Bernabest
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Sapin-sapin
The colorful sapin-sapin is a unique Filipino rice cake. It is made with a simple batter of rice and coconut milk, and usually consists of three separate layers which are tinted and flavored with different colors and aromas. The most popular combination consists of a yellow bottom layer infused with jackfruit, the plain white middle layer, and the vibrant purple top blended with sweet yams. After it is steamed and before serving, the cake is usually garnished with toasted coconut flakes or latik coconut curds.
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ORIGIN: CAGAYAN, ISABELA
RECIPE:
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2 cups glutinous rice flour
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4 cups coconut milk
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1 cup granulated white sugar
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7 oz. 1/2 can condensed milk
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1/2 cup ripe jackfruit
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3/4 cup mashed purple yam
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1/2 teaspoon vanilla extract
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1/4 teaspoon ube extract
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1 tablespoon cooking oil or coconut oil
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Violet food coloring
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Yellow food coloring
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1/4 cup latik
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PLACES WHERE WE CAN FIND THIS FOOD:
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SAPIN-SAPIN SA BANAWE
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LUCAS SAPIN-SAPIN
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NANAY JULING’S SAPIN-SAPIN
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Pinikpikan
Pinikpikan is a controversial dish originating from the Cordillera mountainous region in the Philippines. The soup consists of chicken and etag, which is cured and smoked meat that has been kept underground in earthen jars. What makes pinikpikan controversial is the way that the chicken is slaughtered – it is gently beaten to death with a stick in a ritual performed by local tribes.
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The chicken is beaten to keep the blood inside, and if properly done, it will not be bloody when cut. No bones should be broken during the beating and slicing process. However, the preparation method is in violation of the Philippine Animal Welfare Act of 1998.
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ORIGIN: CORDILLERA
RECIPE:
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1 whole free range chicken, approx 1 kilo
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1 cup etag (salt cured smoked pork), cut into 1-inch cubes and soaked in water for at least an hour
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Fresh mountain vegetables (Baguio beans, pechay and cabbage)
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PLACES WHERE WE CAN FIND THIS FOOD:
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PINIKPIKAN HAUS
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Tapuey
Tapuy is a variety of rice wine that hails from the Philippines. The drink is made from glutinous rice that is fermented with a local starter culture known as bubod. The combination can be left to ferment for several days, but it is best to ferment and age it for several months, preferably in traditional clay jars.
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Tapuy is never diluted or sweetened, and it can be enjoyed warm or chilled, but it also works well in cocktails or as an ingredient in marinades and sauces. It has a long history among the mountain tribes in the Cordilleras, where it is often served as a ceremonial wine.
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ORIGIN: BANAUE AND THE MOUNTAIN PROVINCE
RECIPE:
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Rice
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PLACES WHERE WE CAN FIND THIS FOOD:
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HELM
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YOUR LOCAL
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LAMPARA