Philippines and its traditional ways of cooking treats
Ringo | On 11, Jan 2013
We, the urban people always wanted to take vacation in provinces where we are away from the pollution and stress. We always spend some money just to experience the breath-taking scenes.
Villa Balinmanok Resort from Pangasinan
One of the things I love in visiting places is the welcoming spirit of the locals, the alluring smiles, the ever friendly kids and the noticeable happy spirits. But I’m sure, everyone of us will allow a huge part of our budget to try delicacies and will take some home as pasalubong.
The greatest things that I admire to rural people are the ways they cook each and every delicacies. The traditional process of cooking such diet-crushers are handed down from generation to generation. I, myself is a believer that those foods cooked the traditional way are more tasty that those cooked with the faster processes.
The best example of such is the Nilatikang Bibingka from Pangasinan. My aunt who sells the treat will use a customized mold and charcoal to cook them. The traditional machine she uses to cook this made-to-order rice cake was obviously old, but still functioning well. My aunt’s market are her relatives who found family in the urban and just taking a vacation. She doesn’t earn that much in making the Nilataking Bibingka, but when someone ordered, she will still enthusiastically prepare it. Ika nga nila, pagmamahal na lang sa pagluluto.
The Nilatikang Bibingka
Another one from Pangasinan was the tupig. These are delicacies that are made from ground glutinous rice, coconut juice and flesh, white sugar and many more. Sellers make this by grilling the banana leaf-wrapped mixture. Very few cook it using modern things like oven. In order not to burn the leaf well, the locals use metal mimicking the principles of casserole under a burning coal.
Tupig, a delicacy from Pangasinan
A popular take home sweeties from the Visayan Region was the Binagol. This is made from grated gabi (taro) with some spices, inserted on a half coconut shell, covered with banana leaf and steamed. According to a friend of mine, in order to cut the cost of making Binagol, locals remained in using charcoal and traditional bamboo steamer.
Binagol, a delicacy from Visayas
Chocolate Moron, a product that was well distributed, was also a tooth-acher that the Bisaya (locals of Visayas) are proud off. Just like Binagol, Moron was everywhere available specifically to the markets of Tacloban. Since the delicacy is usually catered by small-time business person, the traditional process of cooking them is still present.
The urban nation won’t be left behind. Small businessmen and women in Cebu make dried mangoes the traditional way. They dried the mangoes under the sun and pack them manually. Despite large companies are now into making them, the sidewalk vendors still do it.
The Manileños makes treats like puto, kutsinta, halaya and many more using their grandmothers and fathers’ traditional processes.
There’s no wrong in accepting change. Being modern can result into more earnings, and that is our main goal. But, the traditional methods of cooking these sweets are something the we should be proud off. Retaining them will preserve our culture and history.