The Exotic Deep-fried Locust

The Exotic Deep-fried Locust

By Apolinario Villalobos

 

Locusts (apan in Bisaya; balang in Tagalog) contain a high level of chemicals known as phytosterols that could control heart-related diseases. The chemicals block the absorption of cholesterol, a chemical which increases one’s risk of getting cardiovascular diseases. This exotic delicacy is also loaded with fatty acids, minerals that boost immunity, fights cancer and prevent the onset of inflammation in body organs, aside from protein.

 

These insects are patiently caught in the evening during which they rest on the ground. The gatherers use flashlight to light their way around, practically, picking up the sleeping locusts from grassy fields.

 

The first step in cooking is by killing them through suffocation in sacks after which they are cooked in tamarind leaves enhanced with a little vinegar, after which they are sun-dried. When they are thoroughly dry, deep-frying follows which takes from forty minutes to an hour, to ensure crispiness.

 

The locusts thrive on leaves. Woe then, to bamboo groves, trees, rice and corn fields that they spot along their path as they darken the sky with their vast number. Interestingly, the locust is mentioned in the Bible as part of the diet of the Chosen People.

 

A small plastic pack of deep-fried locusts costs Php20 in the public market when it is in season. In southern and central Mindanao, the sources of this exotic delicacy are Polomolok, General Santos and Isulan.

 

 

The Exotic Deep-fried Locust

The Exotic Deep-fried Locust

By Apolinario Villalobos

 

Locusts (apan in Bisaya; balang in Tagalog) contain a high level of chemicals known as phytosterols that could control heart-related diseases. The chemicals block the absorption of cholesterol, a chemical which increases one’s risk of getting cardiovascular diseases. This exotic delicacy is also loaded with fatty acids, minerals that boost immunity, fights cancer and prevent the onset of inflammation in body organs, aside from protein.

 

These insects are patiently caught in the evening during which they rest on the ground. The gatherers use flashlight to light their way around, practically, picking up the sleeping locusts from grassy fields.

 

The first step in cooking is by killing them through suffocation in sacks after which they are cooked in tamarind leaves enhanced with a little vinegar, after which they are sun-dried. When they are thoroughly dry, deep-frying follows which takes from forty minutes to an hour, to ensure crispiness.

 

The locusts thrive on leaves. Woe then, to bamboo groves, trees, rice and corn fields that they spot along their path as they darken the sky with their vast number. Interestingly, the locust is mentioned in the Bible as part of the diet of the Chosen People.

 

A small plastic pack of deep-fried locusts costs Php20 in the public market when it is in season. In southern and central Mindanao, the sources of this exotic delicacy are Polomolok, General Santos and Isulan.

 

 

Pastil: Versatile One-dish Meal of Muslim Filipinos

Pastil: versatile one dish meal

Of Muslim Filipinos          

By Apolinario Villalobos

 

If you have ventured into a Muslim community, you may notice a delicacy neatly wrapped in a banana leaf. It is called “pastil”, a special kind of rice with a spoonful of viand on top– either fish or chicken. While the fish takes a shorter time to cook, the shredded chicken takes more, for as long as two to three hours to ensure its softness. The fish is flavored with “palapa”, a hot chili and shallot- based condiment, while the chicken is cooked in its own oil enhanced with a small amount of coconut or vegetable oil, toasted garlic, and with shallot and hot chili as optional ingredients.

 

In Manila, the place to go for this one-dish meal is the Islamic Center in Quiapo. While it can be partaken as is, some prefer to have other dish to go with it. At the Islamic Center’s halal carinderias and sidewalk eateries, the choices for other main dishes are chunks of young jackfruit cooked in coconut milk, red beans in coconut milk, broiled tuna, mudfish or tilapia, boiled eggs, stir-fried vegetables in herbs, and chicken cooked in thick coconut milk.

 

For dessert, one can have the Muslim version of “fruit salad” which is a soupy combination of gelatin and fruits in season flavored with milk and sweetened with brown sugar. It is different from the “dry” version of fruit salad which is topped with ice cream and shaved ice.

 

Variably, “pastil” is also called “patil” in other parts of Muslim Mindanao, and the preparation varies according to the added spice or condiment. The price however, does not vary, as the price is  fixed at ten pesos per wrap.

From the Kitchen of Pat Sulleza…gurayan sandwich filling and rice topping

From the kitchen of Pat Sulleza: (based on her comment to my blog about food…)

*Gurayan sandwich filling and rice topping

Ingredients:

1 kilo of anchovy (white variety, and small ones are preferred)
1 cup chopped kamyas (if not available, use young crushed tamarind, calamansi and vinegar, or the sour variety of green mango)
½ cup vinegar
thumb-sized ginger, crushed
salt to taste
pork oil
Optional: chili, bell pepper, and laurel leaves

Direction:
Wash the anchovy thoroughly to reduce the fishy smell.
Cook in vinegar, kamyas, ginger and salt. Allow to boil for 15 to 20 minutes to eliminate some of the liquid. Add estimated amount of pork oil. Reduce fire and simmer for 5 minutes more. Allow ample amount of sauce to remain.

Notes:
Best cooked in native earthen pot (palayok); if using ordinary stainless or steel cooking pot, line the bottom with fresh banana leaves, if available.
Another option is wrapping the anchovies in banana leaves and arranged inside the pot. If banana leaves are not available, pechay may be used.
The vinegar shall serve as preservative, so there is no worry for spoilage.
Young okra or eggplant may be added on top of the preparation while cooking, and they can be used later as garnishing to rice.
As filling for sandwich, white onion rings may be added.
As rice topping, chopped spring onion (sibuyas-dahon) may be sprinkled as garnishing.
The sauce with added few mashed anchovies and chopped white onion may be used as dip for Skyflakes biscuit, pan de sal, or biscucho.
The green mango loses some of its acidity when it is cooked, so it goes well with rice, okra or eggplant.

*Gurayan- Bisayan/ Karay-a for anchovy
*Dilis- Bisayan/ Cebuano and Tagalog for anchovy