Our old folks undeniably love our local kakanin. My mother and father, even my lola and tita when they were still alive, are huge fans of these sweet rice cakes. They come in varieties of flavor, color, shape, and texture.
In Malabon, the town where I grew up in, kakanin can be found everywhere. Go to one of our public markets and you will see a special section that sells different kinds of kakanin with names you probably have never heard of. In fact, the city is known for its delectable sapin-sapin, kutsinta, and biko elaborately served in a colorful array on a round bilao.
On this blog post, I will share to you my mother’s recipe for Palitaw. We call it dila-dila in Malabon because of its distinct shape (dila means tongue). The name palitaw was derived from how it is being prepared. Palitaw or litaw means “to appear,” or in this case, “to float,” because it starts to float in water once it’s cooked.
If you want to learn how to prepare palitaw, refer to the recipe below:
Aah, rainy days. It’s Saturday morning. No work. Too lazy to get up. You just nonchalantly decide to spend your entire day under the warmth of your blanket. Or perhaps, you just sit carelessly on your couch, watch your favorite old movie on DVD or maybe read that book you haven’t touched since you bought it from the thrift shop last year. What else could be more pleasant than these?
A cup of coffee?
A hefty serving of sopas?
What about a nice warm bowl of tasty and gratifying Chicken Arroz Caldo, no? Now we’re talking.
Arroz Caldo is a Spanish phrase which literally translates to “rice broth.” It has many names: rice porridge, congee, lugaw…the list goes on. It’s a common merienda/minandal (snack) in the Philippines which can be served both in the morning or mid-afternoon. I’m almost sure there’s always a gotohan (a casual restaurant; an eatery that serves a variety of meals especially rice congee) within your neighborhood that serves this.
Since Chicken Arroz Caldo includes meat and rice (which is a staple in many Asian countries), it is a complete meal by itself which can actually be served any time of the day.
The recipe below is a plain Chicken Arroz Caldo dish. There are a number of side dishes that you can serve this with. You can enjoy Chicken Arroz Caldo with hard-boiled egg, lumpia (or sumpia as we call it in Malabon which is commonly known as Spring Roll), tokwa’t baboy (fried tofu and pork), etc., and your common condiments would be patis (fish sauce), pepper, calamansi, soy sauce with vinegar, garlic, and onion.
Hey, you want it, right? Then get up and start cooking! Here’s the recipe for Chicken Arroz Caldo:
I once mentioned in my introduction that I won’t be using canned sauces in my recipes. Everything would be traditionally prepared as much as possible, which means no shortcuts. But, no, I cannot apply that rule in this recipe.
The reason is Filipino Style Spaghetti is always prepared with canned and bottled sauces. If I use fresh tomatoes alone (which I do sometimes with olive oil –> yum!), it won’t be Filipino style anymore. Tomatoes are not naturally sweet, at least that’s not how we acquired the taste; it may be too sour for the Filipino palate. Hence, we add sugar and banana catsup to balance the flavors. Why? Because that’s how we like it! Filipino Style Spaghetti is like Spaghetti Bolognese, but sweeter.
So my brother cooked Filipino Style Spaghetti yesterday, Sunday. I took some pictures, but it’s pretty much my own recipe inspired by my Tita‘s. My Lola was not a huge fan of spaghetti. She would rather eat Chinese noodles. Some credits also go to Joe, a college friend, who told me to add milk to the sauce to make it creamier. And, yes, it’s just so much better!
If you have kids, I’m sure they will love this dish. It will give Jollibee a run for its money any day. 🙂