an essay by Roger B Rueda
With regard to something delightful or pleasing, especially a choice food considered as to its rarity and costliness the West Visayas has a lot of the great delicacies its people are proud of. Here are some of them:
Muási is a small, flat, sweet rice cake eaten in the West Visayas. It is made from ground pilít (sticky rice). Scoops of the batter are dropped into boiling water where they float to the surface as patties - an indication that they're done. When served, the patties are dipped in grated coconut, and presented with a separate dip made of moist sugar and toasted sesame seeds. It is very moreish.
Íbus is made from pilít cooked in coconut milk, and often steamed in coconut leaves. It is usually eaten with ripe mangoes or white sugar.
Butöng is made from pilít cooked in coconut milk and steamed in banana leaves. The banana leaf adds aroma to it aside from giving a special taste to it.
Kalámayháti is made of ground pilít, moist sugar, and coconut oil. It is stirred until there’s minimum lumping in the mixture. It is incredibly smooth and rich.
Bayébáye is a roll made of toasted pilít that is ground, mixed with moist or white sugar and coconuts, and pounded until well blended and sticky. It has also the corn variant. The food is thought to have originated amongst the native people of Barotac Nuevo and Pototan.
Pótobúngbung is traditionally made from a special variety of heirloom pilít called pirurutong which has a distinctly purple colour, soaked in salted water and dried overnight and then poured into búngbung or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with white sugar.
Pótolánson or arépahol is made of grated cassava, and is foamy when cooked.
Pótomanápla is cooked specifically with saba banana leaves underneath for the flavour.
Súman is made of pilít, moist sugar, and coconut oil.
Indáyindáy is made of a pilít flour patty topped with bukáyò, a coconut dessert.
Linúgaw is rice-flour boiled in generous allowance of water and coconut milk. Some of its ingredients are tapioca, cubed tubers, and gummy balls made of pounded pilít.
Kúmbò is a cake made of flour and thinly-sliced plantain bananas mixed with white sugar and then fried.
Alopí is a cake made of rice-flour or cassava mixed with sugar and coconut-meat, wrapped up in banana-leaves and boiled. It is makídöl (done to a turn).
Linúpak, mashed green plantain bananas with moist sugar, is crushed into a paste using a pestle and mortar. It is laden with butter or margarine and normally wrapped in banana leaf.
Bútse is a kind of cake made from flour and with mung beans inside.
Pinasúgbo is plantain bananas that are thinly sliced, deep fried to a crisp, and coated in really thick caramel and sprinkled with sesame seeds. The banana slices are then bunched together and wrapped in cone-shaped paper.
Súmanlatík is a rice cake wrapped triangularly with the latík on top of it. Latík is the dregs, lees, or sediment formed in refining coconut-oil.
Bukáyò is coconut candy or a cake of moist sugar mixed with shreds of coconut meat.
Butóngbútong is kind of sugar-candy. It is made from thick molasses and repeatedly drawn out till it turns white. Hence the name.
Bitsóbítso is small, round, crispy bread made of rice flour and coated with moist sugar.
Dinólse nga Úbi is a dessert made from boiled and grated purple yam mixed with white sugar and coconut milk, and cooked until thick.
No comments:
Post a Comment