Salu-Salong Sarap

The way to a man’s heart is through the stomach.” This is a common adage that a woman should remember in order to make her man entangled to her forever.

From north to south, Dayaw Festival which started October 7, 2011 showcased not only traditional  games, costumes, songs and dances, but also each tribe’s traditional dishes as part of the Salu-salong Sarap Activity held at E-Park, Tagum City .

Obviously it was a woman’s world  since the participants or cook were all women while all the men present were eagerly waiting for tasting.

Watching each tribe prepared each own dish despite it was laboriously done, amazed the onlookers and both the local and school media for the passion was clearly written in their faces and in the way they painstakingly, patiently but efficiently did their creation.

 The smoky smell and atmosphere of the traditional way of cooking did not stop the audience and onlookers to keep watch and to wait and see the finished product and experienced the taste of our traditional but savory and mouth-watering dishes.

Those who were present have satisfied themselves sampling the taste of once in a lifetime experience of native foods free from artificial flavoring yet has left one’s palate to hunger for more particularly the men.

 The second day food demo was participated in by Yakan of Basilan, Waray of Leyte, Ati of Negros and Bukidnon, and also Bikolano. photo and text by Francisca Padlan


The following are the selected traditional cuisine's recipe as demonstrated in the Dayaw Festival.

Dulang (Yakan Dish of Basilan)

It is a set of food composed of rice mixed with “malagkit”, viands like “kaliya” (Yakan chicken dish), “kenna” (fried fish) and vegetable dish.The rice must be molded in cone shape placed in a large round platter with banana leaves with the viands (kaliya, kenna and vegetable dish) surrounding it and cover it with “tutup”( a cover made of native material) to protect the food from flies.
This dish is usually prepared during special occasion like thanksgiving.

            Ingredients for rice:
-          Rice mixed with “malagkit”
-          “dulew” (luyang dilaw) or turmeric powder (to be mixed with the rice to make it yellowish

            Ingredients for “kaliya”:
            - native chicken (to undergo “sumbali”- prayer before slaughtering)
            - isellan (cooking oil)
            -sili (chili mixed with salt)
            - laiye (ginger)
            - bawang lebbuk (onion leaves)
            - bawang puti (garlic)
            - saley (tanglad or lemon grass)
            - harena ( powdered rice)
-          Boil the chicken with the ingredients until tender.
-          Once tender, separate the soup.
-          Dissolve the powdered rice and mix it to the chicken meat until the sauce gets sticky which can now be placed surrounding the rice.
-          The kenna and the vegetable shall also be placed surrounding the rice.

Tinuom na Hipon (Waray Dish of Leyte)

-          Shrimps
-          Lemon grass (tanglad)
-          Onion leaves
-          Lemon (kalamansi)
-          Skin the shrimp leaving the tail intact.
-          Marinate the shrimps with lemon and salt.
-          Wrap it with banana leaves together with the sauce
-          Heat and let it cook over a live charcoal.

Other dishes:

Lawot-Lawot (vegetable dish)

-          Gabi (young leaf) tied into eight knot each leaf
-          Fern
-          Red squash
-          Coconut milk
-          “saluyot”
-          Ginger
-          Red onion

Ginataang Bannag (Ati Food)

-          Shells “bannag” (from fresh water)
-          Coconut milk
-          Ginger
-          Onion leaves

Bicol Express (Bikolano Dish)

           Ingredients: (same with Bicol
-          Alamang (very tiny shrimps)
-          Pork
-          Chili (red and green)
-          Garlic
-          Red onion
-          Coconut milk

Laing (Bikolano Dish)
Ingredients: (same with Bicol Express but with the addition of gabi dried leaves and “daing” or dried fish.