TAUSOG PASTIL

“The Best of Home-Cooked Halal Tausug-Filipino Dishes”

With MARIA FHEBIE ORTIL

It is now the 19th Digital Edition of our weekly Digital Edition of Philippine Muslim Today having an inclusive week of October 23-29, 2020 and still with The Best of Home-Cooked Halal Tausug-Filipino Dishes.”: PASTIL.

Pastil is not actually a dish but for the Tausug of Sulu it is just a mere food eaten during snack time or merienda. As what Tausug Chef Abdulaziz H. Hamsain and author of the Coffee Table and Handy Cookbook titled  The Best of Home-Cooked Halal Tausug-Filipino Dishes” in one preparation of Pastil it can serve from 1 to 3 guests during snack time.

COOKED TAUSUG PASTIL: A cooked Tausug Pastil which is actually just like an Empanada that is being served in many of the fast Food Restaurants in Metro Manila. (Photo by Abdulaziz H. Hamsain)

However for the people of Maguindanao and Cotabato, when you mean Pastil this is not the one being prepared in Sulu particularly in Jolo.

For the Maguindanao Pastil although this is synonymous with the Pastil of Sulu, the former Pastil is cooked in a different manner. 

In short the Tausug Pastil merely looks like an “Empanada,” and being stuffed with bean sprout inside. Once it is cooked it is best eaten with a well prepared sauce made of vinegar with hot chili.

When a Tausug for instance orders a Pastil in a restaurant in Maguindanao or Cotabato City restaurant he will be served with another kind of Pastil. 

Thus to the people of Central Mindanao, Pastil to them is made of cooked Rice with a grated Chicken meat stuffed inside. Hence, when one is in a hurry their Pastil is a Food to Go. In the next topic  of my Column Best Home-Cooked Halal Filipino Dishes for other Muslim tribal group, we may as well discuss this Central Mindanao Pastil in detail.

However, for this 19th Digital Edition of PMT we will discuss briefly and concisely the preparation of the Pastil of Sulu. 

Enumerated here under are the easy to produce ingredients and the simple to follow procedure.

Ingredients:
For the wrap
-½ kilo flour
-1 cup room temperature water
-2 tbsp oil
For the bean sprout mixture
-2 cloves garlic minced
-1 small onion minced
-1 tsp salt
-1 pinch of black pepper
-½ kilo of bean sprout
For the sauce
-3 cups of water
-½ cup of vinegar
-sugar (depending on taste)
-1 chicken cubes (halal)
-salt (depending on taste)
-5 pcs. red hot chili
-½ tsp black pepper

Procedure:

  1. Mix the flour, water and a little bit of oil till the dough mixture is reached.
  2. Flatten the dough then form a small circle for the wrapper.
  3. Saute the garlic, onion, salt, and black pepper then add the bean sprout.
  4. Allow the bean sprout to cook for 10-15 minutes.
  5. Put the circled shaped dough on hand then add a spoon full of the bean sprout then form the Pastil 1 (refer to the video on youtube).
  6. For the sauce, boil 3 cups of water then add all the remaining ingredients, mix well then strain.

Procedure:

1. Mix the flour, water and a little bit of oil till the dough mixture is reached.

2. Flatten the dough then form a small circle for the wrapper.

3. Saute the garlic, onion, salt, and black pepper then add the bean sprout.

4. Allow the bean sprout to cook for 10-15 minutes.

5. Put the circled shaped dough on hand then add a spoon full of the bean sprout then form the Pastil 1 (refer to the video on youtube).

6. For the sauce, boil 3 cups of water then add all the remaining ingredients, mix well then strain.

*Best served in the afternoon (for any time of the day) as a merienda for snacks. MARIA FHEBIE ORTIL

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