THE SIGNIFICANCE OF PREPARING AND SERVING NATIVE

DELICACIES TO THE LIVES OF ILOCANO

BASIC RESEARCH

Presented to
The Faculty of the Senior High School Affairs
University of Northern Philippines
Tamag, Vigan City

In Partial Fulfillment
of the Requirements for the Subject
WORK IMMERSION AND RESEARCH

EMERY D. TORRES

2018
 CHAPTER I
THE PROBLEM
Introduction

Filipino are considered as food lover, eating habits up to five times a day is being

normal. Because of being a food lover, love food as food love us in responsible

consumption. We enhance our own cuisine and bringing aesthetic delicate dishes.

Food connected to our culture, many of the Filipino dishes bring hidden meaning, a

significance. Filipino believe serving and eating pancit means having and long life

and delicacies that mostly consist with glutinous rice flour means bringing bondness

or closeness of one's family.

In Tagalog delicacies often refer "kakanin". The name kakanin is derived from

two Tagalog words: "kain" ( to eat) and "kanin" (rice). It's an umbrella term for sweets

made of glutinous rice and coconut milk, to ingredients that tropical countries like

Philippines have in abundance. These ingredients are usually employed in one of two

forms. Some recipes use galapong, made by soaking rice flour overnight, then

grinding and straining it using a cheesecloth. Other types of kakanin use simple

malagkit or sticky rice grains that are either ground up or left whole. Sweetened with

sugar, wrapped in banana leaves and traditionally steamed in a special clay stove

called a bibingkahan, sticky cakes were initially created to serve as offerings pre-

colonial gods and/or as gift to honored guests and visitors. While the afore-mentioned

clay stove is now rare sight, many of the old recipes and cooking methods for making

kakanin are still actively used is now and rare sigh, many of the old recipes and

cooking methods for making kakanin are still actively used in modern times. Almost
all kinds of kakanin has its own unique and quickly name. Native Filipino delicacies,

or locally called "kakanin", which is perfectly served with brewed coffee or better

known as "kapeng barako" especially during three o'clock in the afternoon, we can't

help ourselves to crave for merienda. Most of the homegrown Filipino prefer to have

kakanin. Kakanin is a commensurate for desserts that usually serve during town

fiestas, wedding, and funeral and/or for just satisfy cravings which have been

enjoying as snacks for years. And And great help in the business of engaging in

serving delicacies that can help in enhancing and preserving local recipes.

As this study will focus on the significance of the local delicacies to the living of

Filipinos, which discusses that are not much familiar, some delicacies from some

Ilocanos about native delicacies. As foods are not just to satisfy hunger and craving, it

is one of the language to show love, care and tenderness to the one who receive.

Statement of the Problem

This study aims to present the significance the preparation and serving native

delicacies in the living of Filipinos. Specifically, it said sought to answer the

following questions.

1. How does the Filipino value the native delicacies?

2. What are the most popular and some not well known delicacies that are available in

Ilocos Sur?

3. How does the local citizen patronize the local delicacies?

4. What are the ideas or views of the Ilocanos about the preparation and serving of
Native delicacies?

Scope and Delimitation of the Study:

This study focused on the significance of preparation and serving native

delicacies in the living of Filipinos which will be conduct around the locality of Ilocos

Sur, mainly at Vigan City. And It's needed atleast 5 (five) respondents which chosen

randomly to attain the possible result using the prepared questionnaire.

Significance of the Study

This study is reckoned significant to the following:

Students. Through this study it is hope that the available to know the significance

of the consumption of native delicacies so that it will help in appreciating local

delicacies.

Teachers. The result of this study would give teacher additional information on

preparation and consumption of native delicacies.

Future Researchers. The study would provide future researchers in same idea

and bases in conducting studies with the same purpose in the near future.

Operational Definition of Terms

To give the reader a clearer understanding of this study, the following terms are

defined operationally.

Kakanin- refers to the any sticky food that mainly made up of starchy product,

like glutinous rice and cassava sweetened with caramelized sugar or muscovado
added with coconut milk and wrapped with banana leaf.

