Linugaw and other native delicacies for Pista Minatay

Chances are, you might already be munching and enjoying a lot of native delicacies in your respective provinces when this time of the year arrives.

It's an "unexplained tradition" why native delicacies are the staples of the season. Some say it's Filipinizing the Halloween that instead of candies and other treats, we have these native delicacies to share. They say it started in the rural areas, with the abundance of rice and coconuts, make these the season's staples. (Link to the recipes is posted at the end of the blogpost)

Let's start with linugaw, though it is made year round as ingredients are not seasonal, it is always during Pista Minatay that we make the biggest batch.

A concoction of coconuts, kamote, ube, sab-a, sago and rice flour balls all simmered in a thick rice flour and coconut milk mix. A simple yet tedious cooking process makes this one of the most satisfying home-cooked meryenda for all seasons. And I like it cold - yum yum.

One of my personal favorite is suman latik (above) where its glutinous rice and coconut milk is cooked wrapped in banana leaves. But its the latik [sweetened coco strips] that often serves as "cherry on top", literal and figurative, as it creates a sweet note on the native treat.

Then there's suman (above) which Tagalogs call as biko. A delicious treat of glutinous rice oiled in coconut milk and muscovado sugar with calamansi and vanilla giving some taste and aroma dimensions.

Then there's ibos which is the suman of the Tagalogs and often partnered with ripe mango, native chocolate or just plain sugar, whether refined or muscovado.

But Ilonggos would always recommend their ultimate native delicacy which is baye baye, above. Made from ground toasted glutinous rice with coconut and sugar, its among the must taste local delicacy when in the region of the Ilonggos which is Western Visayas.

A delicacy centered in the Cabugao Sur areas of Sta. Barbara and Pavia, Iloilo. But there's another variety made with corn, above from the southern towns like Miag ao and San Joaquin.

A not so popular native delicacy for the Ilonggos is ube halaya. Made with purple ube mixed with a lot of dairy, this is usually served together with halo halo. Also called ube jam, thus it takes the "nativity" [being native that is].

There's more native delicacies to choose from like muasi or palitaw, alupe that is made from cassava, aripahol or puto lanson, and maybe bibingka which knows no time in my opinion.

And what's good is that they are now as convenient as modern treats as they only now found in the markets but in the malls as well. Like Sabor Ilonggo, which has almost 50 native treats to choose from and many branches conveniently located in most malls.

And so the tradition continues ajnd may have caught up with the urbanites who at some point of their lives have took part of this tradition, adapted it in the big city.

Whatever the case or occasion maybe, these native delicacies are always anticipated as it brings back not only the the taste memories one had in his younger years but they are really good eats in the first place.

Nothing comes close to these home made delicacies despite the tedious preparations and processes involved. A labour of love in remembrance of the dead for the gastronomic satisfaction of those still living and remembering them.

Recipes Linugaw | Suman Latik | Suman / Biko | Ibos | Ube Halaya | Puto Lanson

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare. ...

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