store wine can have a relatively smaller mouth and is tightly covered to prevent the alcohol from evaporating. Early tapayans were mostly unglazed, while later ones are glazed.

Tapayan also includes the imported glazed martaban stoneware, originally from kilns in Southern China and Indochina, used primarily as storage jars for foodstuffs and valuable trade goods during shop voyages, but were highly valued as trade goods too, and eventually became heirlooms and symbols of wealth and status among various indigenous cultures in the islands of Southeast Asia.

In the Philippines, tapayan is commonly used for water storage, fermentation and cooking. It is also known as kalamba or angang in Tagalog and Itawis. It is sometimes called banga or balanga to specifically refer to the jar used for storing water in traditional Filipino kitchens, and was normally kept in the banggera, the kitchen counter made of slatted bamboo that extends from the outer walls of the house. The Ilocanos, in northern Philippines, use a burnay, a tapayan with thicker walls and an airtight cover used for fermenting food products.

The information was obtained from the Wikipedia page “Tapayan”.¹⁴

⁷Bubod, or bobod, is the sun-dried, white to brown, oval, disc-shaped, hardened, starch powder-yeast cake made in the Ilocos region of the Philippines. It contains a mixed culture of molds, yeasts and lactobacilli bacteria which carry out the saccharification and natural fermentation process.

It acts as a natural starter culture to make a rice wine called tapuy, tapey, tapuey (Ilocano), baya or bayah (Igorot), served during special occasions like weddings, rice harvesting ceremonies, festivals and cultural fairs. Traditionally, only select people are allowed to make bubod using the Binokbok ritual.

It is made of ground sticky rice, wild ginger (unwad) roots and water. It is also made in other nearby Asian countries.

The information was obtained from https://actamanilana.ust.edu.ph/articles/volume-65/molecular-identification-of-a-native-wine-yeast-from-bubod-used-in-tapuy-fermentation/, http://dentan-nan-dalikan.blogspot.com/2013/09/how-to-make-bubod-wine-yeast.html, https://www.facebook.com/LasaExplorations/photos/a.411128573106823/473338366885843/ and the Wikipedia page “Tapuy”.¹⁵

⁸Mochiko, or mochigomeko, is the Japanese term for glutinous rice flour used to create mochi (a rice cake traditionally served for Japanese New Year), or as a thickener for sauces. It was traditionally made in a ceremony called mochisuki. Uncooked, this flour is often used to produce confectioneries. The information was obtained from the Wikipedia page “Mochi”.¹⁶

⁹“Bibingka” accessed December 18, 2021, https://en.wikipedia.org/wiki/Bibingka 

¹⁰“Simbang Gabi” accessed April 2, 2018, https://en.wikipedia.org/wiki/Simbang_Gabi 

¹¹“Puto Bumbong” accessed December 18, 2021, https://en.wikipedia.org/wiki/Puto_bumbong 

¹²“Rice flour”, accessed March 1, 2018, https://en.wikipedia.org/wiki/Rice_flour 

¹³“Coconut milk,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Coconut_milk 

¹⁴“Tapayan” accessed December 18, 2021, https://en.wikipedia.org/wiki/Tapayan 

¹⁵“Tapuy” accessed December 18, 2021, https://en.wikipedia.org/wiki/Tapuy 

¹⁶“Mochi” accessed December 18, 2021, https://en.wikipedia.org/wiki/Mochi 

UNBELIEVABLE UBE CREAM LIQUEUR

Dear liqueur- and ube-loving readers, have you heard of Ube Cream Liqueur? If not, allow Tita S to tell you 10 facts about it!

1.Ube Cream Liqueur is an innovative blend of sugar cane vodka blended with full cream and ube¹, distilled at 20% alcohol by volume.

Photo source:  https://www.facebook.com/agimatatugatbar/photos/

Can you imagine ube, a popular violet yam in the Philippines, used as an ingredient for an alcoholic beverage? You better believe it!

Photo source: https://www.facebook.com/agimatatugatbar/photos/1524722894530510 

2. It was introduced on June 12, 2021, in time with the celebration of Philippine Independence Day.

3. It is made by Destileria Barako Corporation which is located on a 1,086 sq.m. piece of land in the municipality² of Malay³, in the province⁴ of Aklan⁵, in the Western Visayas⁶ region⁷, in the central part of the Philippine archipelago. Its address is Lot 501B Naasug Road, Naasug, Malay, Aklan.

It was founded in 2016 by distiller Brendan Green. He later partnered with Tyson Branz and Kalel Demetrio. They initially made two award-winning spirits: Sirena Gin and Kanto Vodka. See Fact 9.

Photo source: https://www.facebook.com/agimatatugatbar/photos/1390639441272190 

Kalel Demetrio is known as a local modern-day albularyo⁸ who “specializes in Filipino indigenous ingredients to bring in the Filipino essence” in products he makes.

Photo source:  https://www.facebook.com/agimatatugatbar/photos/

The company operates the main distillery in the resort island of Boracay⁹. Yes, it is the world famous resort island known for its powdery white sand beach, and then some!

The trio works closely with different farmers to highlight the best local produce in the Philippines. You will realize this in Fact 9 when you see the ingredients of the different products of this distillery. They distill their spirits from Negros sugar¹⁰.

Their current manufacturing capacity for distilled spirits is 12,000 liters, or 16,000 bottles per day, making Destileria Barako the leading boutique distillery in the Philippines.

You can visit the website: https://destileriabarako.com for free delivery within Metro Manila, and to request for tours in either their Aklan⁵ or Makati¹¹ distillery.

4. It is sold in a matte purple Erlenmeyer flask-style bottle with mystical symbols. The bottle is sealed with bronze wax and comes with a metallic talisman that can be used as a fashion accessory.

Photo source: https://www.facebook.com/agimatatugatbar/photos/a.630675923935216/1449562425379891/ 

And if you find time to go to Makati¹¹ for a drink, why not accessorize with this talisman, and drop by Agimat at Ugat Foraging Bar, located in Poblacion, Makati, so you can get special perks. This bar features drinks using the spirits distilled by Destileria Barako.

Photo source: https://www.facebook.com/agimatatugatbar/photos/a.583184592017683/1548333672169432 

Photo source: https://www.facebook.com/agimatatugatbar/photos/a.583184592017683/1545813742421425 

Photo source:  https://www.facebook.com/agimatatugatbar/photos/p.1535224140147052/1535224140147052/?type=3&theater 

5. Ube Cream Liqueur is best served chilled – neat or on the rocks. It is not too sweet, just the right sweetness!

Photo source:  https://www.facebook.com/agimatatugatbar/photos/

It could be layered on shooters or added in cocktails, It also makes an interesting, spiked halo-halo¹² dessert, or as a topping for queso (cheese) or halo-halo ice cream.

Source of photos:  https://www.facebook.com/agimatatugatbar/photos/

MO Bar at the Mandarin Oriental, Singapore, recognized as one of Asia’s 50 Best Bars in 2021, showcased these 2 cocktails using Ube Cream Liqueur, October 11, 2021:

* UBEst I Ever Had – A cocktail made of Ube Cream Liqueur, bourbon and Malibu coconut rum, rimmed with powdered coconut.

Photo source: https://www.facebook.com/agimatatugatbar/photos/pcb.1533035320365934/1533033150366151/

* UBE Cream Mudslide – A cocktail made of Ube Cream Liqueur, dark rum, coconut milk, a hint of muscovado¹³, topped with toasted Palawan¹⁴ cashew and toasted desiccated coconut.

Photo source: https://www.facebook.com/agimatatugatbar/photos/1533033213699478 

Try the cocktail called PagUBEg sa Kanto. It is the combination of 2 Destileria Barako products: Ube Cream Liqueur and Kanto Salted Caramel Vodka (see below). It has a creamy, nutty vanilla sweetness. – Photo source: https://www.facebook.com/agimatatugatbar/photos/1462994837369983 

Try another concoction called Tsokolate at Ube. It also uses the 2 Destileria Barako products: Ube Cream Liqueur and Kanto Salted Caramel Vodka, but with the addition of chocolate milk and chocolate powder. See the recipe in Footnote 15. – Photo source: https://www.facebook.com/agimatatugatbar/photos/1550454025290730 

6. A 700 ml bottle of Ube Cream Liqueur costs PHP1,200 (US$24).

7. You can:

* order at the Destileria Barako page – https://destileriabarako.com for free delivery within Metro Manila (minimum PHP1,200 order), or pick up at its distillery-bar called Agimat at Ugat Foraging Bar at 5972 Alfonso Street corner Fermina Street, Poblacion, Makati City.

* order online through its retail partners:

Boozy.ph (PHP1,199) – http://bit.ly/3hOcbzd
Lazada (PHP1,200) – http://bit.ly/
Liquor.ph (PHP1,579) – http://bit.ly/3pGA3qC

It is also sold in GrabMart, Lazada, and The PCK.

* buy from any of the following: Coles, Crimson Resort and Spa Boracay, Duty Free Philippines, Landers Superstore, Landmark, Marketplace (by Rustan’s), Ralph’s Wines & Spirits, Robinson’s Supermarket, Rustan’s Supermarket, and Shopwise.

8. It won:

* Spirits International Prestige (SIP) Awards’ 2021 Double Gold

* SIP Awards 2021 Innovation Award – the Philippines’ first product innovation award at the SIP Awards in California.

Note that SIP Awards is recognized as the largest consumer judged spirit awards in the world.

9. FYI – Destileria Barako also produces the following alcoholic beverages:

* Agimat Gin (PHP1,700 for a 700 ml bottle; US$34) – This 43%-abv gin uses spices, floral and citrus ingredients like ylang-ylang (a very fragrant flower), dalandan (a citrus fruit from Luzon¹⁶), biasong (a wild citrus fruit in southern Philippines), libas fruit (a popular souring ingredient from the Visayas¹⁷), pink pomelo (a citrus fruit from Mindanao¹⁸), yutukon (a kind of ginger), and other international ingredients. It was awarded the SIP 2021 Silver Award.

Photo source: https://www.facebook.com/agimatatugatbar/photos/a.585914045078071/1381136782222456 

* Agimat at Ugat Vodka (PHP800 for a 700 ml bottle; US$16) – This is a triple distilled, 40%-abv craft vodka made from fresh Negros sugar cane¹⁰. The mixture runs along 4 filtration passes through charcoal made from Mindoro¹⁹ coconut husk for its sought-after smoothness.

* Bacon Vodka (PHP1,300 for a 700 ml bottle; US$26) – This 40%-abv hand-crafted and small-batch vodka is made from fresh Negros sugar cane¹⁰ infused with smoked bacon and smoke seasoning for 48 hours to allow the flavor molecules to blend. Vacuum distillation is used to extract the flavors. This vodka is perfect for Bloody Mary and other savory cocktails. It is dubbed as Asia’s first bacon-infused premium vodka.

* Gayuma Liqueur (PHP900 for a 700 ml bottle; US$18) – This is a 20%-abv vodka-based liqueur flavored with lemon grass and lychee. It was awarded the SIP 2021 Gold Award.

* Kanto Perya Popcorn Vodka (PHP900 for a 700 ml bottle; US$18) – This 20%-abv vodka is made from Negros sugar cane¹⁰ infused with popcorn party favor. It got the SIP 2021 Silver Award.

* Kanto Salted Caramel Vodka (PHP900 for a 700 ml bottle; US$18) – This 20%-abv vodka is made from sugarcane, muscovado¹³ caramel and sea salt, all from Negros²⁰.

* Sirena Blue Pea Gin (PHP1,000 for a 700 ml bottle; US$20) – This 43%-abv, new-age style, small-batch gin is distilled with 14 locally- and internationally-sourced botanicals, including the Philippine sampaguita (a jasmine-type of flower; the national flower of the Philippines), pink pomelo (a citrus fruit from Mindanao¹⁸) and blue pea flower²¹, for floral and citrus bursts. It was given the SIP 2019 Consumers’ Choice Award and the SIP 2018 Double Gold Award.

* Sirena Dry Gin (PHP1,000 for a 700 ml bottle; US$20) – This 43%-abv dry gin is distilled with 11 locally- and internationally-sourced botanicals like Philippine sampaguita, pink pomelo and rambutan²². It was given the SIP 2019 Platinum Award in the gin category.

Destileria Barako is the first distillery in the world to vapor-infuse rambutan for this gin to have a delicate scent and a delicious, fruity mouthfeel.

10. Here are the contact details of Destileria Barako:

Telephone number: (02) 8696 2208

Cell number: 0995-2943231

Facebook: https://www.facebook.com/agimatatugatbar/ 

Email: sales@destileriabarako.com

The information was obtained from https://destileriabarako.com, https://www.facebook.com/agimatatugatbar/photos/1487034651632668, https://news.abs-cbn.com/life/06/22/21/like-ube-kalel-demetrio-has-made-a-cream-liqueur-thats-proudly-pinoy, https://www.wheninmanila.com/ube-cream-liqueur-exists-and-our-cocktails-are-ready/, https://www.spot.ph/eatdrink/the-latest-eat-drink/86483/destileria-barako-ube-cream-liqueur-a3284-20210615 and https://www.pressreader.com/philippines/philippine-daily-inquirer-1109/20210701/282243783573524.

The photos featured in the cover photo-collage were obtained from:  https://www.facebook.com/agimatatugatbar/photos/

Well, have I convinced you to try and experience Ube Cream Liqueur? If you do, tell Tita S about it. Filipinos, be proud of, and buy, local products!

I will order online and update this post.

This is not a sponsored post. I just want my readers to know more about Philippine beverages.

Did you find this post informative? I would like to hear your comment/s regarding Ube Cream Liqueur.

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans! 

Remember to share this post with your Facebook friends, and follow me by clicking on the bottom right corner of your device. And, do not forget to like this post. Thank you.

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹Dioscorea alata, also known as ube, purple yam, greater yam, among many other names, is a species of edible yam or tuber, usually with a vivid violet-purple to bright lavender color because of a high amount of anthocyanins, but some range in color from cream to plain white. It has a mildly sweet, earthy and nutty taste, reminiscent of taro or sweet potatoes.

It originated from Asia but is also grown in Okinawa, tropical South America, Africa, Australia and southeastern USA so other common names include Guyana arrowroot, ten-months yam, violet yam, water yam, and white yam.

Would you believe that remains of ube have been recovered from the Ille Cave archaeological site of Dewil Valley, in New Ibajay, in the municipality² of El Nido, in the northernmost part of Palawan¹⁴, c. 11,000 BP?

Ube is widely used as a flavoring for Filipino ice cream, jam, cake, tarts, milk, pastries and a variety of desserts like ube halaya²³ and halo-halo¹².

The information was obtained from the Wikipedia page “Dioscorea alata”.²⁴

²A municipality is a small, single urban administrative division in the Philippines which has corporate status and powers of self-government or jurisdiction as granted by law. It is a unit under a province⁴, subdivided into barangays²⁵, and is locally called bayan. In the Philippines, a municipality is headed by a mayor, a vice mayor, and members of the Sangguniang Bayan (legislative branch). It can enact local policies and laws, enforce them, and govern its jurisdictions. It can enter into contracts and other transactions through its elected and appointed officials and can tax as well. It enforces all local and national laws. There are almost 1,500 municipalities in the Philippines. The information was obtained from Wikipedia page “Municipalities of the Philippines.”²⁶

³Malay is a first class²⁷ municipality² in the province⁴ of Aklan⁵, in the Western Visayas⁶ region⁷ of the Philippines. It is the northernmost town in the island of Panay²⁸, the youngest among all municipalities in the province, and as of 2020, it is the second most populated municipality in Aklan.

It has a total land area of 66.01 sq.km. (25.49 sq.mi.), with 17 barangays²⁵. The resort island of Boracay⁹ is part of this municipality. It is the richest municipality in the province in terms of income and annual budget due to tourism.

The information was obtained from Wikipedia page “Malay, Aklan.”²⁹

⁴A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region⁷. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan, and by an elected governor. Remember, a province in the Philippines is divided into cities and municipalities² (or towns), which in turn, are divided into barangays²⁵, formerly called barrios. The information was obtained from Wikipedia page “Provinces of the Philippines.”³⁰

See a related post: Foreign Seniors Ask: WHAT ARE PROVINCES IN THE PHILIPPINES?

⁵Aklan is a province⁴ in the Western Visayas⁶ region⁷ of the Philippines which occupies the northern third of the Panay Isand²⁸ in the northwestern portion, facing the Sibuyan Sea and the province of Romblon to the north, and bordering Antique to the southwest and Capiz to the east. It has 17 municipalities⁴ and its capital is Kalibo⁵.

It is called the oldest province in the Philippines because it was organized in 1213 by settlers from Borneo, along with the province of Capiz. It was inaugurated as an independent province on November 8, 1956.

Aklan is famous for Boracay⁹, a resort island 1 km (0.62 mi) north from the tip of Panay²⁶.

The information was obtained from https://ph.news.yahoo.com/aklan-philippines-oldest-province-061046849.html and the Wikipedia page “Aklan.”³¹

⁶Western Visayas is an administrative region⁷ in the Philippines, also known as Region VI, with a land area of 20,794.18 sq.km. (8,028.68 sq.mi.). It consists of 6 provinces⁴ (Aklan⁵, Antique, Capiz, Guimaras, Iloilo and Negros Occidental), 2 highly urbanized cities³² (Bacolod City and Iloilo City), 14 component cities³³, 117 municipalities², and 4,051 barangays²⁵. It is considered the most populous region in the Visayas¹⁷ group of islands in the central part of the Philippine archipelago. The information was obtained from the Wikipedia page “Western Visayas”.³⁴

⁷A region is an administrative division based on geographical, cultural and ethnological characteristics. Each region is further subdivided in provinces⁴, composed of cities and municipalities² (or towns), which in turn, are divided into barangays²⁵, formerly called barrios, according to Wikipedia page “Regions of the Philippines” ³⁵. 

See a related post: Foreign Seniors Ask: WHAT ARE THE REGIONS OF THE PHILIPPINES?

