MARIA FHEBIE ORTIL
After I have presented in this column most of the Top of the Line Tausug Delicacies classified as among the Best of Halal Home-Cooked Muslim Filipino Dishes as listed in this rare recipe book featuring the delicacies of the People of Lupah Sug written by Abdulaziz H. Hamsain, I would like to present here parts of the cooking having the two opposite tastes.
These are the Piypis Itum or Pamapa that is salty and spicy hot and Hinti which is basically sweet.
Piypis Itum is being used as a major condiment when one is cooking it as a spice for authentic Tausug dishes like; Tiyulah Itum, Pyanggang manok, Junay, Piyassak, and Siyagul.
PIYPIS ITUM (Pamapa)
1 whole coconut meat
1 tablespoon whole black pepper
2 pc of 3 inches red ginger (or regular ginger)
5 cloves garlic- 3 inches turmeric
5 pieces red hot chili
Burn coconut meat then grind.
Grind the other ingredients.
Add and mix gradually all the ingredients together.
*Used as a spice for authentic Tausug dishes like; Pyanggang manok, Junay, Tiyula’ Itum, Piyassak, and Siyagul.
On the other hand, Hinti which is more of sugar and being used as a form of a ‘Sandwich’ for delicacies like Daral, Pitis Patani, and Putli Mandi.
1 kilo grated coconut
¾ kilo sugar (brown)
2 tbsp flour
In a cooking pot (medium heat), add 1 cup of water then add the sugar.
Mix well till the sugar dissolves.
Add the grated coconut, constantly mix, sprinkle the flour then mix well till it dries.
** Used in many other Tausug recipes, please refer to the following recipe that has Hinti’ in it:
** All recipes mentioned above are all the best served in the afternoon as a merienda or snacks. MARIA FHEBIE ORTIL