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πππ§ππ£ππ€ is known for their rich cultures and traditions that make them unique from other. Mostly to their cultural food recipe such as Piaparan a Manok and Kuning, these foods were both cooked using turmeric ingredient to make it more representable, its yellow color represents their royalty. However, Maranao people are Muslims thus their cuisine is governed by halal diet law. Therefore, these special food of Maranao have a vital role to prepare in their special gatherings or important occasions such as Kanduri and Kandatu events.
Image credit to mymaranaorecipes.blogspot.com
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▪︎ Rice is the most important food that Maranao prepare in their everyday lives. They need rice in order to have an enough strength. Maranao have a special way of preparing rice. The way they cooked rice is by using an ingredients includes turmeric for its color and flavored with salt, laurel leaves and oil and cooked it in usual way, the result is called Kuning. This is also known as "Turmeric rice" that best for their everyday living.
▪︎ Rice is the most important food that Maranao prepare in their everyday lives. They need rice in order to have an enough strength. Maranao have a special way of preparing rice. The way they cooked rice is by using an ingredients includes turmeric for its color and flavored with salt, laurel leaves and oil and cooked it in usual way, the result is called Kuning. This is also known as "Turmeric rice" that best for their everyday living.
INGREDIENTS
3 cups white rice(uncooked)
1/2 tbsp turmeric powder
1 lemongrass
3 cups white rice(uncooked)
1/2 tbsp turmeric powder
1 lemongrass
PROCEDURE:
1. Wash rice with water three times.
2. Add 3 cups of water and 1\2 tbsp of turmeric powder.
3. Divide lemongrass into 2 and place on top of the rice.
4. Wait until cooked then serve.
1. Wash rice with water three times.
2. Add 3 cups of water and 1\2 tbsp of turmeric powder.
3. Divide lemongrass into 2 and place on top of the rice.
4. Wait until cooked then serve.
Source: mymaranaorecipes.blogspot.com
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▪︎The Chicken Piaparan is a well-known as the authentic Maranao dish. It is the dish made from grated-coconut within the chicken. This recipe is very easy to cook and very tasty dish. It's spicy but pleasant, every bite is so addictive. So, this dish can be made by everyday home cooking for Maranao people most common in their special occasions.
INGREDIENTS
○ Palapa
▪︎ 4 stalks spring onions, finely chopped
▪︎ 2 tbsp ginger paste
▪︎ 2 pcs birds eye chillies, finely chopped
○ Soup
▪︎ 11/2 kg chicken legs
▪︎ 6 cloves garlic, minced
▪︎ 2 red onions, think sliced
▪︎ 1 cup coconut milk
▪︎ 6 cup water
▪︎ 1 Chanute, sliced
▪︎ 3 stalks spring onions, chopped
▪︎ oil
▪︎ salt
○ Piaparan
▪︎ 2 cup shredded coconut
▪︎ 2 tbp turmeric
▪︎ 1/2 green capsicum, sliced
▪︎ 1/2 re capsicum, sliced
▪︎ oil
INSTRUCTIONS
▪︎The Chicken Piaparan is a well-known as the authentic Maranao dish. It is the dish made from grated-coconut within the chicken. This recipe is very easy to cook and very tasty dish. It's spicy but pleasant, every bite is so addictive. So, this dish can be made by everyday home cooking for Maranao people most common in their special occasions.
INGREDIENTS
○ Palapa
▪︎ 4 stalks spring onions, finely chopped
▪︎ 2 tbsp ginger paste
▪︎ 2 pcs birds eye chillies, finely chopped
○ Soup
▪︎ 11/2 kg chicken legs
▪︎ 6 cloves garlic, minced
▪︎ 2 red onions, think sliced
▪︎ 1 cup coconut milk
▪︎ 6 cup water
▪︎ 1 Chanute, sliced
▪︎ 3 stalks spring onions, chopped
▪︎ oil
▪︎ salt
○ Piaparan
▪︎ 2 cup shredded coconut
▪︎ 2 tbp turmeric
▪︎ 1/2 green capsicum, sliced
▪︎ 1/2 re capsicum, sliced
▪︎ oil
INSTRUCTIONS
1- In a large mortar combine all palapa ingredients together pound it with a petle until its paste like in consistency. Set it aside.
2- Prepare a pot, over stove top on medium heat, add oil then saute garlic and onions.
3- Add a tablespoon of the palapa continue to saute until fragrant.
4- Add chicken and salt, slightly brown it on all sides then pour water. Bring it to a boil the simmer for 25 minutes.
5- Remove chicken from the pot then set aside.
6- Add Chayote to the pot then cook for 5 minutes.
7- Add coconut milk then cook for another 5 minutes. Add sprimg onions then turn heat off.
8- while soup is boiling, in a work heat oil then saute the remaining palapa.
9- Add turmeric, shredded coconut, red capsium and green capsium. Stir fry until the shredded coconut is coated with the turmeric evenly.
10- Add the chicken to the coconut mixture, mix well to coat chicken with the coconut, cover the work, continue to cook in low heat for 10 minutes.
11- place chicken and coconut in a serving platter then serve it with soup on the side.
Source: https: //www.angsarap.net
2- Prepare a pot, over stove top on medium heat, add oil then saute garlic and onions.
3- Add a tablespoon of the palapa continue to saute until fragrant.
4- Add chicken and salt, slightly brown it on all sides then pour water. Bring it to a boil the simmer for 25 minutes.
5- Remove chicken from the pot then set aside.
6- Add Chayote to the pot then cook for 5 minutes.
7- Add coconut milk then cook for another 5 minutes. Add sprimg onions then turn heat off.
8- while soup is boiling, in a work heat oil then saute the remaining palapa.
9- Add turmeric, shredded coconut, red capsium and green capsium. Stir fry until the shredded coconut is coated with the turmeric evenly.
10- Add the chicken to the coconut mixture, mix well to coat chicken with the coconut, cover the work, continue to cook in low heat for 10 minutes.
11- place chicken and coconut in a serving platter then serve it with soup on the side.
Source: https: //www.angsarap.net
THIS IS FOR ACADEMIC PURPOSES ONLY!
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