⁸An albularyo is the Filipino term for a witch doctor, folk healer, or medicine man who practices folk medicine and uses traditional practices like hilot (massage) and the use of medicinal plants (leaves, barks, roots, oils) to heal people, commonly found in rural areas of the Philippines. Believers claim that the albularyo has supernatural powers or even practices black magic, uses prayers called orasyon and rituals to drive away spirits to remove the sickness of patients, and he/she is considered as the first or the last resort for their illnesses. The information was obtained from the Wikipedia page “Albularyo”.³⁶

⁹Boracay is a small island at the northwestern tip of Panay Island²⁸, in the Western Visayas⁶ region⁷ of the Philippines. It is administered by the Tourism Infrastructure and Enterprise Zone Authority (TIEZA) and the provincial government of Aklan⁵. It is known the world over for its fine white sand beaches, and was repeatedly chosen and awarded as one of the top destinations in the world for relaxation. The information was obtained from Wikipedia page “Boracay.”³⁷

¹⁰As of 2005, the Philippines was the 9^th sugar producer in the world, the 2^nd largest sugar producer among ASEAN countries, after Thailand, according to the Food and Agriculture Organization.

At least 17 provinces⁴ of the Philippines grow sugarcane, of which 2 on Negros Island²⁰ account for half of the country’s total production. As of 2010, there were 29 sugar mills, 13 of which are in Negros Island, 6 in Luzon¹⁶, 4 in Panay²⁸, 3 in Eastern Visayas³⁸ and 3 in Mindanao¹⁸. The harvest period is from October to December and ends in May.

The information was obtained from Wikipedia page “Sugar industry of the Philippines.”³⁹

¹¹Makati is a first class²⁷ highly urbanized city³² in the National Capital Region (NCR)⁴⁰ in the Luzon¹⁶ group of islands of the Philippines. It is called the Financial Capital of the Philippines since it has the highest concentration of multinational and local corporations in the country. Major banks, corporations, hotels, department stores and foreign embassies are also based in this city. It is also known for being a major cultural and entertainment hub in the region.

Would you believe that its population is only half a million in its total area of 21.57 sq.km. (8.33 sq.mi.) but there are more than a million people during a typical working day because of the large number who work, shop and do business there?

Makati was founded on November 4, 1670, and became a city on February 4, 1995. It has 33 barangays²⁵. Visit its website: www.makati.gov.ph 

The information was obtained from Wikipedia page “Makati.”⁴¹

¹²Halo-halo, or haluhalo, is a popular cold dessert or snack in the Philippines made of crushed ice, evaporated milk or condensed milk, and various ingredients like different kinds of sweetened beans, ube (purple yam)¹, coconut strips, gulaman (agar), sago (tapioca pearls), pinipig (toasted, pounded immature grains of glutinous rice), topped with leche flan (Philippine creme caramel). Other ingredients used are fruit slices, sweetened langka (jackfruit), boiled and cubed taro, and soft cubed yams. For a special treat, a scoop of ice cream, preferably ube, tops this dessert. The information was obtained from the Wikipedia page “Halo-halo”.⁴²

¹³Muscovado is a very dark brown, partially refined sugar with a strong molasses content and flavor. It takes its flavor and color from sugarcane juice where it came from. It offers good resistance to high temperatures and has a reasonably long shelf life. It is slightly coarser and stickier than most brown sugars so it can be substituted for the latter in most recipes by slightly reducing the liquid content of the recipe.

It is considered a healthy alternative to refined sugar due to higher levels of minerals (calcium, iron, magnesium, phosphorus and potassium).⁴³ 

The largest producer and consumer of muscovado is India.

It is used as an ingredient in food and confectionery, and as a sweetener in hot beverages. It is often used to sweeten coffee.

The information was obtained from the Wikipedia page “Muscovado”.⁴⁴

¹⁴Palawan is an archipelagic province⁴ in the Philippines located in the Mimaropa⁴⁵ Region⁷ of the Philippines, founded in 1818, and the largest province in the country in terms of total area of jurisdiction. It has a total land area of 14,649.73 km² (5,656.29 sq.mi.). Its capital is Puerto Princesa, a highly urbanized city³² governed independently from the province.

This province is named after its largest island, Palawan Island. The islands of Palawan stretch between Mindoro¹⁹ in the northeast and Borneo in the southwest. It lies between the South China Sea and the Sulu Sea.

Conservation International describes Palawan as “the Philippines’ Last Biodiversity Frontier” because it still retains more than 50% of its original forest cover and harbors vast stretches of old growth forests on its mountainous slopes.

Do you know that cashew is the 3^rd most important nut in world, after almond and hazelnut? Now, how about Palawan cashew? Well, here is another fact: the cashew (kasuy in Tagalog) sold in many parts of the Philippines are grown and produced in Palawan, considered the Cashew Capital of the Philippines since 24,345 hectares are planted with 3.1 million cashew trees in 20 municipalities (with El Nido, Dumaran and Roxas as the top 3 producers), and account for 90% of the country’s annual total cashew production, or 116,900 tons!

The information was obtained from https://businessmirror.com.ph/2016/07/06/palawan-phls-last-frontier-under-siege/#:~:text=Conservation%20International%20describes%20it%20as,forests%20on%20its%20mountainous%20slopes, https://mindoropost.wordpress.com/2011/01/07/palawan-is-countrys-cashew-capital/ and the Wikipedia page “Palawan”⁴⁶.

¹⁵TSOKOLATE AT UBE

45 ml Kanto Salted Caramel Vodka

60 ml Ube Cream Liqueur

60 ml chocolate milk (e.g., Chuckie)

Chocolate powder (e.g., Swiss Miss)

Using a highball glass, build with liqueur, vodka, chocolate milk and crushed ice.

Sprinkle top with chocolate powder.

This recipe was obtained from https://www.facebook.com/agimatatugatbar/photos/1550454025290730.

¹⁶Luzon is the largest and most populous island in the Philippines. It is ranked the 15^th largest island in the world by land area, at 109,964.9 sq.km. (42,457.7 sq mi). It is the northern portion, among the three primary island groups in the Philippine archipelago, with Visayas¹⁷ at the center, and Mindanao¹⁸ at the southern part. It is the economic and political center of the country, with Manila as the capital city, and Quezon City as the country’s most populous city. It has a population of 53 million, as of 2015, representing 52.5% of the country’s total population, and the fourth most populous island in the world. The name Luzon comes from the Tagalog word lusong, a large wooden mortar used to de-husk rice. The information was obtained from the Wikipedia page “Luzon” .⁴⁷

¹⁷Visayas is one of the 3 major geographical divisions of the Philippines. It covers 3 administrative regions: Central Visayas, Eastern Visayas³⁷ and Western Visayas⁶. It consists of 6 major islands (Bohol, Cebu, Leyte, Negros²⁰, Panay²⁸ and Samar) mostly surrounded by the Visayan Sea, and is composed of 16 provinces⁴, according to Wikipedia page “Visayas”.⁴⁸ The 2 other geographical divisions of the Philippines are Luzon¹⁶ (the northern part) and Mindanao¹⁸ (the southern part).

¹⁸Mindanao, commonly known as Southern Philippines, is one of the 3 major geographical divisions of the Philippines, located at the southernmost part of the country. It is the second largest island of the country and covers 6 administrative regions⁷: Bangsamoro Autonomous Region in Muslim Mindanao (BARMM), CARAGA Region, Davao Region, Northern Mindanao, Soccsksargen (South Cotabato, Cotabato, Sultan Kudarat, Sarangani and General Santos), and Zamboanga Peninsula. It is composed of 22 provinces⁴ and 33 cities. The information was obtained from the Wikipedia page “Mindanao.”⁴⁹ The 2 other major geographical divisions of the Philippines are Luzon¹⁶ (in the northern part) and Visayas¹⁷ (in the central part of the country).

¹⁹Mindoro is the 7^th largest and 8^th most populous island in the Philippines. It is located off the southwestern coast of Luzon¹⁶ and northeast of Palawan¹⁴. Its southern coast forms the northeastern extremum of the Sulu Sea. It has a total land area of 10,571 sq.km. (4,082 sq.mi.). It is divided into 2 provinces⁴: Occidental Mindoro and Oriental Mindoro. Mount Halcon is the highest point, at 2,586 m (8,484 ft) above sea level, located in Oriental Mindoro.

Its economy is largest based on agriculture: fruits (citrus, bananas, lanzones, rambutan, coconut), rice, corn, sugarcane, peanuts, fish (catfish, milkfish, tilapia), livestock and poultry. Tourism is lucrative with Puerto Galera (as the most popular tourist attraction), Apo Reef National Park, Luban Island, Sabang Beach and Mount Halcon.

There is also logging and mining (copper and marble).

Do you know that Mindoro is the home of the tamaraw or Mindoro dwarf buffalo (Bubalus mindorensis), which is endemic to the island? It is related to the water buffalo (carabao) but is considered an endangered species. I hope the local government is doing something to save this species.

The information was obtained from the Wikipedia page “Mindoro” .⁵⁰

²⁰Negros is the fourth largest island in the Philippines, the second largest in the Visayas¹⁷ (after Samar), with a total land area of 13,309.6 sq.km. (5,138.9 sq.mi.), inhabited mainly by Negrenses, locally called Negrosanons. It is located between the islands of Panay²⁸ and Guimaras to the west, Cebu to the east, Bantayan Islands to the north, and Siquijor to the south. It is divided into 2 provinces⁴: Negros Occidental (Ilonggo-speaking) and Negros Oriental (Cebuano-speaking). The information was obtained from the Wikipedia page “Negros”.⁵¹ 

²¹Clitoria ternatea flower, commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is the flower of a plant species with the same name, belonging to the family Fabaceae. This solitary 4 cm. (1.6 in.) long by 3 cm. (1.2 in.) wide flower has a vivid deep blue color with light yellow markings.

This plant is native to equatorial Asia, including South Asia and Southeast Asia, but was also introduced to Africa, the Americas and Australia. The Latin name of the genus Clitoria was given since the flower has the shape of the human female genitals, and ternatea comes from the Indonesian city Ternate where this species originated. This flower is used as a natural food coloring to color glutinous rice and desserts in Southeast Asia. If you are not familiar with this flower, here is a photo:

Photo source: Dr. Raju Kasambe, own work, CC BY-SA 3.0, created 21 August 2016, https://en.wikipedia.org/wiki/Clitoria_ternatea#/media/File:Clitoria_ternatea_flower_by_Dr._Raju_Kasambe_DSCN1517_(8).jpg 

Butterfly pea flower tea, made from this flower and dried lemongrass, can be served hot or cold. It changes color depending on what is added to the liquid, like with lemon juice it turns purple, or with honey and lemon, it turns pink-purple in color.

It turns gin from colorless to blue, but turns to pink when a carbonated mixer like tonic water is added due to the change in pH.

The information was obtained from the Wikipedia page “Clitoria ternatea”.⁵²

²²Rambutan is the name of the medium-sized tropical tree in the family Sapindaceae native to Southeast Asia and its edible, hairy fruit. It is closely related to lychee, longan, pulasan and mamoncillo.

The name rambutan is derived from the Malay word rambut meaning “hair”, referring to the profuse hairy protuberances of the fruit, together with the noun-building suffix, -an.

The leathery skin is reddish (rarely orange or yellow) and covered with fleshy pliable spines. The latter contribute to the transpiration of the fruit, which can affect the fruit’s quality.

Photo source: https://www.facebook.com/Rambutan-870741392951962/photos/870757126283722 

The fruit is a round to oval single-seeded drupe, 3-6 cm (rarely to 8 cm) long and 3-4 cm wide, borne on a loose pendant cluster of 10-20 together. The flesh, called aril, is translucent, whitish or very pale pink, with a sweet, mildly acidic flavor reminiscent of grapes. The flesh can be eaten raw or cooked. Tita S personally prefers this fruit refrigerated so she can eat it well chilled.

The single seed is glossy brown, 1-1.3 cm., with a white basal scar. It is soft and contains equal portions of saturated and unsaturated fats, so it can be cooked and eaten.

The information was obtained from the Wikipedia page “Rambutan”.⁵³

²³ Ube halaya, or halayang ube, is a Philippine dessert made from boiled and mashed purple yam (ube), sweetened coconut milk or condensed milk, melted butter or margarine, cooked till thickened. It is placed on a platter or a desired shaped container. It is typically served cold, after refrigeration. It can be topped with brown grated coconut, latik⁵⁴, or condensed milk.

Photo source: Onsidian Soul, own work, CC0, created 18 May 2019, https://en.wikipedia.org/wiki/Ube_halaya#/media/File:Ube_halaya_-_mashed_purple_yam_(Philippines)_01.jpg 

It is the main base in ube-flavored pastries and ice cream. It can also be incorporated in other desserts like halo-halo¹². It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.

The information was obtained from the Wikipedia page “Ube halaya”.⁵⁵

²⁴“Dioscorea alata,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Dioscorea_alata 

²⁵A barangay in the Philippines is the smallest administrative division in the Philippines, headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term balangay, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay”⁵⁶.

²⁶“Municipalities of the Philippines,” accessed May 29, 2019, https://en.wikipedia.org/wiki/Municipalities_of_the-Philippines 

²⁷A first class municipality in the Philippines is a town with an average annual income of at least PHP500,000, based on the previous four calendar years, according to the Wikipedia page “Cities of the Philippines”.⁵⁷

²⁸Panay Island is the 6^th largest, and 4^th most populous, island in the Philippines, located in the Western Visayas⁶ Region⁷ of the Philippines, with a total land area of 12,011 sq.km. (4,637 sq.mi.). This triangular island is located in the western part of the Visayas¹⁷ and consists of 4 provinces⁴: Aklan⁵, Antique, Capiz and Iloilo. The information was obtained from the Wikipedia page “Panay Island”.⁵⁸  

²⁹“Malay, Aklan,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Malay,_Aklan 

³⁰“Provinces of the Philippines,” accessed May 29, 2019, https://en.wikipedia.org/wiki/Provinces_of_the-Philippines 

³¹“Aklan,” accessed August 5, 2021, https://en.wikipedia.org/wiki/Aklan 

³²A highly urbanized city (HUC) is a city with a minimum population of 200,000 inhabitants, as certified by the Philippine Statistics Authority, and with the latest annual income of at least PHP50 million or US$1 million, as certified by the City Treasurer. There are currently 33 such cities in the Philippines. The information was obtained from Wikipedia page “Cities of the Philippines”.⁵⁷

See a related post: Foreign Seniors Ask: HOW MANY CITIES ARE THERE IN THE PHILIPPINES?

³³A component city is a type of city in the Philippines which does not meet the requirements of a highly urbanized city³² and is under the jurisdiction of a province⁴. If such a city is located along the boundaries of 2 or more provinces, it shall be considered part of the province of which it used to be a municipality². The information was obtained from the Wikipedia page “Cities of the Philippines.”⁵⁷

See a related post: Foreign Seniors Ask: HOW MANY CITIES ARE THERE IN THE PHILIPPINES?

³⁴“Western Visayas,” accessed January 17, 2020, https://en.wikipedia.org/wiki/Western_Visayas 

³⁵“Regions of the Philippines,” accessed July 17, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines 

³⁶“Albularyo,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Albularyo 

³⁷“Boracay,” accessed January 29, 2019, https://en.wikipedia.org/wiki/Boracay

³⁸Eastern Visayas, or Region VIII, is an administrative region⁷ in the Philippines which consists of 3 main islands: Samar, Leyte and Biliran. It lies on the east central section of the Philippines and faces the Philippine Sea to the east. The region has 6 provinces⁴ (Biliran, Eastern Samar, Leyte, Northern Samar, Samar and Southern Leyte), one independent component city⁵⁹ (Ormoc), and one highly urbanized city³² (Tacloban). The information was obtained from the Wikipedia page “Eastern Visayas”.⁶⁰

³⁹“Sugar industry of the Philippines,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Sugar_industry_of_the_Philippines 

⁴⁰The National Capital Region (NCR) is a Philippine region⁷ located in the northern island group of Luzon¹⁶,with the city of Manila as its regional center. It is the official and administrative urban area in the southwestern portion of Luzon surrounding Manila, established in 1975 through Presidential Decree No. 824. It is the capital region of the Philippines, the seat of government, and is officially called Metro Manila, composed of 16 cities (Caloocan, Las Piñas, Malabon, Makati¹¹, Mandaluyong, Manila, Marikina, Muntinlupa, Navotas, Parañaque, Pasay, Pasig, Quezon City, San Juan, Taguig, Valenzuela) and the town of Pateros. It is the center of culture, economy, education and government of the Philippines. The information was obtained from the Wikipedia page “Metro Manila.”⁶¹

⁴¹“Makati,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Makati 

⁴²“Halo-halo,” accessed May 28, 2020, https://en.wikipedia.org/wiki/Halo-halo 

⁴³https://www.healthline.com/nutrition/muscovado-sugar#:~:text=The%20number%20one%20producer%20of,its%20molasses%20content%20(2).

⁴⁴“Muscovado” accessed January 21, 2021, https://en.wikipedia.org/wiki/Muscovado 

⁴⁵The Mimaropa Region is an administrative region⁷ of the Philippines in the island of Luzon¹⁶. Mimaropa is an acronym for its constituent provinces⁴: Mindoro¹⁹ (Occidental and Oriental), Marinduque, Romblon and Palawan¹⁴. It was designated as Region IV-B until 2016. It is now also called the Southwestern Tagalog Region. The information was obtained from the Wikipedia page “Mimaropa.”⁶²

⁴⁶“Palawan,” accessed November 30, 2019, https://en.wikipedia.org/wiki/Palawan 

⁴⁷“Luzon,” accessed May 29, 2019, https://en.wikipedia.org/wiki/Luzon 

⁴⁸“Visayas,” accessed May 29, 2019, https://en.wikipedia.org/wiki/Visayas 

⁴⁹“Mindanao,” accessed May 29, 2019, https://en.wikipedia.org/wiki/Mindanao 

⁵⁰“Mindoro,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Mindoro 

⁵¹“Negros,” accessed January 17, 2020, https://en.wikipedia.org/wiki/Negros 

⁵²“Clitoria ternatea,” accessed January 17, 2020, https://en.wikipedia.org/wiki/Clitoria_ternatea

⁵³“Rambutan,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Rambutan 

⁵⁴Latik refers to two different coconut-based ingredients in Filipino cuisine:

* In the Visayan¹⁷ regions⁷, it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce.

