PCK-141 PROJECT 1

PINIKPIKAN RECIPE: AN INDIGENOUS FOOD RECIPE OF CORDILLERA

I. i. aims:
To promote indigenous Filipino foods in support to RA. 8371

ii. goal:

To integrate healthy eating habits and assist in addressing malnutrition using indigenous food
recipes.

iii. objectives:

1. Identify appropriate ingredients in preparing/making Pinikpikan.

2. Demonstrate the proper techniques in cooking Pinikpikan.
3. Share the procedure of cooking the recipe to promote preservation of indigenous practices.
4. Understand the relevance of preserving indigenous foods.

II.CONTENT/SUBJECT MATTER: Proper cooking of Pinikpikan

III. LEARNING EXPERIENCE

Teacher’s Activities Students’ Activities

A. Introduction: history and its relevance to Cordilleras’ tradition. a. active participation
“The interpretation of pinikpikan differs throughout the b. provide answer to guide
Cordilleras. It depends on who you’re speaking to, and questions
furthermore, on what tribe they’re from, and what they’ve been c. (by group) Prepare a
accustomed to as taught by their elders. Nevertheless, the history modified recipe of
is more or less standard. Pinikpikan began as a means of food- Pinikpikan. Make your
hunting by tribes of the Mountain Province. It was also done as a job plan that includes
ritual for decision-making, with the innards of the chickens ingredients, procedures
dictating good or bad. Following their beliefs—that the “life of the and cost.
chicken must go back to where it belongs”—Igorots followed
certain practices in preparing the bird, such as invoking the
spirits and slaughtering the chicken in very specific ways.”
B. Discuss the needed ingredients and tools and equipment.
Provide the health benefits of Pinikpikan.
3. 1 Ingredients of Pinikpikan
-1 whole free range chicken, approx 1 kilo
-1 cup etag (salt cured smoked pork), cut into 1-inch cubes
and soaked in water for at least an hour
-Fresh mountain vegetables (Baguio beans, pechay and
cabbage)
2. Health benefits of chicken
a. Chicken Provides Vitamins and Minerals Involved in Brain
Function
b. Chicken is a source of high-quality dietary protein. 30
grams of protein per meal could benefit muscle growth.
c. Chicken is a source of dietary protein. Protein can benefit
bone health.
d. Chicken provides under-consumed vitamins and minerals,
and can be center of the plate for a heart-healthy, low-fat,
low-cholesterol diet, such as the DASH diet.
e. Lean chicken meat is an excellent source of protein that the
PCK-141 PROJECT 1
body can use easily. Foods high in protein may be a tool for
managing weight and a normal blood sugar
3. health benefits of highland vegetables
a. Vegetables provide energy, vitamins, minerals and fibre and
there is growing evidence of additional health benefits from a
range of phytonutrients.
b. Some vegetables contain higher levels of carbohydrate and
are often called starchy vegetables. These are usually
roots and tubers (see vegetable classifications) such as
potatoes, yams, kumara, taro and sweet corn. The starchy
vegetables are higher in energy (kilojoules) because of
their carbohydrate content.
c. Fresh vegetables are naturally low in fat, salt and sugar,
making them an excellent food choice.

C. Demonstrate the steps and procedures in preparation until

cooking process.
1. Preparation and cooking
a. Pick the best chicken. It is better to have native chickens but
if it is not available then you can use any alive chicken
available.
b. Beat the chicken alive until the chicken dies. To prepare
pinikpikan, a live chicken is beat with a stick, generally in the
area under the wings. This method helps the blood clot, so
when it’s slaughtered, it doesn’t spew out. It also enhances
the flavor of the chicken after, since the blood sticks to the
bones better. After a few hits, the chicken is struck one last
time on the neck to kill it.
c. The pinions or wings are removed and the whole bird is
thrown into an open fire so as to burn all the feathers. This
would add flavor as well in the soup of the chicken.
d. The bird is then washed and cleaned to remove the soot and
dirt, the process also removes the beak, crown and claws. The
innards are cleaned and removed with the intestines tied
around gizzard. The ritual cutting involves the removal of the
head. The skin is sliced in sections that would allow the
careful dislocation of the thighs without breaking the bones.
e. The rib cage is left intact with the internal organs which
includes the heart, liver and lungs. A tribal priest then ‘reads’
the bile and liver which determines the course of action the
tribe will take on matters such as harvesting crops or waging
warfare (this part is optional because not everyone who will be
trying to cook this won’t have a tribal priest or a person who
can read organs to determine fate will be chillin’ anywhere
near them)
f. The limbs are separated from the body and all the edible
parts, head and innards included, are thrown into a pot of
water flavored with Etag/kinuday (cured meat/smoked meat)
and then boiled. The singed feathers are also used to give the
soup a smoked flavor. (Widely available in the Cordilleras,
pinikpikan has versions which use ingredients such as ginger,
onions, pechay or chayote. But whatever spice or garnish is
PCK-141 PROJECT 1
added, it’s still the chicken that has the last say.)
g. Image of the Product

D.
1. What is Pinikpikan?
2. What are the ingredients and tools t be used in preparing
Pinikpikan?
3. What is the significance of the learning how to cook Pinikpikan
in our daily life? Why do we need to promote and preserve our
indigenous knowledge?
E. evaluation/assessment
Rubrics on modified recipe of Pinikpikan
4 3 2 1
Nutritional Demonstra Overall Overall Lacks
balance tes correct good usage knowledge knowledge
usage of of of the usage of the
nutritional nutritional of usage of
ingredient, ingredient, nutritional nutritional
understan understand ingredient, ingredient,
ding ing understandi understan
nutrient nutrition ng nutrient ding of
compositio composition composition nutrient
n and and portion and portion compositio
portion size control. size control. n and
size portion
control. size
control.
Flavor Taste is Taste is Taste is Food lacks
unique, delectable palatable flavor or
delectable and savory and not flavor is
and savory outstanding too intense
Written Shows Shows Less No clear
presentati complete, complete accuracy concept is
on accurate, but not so and clarity shown
(job plan) and very accurate is shown
clear and clear
informatio information
n based on based on
concept concept
Food The The original The original The
preservatio original recipe is recipe is original
n recipe is preserved preserved recipe is
highly and the though the not
PCK-141 PROJECT 1
preserved techniques techniques preserved
and the and and and the
techniques preparation procedures techniques
and are followed are not and
preparatio followed. procedures
ns are are not
followed followed.
Total score: 16 points

Rubrics for active participation

3 2 1
attitude Very positive, Somewhat Indifferent-lack
shows interest, positive, shows of interest-
enthusiasm, some interest unresponsive.
and willingness and willingness Shows no
to participate. to learn. respect at all.
Shows respect Sometimes
for peers and shows respect
teacher during for peers and
class teachers during
discussion all class
the time discussion.
Class Makes At times, Seldom
involvem appropriate contribute in contributes or
ent contribution- class-listens to listens to
listens others most of others.
attentively to the time-needs
others. Alert reminders to
and on task. use time
productively
Cooperati Uses time Uses time Makes little or
ve productively somewhat no contribution
learning when working productive in pairs or in
in pairs o when working groups
groups. in pairs or in
Participates group-partially
fully as a contributes
member of a
group
Total score: 9

Prepared by: Jenny Padsungay