Soul Food Of My Childhood
Okay, here we go. You may have not heard of those words in my preceding post. Most of them (9 of 10) are foods, some familiar while some may be obscure until I describe them. Believe me, these foods are good.
Nigo is a flat circular tray made of woven thin bamboo slats. It’s called bilao, in Tagalog.
Pangudtoan, in Buhi dialect, means food for lunch.
Sinâsâ na tilapia is (almost) a salad prepared by mixing finger-shredded meat of grilled or fried tilapia, chopped onion bulb and leaves, sliced or diced tomatoes and native chilis (siling labuyo). The tangy taste of the juice that leaches out of this concoction adds discerning flavor to steamed rice.
Binûtong is a delicacy of Buhi. It is prepared by mixing sticky rice, coconut milk and a dash of salt. The mixture, wrapped in banana leaf pouch tied with banana leaf strip, is boiled until the rice is cooked.
Pancit Bato is a type of noodle which is made in Bato, Camarines Sur. It is usually sautéed with pork, dried shrimp, soy sauce and cabbage. I used to eat this with dinuguan topping. The noodle’s distinct taste is something that Bicolanos from the Rinconada area always miss when they’ve been away from home for years.
Molidong pili is a candy bar made from a mixture of crushed pili nuts and powdered milk, sometimes with mashed sweet potato. My mother used to make the best-tasting variety of this delicacy (without sweet potato) for our consumption.
Sinapot is fried banana halves, usually flour-coated.
Tinêtê is the famous laing or sun-dried finger-torn taro leaves (katngâ in Buhi)c ooked in coconut milk. I consider the Buhi version of this preparation to be the best, particularly when cooked with pork fat, dried shrimps or balaw (salted tiny shrimps) and libas (a sour-tasting leaf).
Ninatkang piga nin carpa is fresh water carp roes cooked in coconut milk, usually with ampalaya or cabbage. This is what I miss most now that the carp population in Lake Buhi has dropped to an alarming level. I will surely miss it since I have no choice but to stay away from it due to bad cholesterol it contains. Sigh.
Want some more?
Nigo is a flat circular tray made of woven thin bamboo slats. It’s called bilao, in Tagalog.
Pangudtoan, in Buhi dialect, means food for lunch.
Sinâsâ na tilapia is (almost) a salad prepared by mixing finger-shredded meat of grilled or fried tilapia, chopped onion bulb and leaves, sliced or diced tomatoes and native chilis (siling labuyo). The tangy taste of the juice that leaches out of this concoction adds discerning flavor to steamed rice.
Binûtong is a delicacy of Buhi. It is prepared by mixing sticky rice, coconut milk and a dash of salt. The mixture, wrapped in banana leaf pouch tied with banana leaf strip, is boiled until the rice is cooked.
Pancit Bato is a type of noodle which is made in Bato, Camarines Sur. It is usually sautéed with pork, dried shrimp, soy sauce and cabbage. I used to eat this with dinuguan topping. The noodle’s distinct taste is something that Bicolanos from the Rinconada area always miss when they’ve been away from home for years.
Molidong pili is a candy bar made from a mixture of crushed pili nuts and powdered milk, sometimes with mashed sweet potato. My mother used to make the best-tasting variety of this delicacy (without sweet potato) for our consumption.
Sinapot is fried banana halves, usually flour-coated.
Tinêtê is the famous laing or sun-dried finger-torn taro leaves (katngâ in Buhi)c ooked in coconut milk. I consider the Buhi version of this preparation to be the best, particularly when cooked with pork fat, dried shrimps or balaw (salted tiny shrimps) and libas (a sour-tasting leaf).
Ninatkang piga nin carpa is fresh water carp roes cooked in coconut milk, usually with ampalaya or cabbage. This is what I miss most now that the carp population in Lake Buhi has dropped to an alarming level. I will surely miss it since I have no choice but to stay away from it due to bad cholesterol it contains. Sigh.
Want some more?
Comments