* In northern Philippines, it refers to solid byproducts of coconut production (coconut curds), used as garnishing for desserts.

The information was obtained from the Wikipedia page “Latik.”⁶³

⁵⁵“Ube halaya,”accessed November 10, 2021, https://en.wikipedia.org/wiki/Ube_halaya 

⁵⁶“Barangay,” accessed December 30, 2018, https://en.m.wikipedia.org/wiki/Barangay 

⁵⁷“Cities of the Philippines,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Cities_of_the_Philippines 

⁵⁸“Panay Island,” accessed January 17, 2020, https://en.wikipedia.org/wiki/Panay_Island 

⁵⁹An independent component city (ICC) is an independent city. i.e., it is no longer subject to review by any province’s Provincial Board (Sangguniang Panlalawigan), stops sharing its tax revenue with any province¹³, is directly supervised by the President of the Philippines. It also has a charter that explicitly prohibits its residents from voting for provincial officials. There are currently 5 such cities: Cotabato, Dagupan, Naga (Camarines Sur), Ormoc and Santiago. The information was obtained from Wikipedia page “Cities of the Philippines”.⁵⁴

⁶⁰“Eastern Visayas,” accessed January 17, 2020, https://en.wikipedia.org/wiki/Eastern_Visayas 

⁶¹“Metro Manila,” accessed July 15, 2021, https://en.wikipedia.org/wiki/Metro_Manila 

⁶²“Mimaropa,” accessed November 2, 2018, https://en.m.wikipedia.org/wiki/Mimaropa 

⁶⁰“Latik,” accessed November 10, 2021, https://en.wikipedia.org/wiki/Latik

LUMPIANG SHANGHAI: “The Best Filipino Food” by TasteAtlas

Dear readers, do you know that Filipino dishes were ranked by TasteAtlas¹? See the photo below for the best and worst ranked dishes, based on reviews and ratings by TasteAtlas users. For foreign readers, allow Tita S to tell you about the dish which was ranked the highest of all Filipino dishes – Lumpiang Shanghai.

Filipino Food Ranked, Taste Atlas, 2021 – Photo source: https://www.facebook.com/TasteAtlas/photos/a.1929025990666428/3057055454530137/ 

1.Lumpiang shanghai, or Shanghai roll, is a Filipino, crispy, deep-fried spring roll (lumpia² in Filipino), served as an appetizer or main dish, which consists of a savory mixture of ground pork (giniling na baboy) sauteed with finely chopped carrots, garlic, onion, shallots, seasoned with salt and pepper. Sometimes, the mixture is further moistened with a raw, beaten egg as a binding agent to retain its shape better.

Photo source: https://www.facebook.com/photo/fbid=111684677357048&set=a.111684714023711 

2. A small amount of the cooled mixture is wrapped in a thin crepe (lumpia² wrapper³), rolled like a thin cylinder, the ends secured with a bit of water or egg white.

3. It is commonly prepared ahead of time, stored in the freezer, and only deep-fried until golden brown just before serving for its appealing crispy texture.

Photo source: https://www.facebook.com/photo/fbid=111685517356964&set=a.111685534023629 

4. It is smaller and thinner than other Filipino lumpia² variants. It is considered the Filipino version of a taquito⁴ but resembles more the Chinese spring roll.

5. It is served hot or warm, with a dipping sauce like sweet and sour sauce, sweet chili sauce, banana ketchup, vinegar with labuyo peppers (Philippine hot chili peppers) and calamansi (Philippine lime) juice, or garlic mayonnaise.

Lumpiang Shanghai, Max’s Restaurant, Bloomfield, New Jersey – Photo source: https://www.maxsrestaurantna.com/items/lumpiang-shanghai

6. There are many variations of Lumpiang Shanghai, depending on the desired filling-mixture. Some use ground beef, ground shrimp, shredded chicken, a combination of ground pork and beef, green peas, raisins, bell peppers, milk, water chestnuts (apulid), jicama (singkamas) and Chinese celery (kinchay), among others.

7. It is a staple dish served during special and festive occasions in the Philippines.

Lumpiang shanghai sold by the tray, Max’s Restaurant, Las Vegas, USA – Photo source: https://www.maxsrestaurantna.com/items/lumpiang-shanghai-2 

8. No, this dish did not originate from Shanghai or any part of China. The early version of its wrap was made of tortilla fried just before serving until golden brown. Tortilla, chosen for its appealing crispy texture, was made from Spanish corn flour, masa⁵, until Chinese migrants introduced their own version of a wrapper made from rice flour during the early Spanish colonial era (sometime during the 1520s). However, the Filipinos made a thinner wrapper compared to the Chinese spring roll wrapper.

9. As I mentioned earlier, Lumpiang Shanghai topped the list of highly-rated Filipino food by TasteAtlas¹ in September 2021, based on reviews and ratings of culinary professionals and diners worldwide, using this scale:

* Best – 4.5 stars and above

* Great – 4.0 to 4.4 stars

* OK – 3.5 to 3.9 stars

* Worst – less than 3.5 stars

Guess what? Lumpiang Shanghai got a score of 4.9. The rest, with their lower scores, are featured in the topmost photo of this post. Well, what do you think, dear readers, do you agree with this survey?

The information was obtained from https://www.tasteatlas.com/lumpiang-shanghai, https://news.abs-cbn.com/life/09/10/21/lumpiang-shanghai-is-top-filipino-food-on-tasteatlas, https://mb.com.ph/2021/09/10/lumpiang-shanghai-is-best-filipino-food-according-to-taste-atlas/, https://www.yummy.ph/news-trends/taste-atlas-filipino-food-ranked-lumpiang-shanghai-dinuguan-a00260-20210910, https://philstarlife.com/living/123613-best-filipino-food-tasteatlas and the Wikipedia page “Lumpiang Shanghai”⁶.

The photo featured in the cover photo-collage was obtained from https://www.facebook.com/104224098275705/photos/a.104224218275693/104224614942320/.

Now for a very brief sharing of Tita S: she loves Lumpiang Shanghai served warm (not hot) so she can easily bite into it. She enjoys the crispy fried lumpia wrapper with every bite. The tasty, savory filling is complemented by a sweet-sour sauce, whether as an appetizer or a treat on a buffet table during special occasions.

No wonder it is appreciated worldwide, also by Hollywood celebrities like Cameron Diaz, Drew Barrymore, Florence Pugh, and rapper Cardi B. Foreign readers, how about you?

This is not a sponsored post. I just want my readers to know more about the Philippines.

Did you find this post informative? I would like to hear your comment/s regarding  Lumpiang Shanghai, especially if you were able to taste it.

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans! 

Remember to share this post with your Facebook friends, follow me by clicking on the bottom right corner of your device, and do not forget to like this post. Thank you.

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹TasteAtlas is an online world atlas of traditional food, local ingredients, and authentic restaurants. It features an interactive global food map with dish icons shown in their respective regions, and has nearly 10,000 dishes, drinks and ingredients, as well as 9,000 restaurants, with “dozens of thousands yet to be researched and mapped, the popular ones, as well as the forgotten tastes and aromas of every city, region and village in the world”. This food guide collates authentic recipes, food critic reviews and research articles about popular ingredients and dishes.

This site uses reviews and recommendations from gastronomy professionals and critics, instead of user-generated content, citing trustworthiness as the main reason. It is a recommended curriculum resource in several education systems, such as those in Ireland, and Kansas, USA.

For example, if you go to its website, you can type Philippines in the box provided, and it will reveal 167 dishes all around the country (with your search choice – alphabetically, by location, rating or popularity), provide an overview for each item with a photo and recipe (with cooking tips), and even show you where to try them.

It was founded by Croatian journalist and entrepreneur Matija Babic in 2015 and its headquarters is located in Sofia, Bulgaria. However, it took 3 years of research and development before the project launch in late 2018. It received an honorable mention in the 2018 Awwwards, a yearly professional web design and development competition. Visit its website: https://www.tasteatlas.com.

It also hands out TasteAtlas Awards for categories like “Best Traditional Dish”, “Best Cuisine” and “Best Traditional Food City”.

It encounters issues like dishes contested among multiple countries and similar dishes with several regional names. In the case of the lack of any trustworthy information, the dish is not included on the list.

The information was obtained from https://philstarlife.com/living/123613-best-filipino-food-tasteatlas and the Wikipedia page “TasteAtlas”⁷.

²Lumpia is the Filipino term for spring roll. It is a savory dish made with a thin crepe pastry skin called lumpia wrapper³ enveloping a mixture of savory fillings consisting of chopped vegetables (e.g., bamboo shoots, cabbage, carrot, green beans, leeks), or sometimes also minced meat (beef, chicken, pork and shrimp). It is often served as an appetizer or snack, and could be served either deep fried or fresh (unfried). The information was obtained from the Wikipedia page “Lumpia”.⁸

³The Filipino lumpia wrapper is used to wrap different kinds of lumpia² in the country. There are two kinds:

* the paper-thin wrapper for fried lumpia made of flour, water, salt, and (optionally) cornstarch – This is the most common kind which is thinner than other spring roll wrappers. The mixture looks like a wet dough left to stand for a few hours before cooking. It is traditionally made manually, where a ball of dough is taken with one hand and smeared into a heated large flat metal plate, greased with oil, until a very thin circular film adheres to the heated surface and fries. It is cooked for a few seconds, and quickly take out when the sides start to curl, and left to dry. It can be mass produced similar to those used to make spring roll wrappers.

*the soft wrapper for fresh lumpia (Lumpiang Sariwa) made with flour, water, salt and egg – This is a thin egg crepe, still thinner than other spring roll variants, but thicker than the first kind, and delightfully soft to complement the various textures of the filling and the viscous-sweetish sauce.

The paper-thin wrapper (for fried lumpia) can also be used to wrap saba⁹ bananas to make a favorite Filipino fried snack, turon¹⁰.

The information was obtained from the Wikipedia page “Lumpia”.⁸

⁴A taquito, flauta (“flute”), rolled taco, or tacos dorados (“golden taco”), is a deep-fried Mexican dish which consists of a small rolled-up tortilla that contains a filling made of beef, cheese or chicken, topped with condiments such as sour cream and guacamole.

A taquito called Carnitas Flautas, served with jack cheese, guacamole, salsa fresca and cotija cheese – Photo source: RightCowLeftCoast, own work, CC BY-SA 4.0, created 4 June 2018, https://en.wikipedia.org/wiki/Taquito#/media/File:Carnitas_flautas.jpg 

Corn tortillas are generally used to make taquitos. Larger taquitos are called flautas, and can be made with either flour or corn tortillas. Typical toppings of tacos dorados include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa, and crumbled Mexican cheese such as queso fresco (“white cheese”).

The information was obtained from the Wikipedia page “Taquito”.¹¹

⁵Masa, or masa de maiz, is a maize dough made of ground nixtamalized¹² corn used to make many Latin American dishes such corn tortillas, gorditas, pupusas, and tamales.

The flour’s dried and powdered form is called masa harina (“dough flour”). This flour is reconstituted with water to make a dough before it is used in cooking.

The information was obtained from the Wikipedia page “Masa”.¹³

⁶“Lumpiang Shanghai” accessed September 13, 2021,  https://en.wikipedia.org/wiki/Lumpiang_Shanghai 

⁷“TasteAtlas” accessed September 13, 2021, https://en.wikipedia.org/wiki/TasteAtlas 

⁸“Lumpia,” accessed November 30, 2020, https://en.wikipedia.org/wiki/Lumpia 

⁹Saba banana is a squarish and angular type of banana originating from the Philippines and is widely used in its cuisine. It is basically a cooking banana, though it may also be eaten raw.

The fruit is 8 to 13 cm (3.1 to 5.1 in) long and 2.5 to 5.5 cm (0.98 ro 2.17 in) in diameter. It provides the same nutritional value as potatoes.

The flesh is white and starchy so it is ideal for cooking various traditional Filipino desserts and dishes. It is also used to make banana ketchup. It is likewise popular in Indonesia, Malaysia, and Singapore.

Do you know that each bunch of saba typically has 18 hands, with each hand having 12 to 20 fingers, and it takes 150 to 180 days after flowering before they can be harvested (while still green), and transported over long distances? That makes it longer than other banana varieties.

The information was obtained from the Wikipedia page “Saba banana”.¹⁴

¹⁰Turon, or lumpiang saging (Filipino for “banana lumpia²”) is a Philippine snack, sold as a street-food, and is made of thinly sliced saba⁹ bananas, dusted with brown sugar, rolled in a spring roll wrapper, and fried. Fillings may be added, together with the saba, usually ripe jackfruit (langka), sweet potato (kamote), mango, cheddar cheese, or coconut. The information was obtained from the Wikipedia page “Turon (food)”.¹⁵

¹¹“Taquito” accessed September 13, 2021, https://en.wikipedia.org/wiki/Taquito 

¹²Nixtamalization is a process for the preparation of corn (maize), or other grains, in which corn is soaked and cooked in an alkaline solution, usually limewater, washed, and then hulled. This process removes up to 97-100% of aflatoxins from mycotoxin-contaminated corn. Other benefits of this process includes: the grain is more easily ground and allows dough formation, the nutritional value is increased, the flavor and aroma are improved. It is used to make hominy, tamales, tortillas, tortilla chips, among others.

Nixtamalization also refers to the removal of the pericarp from other grains, like sorghum, via an alkali process.

The information was obtained from the Wikipedia page “Nixtamalization”.¹⁶

¹³“Masa” accessed September 13, 2021, https://en.wikipedia.org/wiki/Masa 

¹⁴“Saba banana,” accessed May 11, 2018, https://en.wikipedia.org/wiki/Saba_banana 

¹⁵“Turon (food),” accessed May 11, 2018, https://en.wikipedia.org/wiki/Turon_(food) 

¹⁶“Nixtamalization” accessed September 13, 2021, https://en.wikipedia.org/wiki/Nixtamalization 

BICOL EXPRESS, BURP!

Dear foreign readers, are you fond of spicy food? Allow Tita S to tell you 8 facts about a popular Filipino spicy dish.

1.Bicol Express is a Bicolano¹–style stew made of pork chunks, siling haba² or siling labuyo³, coconut milk⁴ (gata), shrimp paste (bagoong alamang⁵) or stockfish⁶, onion, ginger and garlic. It is enjoyed with steamed white rice.

Siling haba is used for those who have a low tolerance for spiciness. It can be soaked for 30 minutes in salted water, drained, and then cut into 1-inch slices. For the Bicolanos and others who prefer a very spicy dish, siling labuyo is used.

2. It is called Sinilihan (“spiced with chili”) in the Bicol⁷ region⁸.

Photo source: https://www.facebook.com/alejandroscrispypata/photos/928286173896074 

3. The widely known name for this dish in the Bicol⁷ region⁸ was identified as Gulay na may Lada, an Ilocano⁹ dish made with exactly the same ingredients of the Bicol Express but without pork and shrimp paste. It is now considered one of the vegetarian variants of Bicol Express.

During the 1960s, this dish was sold in the Sipocot¹⁰ train station in the province¹¹ of Camarines Sur¹², in the Bicol region. The dish was stored in a plastic bag and the rice was wrapped in a bundle of taro leaves. Passengers were offered this treat when the train temporarily stopped there. Over time, as food selling on trains became prohibited  on the Philippine National Railways (PNR) train lines, the relevance of this dish diminished.

4. However, Cely Kalaw, a Laguna¹³ resident with Bicolano¹ upbringing, re-created and popularized the Bicol Express we now know during a cooking competition in the 1970s held in the district of Malate, in the city of Manila, using the ingredients I mentioned in fact 1. For those who do not know, most Bicolano dishes use coconut and chili peppers.

5. Its name was inspired by the Bicol Express railway train of the Philippine National Railways which operated from the train station in Tutuban, in the city of Manila, to the city of Legazpi, in the province¹¹ of Albay, in the Bicol⁷ region⁸ of the Philippines.

The customers of Kalaw’s restaurant were requesting a spicy and sizzling dish, and while she was thinking of a name to her new dish, her brother heard the sound of the train nearby, thus, it was named Bicol Express, which she entered in a cooking competition.

6. How is this dish prepared?

Garlic, onion and ginger are sauteed in oil. The pork chunks are added and cooked until they turn light brown. Coconut milk⁴ is added, and the mixture is simmered for a few minutes. Siling haba² or siling labuyo³ is then added. Shrimp paste or stockfish⁶ and coconut cream are added, and the mixture is simmered until it is reduced to your desired consistency, and the pork is tender and begins to render fat. It is transferred to a serving bowl, and served hot with a side of steamed rice.

Photo source: https://www.facebook.com/zubuchonphilippines/photos/1587507164689447 

7. Eventually, other versions of Bicol Express were created:

* vegan – shiitake mushrooms or tofu, instead of pork; vegetable paste and gluten free soy sauce, instead of shrimp paste

* beef

* chicken

* seafood – crab, manta ray, shark, shrimp or tilapia are commonly used

The preparation varies according to the meat or main ingredient used.

Bicol Express with Sitaw – Photo source: https://www.facebook.com/camarinesnorteofficial/photos/958850138276683 

8. The Llaguno family started to sell Bicol Express in glass jars in 2012. The Department of Science and Technology (DOST) helped the business by extending its shelf life for commercial production.

The information was obtained from the Wikipedia page “Bicol Express”.¹⁴

Now, Tita S will comment on this dish.

Bicol Express is one of my favorite Filipino dishes, although I have a low tolerance for spiciness. So, for people like me, I suggest that you use siling haba², not siling labuyo³, and scrape off some of the seeds before mincing, to lessen the spiciness.

I consider this delicious and hearty dish to be rich, creamy and pleasantly spicy. I have the tendency to eat more steamed rice when I eat this dish.

