Nilotlot is a cooking technique practiced by some Lumads. This style of cooking uses bamboo as the main cooking vessel and protein ingredients like native chicken or fish are used depending on the the IP group’s location. Aromatics are added like ginger, lemongrass, and specific herbs foraged or planted by the Lumads. Young coconut meat and coconut cream are also used.
That said, I still haven’t had the opportunity to taste this dish even whilst on my Mindanao Sojourn years back. I can only add this to my bucket list for now. I, however, had the chance to enjoy a sticky rice dish cooked in bamboo with lemak when I was in Malaysia.
Sticky Rice cooked in bamboo over charcoal, Malaysia (2019)
Sticky Rice cooked in bamboo with lemak and Malena Case by Kina Amapola™
Sticky Rice cooked in bamboo with lemak and Malena Case by Kina Amapola™
October is Indigenous Peoples Month and in the Philippines, most IPs are concentrated in the Northern Luzon and Mindanao areas. There are two generic terms used for these groups, Igorot (mountaineer) for those in the Cordilleras and the Lumad (indigenous) in Mindanao. The Moro are the Islamized Indigenous People mostly concentrated in Mindanao as well. There are also some IPs in the Visayas region.
I’d like to honor our IPs through food recipes that I find somewhat similar, or uses ingredients that the IPs use. It can also be ingredients popular in their said locality or geographic location.
When I went to Lake Sebu some years back, I got to enjoy staying with a small T’boli community. During that trip though, my intention was to procure T’nalak for the handwoven journals I was making then and used to sell. Hence, I totally forgot to inquire and delve deeper into the food culture. Although I got to enjoy rice coffee, pink rice they harvested from their lands, dried fish, and a chicken dish that I failed to ask the name of, the 2 days I spent with some T’boli womenfolk was truly something memorable.
T'boli Hut, Lake Sebu, South Cotabato, Philippines (2015)
T'nalak Hand-bound Journal by Kina Amapola™ with Amrey's Pineapple Mochi
During my southern sojourn in Davao City, I was also able to enjoy a meal with some of the Obo-Manobo community while doing research about Lumad musical instruments. Although the Obo-Manobo are known for their fine weaponry and jewelry, I learned a lot about their group's traditions over grilled milkfish and steamed rice. They even went out of their way to cook 'fresh rice' for me instead of letting me eat 'bahaw' aka day-old or meal-before rice aka, leftover rice. I totally forget what the black powder thing is, but it's a new experience for me. We also had durian for dessert. Again, my attention was on my research and not the food culture, which I find so ironic since I’ve always been curious about food and what the locals enjoy. It seems like I was a horse with a blinder, focused on only the intention I set out to do. Or prolly, I'm so used to enjoying meals with the locals every time I travel that I totally forget to take notes! Next time though, during these immersions, whether with IPs or just locals, I better make sure to cover all my bases, including food recipes and cooking traditions and practices. Planning is really critical here, especially since I usually find myself just going for what I feel at that moment since I was blessed with time on my hands to pursue the things I’m passionate about. With all of my backpacking, mostly solo, adventures, I truly get to experience what 'Filipino Hospitality' is as well as how food is almost always the center of any culture! #pagmamahalpasasalamat indeed!
Living Museum, Magsaysay Park, Davao City 2018
Going back to the main recipe of my post, which is so NOT Nilotlot na Manok sa Gata. As much as I would have wanted to share how I made this dish, as mentioned, never tried it plus access to bamboo and other ingredients required is really not possible right now. Hail, hail to all #concretejunglehermits out there!
Lately, I’ve been consuming chicken, thanks to my #bhooiz. Yeah, they are so pampered like that that I prepare their #holisticpetnutrition before I go for my meals. I still consider this #mindfuleating what with all the planning and #mealprep involved. And my strong preference for coconut cream aka gata, and loads of ginger, and some chilies will prolly be with me until I crossover.
Pawntee’s Grub™ Holistic Pet Nutrition Chicken Veggie Rice
Kisig and Mini Yeti (the #bhooiz)
Amrey’s Kitchen™ Vegan Laing
To celebrate all the IPs not just of the Philippines but across the globe, I’ll be sharing with you lovelies my Spicy Chicken Pandan Asian Vermicelli in Coconut Cream. Of course, served with steamed Native Philippine Cabbage aka ‘pechay’. What can I say, this #WHooman is a certified #noodlic after all! You can easily enjoy this with a bowl of rice if you’re not into noodles.
As always, I can’t wait to see how you made this recipe or recreated this recipe with your #foodporn photos on IG @amreyskitchen (#amreyskitchen #amapolism). Remember, sharing is loving. Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
The music you’ll be hearing with the reels for the whole month of October will be the digitized recordings and collection of my movement mentor in ‘Sanghabi’, Orlan, who has already passed on. With his teachings, and knowing that his spirit is always with us, I am truly grateful to have learned from him. And now that I am ‘digitizing’ his cassette tapes, I can’t help but be nostalgic and very ‘sensitive’ these past few months.
Happy cooking, lovelies! #mettalove
Add comment
Comments