“The Best of Home-Cooked Halal Tausug-Filipino Dishes“
With Maria Fhebie Ortil
On the 21st Digital Online Edition of the Philippine Muslim Today with an inclusive days of November 6-12, 2020, still at this time of Pandemic where most of us prefer to Stay At Home, and to lessen our boredom, once again we are presenting herewith “The Best of Home-Cooked Halal Tausug-Filipino Dishes.”: JUNAY authored by Tausug Chef Abdulaziz H. Hamsain.
Junay can be classified as another tasty dish and “Food To Go” just like the Pastil of Maguindanao Province it can be eaten when one is in a hurry or traveling along the road or even when one is on-board a vehicle.
Junay and Pastil have a similarity wherein both are made of rice. The former tastes differently from Pastil because of the ingredients like the “pipis itum” and the red hot chili.
In Pastil as a “Food To Go” it is stuffed with grated Chicken serving as a built-in viand. While Junay it is plain and simple there is no such built-in viand.
Thus one will enjoy eating the Junay especially if accompanied by hard boiled eggs.
Just like in the other Tausug food preparations, Junay can be easily prepared with the simple ingredients listed below like the “pipis itum,” which is akin to the “palapa” among the Maranao. Then of course one may include also the red hot chili.
Hence, the simple procedure that can be easily followed requires no further expertise in cooking.
- 3 cups of rice
- 5 tbsp pipis itum
- Red hot chili pepper
- 1 tsp salt (depending on taste)
- Banana leaves
- Mix the rice, pipis itum, salt, and red hot chili pepper, then add water and 1 tbsp oil.
- Allow the mixture to be half cooked.
- Place the mixture in a rectangular-shaped banana leaf as desired.
- Then steam the Junay for 10-20 minutes.
*Best served during any meal of the day.
MARIA FHEBIE ORTIL