#putong

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Fam 💖 *insert Kuya Arlan 😍 #Putong https://www.instagram.com/p/B1bRA1OJaKZpmjPTimyuepUdwP8EVU9cLyalXo0/?igshid=10ugidrbtuxey

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東方明珠 #shanghai #putong （在 東方明珠塔）

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Putong Pulo

If there’s a Filipino food that we can call our own or authentic in its form, recipean compositions, historical and economic background, and true in its indigenal roots, it is the kakanin, and it has been a part of Philippine cuisine as far as history could record, centuries pass centuries. And, luckily the most basic and rudimentary composition, cooking techniques, and taste identities linked with such festively humble victuals of rice, glutina, coconut smothering preferences, muscovado, burnt-sugars, citrusing, glazey carameling, and coco-grates, are still maintained and used even in our modern times.

Kakanin as a word, and as a merienda-companion is famous to all. Its name was derived from its main ingredient, which is kanin. Not the regular rice but glutinous rice. This native food is always a part and never been missed in the Filipino eating tradition, always in the list of food in every occasion, a favorite merienda and also breakfast. Its importance and demand is evident through the many vendors or hawkers in the streets or public places selling this great food. This authentic Filipino food is not only a favorite of its creators (Filipinos) but also captured the taste of the foreigners, the reason why it is always a part of the buffet of the leading food establishments in the country, usually in the dessert section.

In the time of our grandmothers, cooking kakanin requires a special stove made of clay which is called bibingkahan. This cooking instrument is made to work by live coals over the stove’s metal lid. Cooks of kakanin should have patience and endurance, because primarily it requires continuos fanning of the coals or blowing on it using a blower (a narrow pipe, made of wood.) Also, kakanin should be stirred continuously for a well-blended mixture; while other native pastries can be cooked by steaming, frying and boiling.

Usually rice flour is used for the base of kakanin and native pastries. The rice flour that has two types, galapong and malagkit (glutinous rice) are being added with gata (coconut milk), white/ red sugar or panocha to taste, also, ubi, pinipig, monggo, anise and achuete are used for coloring and flavoring.

The putong pulo, a popular delicacy from Valenzuela City, is a small rice cake, steamed and mixed with achuete to give it its distinctive reddish-brown color. It is then topped with a small, thin slice of cheese.  Its popularity has made it a staple in many tables and its versatility means it can go well with a number of dishes.

The culinary flexibility of the putong pulo is the emphasis of the Match Masarap, a cooking contest held last November 11 at the San Diego de Alcala Parish Church in Barangay Polo. Contests like this and pageants formed the festivities held since last week in celebration of the saint’s 391st feast day on November 12. The city, which bases its beginning on the establishment of the church during the Spanish era, was also celebrating its 391st foundation day.

In Match Masarap, five contestants were tasked to come up with one dish that would go well with the puto. Each contestant was assigned a maximum of Php 1,500 for the budget and the dish they would produce should be able to feed at least 20 people.

The first dish that most people associate it with the food is dinuguan, a native stew made from pork’s blood. But Betchay Lim’s ability to think out of the box and come up with a different dish to partner with the rice cake earned her Php 7,000.

Lim, a kagawad from Barangay Mabolo, gained the approval of the judges and bested the other four contestants with her kinulob na manok, a dish that’s so tasty, it’s hard to believe that it’s so easy to prepare.

Displaying calmness and confidence throughout the cook-off, Lim showed the crowd and the panel of judges how her version of the dish was made. The ingredients were white leghorn chicken, tokong (the chicken’s duodenum), onion, ginger, a little salt, and rice mixed with chicken blood.

The procedure was as simple as placing all the ingredients in the casserole, putting water until the ingredients are partially submerged, and boiling them for 45 minutes covered.

When Lim was done cooking the kinulob na manok, everyone in the crowd had a chance to taste the dish. All were satisfied, but none were as happy as Lim, whose creation not only gave her recognition, but also helped people gain a deeper appreciation of a Valenzuela product.

A food review by Jensen Asuncion.

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Shanghai by day and by night.

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