Assumptions

This study will be guided by the following assumption:

1. The assessment method of the questionnaires are valid and appropriate to the study.

2. The respondents are honestly answered the prepared questions.

3. The conducted result were valid and rational.

 CHAPTER II
REVIEW OF RELATED LITERATURE

The following section presents related studies for the better understanding of this

study which led to its conceptualization.

ON NATIVE DELICACIES

According to the Food Magazine (May 2012), what is a "native" cuisine? By

definition, it is cooking that is purely indigenous, originating from a specific locale,

and with an identity distinct from other cuisines.

According to Quan, Kakanin has always been part of the Filipino culture. In the

countryside Where I came from, I grew up eating most These kakanin, especially in

the morning. Our family had favorite vendor who made various delicacies and would

deliver this kakanin to our house in time for breakfast and in the afternoon during

merienda time. This habit continues even when in was already in college. During the

weekend Where I will go home, my mother would make sure that kakanin will be

delivered to our house because she knew how I loved these food.. beautiful memories

indeed. This is probably one of the reasons why each time I am stressed or sad, I

would normally look for kakanin-comfort food as they call it. Perhaps It's not only the

taste of the food that comforts me, but this food reminds me of how loving my parents

were. In Bacolod City, Philippines Where I am now staying there's one establishment

specializing in "kakanin", the Quan Delicacies. While they offer a wide array of food

ranging from biscuits, to cakes and pastries and much more, one thing that really

made them stand out from the rest is their native delicacies. Here are the 20 Native

Delicacies by Quan on Top of my list:

1. PALITAW Perfect for merienda, “Inday-inday as we call it in Negros Occidental,
but this is popularly known as “Palitaw”. “Inday-inday or Palitaw” is a small, flat,
sweet rice cake made from malagkit (sticky rice) washed, soaked, and then ground.
After excess water is let out from the grinding process scoops of the batter are rolled
and the flattened to disk shapes and dropped into boiling water where they float to the
surface as flat discs – an indication that they’re done, hence the word Palitaw. Palitaw
is best when served with grated coconut and muscovado sugar.

2. SAPIN-SAPIN The very colorful and great dessert, Sapin-Sapin is a multilayer

rice cake with different colors usually white, orange and purple. Sapin-Sapin is served
with latik and goes perfectly with any drink.

3. CUCHINTA made of rice flour, sugar, lye, food color, water, and grated coconut
for toppings, but nowadays some people use grated cheese as toppings too. The
ingredients (except the toppings of course) are simply mixed and steamed until done.

4. IBOS A Perfect pair for ripe mango, Suman sa Ibos is made of glutinous rice and
coconut milk and the wrap is made from buri or palm leaves. The word “Ibos”
pertains to the buri leaves or palm leaves that are used to hold the ingredients. This is
the counterpart of banana leaves in other suman recipes. In Negros, the suman
wrapped in Banana leaves is called “But-ong”.

5. SUMAN LATIK .This yummy Suman Latik is made of glutinous rice cooked with
coconut milk and wrapped in banana leaf. What made the Suman Latik extra yummy
is the “Latik”   or Coco Jam that is topped to the suman when served.

6. MAJA BLANCA is made from coconut milk, cornstarch or ground rice, and sugar.
Often called Coconut Pudding.  Quan’s Maja Blanca is topped with creamy sweet
corn.

7. CASSAVA PUDDING One of Quan’s very popular kakanin is Cassava Pudding.

Made from grated cassava, sugar, and young coconut strips.

8. CASSAVA PANDAN Another version of Cassava Pudding, but take note of the
green color part which is flavored with pandan leaves.

9. UBE PUDDING Similar to cassava pudding, but instead of cassava, a freshly

grated ube is used as the main ingredient.

10.PITSI-PITSI is another traditional Filipino dessert made simply with cassava,

sugar, and lye. Like many Filipino desserts, it is steamed. Quan’s Pitsi-pitsi is served
with freshly grated coconut.
11. ALUPI is a steamed grated cassava mixed with sugar and young coconut wrapped
in banana leaves.

