The Maya Kitchen Asian Food Crawl Class Series: Pagkaing Lokal (The Other Traditional Filipino Dishes)

Do you agree with the statement, “Nothing beats Pinoy comfort food”? Then, don’t miss out on the next leg of our Asian food Crawl Series. After exploring cuisines from Japan, India, Vietnam, and Korea, we’re now heading home to the Philippines.

About the Host

Joining us for this class is Chef Cocoy Ventura, a professional chef turned documentary filmmaker and content creator. After living in the California Bay Area, he moved to the Philippines in 2015 and is based in Isabela. In this province, he manages their family farm (Corlyn Integrated Farm) and a coffee shop (The Mezzanine Cafe) on top of his film works. He recently brought honour to the country with his first short film, ILOCANDIA. It was produced by New Art Media in Napa, California and screened at the Montanosa Film Festival in 2021.

 

The Unique Pinoy Dishes and their Origins

Chef Cocoy will be teaching the following special recipes that will add flair to any Pinoy spread. They’re definitely not the usual dishes you see in every eatery in the Metro. Read on to learn more about each dish.

 

1. Tiyula Itum from the Tausug People

This truly unique stew is one of the Tausūg or Suluk, a Muslim ethnic group of the Philippines. The dish mainly originates in the Sulu Archipelago, which is southwest of the island of Mindanao and mainly in the Jolo island cluster. Not only is it a specialty from the South, but tiyula itum is also a mainstay in various celebrations of the locals. Aside from being served in special occasions like weddings and Hari Raya (breaking of the fast), it’s also served to royalties.

Literally translated, “tiyula itum” means “black soup.” The dark broth may be intimidating for some, but there lies a rich mix of spices. Beef ribs are the meat of choice, which renders savoury flavours to the stew already. Then, key elements of the dish like ginger, turmeric, lemongrass, and chili complement the main ingredient. The most unique component is the burnt coconut used to give its trademark colour and amazing taste.

 

2. Binabayasang Alimango from Pandacan, Manila

Some people also call this Sinigang na Alimango sa Bayabas. As you may have inferred, the soup of this dish is mainly sour. The tropical fruit guava is used to give this dish its distinctive flavour. Peeled slices are boiled and the sourness can be customised to your liking.

Unlike the usual sinigang recipes, this dish makes use of mud crabs or alimango. Alternatively, alimasag (sea crab) can be used, too. If you’re wondering what the primary difference between the two is, it all boils down to the legs. Expect large crab legs from alimango and thin ones from alimasag. The shell of the latter typically has white spots, too. Either way, the crabs are sauteed with vegetables and simmered in the guava broth in this tangy recipe.

 

3. Pancit Cabagan from Isabela

This version of the classic pancit is a specialty from Chef Cocoy’s hometown of Isabela. This noodle recipe is quick and easy to prepare as long as you have the right ingredients. The pancit used is miki noodles, while the main toppings are boiled eggs and Lechon Carajay (boiled and deep-fried pork belly). Of course, you’ll need to allot more time and effort if you’re preparing the Lechon from scratch, too.

Like typical Filipino noodle dishes, the ingredients of Pancit Cabagan are stir-fried. A truly colourful and filling recipe, it traditionally features slices of carrots, bell peppers, cabbage, and scallions. It is then seasoned with ground black pepper, soy sauce, and patis (fish sauce), among others. It can be served with a side of dipping sauce for added flavours.

 

4. Guinumis from the Southern Tagalog Region

Of course, we can’t miss dessert! If you’ve always attended Pinoy fiestas, you’re probably familiar with halo-halo and buko pandan. guinumis is like a sweet and simple hybrid of the two. It mainly refreshes your palate with shaved ice, sago, gulaman (or pandan jelly), and pinipig.

Unlike the usual deserts that use condensed or fresh milk, guinumis is set apart by a mix of sugar syrup and coconut milk or coconut cream. It’s also topped with your choice of tropical fruits, such as mangoes or avocadoes.

Didn’t those dishes just make your mouth water? Which ones are you most excited to try or make? Don’t miss out on the hybrid class scheduled on June 25, 9:00am to 12:00pm. Learn from Chef Cocoy in-person with a fee of P2,000 or join the online class for just P1,800. Expect the celebrity chef to show you his unique twist and personal tips to elevate the dishes further. Tara na!