TINAPAYAN
It is one of the most popular dishes in Cotabato City and in Central Mindanao.
Tinapayan is among the most sought dishes among the Maguindanaon people.
It has unique odor and taste, for the first timers may hate the smell because of the unique foul odor.
It is basically made of #Pinangus (sun-dried local fish) usually #Aluwan (mud fish).
To make a Tinapayan, a local fermenting agent called #Apuan is essential. Apuan is made of rice flour with #Kasila, a native chilli.
Legends have it that only those families who are traditionally making Apuan can produce Apuan. It is an inherited tradition.
The Apuan is used to make #Tapay. Tapay is the mixture of Apuan and cooked rice being fermented overnight.
Without Tapay, there is no Tinapayan. Tapay is then mixed with the Aluwan plus herbs such as #Tikwas (Lengkuas) and #Salay (lemon grass).
The Tapay, Aluwan and herbs are fermented for 4 to 7 days. After this period, the fermented Aluwan is cooked. The cooking has two versions. One version is using a fresh coconut milk and the other one is using edible oil.
There are two main outputs - dry and wet Tinapayan. Both have similar tastes. Tinapayan is both a side dish and a main dish.
When you are in Cotabato City or Maguindanao, never miss to taste this magnificent culinary art of Maguindanaon people.
#WheninCotabatoCity
Photo Credit to Owner
Some inputs from Duoipedia
