Palapa
Ingredients
50g young shallot (lansona lawn or Sakorab)
200g ginger50g garlic
75g rock salt
5mg msg(optional)
1000g grated coconut
3g chilli(optional)but a must for people in Lanao
PROCEDURE.
Cook grated coconut until toasted or flaky set aside
Pound the sakorab,salt,giger,chili and garlic until watery
After poundding using a pestle and mortar(bayuan)
Sautee until fragrance,add in the toasted ad flaky coconut,pound to make powder.
Now this is upgraded palapa of the moros. This recipes was already introduced to some airlines bound to Muslim Countries
Tinagtag
Ingredients: 2-1/2 c water, 1 kg brown sugar,
1 ganta rice, 1/4 gal edible oil
Procedure:
Prepare thin syrup out of 2-1/2 cups boiled water and 1 kg sugar. Set aside.
Wash rice with water 4 times.
Resoak in water for 10 minutes and drain through a net bag.
Grind soaked rice into flour and sieve. Mix rice flour with the thin syrup (the slurry should be sticky).
Heat edible oil in carajay and maintain at high temperature.
Hang the coconut shell strainer on top of the carajay (15-20 cm distance) then pour the processed slurry into the strainer half-full.
Swing the strainer clockwise and let the slurry pass through it (Do it in normal swinging of strainer).
Let extrudate in the carajay turn golden brown.
- Take out and fold half-way.
This is another way of cooking the dudol (a bit modern style of cooking)
Ingredients:
1 kg rice flour
4 cups thick coconut milk
4 cups coconut treacle (kithul)
2 tsp salt
Method:
In a large bowl, mix the flour and salt thoroughly.
Add a little coconut milk to the flour and mix until the flour forms ibto small balls like beads. Do not add water. Cover and steam the flour beads for about 30 minutes or until cooked.
Remove from the streamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until the oil starts to separate.
Remove from heat. Transfer into a greased dish and shape into a block. Cut into bite-sized pieces.