I prefer fatty pork cuts like pork belly or shoulder, cut into 1-inch cubes. Definitely, do not omit the bagoong¹⁵. Personally, I want the taste of Bicol Express using fresh bagoong, instead of bagoong alamang⁵. However, to lessen the saltiness and remove the pink color of the fresh shrimp paste, rinse and drain well before using.

I recommend that you lower the heat to a simmer when you add the coconut milk⁴ and cream to avoid curdling and to ensure a smooth, creamy sauce.

When you want vegetables with this dish, you can use winged beans (sigarilyas) or yard-long beans (sitaw).

If you have leftovers, be sure it is no longer hot, place in a tight-fitting container, refrigerate, and it can keep for 2-3 days. And you know what? I like the taste of this dish even more the following day.

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

The photo featured in the cover photo was obtained from https://www.facebook.com/camarinesnorteofficial/photos/1026289104866119.

Did you find this post informative? I would like to hear your comment/s regarding Bicol Express.  

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans!

Remember to share this post with your Facebook friends, and to follow me by clicking on the bottom right corner of your device. And, do not forget to like this post. Thank you.  

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹A Bicolano is a native inhabitant of the Bicol⁷ region⁸. It is also an adjective referring to anything related to the said region (e.g., language spoken, dishes).

²Siling haba is a kind of long chili which is light green in color and belongs to the species Capsicum annuum. It is mildly spicy and is commonly used in Filipino dishes, especially in Sinigang (a sour soup), Paksiw (meat or fish in a vinegar broth), Dinuguan (Pork Blood Stew), and Kinilaw (Philippine ceviche). It is also called espada, finger chili, green chili, long pepper, and siling mahaba, siling pangsigang, siling Tagalog. The information was obtained from the Wikipedia page “Siling haba”.¹⁶

³Siling labuyo, or simply labuyo, is a small chili pepper that developed in the Philippines after the Columbian Exchange¹⁷. It belongs to the species Capsicum frutescens and is characterized by triangular, very pungent fruits which grow pointing upwards. Siling labuyo is a Tagalog term meaning “wild chili”. The information was obtained from Wikipedia page “Siling labuyo.”¹⁸

⁴Coconut milk is the opaque, milky-white liquid extracted from the grated pulp of mature coconuts. It is the traditional ingredient used in Southeast Asia, East Africa, Oceania and South Asia. It is also used in the Caribbean, tropical Latin America and West Africa.

There are two extractions. The first is thick and concentrated coconut milk and is called coconut cream. The second extract is thinner or watery and is also called coconut milk.

The information was obtained from the Wikipedia page “Coconut milk”.¹⁹

⁵Bagoong alamang is a kind of bagoong¹⁵ prepared by initially cleaning the krill²⁰ (alamang) thoroughly then washing it in a weak (10%) brine solution. The krill is then mixed with salt in a 25% salt to 75% krill ratio by weight.

The mixture is kept covered, inside large earthen fermentation jars (tapayan in Tagalog and Visayan, or burnay in Ilocano) and left to ferment for 1 – 3 months, with occasional stirring to make sure that the salt is evenly spread.

Patis, the liquid on top, is skimmed, leaving the fermented krill, which is bagoong alamang. At this point, it is usually pale grey to white in color. This bagoong is traditionally colored pink or red through the addition of angkak²¹.

It is called uyap or alamang in southern Philippines, aramang in Ilocos and parts of Northern Luzon, and ginamos or dayok in Western Visayas.

The information was obtained from the Wikipedia page “Bagoong”.²²

⁶Stockfish is unsalted dried fish, especially cod, dried by cold air and wind on wooden racks, usually done by fishermen and their families. The fish is cured through fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. The information was obtained from the Wikipedia page “Stockfish”.²³

⁷Region V, or Bicol Region, is a Philippine region⁸ located in the island group of Luzon, located at the northern part of the Philippine archipelago. Legazpi as its regional center and largest city. It has 6 provinces¹¹: Albay, Camarines Norte, Camarines Sur¹², Catanduanes, Masbate, and Sorsogon. It is called the “Home of the Uragons”, referring to the brave Bicolano people.

This region is bounded by the Lamon Bay to the north, the Ragay Gulf to the west, and the Philippine Sea to the east. Camarines Norte and Camarines Sur, the northernmost provinces, are bordered to the west by the province of Quezon (of the Calabarzon region).

The information was obtained from the Wikipedia page “Bicol Region”.²⁴

⁸A region is the first-order administrative division in the Philippines. There are 17 regions in the Philippines, based on geographical, cultural and ethnological characteristics. It is further subdivided in provinces¹¹, composed of cities and minicipalities²⁵, which in turn, are divided into barangays²⁶ (district or village). The information was obtained from the Wikipedia page “Regions of the Philippines.”²⁷ 

See a related post: Foreign Seniors Ask: WHAT ARE THE REGIONS OF THE PHILIPPINES?

⁹An Ilocano is a native inhabitant of the Ilocos region, located in the northern part of the Philippine archipelago. It is also an adjective referring to anything related to the said region (e.g., language spoken, song, food or drink).

¹⁰Sipocot is a municipality²⁵ in the province¹¹ of Camarines Sur¹², in the Bicol⁷ region⁸, in the island group of Luzon, located at the northern part of the Philippine archipelago. It is called the Egg Basket of Camarines Sur and the Native Chicken Capital of Camarines Sur. It was founded on July 3, 1801. It is composed of 46 barangays²⁶. The information was obtained from the Wikipedia page “Sipocot”.²⁸

¹¹A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region⁸. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan and by an elected governor. The information was obtained from Wikipedia page “Provinces of the Philippines.”²⁹

See a related post: Foreign Seniors Ask: WHAT ARE PROVINCES IN THE PHILIPPINES?

¹²Camarines Sur is a province¹¹ in the central part of the Bicol⁷ region⁸, in the island group of Luzon, located at the northern part of the Philippine archipelago. It is the largest among the 6 provinces in the region, both by population and land area. It borders the provinces of Camarines Norte and Quezon to the northwest, the island province of Catanduanes, across the Maqueda Channel, to the east, and the province of Albay to the south. It was founded in March 19, 1919.

Its capital is the municipality²⁵ of Pili. It is composed of 2 cities, Naga and Iriga, and 35 municipalities (or towns). The economy of this province is mostly agriculture-based, where 29 or the 35 towns are agricultural and produce rice, corn, feedmeal, freshwater fish, livestock, coconut, sugar, abaca and water lily.

The information was obtained from Wikipedia page “Camarines Sur.”³⁰

¹³Laguna is a province¹¹ in the Calabarzon Region⁸ of the Philippines, located southeast of Metro Manila, north of the province of Batangas, west of the province of Quezon, south of the province of Rizal, and east of the province of Cavite. This is the 7^th richest province in the Philippines, and the third largest province in the region. It hugs the southern shores of Laguna de Bay, the largest lake in the country. It is composed of 24 municipalities²⁵ and 6 cities. The provincial capital is the town of Santa Cruz since 1858, after Bay (1581-1688) and Pagsanjan (1688-1858). It is historically one of the first provinces in the Philippines to have been visited by Christian missionaries. Its main natural resources are its agriculture and fisheries, owing to its position near Laguna de Bay and the surrounding lowlands. The information was obtained from the Wikipedia page “Laguna (province)”.³¹

¹⁴“Bicol Express,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Bicol_Express post

¹⁵Bagoong is a Philippine condiment, partially or completely, made of fermented fish or krill⁴⁰, and oysters, clams and even fish/shrimp roe, and salt. The by-product of fermentation is the resulting yellowish liquid which is skimmed and called patis (fish sauce).

There are several kinds: bagoong isda (fermented fish – sardines, anchovies, the fry of larger fish), bagoong alamang⁵ (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams).

The preparation of bagoong varies regionally in the Philippines. See https://en.wikipedia.org/wiki/Bagoong for more information.

The information was obtained from the Wikipedia page “Bagoong”.²²

¹⁶“Siling haba,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Siling_haba 

¹⁷The Columbian Exchange, or the Columbian Interchange, was the widespread transfer of plants, animals, culture, (free and enslaved) human populations, technology, diseases, and ideas between the Americas and the Old World in the 15^th and 16^th centuries. It is named after Christopher Columbus, and is related to European colonization and trade following his 1492 voyage. This term was first used in 1972 by the American historian Alfred W. Crosby in his environmental history book “The Columbian Exchange”. It was rapidly adopted by other historians and journalists. The information was obtained from Wikipedia page “Columbian Exchange”.³²

¹⁸“Siling labuyo,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Siling_labuyo 

¹⁹“Coconut milk,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Coconut_milk 

²⁰Krill are small crustaceans of the order of Euphausiacea, and are found in all the world’s oceans. The term comes from the Norwegian word krill, meaning “small fry of fish”, which is often attributed to species of fish. Near the bottom of the ocean’s food chain, they feed on phytoplankton and even zooplankton, and are the main source of food for many larger animals (e.g., whales, seals, penguins, squids and fishes), especially near the surface of the water at night, and in deeper waters during the day. Most are caught for aquaculture and aquarium feeds, as bait in sport fishing, or in pharmaceutical industry. In the Philippines, krill is known as alamang and used to make a salty paste called bagoong¹⁵. The information was obtained from the Wikipedia page “Krill”.³³

²¹Angkak, red yeast rice, red rice koji, red fermented rice, red kojic rice, red koji rice, or anka, is a bright reddish purple fermented rice which acquired its color from the inoculation of the species of red mold (Monascus purpureus). Note that koji is the Japanese term for “grain or bean overgrown with a mold culture”.

Angkak is the Filipino term for red yeast rice and is widely used in the Philippines to traditionally color and preserve certain dishes like bagoong alamang⁵ (fermented shrimp), burong isda (fermented rice and fish), and balao-balao (fermented rice and shrimp).

The information was obtained from the Wikipedia page “Red yeast rice”.³⁴

²²“Bagoong,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Bagoong 

²³“Stockfish,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Stockfish 

²⁴“Bicol region,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Bicol region 

²⁵A municipality is a small, single urban administrative division, or local government unit (LGU)²⁷, in the Philippines which has corporate status and powers of self-government or jurisdiction as granted by law. It is a unit under a province¹¹, subdivided into barangays²⁶, and is called town, or bayan. In the Philippines, a municipality is headed by a mayor, a vice mayor and members of the Sangguniang Bayan (legislative branch). The information was obtained from Wikipedia page “Municipalities of the Philippines.”³⁵

²⁶A barangay is the smallest administrative division in the Philippines, headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a district or village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term balangay, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”³⁶

²⁷“Regions of the Philippines,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines 

²⁸“Sipocot,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Sipocot 

²⁹“Provinces of the Philippines,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Provinces_of_the_Philippines 

³⁰“Camarines Sur,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Camarines Sur 

³¹“Laguna (province),” accessed July 26, 2018, https://en.wikipedia.org/wiki/Laguna_(province) 

³²“Columbian Exchange,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Columbian_exchange

³³“Krill,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Krill

³⁴“Red yeast rice,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Red_yeast_rice

³⁵“Municipalities of the Philippines,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Municipalities_of_the_Philippines 

³⁶“Barangay,” accessed July 26, 2018, https://en.wikipedia.org/wiki/Barangay 

BINALOT, BURP!

Dear readers, allow Tita S to share with you a favorite native food wrapped in banana leaves.

1.Binalot is a style of wrapping and serving food in the Philippines, using banana leaves. It usually consists of a (fried, grilled, smoked) viand and steamed rice, sometimes accompanied by either a salted egg or hard-boiled egg, a tomato, or atchara¹.

2. The term is derived from the Filipino word balot, meaning “to wrap”.

3. First, the viand is cooked. Popular choices are: chicken and/or pork adobo², longganisa³, tocino⁴, beef tapa⁵, pork hamonado⁶, pork sisig⁷, lechon kawali⁸, grilled liempo (pork belly), fried pork chop, fried chicken, fried pork chop, pork steak, embotido⁹, and daing na bangus¹⁰.

3 Kinds of Adobo-Binalot – https://www.facebook.com/binalotfiesta/photos/10158435080899442

2 Kinds of Fish-Binalot – https://www.facebook.com/binalotfiesta/photos/10158275231679442 

Longganisa-Binalot – https://www.facebook.com/JBinalotExpress19/photos/a.1380514445364550/1380520472030614

Pork Adobo Binalot – https://www.facebook.com/raygembinalotsadahon/photos/2581114118631821 

Pork Chop-Binalot – https://www.facebook.com/binalotfiesta/photos/10158521092639442 

Sisig-Binalot – https://www.facebook.com/binalotfiesta/photos/10158080133079442 

Tapa-Binalot – https://www.facebook.com/binalotfiesta/photos/10158459407824442 

Tocino-Binalot – Photo source: 2 July 2017 https://www.facebook.com/JBinalotExpress19/photos/a.1380514445364550/1380520598697268 

Actually, any viand will do but if you will take the binalot to-go or bring it to a picnic, be sure to choose a viand that will keep well and still taste good even hours after you ordered or prepared it. Also remember that the total time in the temperature danger zone must not be longer than 4 hours!

4. The rice is steamed, preferably with pandan¹¹ leaves for a more fragrant rice.

5. The banana leaves are wilted over an open flame to make them pliable and impart a certain pleasing aroma upon opening the wrapped meal.

6. Next is the assembly. The cooked steamed rice is placed on the prepared banana leaves, topped with the cooked meat. Salted duck egg¹² or boiled chicken egg, a tomato, and even atchara¹ are placed on the side.

See a post about salted eggs: Pinoy Delight: SAVORING SALTED EGGS OF ITLOG NI KUYA

The banana leaf is then wrapped to be shaped like a square mound, with the opposite ends tucked and folded backwards to keep the contents intact.

binalot, wrapped in banana leaf – Photo source: https://www.facebook.com/BinalotsaSarap/photos/123298213272661 

For me, the wilted banana leaves give the wrapped contents a fragrant and appetizing aroma that is noticeable upon unwrapping. This treat will surely appeal to you more, once you open it, more so if the rice was steamed with pandan¹¹ leaves.

7. In a restaurant, you can order side dishes like grilled eggplant (talong), steamed vegetables (okra, eggplant, kangkong or water spinach), or even raw-ripe mango, all with bagoong alamang¹³ on the side.

side orders for Binalot – Photo source: https://www.facebook.com/binalotfiesta/photos/10158034598449442 

8. Filipinos usually wash their hands before eating so they can use their hands to eat this appetizing meal. No need for fork and spoon. Try it!

Some relatives and friends of mine even raise one leg on the chair at home, while they precisely scoop a little of the rice, viand, and sidings in the right amount, and put it all in their waiting mouths. Such simple pleasures in life, and a sight to see!

9. Binalot is similar to the pastil or pastel, a popular Mindanao packed-rice dish made with steamed rice and dry shredded beef, chicken or fish, wrapped in banana leaves, originally from the Maguindanao¹⁴ province¹⁵, in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM)¹⁶. There are 2 differences: (a) pastil uses shredded meat or fish, while binalot presents the viand as is; and (b) pastil is wrapped lengthwise while binalot is wrapped as a square mound.

See my post on pastil: SAVORING PASTIL

The photos were obtained from https://www.facebook.com/pastilking/photos/140688007382491 (top) and https://www.facebook.com/pastilking/photos/216430193141605 (bottom).

The information was obtained from the Wikipedia page “Binalot”¹⁷ and “List of Philippine dishes”¹⁸.

And now, Tita S will briefly comment on binalot.

Filipinos are really fond of rice meals and binalot is a very practical way to enjoy a native meal, even on the go, without need of plates nor eating utensils! Of course, you have the option to use a fork and spoon.

You will be so hungry as soon as you unwrap the meal, with the combination of the aroma of the wilted banana leaf and the fragrance of the rice, together with the viand therein. Tita S cannot tell you her favorite because almost all the choices she mentioned above taste good.

But, if really cornered, she will choose two. She would have chicken-pork adobo² and pork hamonado⁶, especially when ordered for a picnic. The said viands can keep long and taste good even when cold. Definitely, she wants a side dish of grilled eggplant and steamed okra and kangkong. But if there are no side dishes, the salted egg and tomato will do as accompaniment for any of the two orders.

Tita S also wants to share with you a secret about binalot. Some restaurants place rock salt in between the wilted banana leaves for people like her who want to have some salt with the fresh tomato or hard-boiled egg. So, before you ask for salt with your binalot, look in between the leaves first, ok?

So, what are you waiting for? Go to the nearest banana tree, cut a leaf, wash it well, follow the procedure mentioned above, and tell Tita S about it. Or, an easier way is to just order from, or dine in, a binalot restaurant!

The photos featured in the cover picture-collage were obtained from https://www.facebook.com/104993971329499/photos/a.104998407995722/104998391329057 (top) and https://www.facebook.com/BinalotsaSarap/photos/123298213272661 (bottom).

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

Did you find this post informative? I would like to hear your comment/s regarding binalot.

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans!

Remember to share this post with your Facebook friends, follow me by clicking on the bottom right corner of your device, and do not forget to like this post. Thank you.  

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹Achara, atchara, or atsara, is a pickled side dish, or accompaniment, of fried or grilled foods, in the Philippines. It is made of grated unripe papaya, carrot and onion slices, julienned garlic, bell pepper strips, along with vinegar, syrup, and salt. Raisins may be added.

²Adobo is a Filipino version of the Spanish adobo/adobar, according to Wikipedia page “Adobo”.¹⁹ It was originally made by stewing meat (chicken and/or pork) in vinegar and soy sauce, with garlic, salt, and bay leaves, sometimes with sliced potatoes. The meat is sometimes fried after stewing.

³Longganisa, or longaniza, in the Philippines, is a fresh or smoked sausage, made using varying ratios of lean meat (pork, beef, chicken, tuna) and fat, flavored with garlic, black pepper, salt, saltpeter, brown sugar and vinegar, and usually stuffed into a casing and formed into links. It can also be made without casing (skinless). Other ingredients may be added like anise liqueur, chili, paprika, and other spices. It is commonly dyed red, yellow, or orange, using achuete seeds. There are many regional variations of longganisa – dry, garlicky, spicy, or sweet. The information was obtained from the Wikipedia page “Longaniza”.²⁰

⁴Tocino is a Filipino-style, fried cured meat, often sweet, and is usually made of pork, but chicken and beef can also be used. Traditionally colored red using saltpeter, it is usually served for breakfast along with fried rice and fried egg, locally called tosilog.

