Ligwitis and Kalamayhati

Ligwitis and Kalamayhati

Looking for something sweet and crunchy malapatan food ? Try out the ligwitis and kalamayhati - distinctly southern Philippines. 

Ligwitis is flattened dough, rolled, cut in desired sizes, and deep fried. Once cooked, it is filled with polvoron (fried flour mixed with sugar - others add peanuts for more taste), and rolled in polvoron still. This Malapatan Food is usually served as dessert, and kandulis are incomplete without it. It is similar to barquiron avaialbel in the market, though its dough is a lot thicker making possible for bite sizes.

Kalamayhati, on the one hand, is another distinct malapatan food which is made of ground pilit rice, cooked in coconut milk and sugar to taste. Meriendas are a lot more fun with these two Malapatan Foods, indeed.

Ligwitis is now produced at a food processing center situated near Poblacion area and accepts bulk orders. Other Malapatan Foods processed includes other delicacies and organic foods. For more information, you may contact 0933.330.9610 or email at experiencemalapatan@gmail.com.


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PINAKAMALAN

Another of those Malapatan foods of Maguindanaon origin usually served on special occasions like kanduli here in the place called the last frontier of the Maguindanaon culture, Malapatan, is the dish called pinakamalan. It is beef meat cut in bite sizes (others prefer finely chopped), mixed with cubed potatoes and carrots, garnished with chopped onions and green chili / pepper, and topped with palapa (coconut meat fry-dried, another Maguindanaon dish). As with most of Maguindanaon malapatan foods I have tasted so far, its spicy hot, chunky to the bite,  and super delicious you’d forget about your diet, promise! 

I was told that Maguindanaon cooking, especially that of pinakamalan,  ingredients are mixed and cooked all  together all at the same time, including loads of chopped chili pepper. Chili pepper is a must in Maguindanaon cooking of dishes, resembling that of Indonesia or Malaysia, just a few hours travel by water from Sarangani.

For me, pinakamalan must have been coined from pinaka- which means superlative prefix in Filipino, and -malah- (chili / pepper for Maguindanaon dialect). As to the origin of the name though i have yet to ask around. 

Eating pinakamalan  is best served with kanduli rice in special occasions. And truly, you'd miss a lot if you don't get to have a taste of pinakamalan in your travel here in Sarangani Province.

For orders:
Contact 0933.330.9610
Mondays-Saturdays

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Kanduli Rice in Malapatan

Kanduli Rice

Kanduli Rice 

For the ilocanos, the kanduli rice is the Valenciana minus all other ingredients. In my years of staying in my hometown, it was only during the Kanduli  (feast) held on the opening of the Pakaradyan Festival 2013 that i had the chance to taste for the first time the kanduli rice. At first, it was firm to swallow but immediately becomes soft and sticky as it went down my throat, giving a newbee a different experience of eating rice. It is actually regular rice cooked in coconut milk with ginger, giving it a yellowish color as compared to regular white rice as seen above. It is usually served during kanduli (feast), and weddings, thanksgiving, and other Muslim celebrations are, should we say, incomplete without this recipe in the menu. 

For orders:
Contact 0933.330.9610
Mondays-Saturdays

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