12. PUTO TAKTAK (LANSON) Puto Lanson or Puto Taktak, it is a traditional

Filipino delicacy which is made from grated cassava that has been thoroughly dried,
mixed with sugar, young coconut and steamed. All ingredients then are steamed until
done.

13. BIBINGKA Bibingka. It is a ground rice cake made with galapong, sugar, and
coconut milk. Quan’s bibingka is cooked differently from the other usual bibingka
because it is steamed before it goes into the oven. Quan’s Biibingka is filled with
“itlog na maalat” (salted egg) and topped with cheese.

14. SUMAN or BIKO (in Luzon)  is a Filipino rice cake made from glutinous rice,
coconut milk, and brown sugar.   Quan has other variants for suman, like ube suman,
suman pandan (green color and with pandan flavor) and suman tagalog.

15.KALAMAY  HATI. A sticky sweet delicacy made of brown sugar, glutinous rice

flour, and coconut milk.

16. PUTO. Puto is a steamed rice muffin made from rice flour. It is traditionally in
plain white color with banana leaves lining.  Quan also came out with colored
variants. Dinuguan is a perfect pair for Dinuguan.

17. PUTO-PAO Did you know that Quan was the originator of Putopao? In times
where flour was very expensive, Quan thought of an alternative for their siopao.
Putopao came from the words- puto and siopao. Puto-pao, as the name implies, is a
puto with meat fillings.

18. YAM-YAM This yam-yam is one of the latest creation of Quan added to its wide
array of native delicacies. Made from cassava and mixed with other secret ingredients
giving this dessert a different texture.

19.SPECIAL UKOY. (exceptional because of belonging to appetizer course)

20.PUTO TIKOY The puto tikoy is quite a different from the Chinese tikoy we ate
during the Chinese New year.

As stated at Filipino Native Delicacies- "Kakanin" Recipes by FOOD

MORNING, BACOLOD! :-) (Monday, July 30, 2012), Kakanin, or Filipino native

delicacies, are snacks usually made with of containing any or combination of coconut
milk, rice flour glutinous rice, cassava and sugar. Kakanin are usually prepared

whenever there is a special occasion like fiesta, birthday, Christmas, anniversary or

just enjoy a fun afternoon kakanin snack party with your family and friends.

According to the Filipino transcript in Pilipino Star Ngayon by Rosalinda L.

orosa (June 4, 2014), "MANILA, Philippines-Mapa-bata man o matanda at kahit ano

pa ang trabaho at katayuan sa buhay, may pagkakataong umasenso at yumaman. Kaya

naman sa My Puhunan ngayong Miyerkules (Hunyo 4), aalamin ni Karen Davila ang

mga negosyong maaaring simulan sa halagang P500 lang. Aalamin niya ito mula sa

negosyante at life and wealth coach na si Chinkee Tan, na bukod sa magbibigay ng

Mga ideyang pabg-negosyo gamit ang kapital na P500 ay magbabahagi rin ng tips sa

pagtatayo ng matagumpay na negosyo. Bukod diyan, isinasalaysay rin ni Karen and

kwento ni Susie Ayson-Yabut, ang may-ari na sumikat dahil sa mga naka-bilaong

kakanin nitong timplang Kapampangan kagaya ng halayang ube, sapin-sapin, rice

cake, at moche. Mula sa barung-barong nilang karinderya noon, mayroon na silang 14

branches ngayon. Nakakabenta na sila ng P5 milyong halaga ng mga kakanin lalo na

tuwing Pasko".

According to the work of Mary Ann Milanes in Authentic Pinoy Delicacies

(2012-2013), it is often when sampling native Filipino dishes that one appreciates the

regional variations in the country. For while it is true that Filipino culture is

homogenous, there are specific differences in cooking and food preferences that

rapidly identify the regional origin of many dishes. Although these differences are not
as pronounced as in the regional variations of Chinese cooking, for instance, they are

widely recognized in the country where regionalism plays and important role because

of its geographical division into many island-groups. (Philippine Country Guide,

2012), "it (Filipino Dishes) is generally observed that from a culinary viewpoint, the

Philippine archipelago may be ethnically divided into six regions". These six regions

are the Northern Luzon, Central Plains, Southern Tagalog, Bicol, Visayas, and

Mindanao.