⁵Tapa refers to the thinly-sliced, tangy, sweet-salty, Filipino dried beef, which is cured using salt and spices. Chicken, fish, horse meat, mutton, pork, or venison may also be used. It is usually fried, but can also be grilled, then served with garlic fried rice and fried eggs for breakfast, called tapsilog in Filipino.

⁶Hamonado is a Filipino savory dish made of meat marinated and cooked in a sweet pineapple sauce. It is popular during Christmas in Philippine regions with lots of pineapples. The word hamonado is Spanish for “[prepared] like ham”.

The meat used is usually pork with a little fat, but can be replaced with beef or chicken. It would be best to marinate the meat overnight using a mixture of pineapple juice, brown sugar, soy sauce and spices, for full flavor.

It is then pan-fried until the meat is browned, then simmered in stock and the marinade, with the addition of pineapple chunks until the meat is tender. Some families add hotdog, pickles, raisins, carrots and even longaniza³. Some do not marinate the mixture, instead slow cook this dish when using tough cuts of meat like beef sirloin or ham hock (pata). It is enjoyed with steamed white rice.

The information was obtained from the Wikipedia page “Hamonado”.²¹

⁷Sisig is a Filipino dish made from chopped (boiled, broiled and grilled) parts of a pig’s head and chicken/pork liver, coarsely chopped onions, chili peppers, and seasoned with calamansi (Philippine lime). It is originally from the province¹⁵ of Pampanga, in the Central Luzon region, in the island group of Luzon, in the Philippines.

Modern sisig uses minced pork meat, ears and face, mayonnaise, ox brains, eggs, and pork cracklings (chicharon). Restaurants use a sizzling plate to serve this dish. Local chefs also make sisig using chicken, squid, tofu and tuna.

The information was obtained from the Wikipedia page “Sisig”.²²

See my post about Sisig: SAVORING SISIG, BURP!

⁸Lechon kawali, or lechon carajay, is a crispy pork belly dish, deep-fried in a pan or wok (kawali), then chopped into elongated, bite-sized pieces. It is usually accompanied with a dipping sauce called “lechon sauce” which is made of mashed pork liver, soy sauce and calamansi (Philippine lime).

⁹Embotido is a Filipino steamed meatloaf, shaped like a thin log, made of a mixture of ground pork, chopped onions, carrots and red bell peppers, raisins, grated cheddar cheese, sweet pickle relish, bread crumbs or flaked bread, salt, and pepper, and bonded by raw eggs. Hard-boiled eggs, Vienna sausage or hotdogs could be placed at the center of the roll so when it is sliced crosswise and arranged artistically in a serving platter, it would look attractive. It can be enjoyed cold, but Filipinos sometimes fry this dish before slicing, and serve it warm, with (often banana) catsup as a dip.

¹⁰Daing na bangus is a butterflied milkfish (bangus) that is marinated overnight in a mixture of vinegar, garlic, salt and pepper, then fried until golden brown. I prefer it boneless and my choice cut is the belly part (tiyan ng bangus) only.

¹¹Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan. Its fragrant leaves are tied into a knot and boiled to extract the green juice used as coloring and flavoring to native South and Southeast Asian cuisine. It also gives a pleasant aroma to boiled rice and other dishes. The information was obtained from the Wikipedia page “Pandanus amaryllifolius”.²³

¹² A salted duck egg is a preserved food product made by soaking duck eggs in brine or packing the eggs in damp, salted charcoal. In the Philippines, the eggs are traditionally dyed red to differentiate it with fresh duck eggs. It is used as a topping for bibingka (a rice cake), or mixed with chopped, fresh tomatoes, and scallions, onions, and fish sauce, as a side salad for fried fish.

See a related post: Pinoy Delight: SAVORING SALTED EGGS OF ITLOG NI KUYA

¹³Bagoong alamang is the Filipino term for shrimp paste, made from the same Acetes shrimp (locally called alamang) as the Indonesian and Malaysian versions. It is also called aramang, dayok, ginamos and uyap in different Philippine dialects. The information was obtained from the Wikipedia page, “Shrimp paste”.²⁴

The shrimps are marinated for a few days with salt, sold in the wet market, and sauteed with chili (for the spicy variant), or sugar (for the sweet variant), and even bits of pork to make it tastier. It is also used as an ingredient in different Filipino dishes, or as a popular dip. Filipinas love eating green mangoes with it.

¹⁴Maguindanao is a province¹⁵ located in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM)¹⁶, in the Philippines. It is bordered by the provinces of  Lanao del Sur on the north, Cotabato to the east, Sultan Kudarat to the south, and the Illana Bay to the west. The information was obtained from the Wikipedia page “Maguindanao”.²⁵

Historically, the Maguindanao are known as metalworkers, producing (circular metallic percussion instrument), the wavy-bladed kris (dagger) and other weapons.²⁶

¹⁵A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region²⁷. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan, and by an elected governor. Remember, a province in the Philippines is divided into cities and towns (called municipalities), which in turn, are divided into barangays²⁸, formerly called barrios. The information was obtained from Wikipedia page “Provinces of the Philippines.”²⁹ 

See a related post: Foreign Seniors Ask: WHAT ARE PROVINCES IN THE PHILIPPINES?

¹⁶Bangsamoro Autonomous Region in Muslim Mindanao (BARMM), or Bangsamoro, is an autonomous region²⁷ located in southern Philippines. It replaced the Autonomous Region in Muslim Mindanao (ARMM) after the creation of the Bangsamoro Organic Law, signed by President Rodrigo Duterte on July 26, 2018. It is currently in transition until 2022.

Bangsamoro literally means “Moro nation” or “Moro country”. This region consists of 5 provinces¹⁵ (Basilan except Isabela City, Lanao del Sur, Maguindanao¹⁴, Sulu and Tawi-Tawi), 116 towns (called municipalities) and 3 cities (Cotabato City, Lamitan and Marawi).

The information was obtained from the Wikipedia page “Bangsamoro”.³⁰

¹⁷“Binalot,” accessed February 28, 2021, https://en.wikipedia.org/wiki/Binalot 

¹⁸“List of Philippine dishes,” accessed February 28, 2021, https://en.wikipedia.org/wiki/List_of_Philippine_dishes 

¹⁹“Adobo,” accessed December 12, 2018, https://en.m.wikipedia.org/wiki/Adobo

²⁰“Longaniza,” accessed December 12, 2018, https://en.wikipedia.org/wiki/Longaniza

²¹“Hamonado,” accessed February 28, 2021, https://en.wikipedia.org/wiki/Hamonado 

²²“Sisig,” accessed May 11, 2018, https://en.wikipedia.org/wiki/Sisig

²³“Pandanus amaryllifolius,” accessed March 29, 2019, https://en.wikipedia.org/wiki/Pandanus_amaryllifolius

²⁴“Shrimp paste,” accessed December 12, 2018, https://en.wikipedia.org/wiki/Shrimp_paste

²⁵“Maguindanao” accessed April 2, 2018, https://en.wikipedia.org/wiki/Maguindanao

²⁶https://www.britannica.com/topic/Maguindanao-people

²⁷A region is an administrative division based on geographical, cultural and ethnological characteristics. Each region is further subdivided in provinces¹⁵, composed of cities and towns (called municipalities), which in turn, are divided into barangays²⁸, formerly called barrios, according to Wikipedia page “Regions of the Philippines” ³¹. 

See a related post: Foreign Seniors Ask: WHAT ARE THE REGIONS OF THE PHILIPPINES?

²⁸A barangay in the Philippines is the smallest administrative division in the Philippines, headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term balangay, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”³²

²⁹“Provinces of the Philippines,” accessed May 29, 2019, https://en.wikipedia.org/wiki/Provinces_of_the-Philippines

³⁰“Bangasamoro,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Bangsamoro

³¹“Regions of the Philippines,” accessed July 17, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines

³²“Barangay,” accessed December 30, 2018, https://en.m.wikipedia.org/wiki/Barangay

SAVORING PASTIL

Dear foreign seniors, do you know that, in the Maguindanao province of the Philippines, there is a breakfast meal wrapped in banana leaves? Allow Tita S to tell you about it.

1.Pastil, or pastel, is a popular Filipino packed-rice dish made with steamed rice wrapped in banana leaves, with dry shredded beef, chicken or fish, originally from the Maguindanao¹ province², in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM)³, Philippines.

Photo source: Obsidian soul, own work, CC0, created 20 August 2019, https://en.wikipedia.org/wiki/Pastil#/media/File:Pastil_(Philippines)_01.jpg 

2. The shredded meat or fish component of this dish is called kagikit. The (beef or chicken) meat is cooked like adobo⁴. It is first boiled until tender, allowed to cool, shredded into thin strips, sauteed in garlic and onions with soy sauce (or oyster sauce), black pepper, siling labuyo⁵, and salt to taste, and allowed to simmer until the liquid evaporates.

Photo source: https://www.facebook.com/pastilking/photos/a.119725359478756/138352220949403/ 

Walking catfish (katipa) or common snakehead (dalag) are the common fishes used. The fish is first grilled, then shredded.

3. The white rice is mixed with a small amount of glutinous rice, and steamed to maintain its shape.

Photo source: https://www.facebook.com/pastilking/photos/537422317709056 

If you add pandan⁶ leaves during steaming, the resulting rice will be so fragrant.

4. The banana leaves are first wilted over an open flame to make them pliable.

Oil is then brushed on the inside surface of the leaves.

5. The cooked steamed rice is placed on the prepared banana leaves, with the cooked and shredded meat or fish covering one side of the rice, or spread lengthwise along the portioned rice.

Source of photos: https://www.facebook.com/pastilking/photos/ 

6. The leaf is then wrapped to be shaped like a thick cylinder, with the ends tucked and folded backwards to keep the contents intact.

Photo source: https://www.facebook.com/pastilking/photos/534229308028357 

For me, the wilted banana leaves impart a fragrant and appetizing aroma to the wrapped contents.  

7. Pastil is traditionally served with vegetables soaked in vinegar as a side dish, like cucumber (pipino) or mung bean sprouts (togue), to neutralize the saltiness of the kagikit. A hard-boiled egg may be included to complement this meal.

8. It is usually eaten with coffee or hot chocolate (sikulate) for breakfast or as a snack.

Photo source: https://www.facebook.com/pastilking/photos/140688007382491

9. It is commonly sold by restaurants and street vendors in Muslim communities in Mindanao⁷, and even other parts of the country.

It could also be served unwrapped, in rice bowls.

10. It is considered a cheap breakfast meal in Mindanao⁷, especially among Muslim Filipinos.

11. It is called patel. patil, pater, or patir in Maranao⁸, and paster in Iranun⁹.

12. It is similar to the northern Filipino binalot, a packed-rice dish using regular meat or fish dishes; the viand is not shredded.

See my post on binalot: BINALOT, BURP!

assorted binalot – Photo source – https://www.facebook.com/104993971329499/photos/a.104998407995722/104998391329057 

13. Just so you know, pastil is also the Tausug¹⁰ name for a type of empanada, an unrelated pastry made with beansprout and glass noodle fillings.

The information was obtained from the Wikipedia page “Pastil”¹¹

The photos featured in the cover picture-collage were obtained from https://www.facebook.com/pastilking/photos/140688007382491 (top) and https://www.facebook.com/pastilking/photos/216430193141605 (bottom).

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

Did you find this post informative? Would you like to try making this treat at home? I would like to hear your comment/s regarding pastil.  

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans! 

Remember to share this post with your Facebook friends, follow me by clicking on the bottom right corner of your device, and do not forget to like this post. Thank you.  

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹Maguindanao is a province² located in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM)³, in the Philippines. It is bordered by the provinces of  Lanao del Sur on the north, Cotabato to the east, Sultan Kudarat to the south, and the Illana Bay to the west. The information was obtained from the Wikipedia page “Maguindanao”.¹²

Historically, the Maguindanao are known as metalworkers, producing (circular metallic percussion instrument), the wavy-bladed kris (dagger) and other weapons.¹³ 

²A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region¹⁴. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan, and by an elected governor. Remember, a province in the Philippines is divided into cities and towns (called municipalities¹⁵), which in turn, are divided into barangays¹⁶, formerly called barrios. The information was obtained from Wikipedia page “Provinces of the Philippines.”¹⁷ 

See a related post: Foreign Seniors Ask: WHAT ARE PROVINCES IN THE PHILIPPINES?

³Bangsamoro Autonomous Region in Muslim Mindanao (BARMM), or Bangsamoro, is an autonomous region¹⁴ located in southern Philippines. It replaced the Autonomous Region in Muslim Mindanao (ARMM) after the creation of the Bangsamoro Organic Law, signed by President Rodrigo Duterte on July 26, 2018. It is currently in transition until 2022.

Bangsamoro literally means “Moro nation” or “Moro country”. This region consists of 5 provinces² (Basilan except Isabela City, Lanao del Sur, Maguindanao¹, Sulu and Tawi-Tawi), 116 towns (called municipalities) and 3 component cities (Cotabato City, Lamitan and Marawi).

The information was obtained from the Wikipedia page “Bangsamoro”.¹⁸

⁴Adobo is a Filipino version of the Spanish adobo/adobar, according to Wikipedia page “Adobo”.¹⁹ It was originally made by stewing meat (chicken and/or pork) in vinegar and soy sauce, with garlic, salt and bay leaves, sometimes with sliced potatoes. The meat is sometimes fried after stewing.

⁵Siling labuyo, or simply labuyo, is a small chili pepper that developed in the Philippines after the Columbian Exchange²⁰. It belongs to the species Capsicum frutescens and is characterized by triangular, very pungent fruits which grow pointing upwards. Siling labuyo is a Tagalog term meaning “wild chili”.

It is a very small hot pepper, measuring 0.20 in (0.51 cm) in length and 0.10 in (0.25 cm) in width, clustered in groups of 2 to 3 at a node. Immature fruits are deep green in color but turns to a vivid red when ripe. At one time, the Guinness Book of World Records listed it as the hottest chili in the world but other hotter varieties have since been identified. It measures around 80,000-100,000 Scoville units, which is at the lower end of the range for the hotter habanero chili (rated 100,000-350,000 Scoville units and a popular ingredient in hot sauces).

Its fruits and leaves are used in traditional Philippine cuisine. The fruit is popularly used to flavor vinegar to be used as a spicy condiment or dip, while the leaves are consumed as a vegetable, like in the Philippine chicken soup dish called tinola.

See a related post: TEMPTING AND TASTY TINOLA

The information was obtained from the Wikipedia page “Siling labuyo”.²¹

⁶Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan. Its fragrant leaves are tied into a knot and boiled to extract the green juice used as coloring and flavoring to native South and Southeast Asian cuisine. It also gives a pleasant aroma to boiled rice and other dishes. The information was obtained from the Wikipedia page “Pandanus amaryllifolius”.²²

⁷Mindanao is one of the 3 major geographical divisions of the Philippines. It is the second largest island of the country and covers 6 administrative regions¹⁴: Caraga, Davao, Northern Mindanao, SOCCSKSARGEN, Zamboanga Peninsula, and the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM)³. It is composed of 22 provinces² and 33 cities (27 provinces and 33 cities, if associated islands are included). The information was obtained from Wikipedia page “Mindanao.”²³ Mindanao is located in the southern part of the country; the 2 other geographical divisions of the Philippines are Luzon (in the northern part) and Visayas (the middle part).

⁸Maranao is an Austronesian language spoken by the Maranao²⁴ people in the provinces² of Lanao del Norte and Lanao del Sur, in northwestern Maguindanao¹, northwestern Cotabato, and northwestern Bukidnon, all located in the Mindanao⁷ group of islands in southern Philippines. It is also a language in the state of Sabah, Malaysia. It is spoken with a distinct downstep²⁵ accent, aspired “hard consonants”, which also raise the quality of following vowels. The information was obtained from Wikipedia page “Maranao language.”²⁶

⁹The Iranun language is spoken by the Iranun people who are a Moro ethnic group native to Mindanao⁷, Philippines. It is also a language spoken in the west coast of Sabah, Malaysia. The Iranun and Maranao²⁴ still speak the language closest to the ancient Proto-Danaw among all of the Danao languages spoken by these groups.

The Iranun people are believed to be descendants of Maranao who left Lake Lanao, and settled elsewhere. These migrations were usually merchant clans of the Maranao who established trading routes near the coast.

The information was obtained from Wikipedia page “Iranun people.”²⁷

¹⁰The Tausug people, or Suluk, are an ethnic group of the Philippines and Malaysia, and even a small population in the northern part of North Kalimantan, a province in Indonesia. You have to understand that the Tausugs originally had an independent state known as the Sultanate of Sulu, which once exercised sovereignty over the present day provinces of Basilan, Palawan, Sulu, Tawi-Tawi, Zamboanga City, the eastern part of the Malaysian state of Sabah (formerly North Borneo), and North Kalimantan, Indonesia.

The Tausugs are part of the wider political identity of Muslims of Mindanao, Sulu and Palawan. Most have converted into the religion of Islam and it members are now known as the Moro²⁸ group, who constitute the 3^rd largest ethnic group of Mindanao⁷, Sulu and Palawan.

The word Tausug is derived from two words: tau (“person”) and Sug (“Sulu”). so Tausug means “people of Sulu”. The local name of their language is bahasa Sug (Sulu language).

The Tausug language is the language spoken by the Tausug people. It is related to Bicolano, Tagalog and Visayan languages, being closely related to the Surigaonon language of the provinces of Surigao del Norte, Surigao del Sur and Agusan del Sur, as well as the Butuanon language of northeastern Mindanao, sharing common words with Tausug which were not influenced of the Arabic language.

