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- Title:
- Native Cooking by 1610 (Part B)
- Description:
- Alamang and hipon, very small and medium size shrimp, respectively, were preserved by sun-drying on a mat. Fish like tamban and pork were made into BORO; preserved by dry-salting or brining. BALATOC keeps reappearing in dictionaries from 1609 into the 1800s as the local word for longaniza. Sausages are one means to fully use up an animal; if dried, sausages can last. But a description of balatoc has remained elusive. Wrapping items such as fish or fish with rice to be roasted or otherwise cooked (by boiling, for instance) is recorded. CABABAT was food wrapped in palm leaf. The word tortilla today often brings to mind Mexican thin, flat bread made of corn. But it is simply a small torta (cake in Spanish) of any sort. And it can be a small cake baked in an oven or cooked in a pan: a pancake as is Mexican tortilla and Indian flatbreads. Philippine tortillas cited are CALAMAY of flour and honey; MANRUYA of flour, honey and oil; PINAIS of rice, water and a little honey. Rice flour is the likely ingredient. “Manruya” needs study. In 1972, JV Panganiban traces marhuya to Mexican maruya, another elusive food that may not exist anymore; Larousse Gastronomia Mexicana and old recipes have no term like it. Baduya is its name in Waray, Bicol, Ilocano. Although there are variations, it is consistently described as a small cake fried in coconut oil and, in fact, is early proof of native frying in coconut oil. More in Part C on Wednesday.
- Subjects:
- Shrimps Salting of food Sausages Flour Cababat Calamay Manruya Pinais
- Exhibition:
- 100 Philippine Food
- Source:
- A common Tagalog woman. The Boxer Codex, 1590s. She likely was eating the foods noted. Vibal Foundation edition.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Native Cooking by 1610 (Part B)", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll133.html