In this study, it can be theorized that the significance of preparing and serving

native delicacies in lives of Filipino are great contribution in preserving culture and

growth and development of our economy.

Conceptual Framework

Input Output

Significance of
Preparation and Process Preparing and serving
Serving Native Local Native Delicacies
Delicacies
 Chapter III

METHODOLOGY

This section discusses the design of the study; research instrument; data gathering

procedure (interview and questionnaire) employed in conducting the basic research.

Design of the Study. This study utilized the descriptive-survey method. This study

used the prepared questionnaire answered by the respondents to assess the

significance of preparing and serving native delicacies in the lives of Filipino.

Research Instrument. The instrument used to gather data needed in the study able to

determine the significance of preparing and serving native delicacies is prepared by

the researcher related and suitable in the study.

Questionnaire in assessment of the significance of preparation and serving native

delicacies.

Encircle the your answer.

1. Rate your understanding about native delicacies.

a. Excellent b. Satisfactory c. Moderate d. Poor

2. How often do you prepare and consume native delicacies whenever there is

celebration?

a. Always b. Sometimes c. Often d. Never

3. Rate your agreeable level about engaging in business related to native delicacies?

a. Strongly agree b. Agree c. Disagree d. Undecided

Using the prepared question above, the result will easily identified through the
evaluation and interpretation as what the respondents honestly answer.

Chapter IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF THE DATA

This chapter presents and interprets the finding of the study which was found on

the significance of preparation and serving native delicacies in the living of Filipinos.

The researcher selected ten (10) respondents and/or evaluators to evaluate the

study.

Through the gathered data by the prepared answered questionnaire to the resondent.

The result was saying that the rate of knowledge is satisfactory, in the sense that they

are aware and have knowledge and understanding in preparation and serving native

delicacies, and it rated sometimes in the preparation and serving native delicacies

during occasion and agree in being engaging in business. And most especially it is

very important and necessary to restore the recipes and techniques of preparation and

serving native delicacies. In this study it signify that preparing and serving native

delicacies is not just to satisfy our craving but also represent in our uniqueness as one

nation having and rich culture that reflects our personality when we serves goods with

tenderness, care and passion.

 DOCUMENTATION

Some images of kakanin that are available in local area

*kakanin sold at Vigan Market (kutsinta and puto with different colors) right side, bibingka, biko, butchi and
cassava cake at the left side

Photos during the gathering of data to the respected

respondents
 Bibliography

Internet

https://www.filipino-food-recipes.com/kakanin.html

https://www.yummy.ph Aug 23, 2017

https://www.aboutfilipinofood.com/kakanin/

Food Magazine (May 2012)

https://www.filipino-food-recipes.com/kakanin.html

Curriculum Vitae
EMERY D.TORRES

San Jose, Sta. Cruz, Ilocos sur

09462639068

torres_emery@yahoo.com

PERSONAL INFORMATION

NICKNAME: liit/merit

BIRTHDATE: October 5, 1999

BIRTHPLACE: Tagudin, Ilocos Sur

AGE: 17 years old

NATIONALITY: Filipino

RELIGION: Assemmblies of God-Born Again Christian

CIVIL STATUS: Single

FATHER’S NAME: Ernesto Palangdao Torres

MOTHER’S NAME: Magdalena Benito Dispo

EDUCATIONAL BACKGROUND

SECONDARY: University of Northern Philippines, Tamag, Vigan City, Senior High

School (2016-2017)

San Jose High School, San Jose, Sta. Cruz, Ilocos Sur, Junior High

School (2012-2016)

ELEMENTARY: San Jose Elementary School, San Jose, Sta. Cruz, Ilocos Sur

(2006-2012)