The information was obtained from Wikipedia page “Tausug people.”²⁹

¹¹“Pastil” accessed December 19, 2019, https://en.wikipedia.org/wiki/Pastil 

¹²“Maguindanao” accessed April 2, 2018, https://en.wikipedia.org/wiki/Maguindanao

¹³https://www.britannica.com/topic/Maguindanao-people

¹⁴A region is an administrative division based on geographical, cultural and ethnological characteristics. Each region is further subdivided in provinces², composed of cities and municipalities¹⁵ (or towns), which in turn, are divided into barangays¹⁵, formerly called barrios, according to Wikipedia page “Regions of the Philippines” ³⁰. 

See a related post: Foreign Seniors Ask: WHAT ARE THE REGIONS OF THE PHILIPPINES?

¹⁵A municipality is a small, single urban administrative division, or local government unit (LGU)³¹, in the Philippines which has corporate status and powers of self-government or jurisdiction as granted by law. It is a unit under a province², subdivided into barangays¹⁶, and is called town, or bayan. In the Philippines, a municipality is headed by a mayor, a vice mayor and members of the Sangguniang Bayan (legislative branch). The information was obtained from Wikipedia page “Municipalities of the Philippines.”³²

¹⁶A barangay in the Philippines is the smallest administrative division in the Philippines, headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term balangay, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”³³

¹⁷“Provinces of the Philippines,” accessed May 29, 2019, https://en.wikipedia.org/wiki/Provinces_of_the-Philippines

¹⁸“Bangasamoro,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Bangsamoro

¹⁹“Adobo,” accessed December 12, 2018, https://en.m.wikipedia.org/wiki/Adobo

²⁰The Columbian Exchange, or the Columbian Interchange, was the widespread transfer of plants, animals, culture, (free and enslaved) human populations, technology, diseases, and ideas between the Americas and the Old World in the 15^th and 16^th centuries. It is named after Christopher Columbus, and is related to European colonization and trade following his 1492 voyage. This term was first used in 1972 by the American historian Alfred W. Crosby in his environmental history book “The Columbian Exchange”. It was rapidly adopted by other historians and journalists. The information was obtained from Wikipedia page “Columbian Exchange”.³⁴

²¹“Siling labuyo” accessed December 19, 2019, https://en.wikipedia.org/wiki/Siling_labuyo 

²²“Pandanus amaryllifolius,” accessed March 29, 2019, https://en.wikipedia.org/wiki/Pandanus_amaryllifolius

²³“Mindanao,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Mindanao

²⁴The Maranao people are the southern indigenous people who are the “people of the lake”, predominantly-Muslim Lanao, in the Mindanao group of islands, Philippines. They are known for their artwork, weaving, wood, plastic and metal crafts, and Daragen, their epic literature which is a UNESCO Intangible Cultural Heritage.

The name “Maranao” means “people of the lake”, in reference to Lake Lanao, the ancestral homeland of the Maranao people.

They are ethnically and culturally closely related to the Iranun²⁷ and Maguindanao, with all 3 groups denoted as speaking Danao languages and giving name to the island of Mindanao.

The information was obtained from Wikipedia page “Maranao people”.³⁵

²⁵Downstep is a phenomenon in languages where when 2 syllables have the same tone, the 2^nd syllable is lower in pitch than the first.³⁶

²⁶“Maranao language” accessed December 19, 2019, https://en.wikipedia.org/wiki/Maranao_language 

²⁷ “Iranun people” accessed December 19, 2019, https://en.wikipedia.org/wiki/Iranun_people

²⁸The collective term Moro people, or Bangsamoro people, refers to the 13 Islamized ethnolinguistic groups of Mindanao, Sulu, and Palawan, native to the region known as the Bangsamoro³ (lit. “Moro nation” or “Moro country”). As Muslim-majority ethnic groups, they form the largest non-Christian population in the Philippines, and comprise about 5% of the country’s population, or 5 million people.

Outside the Philippines, some Moros remain in areas once controlled by the Sulu Sultanate along the eastern coast of Sabah, Malaysia; others emigrated to Malaysia, Indonesia and Brunei in the late 20^th century due to the Moro conflict in Mindanao. New communities can be found today in Kota Kinabalu, Sandakan, and Semporna in Sabah, Malaysia, North Kalimantan in Indonesia, and in Bandar Seri Begawan in Brunei.

The information was obtained from Wikipedia page “Moro people”.³⁷

²⁹“Tausug people” accessed December 19, 2019, https://en.wikipedia.org/wiki/Tausug_people 

³⁰“Regions of the Philippines,” accessed July 17, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines

³¹A local government unit (LGU) in the Philippines is divided into 3 levels: provinces² and independent cities³⁸; component cities³⁹ and municipalities¹⁵; and, barangays¹⁶, according to Wikipedia page “Local government in the Philippines”.⁴⁰

³²“Municipalities of the Philippines” accessed April 2, 2018, https://en.wikipedia.org/wiki/Municipalities_of_the_Philippines

³³“Barangay,” accessed December 30, 2018, https://en.m.wikipedia.org/wiki/Barangay

³⁴“Columbian exchange” accessed December 19, 2019, https://en.wikipedia.org/wiki/Columbian_exchange 

³⁵“Manarao people” accessed December 19, 2019, https://en.wikipedia.org/wiki/Maranao_people 

³⁶https://findwords.info/term/downstep

³⁷“Moro people” accessed December 19, 2019, https://en.wikipedia.org/wiki/Moro_people 

³⁸An independent city in the Philippines is no longer subject to review by any province’s Provincial Board (Sangguniang Panlalawigan), stops sharing its tax revejue with any province, and is directly supervised by the President of the Philippines. There are currently 38 independent cities in the Philippines.

See a related post: Foreign Seniors Ask: HOW MANY CITIES ARE THERE IN THE PHILIPPINES?

There are 2 kinds of independent cities:

* Highly urbanized city (HUC) – This is a city with a minimum population of 200,000 inhabitants, as certified by the Philippine Statistics Authority, and with the latest annual income of at least PHP50 million or US$1 million, as certified by the City Treasurer. There are currently 33 such cities in the Philippines.

* Independent component city (ICC) – This is a city has a charter that explicitly prohibits its residents from voting for provincial officials. There are currently 5 such cities: Cotabato, Dagupan, Naga (Camarines Sur), Ormoc and Santiago.

The information was obtained from Wikipedia page “Cities of the Philippines”.⁴¹

³⁹A component city (CC) is a type of city in the Philippines which does not meet the requirements of a highly urbanized city³⁸. It is under the jurisdiction of a province². If such a city is located along the boundaries of 2 or more provinces, it shall be considered part of the province of which it used to be a municipality¹⁵. The information was obtained from the Wikipedia page “Cities in the Philippines.”⁴¹

⁴⁰“Local government in the Philippines,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Local_government_in_the_Philippines

⁴¹“Cities in the Philippines,” accessed April 2, 2018,

https://en.wikipedia.org/wiki/Cities_in_the_Philippines 

BAGNET, BURP!

Dear foreign readers, you got to try a popular Filipino delicacy called Bagnet when you visit the Philippines. Allow Tita S to tell you 8 facts about it.

1.Bagnet is a deep fried, crispy pork belly dish of the Philippines.

Photo source: https://www.facebook.com/TourIlocosNorte/photos/3562985370444689

2. A slab of pork belly (liempo) is boiled with garlic, black peppercorns, bay leaves and salt. It is then allowed to thoroughly air-dry overnight, then deep-fried the next day, until it becomes crispy. Some rub salt before frying for more flavor. It is deep fried twice to be extra crispy.

Photo source: https://www.facebook.com/superbagnet/photos/1158292037999358 

Photo source: https://www.facebook.com/famousviganbagnet/photos/1372128949650271 

3. It originated from the Ilocos¹ region² of the Philippines, where it is locally called chicharon³.

Photo source: https://www.facebook.com/famousviganbagnet/photos/a.294969537366223/1374722286057604 

4. The municipality⁴ of Narvacan in the province⁵ of Ilocos Sur is said to be the original bagnet-makers, and on December 13, 2010. instituted the Bagnet Festival. The succeeding annual celebrations of this month-long festival are held from the middle of November till the 2^nd week of December,

It has been said that the Spanish-Mexican conquistador⁶ Captain Juan de Salcedo⁷ discovered Narvacan in 1576 and the natives served him Bagnet. The recipe and technique to make this crispy dish is considered an heirloom and is passed down through several generations in Narvacan.

5. Bagnet can be eaten as is, or with white rice.

Photo source: https://www.facebook.com/superbagnet/photos/a.259433441218560/1090479124780650 

6. It is traditionally dipped in sukang iloko⁸ (Ilocano vinegar) or bagoong monamon⁹ (Ilocano fermented salted anchovies).

7. It can also be added to other Filipino dishes like Pinakbet¹⁰ and Dinardaraan¹¹.

8. It is similar to a Tagalog¹² dish called Lechon Kawali¹³.

The information was obtained from https://www.manilatimes.net/2011/01/21/lifestyle-entertainment/life-times/its-the-firstbagnet-festival/647772, https://www.facebook.com/prubandlevarl/posts/ilocano-bagnet-or-simply-known-as-bagnet-is-a-boiled-air-dried-then-deep-fried-s/321455435239128/ and the Wikipedia page “Bagnet”¹⁴.

Now, Tita S will briefly comment about Bagnet.

Personally, it is difficult to resist Bagnet because of its super crispy appeal. What makes it special is the delightfully crunchy chicharon³ skin which I dip in spicy vinegar.

I have not had Bagnet for the longest time but I recall that I also enjoyed it along with boiled eggplant and okra with bagoong¹⁵ on the side.

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

The photos used in the cover picture-collage were obtained from https://www.facebook.com/superbagnet/photos/ 

Did you find this post informative? I would like to hear your comment/s regarding Bagnet.  

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans!

Remember to share this post with your Facebook friends, and to follow me by clicking on the bottom right corner of your device. And, do not forget to like this post. Thank you.  

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹The Ilocos Region, or Region 1, is an administrative region in the northwestern section of Luzon, the northernmost part of the Philippines. It is bordered by the Cagayan Valley to the northeast and southeast, the South China Sea to the west, Cordillera Administrative Region to the east, and Central Luzon to the south. This region is composed of 4 provinces⁵: Ilocos Norte, Ilocos Sur, La Union, and Pangasinan. Its regional center is the city of San Fernando, in La Union. The information was obtained from the Wikipedia page “Ilocos Region”.¹⁶

²A region is the first-order administrative division in the Philippines. There are 17 regions in the Philippines, based on geographical, cultural and ethnological characteristics. It is further subdivided in provinces⁵, composed of cities and minicipalities⁴, which in turn, are divided into barangays¹⁷ (district or village). The information was obtained from the Wikipedia page “Regions of the Philippines.”¹⁸ 

See a related post: Foreign Seniors Ask: WHAT ARE THE REGIONS OF THE PHILIPPINES?

³Chicharon, or pork crackling, is a popular snack or pulutan¹⁹ of Filipinos. It is basically deep fried, dried and salted pork rind. It is often dipped in spicy vinegar, or a dip composed of soy sauce, coconut vinegar, chopped garlic and labuyo²⁰ (chili peppers). It can also be enjoyed with bagoong¹⁵ (fermented, salted anchovies), lechon sauce²¹, or atchara²². It is also used as a topping of native vegetable and noodle dishes.

A variation is made from chicken skin and is called chicharong manok. There is also chicharong bulaklak, made from a pig’s mesentery²³. In the province⁵ of Cagayan, carabao²⁴ hide is made into carabao chicharon. A healthier variant is tuna- or tilapia²⁵-skin chicharon.

The information was obtained from the Wikipedia page “Chicharron.”²⁶

⁴A municipality is a small, single urban administrative division, or local government unit (LGU)²⁷, in the Philippines which has corporate status and powers of self-government or jurisdiction as granted by law. It is a unit under a province⁵, subdivided into barangays¹⁷, and is called town, or bayan. In the Philippines, a municipality is headed by a mayor, a vice mayor and members of the Sangguniang Bayan (legislative branch). The information was obtained from Wikipedia page “Municipalities of the Philippines.”²⁸

⁵A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region². There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan and by an elected governor. All these were obtained from Wikipedia page “Provinces of the Philippines.”²⁹

See a related post: Foreign Seniors Ask: WHAT ARE PROVINCES IN THE PHILIPPINES?

⁶A conquistador was a knight, soldier, and explorer of the Spanish and Portuguese Empires during the Age of Discovery or Exploration, from the 15^th – 18^th centuries.

Conquistador is the Spanish and Portuguese term for “conqueror”. A conquistador  would sail from Europe to the Americas, Oceania, Africa and Asia, conquering territory and opening trade routes. The information was obtained from the Wikipedia page “Conquistador”.³⁰

⁷Juan de Salcedo (1549 – 1576) was a Spanish-Mexican conquistador⁶, born in Mexico. He was the grandson of Miguel Lopez de Legazpi (the first Governor-General of the Spanish East Indies) and a brother of Felipe de Salcedo (a Spanish explorer who was a member of his grandfather’s expedition to the East Indies and the Pacific).

At the age of 15, he joined the Spanish military in 1564 to explore the East Indies and the Pacific. He was one of the soldiers who accompanied the Spanish colonization of the Philippines in 1565. He, along with Martin de Goiti, also led an army of about 300 Spanish and Mexican soldiers and 600 Visayan allies, in their conquest of Islamic Manila (which was then under the Sultanate of Brunei).

In 1574, with 300 Mexican and Spanish soldiers and 300 Filipino Militia, he fought Limahong’s 6,500 Chinese pirates and Japanese Ronins. He died at the age of 27, in 1576, and his body was interred at the San Agustin Church in Intramuros, in the city of Manila.

The information was obtained from the Wikipedia pages “Juan de Salcedo”³¹, “Miguel Lopez de Legazpi”³² and “Felipe de Salcedo”³³.

⁸Sukang Iloko is an opaque vinegar made from naturally fermented sugar cane in the Ilocos¹ region² of the Philippines. It has a strong, acidic aroma, and is used as a condiment, dip, or food preservative.³⁴ 

⁹Bagoong monamon, bagoong monamon-dilis, or bugguong munamon, in Ilocano, is a condiment and common ingredient in Ilocano cuisine which made by fermenting salted anchovies (called monamon or munamon in Ilocano). For foreigners, its strong fishy smell could be repulsive. It is marketed either with bits of fermented fish (to make the Ilocano vegetable dish called Dinengdeng), or “boneless” (without fermented fish), sold in bottles. The information was obtained from the Wikipedia page “Bagoong monamon”.³⁵

¹⁰Pinakbet, pakbet, or pinak bet, is an indigenous Filipino dish originating from the northern regions of the Philippines. It is made of mixed vegetables (usually bitter melon, eggplant, okra, string beans, winged beans, tomato, chili peppers), spiced with garlic, ginger and onions, steamed or sauteed in fish or shrimp sauce.. Meat may be added. The Tagalog version includes squash. The word is the contracted form of the Ilokano (a northern Philippine dialect) word pinakebbet, meaning “shrunk” or “shriveled”. The information was obtained from the Wikipedia page “Pinakbet”.³⁶

¹¹Dinardaraan is a savory, almost dry, Ilocano stew made of pork offal, blood, and/or meat. It is cooked with garlic, onion, broth, vinegar, and siling haba³⁷, seasoned to taste with salt and pepper. It could be topped with deep-fried pork intestine cracklings. It is called the Ilocano dinuguan. See my post about dinuguan: ___

¹²Tagalog refers to the second largest ethnolinguistic group in the Philippines (after the Visayan people), numbering around 30 million, with most of them inhabiting Metro Manila, the Calabarzon region in southern Luzon, the islands of Marinduque and Mindoro in Mimaropa, as well as a plurality in the provinces⁵ of Aurora, Bataan, Bulacan, Nueva Ecija and Zambales in Central Luzon. The information was obtained from Wikipedia page “Tagalog (people).”³⁸

¹³Lechon kawali, or lechon de carajay, is a brown, deep-fried, crispy, Tagalog dish made of seasoned pork belly slabs. It is usually accompanied with a dipping sauce like lechon sauce²¹ or toyomansi (soy sauce with Philippine lime). The information was obtained from the Wikipedia page “Lechon kawali”.³⁹

¹⁴“Bagnet,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Bagnet 

¹⁵Bagoong is a Philippine condiment, partially or completely, made of fermented fish or krill⁴⁰, and oysters, clams and even fish/shrimp roe, and salt. The by-product of fermentation is the resulting yellowish liquid which is skimmed and called patis (fish sauce).

There are several kinds: bagoong isda (fermented fish – sardines, anchovies, the fry of larger fish), bagoong alamang⁴¹ (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams).

The preparation of bagoong varies regionally in the Philippines. See https://en.wikipedia.org/wiki/Bagoong for more information.

The information was obtained from the Wikipedia page “Bagoong”.⁴²

¹⁶“Ilocos Region,” accessed April 17, 2018, https://en.wikipedia.org/wiki/Ilocos_Region

¹⁷A barangay is the smallest administrative division in the Philippines, headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a district or village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term balangay, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”⁴³

¹⁸“Regions of the Philippines,” accessed April 17, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines

¹⁹Pulutan is the Filipino term for an appetizer taken with alcoholic beverages.

²⁰Siling labuyo, or simply labuyo, is a small chili pepper that developed in the Philippines after the Columbian Exchange⁴⁴. It belongs to the species Capsicum frutescens and is characterized by triangular, very pungent fruits which grow pointing upwards. Siling labuyo is a Tagalog term meaning “wild chili”. The information was obtained from Wikipedia page “Siling labuyo.”⁴⁵

²¹Lechon sauce (sarsa ng lechon) is a condiment traditionally made from mashed pork liver, vinegar, brown sugar, bread crumbs, garlic, and onion, and seasoned with salt and pepper. It is the favorite sauce for lechon (roasted pig) prepared in Luzon (the northern group of islands of the Philippines). Liver spread can substitute for mashed pork liver. The information was obtained from Wikipedia page “Lechon.”⁴⁶

²²Achara, atchara, or atsara, is a pickled side dish, or accompaniment of fried or grilled foods, in the Philippines. It is made of grated unripe papaya, carrot and onion slices, julienned garlic, bell pepper strips, along with vinegar, syrup and salt. Raisins may be added.

