Blogspot - Purple Magz

sweet tuba   - ( swet tu-bâ; Pangasinese sap/drink) [n . ] fresh toddy of raffia palm; It is the freshly gathered toddy of buri palm (raffia). tuba or tuba ng buri in Tagalog and Batangueño a.k.a. tuba in Pangasinense When freshly gathered in the morning, it can be taken as a naturally sweet refreshing drink.  A serving of sweet tuba in a glass filled with cracked iced. It is sold by bottles (using recycled softdrink glass bottle) in Balongao, Pangasinan Passing motorists, locals, and tourists would often come and stay for while in a cluster of roadside stalls, such as this one, along the highway in Balongao, Pangasinan to savor or try the taste of refreshing sweet tuba.  It is refreshingly tasty like coco water with distinct aftertaste closely similar to that of a ripe rambutan fruit Sweet tuba needs to be chilled in ice or stored in freezer to extend shelf life for few more hours, or to last for at least late in the afternoon. By early evening the toddy will ...

martillos ( mar-til-yos; Zamboangueño [Chavacano] wafer ) [ n. ] hammered wafer; a delicate round wafer that curled into a tube; The wafer is made of flour dough. It is flattened and pressed on wooden mold by hammering with a mallet. Thus it is called martillos from the Spanish martillo, which means  “hammer.” The wooden mold is carved with decorative design that makes the martillos look like the Capampangan pan de San Nicolas biscuit for having the embossed design on its surface.  Some of the martillos I bought from a stall nearby the Fort Pilar in Zamboanga City Martillos tastes much like an ice cone wafer and can be eaten as is or used to scoop ice cream or as wafer for taco or burrito.  Most of the vendors selling martillos accross the Fort Pilar in Zamboanga City could hardly  tell how this tubular wafer was originally produced. They don't even know now that it is called martillos . They simply called it apa (wafer) and mistook it as another version of...

daral   – ( da-rál; Ta’u-sug, Joloanon, Suluanon and Iranun snack) [ n. ] coconut sweetmeat crêpe \ rolled rice crêpe filled with hinti (coconut sweetmeat); The rice grains are ground into flour then mixed with little amount of water to become rice batter. dadal   or sulabai in Maguindanaon dadal in Maranao A ladle of unsweetened ground rice batter is poured in a heated pan brushed with thin layer of oil . The batter is allowed to spread itself till it becomes a thick crêpe when cooked . The produced crêpe looks similar to the fresh lumpia wrapper (spring roll crêpe)   When the bottom side is cooked, it is topped with a spoonful of hinti ( grated coconut sweetmeat similar to Tagalog bukayo ). The opposite edges of daral are folded and then rolled to form like a rolled hot face towel with the blister-like holes on the outer side. It is served as snack. Daral is originally made with ground rice, but sometimes mixed or replaced with flour making it to look like clos...

kandis   - ( kan-dis; Palaweño seasoning) [ n. ] sun-dried batuan fruit \ sun-dried slices of batuan fruit .  also spelled as candes in Palaweño [Cuyonon] The name kandis is derived from the name of a far-flung place called sitio Kandis of Brgy. Bacungan in Puerto Princesa City of Palawan where the process of sun-drying sliced batuan fruits originated. The fruits are sourced from the forest of Palawan, though some are grown now in the farm Pieces of kandis from the public market of Puerto Princesa City, Palawan.   In Puerto princesa City, the batuan fruits are sliced lengthwise into long strips, seeds removed, and have it dried immediately under the intense heat of the sun.    Pieces of kandis from the public market of Roxas, Palawan. The Cuyonons of Palawan copied the process but had the fruit sliced crosswise thinly making the sliced pieces to look as circular.  Packs of kandis being sold in the public market of Roxas, Palawan. Palaweños had the i...

You don't have to go to Marawi City in Mindanao to have a taste of palapa. We find these bottled palapa in one of a Muslim stalls we found in a Muslim Community of Quiapo, Manila. palapa   - ( pa-lá-pa ; Maranao condiment) [n.] a mixture of thinly chopped sakurab (Muslim Mindanao scallion), lots of finely sliced luya tiduk (Philippine bird’s eye chili), pounded luya pagirison (ginger), and some toasted grated niog (coconut). They are combined, pounded, cooked on a big pan, stirred continuously until aromatic, removed from cooking, let cool, and then stored in a garapon (small jar with cap). Palapa can be dry (if cooked over long time until moisture is reduced, but not totally dry) or moist (when cooked briefly). When needed in cooking, palapa is sautéed first and added with the optional spoonful of condensed milk before palapa is used as seasoning to a particular dish. A small bowl with a serving of sauteed palapa is a centerpiece on our lunch in a Muslim restaurant nearby the...