This native snack of Maguindanaons looks like a triangular net of fine and curly strands of browned

pancit bihon. This is similar to Cebuano’s tagaktak that is also folded into triangle.

This delicacy is made with finely ground rice, sugar and some water, mixed well to become a thick but
flowing batter. The batter is placed in a pangulayan (a native coconut shell strainer). The batter would
pass through the tiny perforation drilled at the bottom of the coconut shell, coming out like string of
noodles falling directly into the hot pan with cooking oil. The pangulayan is quickly swayed in
crisscrossing or circular motion so the falling strands would create a net-like pattern on the pan. The
falling strands of batter is quickly fried and cooked till it is golden brown and crisp. Using gagawi
(Maguindanaon wooden ladle), the rice fritter is removed from the pan and immediately folded into
half-moon (folded once to become semi-circle in shape) or rolled to become tubular in shape. It would
stiffen and turned crisp as soon as it cooled down.

As part of the ceremonial cooking, the Maguindanaons would ask first the blessings of Allah before
cooking this delicacy. They also profess that the presence of a wicked person or someone who has a bad
disposition, while tinagtag is being prepared, would cause the tinagtag to have an unpleasant taste or
easily get spoiled.

A good and finely cooked rice fritter has a shelf life of one month or even more. Maguindanaons
traditionally would prepare and offer this delicacy during special occasions such as in weddings, feast,
and during the observance of Eid al Fitr or the end of Ramadan or Maulidin Nabi.

They traditionally have to perform the ceremonial preparation and cooking of tinagtag while listening to
the rhythmic beat of balabad (wooden drumstick) and dabakan (a native drum made with dried animal
skin).
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!

Don’t starve yourself by just reading it, why not try some? Have some visit and bring home with you the
enticing taste of Tinagtag and your family will surely love it! Prepare it for them with full love to say
“Tinagtag for you!”
Pastel

Main ingredients

white rice, glutinous rice, shredded beef/chicken/fish

Description

The meat or fish component of the dish is known as the kagikit. It is usually shredded beef or chicken.
The meat is cooked similar to adobo. It is first boiled until tender, then allowed to cool before shredding
them into little strips. Garlic and onions are sautéed in a pan and the shredded meat added after the
onions turn transparent. Soy sauce (or oyster sauce), black pepper, labuyo chilis, and salt to taste are
added and allowed to simmer until they evaporate.[3][4] Shredded grilled fish can also be used; usually
katipa (walking catfish) or dalag (common snakehead).[1]

The white rice is mixed with a little bit of glutinous rice so it can maintain its shape. The mixture is
steamed normally. The banana leaves are wilted over an open flame to make them pliable, then the
inside surfaces are slathered with oil. The rice is then placed on the leaves shaped as a thick cylinder
with a strip of the meat filling extending along the length of the rice or covering one side of the rice. The
leaf is then wrapped around the mixture with the ends tucked inside. [5][6]

Pastil is traditionally served with vegetables soaked in vinegar as a side dish, like cucumber or togue
(mung bean sprouts), to neutralize the saltiness of the kagikit. A hard-boiled egg may also be included to
complement the meal. It is usually eaten with coffee or sikulate (hot chocolate) for breakfast or for
merienda.[1][2][7] Pastil are commonly sold by restaurants and street vendors in Muslim communities in
Mindanao and throughout the islands, for example, General Santos City hosts several restaurants serving
this with side dishes, while in Taguig City, they sell this as a cheap snack.[2][1]

Similar dishes

Pastil is similar to the northern Filipino meat binalot dishes, but it differs in that it uses shredded meat or
fish fillings, rather than regular meat dishes.[1][2]