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Cuisine

Tinagtag

Tinagtag made from grounded rice then cook in oil.Tinagtag came from the root word “Tagtag” which means tapping. The procedure of cooking implies its name where it needs a great patience to produce such a yummy food .

It is made up of ground rice and sugar with a little water added which produce a thick mixture placed over a coconut shell drilled with small holes and fixed to a wooden stick bind with a rope and tied to a pole.

The mixture filter on a pan of boiling oil as the cook taps the stick while making a circling motion that results to a round form of crosscut brown strips when fried totally. And the appetizing Tinagtag is ready to prepare

So, the delightful native delicacy is now on your table, what’s next? Like the common Filipino proverbs “Kung may pambara, may panulak dapat (If there is solid food, there should be a drink)” Oops, have a little patience, Tinagtag is best with our favorite beverage, coffee! It’s very delightful combination!

  • 2 1/2 cups of water
  • 1 kilogram of brown sugar
  • 1 ganta rice
  • 1/4 gallon of edible oil

  1. Wash rice with water 4 times.
  2. Resoak in water for 10 minutes and drain through a net bag.
  3. Grind soaked rice into flour and sieve. Mix rice flour with the thin syrup well to become thick (the slurry should be sticky but flowing).
  4. Heat edible oil in pan and maintain at high temperature.
  5. Hang the coconut shell strainer on top of the pan (15-20 cm distance) then pour the processed slurry into the strainer half-full. The batter should easily pass through and come out like a string of noodles falling directly to the hot pan.
  6. Quickly swing the strainer in crisscrossing or clockwise motion while letting the slurry pass through it so the falling strands would create a net-like pattern in the pan.
  7. The falling strands of batter is quickly fried. Let it be cooked in the pan till it turns golden brown and crisp.
  8. Take the rice fritter out and immediately fold it in the desired shape that you want. Fold it once to become semi-circle in shape, roll it to have a tubular shape or fold it from both sides and shape the edges to form a triangle. It would stiffen and turn crisp as soon as it cooled down.
    Finely cooked Tinagtag has a shelf life of one month or more.
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Rellenong Bangus

Sarangani Province is one of the booming provinces in Mindanao, a tourist destination with many hidden ecotourism and adventure sites. It is also home to Alsons Aquaculture, a leading exporter of fresh frozen fish and seafood products.

Their most popular line of products is the Sarangani Bay. Their line of products range from fresh seafood, fresh frozen fish for export, and processed fish products.

  • 1 box Sarangani Bay Rellenong Bangus
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium onion, sliced
  • 1 cup sliced zucchini
  • 1 cup diced squash
  • 15 French beans
  • 350g baby potatoes
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese
  • Sprigs of rosemary
  • Salt and pepper

  1. Thaw Rellenong Bangus. Fry or Bake. Slice into serving options.
  2. Place all vegetables in a baking tray. Drizzle with olive oil. Season with salt and pepper. Roast in oven at 375 degrees for 20 minutes.
  3. Toss baby potatoes in olive oil, rosemary. Season with salt and pepper. Roast at 375 degrees for 25 minutes. Toss baby potatoes with parmesan cheese.
  4. Arrange roasted vegetables on a platter. Place sliced rellenong bangus on top. Serve with roasted baby potatoes on the side.

Smoked Bangus Croquette

Ready to get out of the mainstream appetizers? Well, this smoked bangus croquettes will surely make your usual appetizers jealous. It’s a hot shot recipe for family dinners and cocktail parties.They’re crazy good!

The smokiness of the bangus will definitely go well with the oozing creaminess of the potatoes rolled into one hot dish. Kids will surely be a fan of this recipe so you might want to make more of these recipe ‘coz they will just keep coming back for more!

  • 1 cup SARANGANI BAY Smoked Deboned Milkfish, flaked
  • 1 clove garlic, finely chopped
  • ½ tsp salt
  • 1 pinch black pepper
  • 10 pcs baby potatoes, boiled, peeled and mashed
  • ¾ cup milk
  • 2 tbsp butter
  • 2 tbsp chopped green onion
  • 2 pcs eggs

  1. Sauté the garlic and add the fish.
  2. Season with salt and pepper to taste.
  3. Add the mashed potatoes and milk and cook until mixture is almost dry.
  4. Add the butter and green onions and mix well.
  5. Shape into oval croquettes.
  6. Roll in lightly beaten eggs then in bread crumbs, egg and bread crumbs again.
  7. Fry until brown.
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Sizzling Bangus

Sarbay Fest is the most awaited SUMMER beach festival! Come and experience SARBAY this May at the white sand beach of Gumasa, Glan in Sarangani Province.

Whether you are an adrenaline junkie who is fascinated by extreme outdoor sports or are a lover of parties looking for the next gig, the Sarangani Bay Festival has it all for you.

It includes Sports competitions, fitness activities, environmental advocacies, nightly shows, concerts, and music fest. Nature. Adventure. Culture. History and Heritage. Maitum is Sarangani’s cradle of civilization.

And did I mention that I am also a proud local and Ilokano from Maitum? Yes, you could trace my roots there for my father and my grandparents came from this beautiful place. I guess it is also evident that its people is as beautiful as the place.

Its rich history as well as astounding archeological finds, blended with some of the Philippines’ best beaches, waterfalls, distinct biodiversity, mountain ranges, crystal clear rivers make Maitum truly a gem of the Celebes.

  • 2 1/2 cups of water
  • 1 kilogram of brown sugar
  • 1 ganta rice
  • 1/4 gallon of edible oil

  1. Wash rice with water 4 times.
  2. Resoak in water for 10 minutes and drain through a net bag.
  3. Grind soaked rice into flour and sieve. Mix rice flour with the thin syrup well to become thick (the slurry should be sticky but flowing).
  4. Heat edible oil in pan and maintain at high temperature.
  5. Hang the coconut shell strainer on top of the pan (15-20 cm distance) then pour the processed slurry into the strainer half-full. The batter should easily pass through and come out like a string of noodles falling directly to the hot pan.
  6. Quickly swing the strainer in crisscrossing or clockwise motion while letting the slurry pass through it so the falling strands would create a net-like pattern in the pan.
  7. The falling strands of batter is quickly fried. Let it be cooked in the pan till it turns golden brown and crisp.
  8. Take the rice fritter out and immediately fold it in the desired shape that you want. Fold it once to become semi-circle in shape, roll it to have a tubular shape or fold it from both sides and shape the edges to form a triangle. It would stiffen and turn crisp as soon as it cooled down.
    Finely cooked Tinagtag has a shelf life of one month or more.

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Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts.

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