²³The mesentery is a thin tissue or membrane of a pig filled with blood vessels, which holds the small intestine in place.⁴⁷

In the Philippines, it is called ruffle fat, and enjoyed as a pulutan¹⁹, called Chicharon Bulaklak made by boiling with salt, peppercorns and bay leaves, salted, then deep fried.

²⁴The carabao is a domestic swamp-type water buffalo (Bubalus bubalis) native to the Philippines, according to the Wikipedia page “Carabao”.⁴⁸

²⁵Tilapia is a freshwater fish which inhabits shallow streams, ponds, rivers and lakes in temperate countries. In the Philippines, it is commonly called pla-pla, and several species of tilapia are commercially grown in major lakes and rivers like Laguna de Bay, Taal Lake and Lake Buhi. The information was obtained from the Wikipedia page “Tilapia”.⁴⁹ 

²⁶“Chicharron,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Chicharron 

²⁷A local government unit (LGU) in the Philippines is divided into 3 levels: provinces⁵, cities, municipalities⁴, and, barangays¹⁷, according to Wikipedia page “Local government in the Philippines”.⁵⁰

²⁸“Municipalities the Philippines,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Local_government_in_the_Philippines

²⁹“Provinces of the Philippines,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Provinces_of_the_Philippines

³⁰“Conquistador,” accessed July 9, 2018, https://en.wikipedia.org/wiki/Conquistador

³¹“Juan de Salcedo,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Juan_de_Salcedo 

³²“Miguel Lopez de Legazpi,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Miguel_Lopez de Legazpi 

³³“Felipe de Salcedo,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Felipe_de_Salcedo 

³⁴https://recipes.fandom.com/wiki/Sukang_iloko

³⁵“Bagoong monamon,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Bagoong_monamon 

³⁶“Pinakbet,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Pinakbet  

³⁷Siling haba is a kind of long chili which is light green in color and belongs to the species Capsicum annuum. It is mildly spicy and is commonly used in Filipino dishes, especially in Sinigang (a sour soup), Paksiw (meat or fish in a vinegar broth), Dinuguan (Pork Blood Stew), and Kinilaw (Philippine ceviche). It is also called espada, finger chili, green chili, long pepper, and siling mahaba, siling pangsigang, siling Tagalog. The information was obtained from the Wikipedia page “Siling haba”.⁵¹

³⁸“Tagalog people,” accessed January 15, 2018, https://en.wikipedia.org/wiki/Tagalog_people

³⁹“Lechon kawali,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Lechon_kawali 

⁴⁰Krill are small crustaceans of the order of Euphausiacea, and are found in all the world’s oceans. The term comes from the Norwegian word krill, meaning “small fry of fish”, which is often attributed to species of fish. Near the bottom of the ocean’s food chain, they feed on phytoplankton and even zooplankton, and are the main source of food for many larger animals (e.g., whales, seals, penguins, squids and fishes), especially near the surface of the water at night, and in deeper waters during the day. Most are caught for aquaculture and aquarium feeds, as bait in sport fishing, or in pharmaceutical industry. In the Philippines, krill is known as alamang and used to make a salty paste called bagoong¹⁵. The information was obtained from the Wikipedia page “Krill”.⁵²

⁴¹Bagoong alamang is a kind of bagoong¹⁵ prepared by initially cleaning the krill⁴⁰ (alamang) thoroughly then washing it in a weak (10%) brine solution. The krill is then mixed with salt in a 25% salt to 75% krill ratio by weight.

The mixture is kept covered, inside large earthen fermentation jars (tapayan in Tagalog and Visayan, or burnay in Ilocano) and left to ferment for 1 – 3 months, with occasional stirring to make sure that the salt is evenly spread.

Patis, the liquid on top, is skimmed, leaving the fermented krill, which is bagoong alamang. At this point, it is usually pale grey to white in color. This bagoong is traditionally colored pink or red through the addition of angkak⁵³.

It is called uyap or alamang in southern Philippines, aramang in Ilocos and parts of Northern Luzon, and ginamos or dayok in Western Visayas.

The information was obtained from the Wikipedia page “Bagoong”.⁴²

⁴²“Bagoong,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Bagoong

⁴³“Barangay,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Local_government_in_the_Philippines

⁴⁴The Columbian Exchange, or the Columbian Interchange, was the widespread transfer of plants, animals, culture, (free and enslaved) human populations, technology, diseases, and ideas between the Americas and the Old World in the 15^th and 16^th centuries. It is named after Christopher Columbus, and is related to European colonization and trade following his 1492 voyage. This term was first used in 1972 by the American historian Alfred W. Crosby in his environmental history book “The Columbian Exchange”. It was rapidly adopted by other historians and journalists. The information was obtained from Wikipedia page “Columbian Exchange”.⁵⁴

⁴⁵“Siling labuyo,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Siling_labuyo 

⁴⁶“Lechon,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Lechon 

⁴⁷https://learning-center.homesciencetools.com/article/pig-dissection-project/ 

⁴⁸“Carabao,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Carabao

⁴⁹“Tilapia,” accessed December 12, 2018, https://en.m.wikipedia.org/wiki/Tilapia

⁵⁰“Local government in the Philippines,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Local_government_in_the_Philippines

⁵¹“Siling haba,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Siling_haba 

⁵²“Krill,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Krill

⁵³Angkak, red yeast rice, red rice koji, red fermented rice, red kojic rice, red koji rice, or anka, is a bright reddish purple fermented rice which acquired its color from the inoculation of the species of red mold (Monascus purpureus). Note that koji is the Japanese term for “grain or bean overgrown with a mold culture”.

Angkak is the Filipino term for red yeast rice and is widely used in the Philippines to traditionally color and preserve certain dishes like bagoong alamang⁴¹ (fermented shrimp), burong isda (fermented rice and fish), and balao-balao (fermented rice and shrimp).

The information was obtained from the Wikipedia page “Red yeast rice”.⁵⁵

⁵⁴“Columbian Exchange,” accessed November 3, 2020, https://en.wikipedia.org/wiki/Columbian_exchange 

⁵⁵“Red yeast rice,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Red_yeast_rice

RAISIN BREAD (Baguio Country Club, Baguio City, Philippines)

Hello, Filipino readers! What do you look forward to eating, and/or buying as pasalubong when you go to Baguio? A buffet breakfast at The Manor? Fresh strawberries, vegetables, peanut brittle? Strawberry taho at Burnham Park? Strawberry jam and walis tambo from the wet market? Vizco’s cake? Woodcarvings? How about the yummy goodies from Good Shepherd, like my favorite, their ube jam? Is that all?

Wait, you forgot another favorite of Tita S! You have to go to the Baguio Country Club (BCC) to order lots of bread, especially their raisin bread, and that is what this post is all about, during this pandemic when you have a bread craving and cannot go to Baguio!

Did you know that the BCC raisin bread recipe was an old home recipe of Mrs. Kate Reed Crosby, a former General Manager of the Club? It is made from imported California raisins, and just the right amount of cinnamon. The bread was originally served for merienda to some club members who wanted something to eat with their coffee. It was an instant hit and became a staple, traditional loaf, for coffee drinkers in the Club.

Photo source: https://www.facebook.com/baguiocountryclubph/photos/a.258931563756/10151664025878757/ 

It is best enjoyed with hot freshly brewed coffee. And you know what? The breads are baked the night before their delivery day to be sure of their freshness (check the production date mark). And the raisins, they are not dry at all but pleasantly juicy, and a treat even for those who are not fond of raisins. It is like you are back in the BCC!

Yes, dear readers in Metro Manila, and those not from Region 1, you can now enjoy this iconic raisin bread for breakfast during a rainy pandemic day!

Photo source: https://www.facebook.com/FindGoodBaguioFoods/photos/baguio-country-club-raisin-bread-as-one-of-the-desserts-/1361283393891602/ 

Photo source: https://www.facebook.com/baguiocountryclubph/photos/a.258931563756/10154140032373757/ 

Raisin Bread on display, December 16, 2020 – Photo source: https://www.facebook.com/baguiocountryclubph/photos/pcb.10158202814503757/10158202811633757 

Available at the 2^nd Level, Villa Cordillera kiosk, SM City Baguio, May 2017 – Photo source: https://www.facebook.com/smcitybaguio/photos/1374071219302973 

The management of the BCC decided to reach out to their patrons who cannot visit their outlet amidst the pandemic, for members and/or guests to fulfill their bread and pastry fix –

* breads – raisin, banana, carrot, cheese, French, multigrain, sovital, whole wheat

* others – cheese roll, cinnamon roll (small/big), coffee crunch, ensaymada, ham and cheese croissant, mamon, blueberry/chocolate muffin, pandesal (10 pcs.), soft roll (12 pcs.)

Baguio Country Club goodie list and prices, as of February 23, 2021 – Photo source: https://www.facebook.com/bccdeliversmanila/photos/a.103811701852774/120477563519521 

There are 4 ways to get hold of their breads and pastries:

1.First, if you are a Club member and can go to the BCC, you can directly buy from the BCC outlet. You can call their landline (074) 619 2050.

Photo source: https://www.facebook.com/baguiocountryclubph/photos/a.10150589806153757/10158244730958757

2. For those who have access to SM City Baguio, proceed to the Villa Cordillera kiosk, Second Level, Lower Ground, Sunset Terraces, for take-out, from 10AM – 6PM.

Available at SM City Baguio, May 2017 – Photo source: https://www.facebook.com/baguiocountryclubph/photos/a.258931563756/10157656855458757/ 

3. For those who have access to SM City Central Urdaneta, proceed to the second level for the BCC kiosk.

Available at SM City Urdaneta Central, Dec. 2020 – Photo source: https://www.facebook.com/baguiocountryclubph/photos/pcb.10158202814503757/10158202768568757/ 

4. BCC Delivers – This is an ordering process using a combination of communication platforms:

* For Metro Manila –

How to Order for Metro Manila Residents, as of April 22, 2021 – Photo source: https://thebaguiocountryclub.com/bcc-delivers-metro-manila/ 

* For Baguio and Benguet –

How to Order for Baguio-Benguet Residents, as of April 22, 2021 – Photo source: https://thebaguiocountryclub.com/bcc-delivers-baguio-benguet/ 

So, what are you waiting for? Bread fix, check!

This is not a sponsored post. I just want my readers to know how they can again enjoy the BCC treats, all from the comfort and safety of their homes!

The information was obtained from https://thebaguiocountryclub.com/baguio-country-club-counter/,

The photo featured in the cover picture-collage was obtained from https://www.facebook.com/smcitybaguio/photos/1374071219302973 

https://mb.com.ph/2020/10/12/icymi-baguio-country-club-is-now-delivering-its-famous-raisin-bread-to-manila/, https://www.clickthecity.com/food-drink/article/59283/baguio-country-club-raisin-bread-and-banana-bread-is-now-available-in-metro-manila/, https://www.spot.ph/eatdrink/the-latest-eat-drink/82542/how-to-get-baguio-country-clubs-raisin-bread-delivered-in-manila-a3284-20200617, https://thebaguiocountryclub.com,

https://www.facebook.com/baguiocountryclubph, and https://www.facebook.com/smcitybaguio.

Did you find this post informative? I would like to hear your comment/s regarding _____.

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans! 

Remember to share this post with your Facebook friends, follow me by clicking on the bottom right corner of your device, and do not forget to like this post. Thank you.

TIBOK-TIBOK: THE MILK PUDDING OF PAMPANGA

Dear Foreign Seniors, Tita S will share with you an interesting dessert from the Philippines.

1.Tibok-tibok, or carabao milk pudding, is an authentic Filipino dessert pudding made primarily from carabao milk and galapong (ground glutinous rice soaked overnight), and topped with latik (browned coconut cream curds). It is also served as a snack.

Tibok-tibok, Susie’s Cuisine, Pampanga – Photo source: https://www.facebook.com/susiescuisineph/photos/2975444322669380 

2. It originated in the province¹ of Pampanga², in the Central Luzon³ region⁴, in the island group of Luzon⁵, Philippines. It is also popular in the province of Cagayan⁶.

Sliced tibok-tibok, Susie’s Cuisine, Pampanga – Photo source: https://www.facebook.com/susiescuisineph/photos/a.1735440103336481/1758804994333325 

3. The carabao milk is traditionally mixed with a small amount of galapong and flavored with a small amount of white sugar and dayap (key lime) zest.

Whole fat cow’s milk can replace carabao milk in areas where the latter is not available. Just add a pinch of salt to the former since the latter has a slightly salty taste. Remember, carabao’s milk has 100% more fat content than cow’s milk, so it makes a thicker and creamier pudding.

Rice flour or corn starch can substitute for galapong. If you do not have rice flour, you can make it at home by grinding rice using a food processor until powdery. If you use corn starch, the result is a firmer and less silky textured tibok-tibok.

The mixture is simmered at low heat, while stirring continuously until the mixture thickens. It is immediately poured into a greased flat banana leaf-lined pan and allowed to cool and completely set.

Tibok-tibok, Cabalen – Photo source: https://www.cabalen.ph/desserts 

Tibok Mais, a variation with corn at Cabalen – Photo source: https://www.cabalen.ph/desserts 

It is easier to cut when this pudding has already cooled and set. It is usually cut into square or diamond-shaped slices. You can also refrigerate it to be fully set, before generously adding the latik as topping. It can be served cold or at room temperature.

Sliced tibok-tibok, Nathaniel’s – Photo source: https://d.facebook.com/NathanielsBakeshop/photos/a.10150298239407022/10155689781382022/?type=3&__tn__=EH-R 

It can be stored in airtight containers covered with a plastic film to prevent it from drying out. Be sure to refrigerate it, not later than 2 hours after cooling, or it might spoil. It can keep for about 3 days in the refrigerator.

View this 3:18 video: https://www.youtube.com/watch?v=H1usRvs3tfg.

4. This dessert is creamy white, has a soft, smooth, jelly-like texture, and has a creamy, delicately sweet, and slightly salty flavor.

Tibok-tibok, Susie’s Cuisine – Photo source: https://www.facebook.com/susiescuisineph/posts/tibok-tibok-is-all-about-love-its-the-sound-your-heart-makes-masarap-din-itong-k/2006522896228199/ 

5. Tibok-tibok literally means “[like a] heartbeat”. Why? During its preparation, when the mixture gets to be reduced to a firm consistency, the bubbles barely break the surface and seem to be pulsating. When this happens, the dish is done!

6. It is very similar to another Filipino snack or dessert, the maja blanca, which is a coconut pudding, basically made of coconut milk, cornstarch and sugar. Thus, some call tibok-tibok as the Maja Blanca of Pampanga².

See my post about this Filipino delight: SAVORING MAJA BLANCA

Maja Blanca – Photo source: kawalingpinoy, CC BY-SA 4.0, created 22 February 2017, https://en.wikipedia.org/wiki/Maja_blanca#/media/File:Majablanca.jpg

The information was obtained from https://www.yummy.ph/lessons/cooking/pampanga-tibok-tibok-a00249-20181215  and the Wikipedia page “Tibok-tibok”⁷.

The pictures featured in the cover picture-collage were obtained from https://www.cabalen.ph/desserts.

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

Did you find this post informative? I would like to hear your comment/s regarding tibok-tibok.  

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans! 

Remember to share this post with your Facebook friends, and to follow me by clicking on the bottom right corner of your device.  And, do not forget to like this post. Thank you.  

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region⁴. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan, and by an elected governor. Remember, a province in the Philippines is divided into cities and towns, which in turn, are divided into barangays⁸, formerly called barrios. The information was obtained from Wikipedia page “Provinces of the Philippines.”⁹ 

See a related post: Foreign Seniors Ask: WHAT ARE PROVINCES IN THE PHILIPPINES?

²Pampanga is a province¹ lying on the northern shore of Manila Bay, in the Central Luzon³ region⁴ (Region III) of the Philippines. It is bordered by the provinces of Tarlac to the north, Zambales to the west, Bataan to the southwest, Nueva Ecija to the northeast, Bulacan to the east, and Manila Bay to the central south. Its capital is the City of San Fernando. The information was obtained from the Wikipedia page “Pampanga”.¹⁰

This province is known as the Culinary Capital of the Philippines because of its delicious cuisine that features dishes like: sisig, tocino, nasing biringyi (chicken saffron rice), morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, bringhi (paella). The information was obtained from the Wikipedia page “Kapampangan cuisine”.¹¹

³Region III, called the Central Luzon Region, is a Philippine region⁴ located in the island group of Luzon⁵, with 7 provinces: Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga², Tarlac and Zambales. It has three cities, all located in the province of Pampanga: Angeles (a 1^st class¹² highly urbanized city¹³), Mabalacat (a 3^rd class¹⁴ component city¹⁵) and San Fernando (a 1^st class component city and the regional center). It is dubbed as “The Rice Granary of the Philippines” because this region contains the largest plain in the country and produces most of the country’s rice supply. The information was obtained from the Wikipedia page “Central Luzon”.¹⁶

⁴A region is the first-order administrative division in the Philippines. There are 17 regions in the Philippines, based on geographical, cultural and ethnological characteristics. It is further subdivided in provinces¹, composed of cities and towns, which in turn, are divided into barangays⁸ (district or village). The information was obtained from the Wikipedia page “Regions of the Philippines.”¹⁷ 

See a related post: Foreign Seniors Ask: WHAT ARE THE REGIONS OF THE PHILIPPINES?

⁵Luzon is the largest and most populous island in the Philippines. It is ranked the 15^th largest island in the world by land area, at 109,964.9 sq.km. (42,457.7 sq mi). It is the northern portion, among the three primary island groups in the Philippine archipelago, with Visayas at the center, and Mindanao at the southern part. It is the economic and political center of the country, with Manila as the capital city, and Quezon City as the country’s most populous city. It has a population of 53 million, as of 2015, representing 52.5% of the country’s total population, and the fourth most populous island in the world. The name Luzon comes from the Tagalog word lusong, a large wooden mortar used to de-husk rice. The information was obtained from the Wikipedia page “Luzon”.¹⁸

⁶Cagayan is a province¹ located in the Cagayan Valley region, in the northeastern tip of Luzon⁵, in the Philippines. It has an area of 9,295.75 sq. km. (3,589.11 sq. mi.)

