| |
Alternative names | pastel, patil, patel, patir, pater, paster |
---|---|
Course | Main dish |
Place of origin | Philippines |
Region or state | Maguindanao |
Main ingredients | white rice, glutinous rice, shredded beef/chicken/fish |
Similar dishes | binalot , piyoso & nasi dagang |
Pastil is a Filipino packed rice dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. [1] Pastil is also known as patil, patel, patir, or pater in Maranao; and paster in Iranun. [2]
The meat or fish component of the dish is known as the kagikit. It is usually shredded beef or chicken. The meat is cooked similarly to adobo (but without the vinegar). 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 is added after the onions turn transparent. Soy sauce (or oyster sauce), black pepper, and salt to taste are added and allowed to simmer until they evaporate. Palapa or chili pastes are also traditionally added since Muslim Filipino dishes are almost always spicy. [3] [4] [5] Shredded grilled fish can also be used; usually katipa (walking catfish) or dalag (common snakehead) mixed with coconut meat. [1] [6] [5] Pastil is halal food, and thus pork is never used. [5] Such non-halal variations of pastil are called by other names, such as binalot , to prevent confusion and to preserve the pastil tradition.
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. [7] [8] The Maranao version of the dish, pater, is usually made with turmeric-infused rice (kuning) which gives it a bright yellow color. [5]
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 merienda . [1] [2] [9] Pastil are commonly sold by restaurants and street vendors in Muslim communities in Mindanao and throughout the islands, for example, General Santos hosts several restaurants serving this with side dishes. It is also sold as a cheap snack or breakfast on the go in Metro Manila's Muslim areas like Maharlika Village in Taguig and Quiapo in Manila. [2] [1] In Lanao del Sur, Lanao del Norte, and Northern Mindanao, restaurants or food stalls that specialize in the Maranao version of pastil (pater) are called "pateran". [5]
Pastil resembles northern Filipino wrapped meat dishes like binalot , but it diverges by incorporating shredded meat or fish fillings instead of conventional meat options. [1] [2] "Binalot" is occasionally used as a general term encompassing dishes using banana leaves for packaging, or those inspired by Pastil, yet prepared in distinct ways or lacking Halal certification.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
The Maranao people, also spelled Meranao, Maranaw, and Mëranaw, is a predominantly Muslim Filipino ethnic group native to the region around Lanao Lake in the island of Mindanao. They are known for their artwork, weaving, wood, plastic and metal crafts and epic literature, the Darangen. They are ethnically and culturally closely related to the Iranun, and Maguindanaon, all three groups being denoted as speaking Danao languages and giving name to the island of Mindanao. They are grouped with other Moro people due to their shared religion.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
The Iranun are an Austronesian ethnic group native to southwestern Mindanao, Philippines. They are ethnically and culturally closely related to the Maranao, and Maguindanaon, all three groups being denoted as speaking Danao languages and giving name to the island of Mindanao. The Iranun were traditionally sailors and were renowned for their ship-building skills. Iranun communities can also be found in Malaysia and Philippines.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
The Maguindanaon people are an Austronesian ethnic group from the Philippines. The Maguindanaon are part of wider political identity of Muslims known as Moro, who constitute the third largest ethnic group of Mindanao, Sulu and Palawan. The Maguindanaons constitute the ninth largest Filipino ethnic group and are known for being distinguished in the realm of visual art. They have been renowned as metalworkers, producing the wavy-bladed keris ceremonial swords and other weapons, as well as gongs. The Maguindanaons historically had an independent sultanate known as the Sultanate of Maguindanao which comprises modern day Maguindanao del Norte, Maguindanao del Sur, Zamboanga Peninsula, Davao Region and Soccsksargen. The name "Maguindanao/Magindanaw" itself was corrupted by Spanish sources into "Mindanao", which became the name for the entire island of Mindanao.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia.
Pastel is the Spanish and Portuguese word for pastry, a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means cake, as with Pastel de tres leches. However, in different Latin American countries pastel can refer to very different sugary dishes, and even to non-sugary ones as well. In some places, like Brazil, a pastel can refer to both a sugary and non-sugary food, depending on the filling used.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic. It has occasionally been considered the unofficial national dish in the Philippines.
Inihaw, also known as sinugba or inasal, are various types of grilled or spit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.
Nasi bogana or nasi begana, pronounced as nah-see boh-gâna, is an Indonesian-style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Filipino American cuisine has been present in America ever since Filipinos moved there, but only recently has the Filipino food become more widely popular. Filipino food has gone through its evolution of adapting other cultures' food practices into their own, or borrowing the food concept into their own.
Pusô or tamu, sometimes known in Philippine English as "hanging rice", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral, diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms. It is known under many different names throughout the Philippines with numerous variations, but it is usually associated with the street food cultures of the Visayan and Moro peoples.
Panyalam or panyam, is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, muscovado, and coconut milk mixed into a batter that is deep-fried.
Piaparan, also known as pipaparan, piaran, or piarun, is a Filipino dish consisting of meat or seafood cooked in a coconut milk-based broth with grated coconut, garlic, onions, ginger, turmeric, young wild shallots (sakurab), labuyo chili, and various vegetables and spiced with palapa. It originates from the Maranao people of Lanao del Sur. Piaparan means "shredded coconut" in Maranao and is a type of ginataan.