It was founded on June 29, 1583 and was one of the early provinces that existed during the Spanish colonial period (1565-1898). Its capital is Tuguegarao. The information was obtained from the Wikipedia page “Cagayan”.¹⁹ 

7“Tibok-tibok,” accessed January 29, 2019, https://en.wikipedia.org/wiki/Tibok-tibok 

⁸A barangay is the smallest administrative division in the Philippines. It is headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner-city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term “balangay”, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”²⁰

⁹“Provinces of the Philippines,” accessed July 17, 2018, https://en.wikipedia.org/wiki/Provinces_of_the_Philippines

¹⁰“Pampanga” accessed April 2, 2018, https://en.wikipedia.org/wiki/Pampanga

¹¹“Kakampangan cuisine” accessed April 2, 2018, https://en.wikipedia.org/wiki/Kapampangan_cuisine

¹²A first class city in the Philippines has an average annual income for a 4-year period of at least 500 million pesos, according to the Wikipedia page “Cities of the Philippines.”²¹

¹³A highly urbanized city is a type of city in the Philippines with a minimum population of 200,000 as certified by the Philippine Statistics Authority (PSA), and with the latest annual income of at least 50 million pesos. There are currently 33 such cities in the Philippines. The information was obtained from the Wikipedia page “Cities of the Philippines.”²¹

See a related post: Foreign Seniors Ask: HOW MANY CITIES ARE THERE IN THE PHILIPPINES?

¹⁴A third class city in the Philippines has an average annual income for a 4-year period of 240 million, but less than 320 million pesos, according to the Wikipedia page “Cities of the Philippines.”²¹.

¹⁵A component city is a type of city in the Philippines which does not meet the requirements of a highly urbanized city¹³. It is under the jurisdiction of a province¹. If such a city is located along the boundaries of 2 or more provinces, it shall be considered part of the province of which it used to be a town (locally called a municipality). The information was obtained from Wikipedia page “Cities of the Philippines.”²¹

¹⁶“Central Luzon,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Central_Luzon

¹⁷“Regions of the Philippines,” accessed July 17, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines

¹⁸“Luzon,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Luzon

¹⁹“Cagayan,” accessed January 29, 2019, https://en.wikipedia.org/wiki/Cagayan

²⁰“Barangay,” accessed January 29, 2019, https://en.wikipedia.org/wiki/Barangay

²¹“Cities of the Philippines,” accessed March 17, 2018, https://en.wikipedia.org/wiki/Cities_of_the_Philippines

SAVORING TIYULA ITUM

Dear foreign readers, do you know that there is an interesting black Filipino dish? Allow Tita S to tell you 9 facts about it.

1.Tiyula itum is a Filipino braised beef or goat soup or stew.

2. It is also called Tiyula Sug (“Sulu soup”), Tinolang Itim, Tiula Itum, or Tyula Itum. It is also spelled Tiyulah itum.

Photo source: https://www.facebook.com/zamboanga3cgroup5/photos/pcb.108390027835241/108389961168581/ 

3. It originated from the Tausug¹ people of Mindanao². It is also prepared in the state of Sabah, Malaysia.

4. Tiyula itum is Tausug³ for “black soup”.

Tiyula Itum by A-Sultan – Photo source: https://www.facebook.com/ASultanAuthentic2020/photos/pcb.138833907913846/138833887913848 

This dish is characteristically black because of the use of charred coconut meat which is made by charcoal or oven grilling.

charred coconut meat – Photo source: https://www.facebook.com/The-Coconut-Dude-1938401566208710/photos/pcb.3047161128666076/3047161038666085/ 

It is cooled and is traditionally pounded to be in powder form but nowadays, you could use a food processor or blender. This ingredient, along with herbs and spices (see fact 6), give Tiyula Itum its full flavor and black color, which could vary as gray or dark green.

Photo source: https://www.facebook.com/XINNOONs-Munchies-111086213935498/photos/pcb.179949303715855/179949227049196/ 

5. It is related to two Filipino dishes – nilaga⁴ and tinola⁵.

6. How is this dish prepared?

It is prepared by rubbing and marinating chunks of beef in a pounded mixture of spices (pamapa⁶) and powdered burnt coconut meat.

It is then fried with garlic, onions, turmeric, ginger and galangal⁷. Once the meat is lightly browned, water or broth is added, along with additional ingredients like black pepper, lemongrass and shallots, and allowed to simmer until cooked.

Coconut milk is sometimes added to thicken the broth. Other ingredients like tomatoes and siling haba⁸ are also sometimes added.

Tiyulah Itum by Cucina Higala using Bukidnon Wagyu beef, Cagayan de Oro City – Photo source: https://www.facebook.com/cucinahigala/photos/2897815057170008 

7. This dish is traditionally served hot with white rice or tamu⁹ rice cakes.

8. Tiyula itum is culturally important among the Tausug people and is often considered “Food for the Royalty”. It is usually prepared during special occasions like weddings, and the Hari Raya¹⁰ festivals in Mindanao².

The information was obtained from https://mb.com.ph/2021/04/15/beyond-sisig-batchoy-and-bulalo/, https://worldfood.guide/dish/tiyula_itum/, https://philippineslifestyle.com/tiyula-itum-spicy-tausug-specialty/ and the Wikipedia page “Tiyula itum”¹¹.

The photo featured in the cover photo was obtained from https://www.facebook.com/zamboanga3cgroup5/photos/pcb.108390027835241/108389977835246/.

Tita S has not tasted this special and tasty dish but was told that it tastes way better than it looks. We got to try it then sometime soon and write about it.

This is not a sponsored post. I just want my readers to know more about Philippine delicacies.

Did you find this post informative? I would like to hear your comment/s regarding Tiyula Itum.

See other interesting posts in this category (Pinoy Delights) and other categories – SCapades and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans!

Remember to share this post with your Facebook friends, follow me by clicking on the bottom right corner of your device, and do not forget to like this post. Thank you.  

– – – – – – – – – – – – – – – – – – – – – – – – – –

The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:

¹The Tausug, or Suluk, are an ethnic group of the Philippines and Malaysia. A small population is also found in the northern part of North Kalimantan, a province of Indonesia.

The Tausugs originally had an independent state known as the Sultanate of Sulu, which once exercised sovereignty over the present day Philippine provinces of Basilan, Palawan, Sulu, Tawi-Tawi, Zamboanga City, North Kalimantan (Indonesia), and the eastern part of Sabah (Malaysia).

They are part of the wider political identity of Muslims of Mindanao² and the provinces of Sulu and Palawan. Most of the Tausugs have converted into the religion of Islam whose members are now more known as the Moro group, who constitute the 3^rd largest ethnic group of Mindanao, Sulu and Palawan.

The information was obtained from the Wikipedia page “Tausug people”.¹²

²Mindanao is one of the 3 major geographical divisions of the Philippines. It is the second largest island of the country and covers 6 administrative regions¹³: Caraga, Davao, Northern Mindanao, SOCCSKSARGEN, Zamboanga Peninsula, and the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM). It is composed of 22 provinces¹⁴ and 33 cities (27 provinces and 33 cities, if associated islands are included). The information was obtained from Wikipedia page “Mindanao.”¹⁵ Mindanao is located in the southern part of the country; the 2 other geographical divisions of the Philippines are Luzon (in the northern part) and Visayas (the middle part).

³The Tausug language is an Austronesian language spoken in the province¹⁴ of Sulu in the Philippines and in the eastern area of the state of Sabah, Malaysia, by the Tausug people¹, an ethnic group in Malaysia and Mindanao², Sulu, and southern Palawan in the Philippines. The information was obtained from the Wikipedia page “Tausug language”.¹⁶

⁴Nilaga is a Filipino beef or pork soup in clear broth, cooked with potatoes, cabbage or bok choy (pechay), onions, whole peppercorns and fish sauce (patis). For Beef Nilaga, the beef is brought to a boil then simmered till tender. Carrots may be added too. Ripe saba bananas can be added to Pork Nilaga.

⁵Tinola is a Filipino chicken soup, traditionally cooked with chicken, sautéed garlic, onions, and ginger, along with wedges of unripe papaya, and hot pepper (sili) leaves, then flavored with ground black pepper and fish sauce (patis). The information was obtained from the Wikipedia page “Tinola”.¹⁷

See my post about tinola: TEMPTING AND TASTY TINOLA

⁶Pamapa consists of spices combined with pounded charred mature coconut meat to flavor the beef or goat meat to prepare the dish called Tiyula Itum. It consists of chilis, garlic, ginger, lemongrass, lengkuas, onion, pepper, shallots and turmeric.¹⁸

⁷Galangal, or its variant galanga, is a common term for the aromatic rhizome of any of 4 plant species in the Zingiberaceae (ginger) family, namely:

* Alpinia galanga, greater galangal, laos, or lengkuas – a plant of the ginger family which bears a rhizome used largely as an herb or spice in Arabian and Southeast Asian cuisine.

* Alpinia officinarum or lesser galangal – a native to China and also grown in Japan, Thailand, Vietnam, and India. Hong Kong id the commercial center for its sale and distribution. Its rhizome is widely used nowadays in Asia where the powder form is used in curries, drinks and jellies. Its extract is used in perfumed in India and the tartars prepare a tea with it.

* Boesenbergia rotunda, Chinese ginger, Chinese keys, fingerroot, or lesser galangal – grown in China and Southeast Asia as a medicinal and culinary herb as well as as a spice, flavoring agent, dye.

* Kaempferia galanga, aromatic ginger, cutcherry, kencur, resurrection lily, or sand ginger – widely cultivate in Southeast Asia, it is used as an herb, a medicine, or in herbal drinks.

Galangals are commonly available in Asian markets as whole fresh rhizome, or in dried and sliced, or powdered form. They have medicinal effects since they promote digestion, alleviate respiratory diseases and stomach problems. Each species is attributed with specific medical virtues.

The information was obtained from the Wikipedia page “Galangal”¹⁹, “Alpinia galanga”²⁰, “Alpinia officinarum”²¹, “Boesenbergia rotunda”²², and “Kaempferia galanga”²³.

⁸Siling haba is a kind of long chili which is light green in color and belongs to the species Capsicum annuum. It is mildly spicy and is commonly used in Filipino dishes, especially in Sinigang (a sour soup), Paksiw (meat or fish in a vinegar broth), Dinuguan (Pork Blood Stew), and Kinilaw (Philippine ceviche). It is also called espada, finger chili, green chili, long pepper, and siling mahaba, siling pangsigang, siling Tagalog. The information was obtained from the Wikipedia page “Siling haba”.²⁴

⁹Tamu, puso, or “hanging rice”, is a Filipino rice cake made by boiling rice in a rectangular-, diamond-, or octahedral-shaped woven pouch made of palm leaves. It is usually associated with the street food cultures of the Visayan and Moro peoples. Rice could be plain, savory or sweet.

It is traditionally prepared as a way to pack rice for journeys and is eaten held in the hands while standing, usually paired with meat or seafood cooked on skewers (inihaw or satti). It is still eaten this way from street food peddlers (pungko-pungko). In seated dining, it is commonly cut into pieces and served on a plate in place of regular rice.

The information was obtained from the Wikipedia page “Puso”.²⁵

¹⁰Hari Raya, Buka, Hariraya Buka, or Hariraya Buka Puasa, is a common name for Eid al-Fitr, the end of the month-long fast during Ramadan²⁵ among Filipino-Muslims, along with Muslims worldwide. It means “feast of breaking the fast”. It originated from the Islamic Prophet Muhammad as thanksgiving to Allah. This festival is characterized by the giving of gifts (known as Eidl), food sharing (salu-salo), and visiting the elderly and the sick. Fitrana or Zakat al-Fitr is practiced a day before Eid al-Fitr which involves the donation of food, alms, and basic necessities to the poor. Traditional sweet delicacies of the different Muslim Filipino ethnic groups are served for breakfast, e.g., browas, daral, dodol, jampok, panyalam, and tinagtag.

Activities include boat races, carabao fighting, dancing and horse races in Muslim cities and towns. In Metro Manila, the celebrations are usually held at the Manila Golden Mosque and the Quirino Grandstand. The celebration lasts for 3 days.

It was proclaimed a legal holiday for Muslim Filipinos in 1977 by Presidential Decree 1083 by President Ferdinand Marcos, and declared as a public national holiday by Republic Act 9177 in 2002 by President Gloria Macapagal Arroyo. The date of celebration varies yearly because it is based on the Islamic calendar “Hijra” and is also dependent on the lunar calendar.

The information was obtained from the Wikipedia page “Eid al-Fitr”.²⁶

¹¹“Tiyula itum,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Tiyula_itum 

¹²“Tausug people,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Tausug_people 

¹³A region is an administrative division based on geographical, cultural and ethnological characteristics. Each region is further subdivided in provinces¹⁴, composed of cities and municipalities²⁷ (or towns), which in turn, are divided into barangays²⁷, formerly called barrios, according to Wikipedia page “Regions of the Philippines” ²⁸. 

See a related post: Foreign Seniors Ask: WHAT ARE THE REGIONS OF THE PHILIPPINES?

¹⁴A province is the primary administrative and political division in the Philippines. It is the second-level administrative sub-division of a region¹³. There are 81 provinces (called lalawigan) in the Philippines. Each province is governed by an elected legislature called the Sangguniang Panlalawigan and by an elected governor. The information was obtained from Wikipedia page “Provinces of the Philippines.”²⁹

See a related post: Foreign Seniors Ask: WHAT ARE PROVINCES IN THE PHILIPPINES?

¹⁵“Mindanao,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Mindanao

¹⁶“Tausug language,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Tausug_language 

¹⁷”Tinola,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Tinola 

¹⁸https://www.facebook.com/1938401566208710/posts/syunug-lahing-making-pamapa-isnt-a-new-thing-to-me-ive-cooked-piyanggang-manuk-t/3047161128666076/ 

¹⁹“Galangal,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Galangal 

²⁰“Alpinia galanga,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Alpinia galanga 

²¹“Alpinia officinarum,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Alpinia_officinarum 

²²“Boesenbergia rotunda,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Boesenbergia_rotunda 

²³“Kaempferia galanga,” accessed March 18, 2021, https://en.wikipedia.org/wiki/Kaempferia_galanga 

²⁴“Siling haba,” accessed July 18, 2018, https://en.wikipedia.org/wiki/Siling_haba

²⁵“Puso,” accessed July 18, 2018, https://en.wikipedia.org/wiki/Puso

²⁶“Eid Al-Fitr,” accessed July 18, 2018, https://en.wikipedia.org/wiki/Eid_Al-Fitr

²⁷A municipality is a small, single urban administrative division, or local government unit (LGU)³⁰, in the Philippines which has corporate status and powers of self-government or jurisdiction as granted by law. It is a unit under a province¹⁴, subdivided into barangays³¹, and is called town, or bayan. In the Philippines, a municipality is headed by a mayor, a vice mayor and members of the Sangguniang Bayan (legislative branch). The information was obtained from Wikipedia page “Municipalities of the Philippines.”³²

²⁸“Regions of the Philippines,” accessed July 18, 2018, https://en.wikipedia.org/wiki/Regions_of_the_Philippines

²⁹“Provinces of the Philippines,” accessed July 18, 2018, https://en.wikipedia.org/wiki/Provinces_of_the_Philippines

³⁰A local government unit (LGU) in the Philippines is divided into 3 levels: provinces¹⁴ and independent cities³³; component cities³⁴ and municipalities²⁷; and, barangays³¹, according to Wikipedia page “Local government in the Philippines”.³⁵

³¹A barangay is the smallest administrative division in the Philippines. It is headed by a barangay captain, aided by a Sangguniang Barangay (Barangay Council). It is the native Filipino term for a village. It was formerly called a barrio. In a metropolitan area, a barangay is an inner-city neighborhood, a suburb, or a suburban neighborhood. The word barangay originated from the term “balangay”, a kind of boat used by a group of Austronesian people who migrated to the Philippines. A number of barangays grouped together is called a district. The information was obtained from Wikipedia page “Barangay.”³⁶

³²“Municipalities of the Philippines,” accessed July 18, 2018, https://en.wikipedia.org/wiki/Municipalities_of_the_Philippines

³³An independent city in the Philippines is no longer subject to review by any province’s Provincial Board (Sangguniang Panlalawigan), stops sharing its tax revejue with any province¹⁴, and is directly supervised by the President of the Philippines. There are currently 38 independent cities in the Philippines.

There are 2 kinds of independent cities:

* Highly urbanized city (HUC) – This is a city with a minimum population of 200,000 inhabitants, as certified by the Philippine Statistics Authority, and with the latest annual income of at least PHP50 million or US$1 million, as certified by the City Treasurer. There are currently 33 such cities in the Philippines.

* Independent component city (ICC) – This is a city has a charter that explicitly prohibits its residents from voting for provincial officials. There are currently 5 such cities: Cotabato, Dagupan, Naga (Camarines Sur), Ormoc and Santiago.

The information was obtained from Wikipedia page “Cities of the Philippines”.³⁷

See a related post: Foreign Seniors Ask: HOW MANY CITIES ARE THERE IN THE PHILIPPINES?

³⁴A component city is a type of city in the Philippines which does not meet the requirements of a highly urbanized city³⁸ and is under the jurisdiction of a province¹⁴. If such a city is located along the boundaries of 2 or more provinces, it shall be considered part of the province of which it used to be a municipality²⁷. The information was obtained from the Wikipedia page “Cities of the Philippines.”³⁷

See a related post: Foreign Seniors Ask: HOW MANY CITIES ARE THERE IN THE PHILIPPINES?

³⁵“Local government in the Philippines,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Local_government_in_the_Philippines

³⁶“Barangay,” accessed July 9, 2018, https://en.wikipedia.org/wiki/Barangay

³⁷“Cities of the Philippines,” accessed April 2, 2018, https://en.wikipedia.org/wiki/Cities_of_the_Philippines

³⁸Highly urbanized city – See footnote 33.