featr should release a book compiled with all the heirloom recipes of our country. para hindi mlimutan future generations. tapos some of the proceeds should be given back to the recipe contributors.
The government should held a food expo featuring true Filipino cuisine in every region. This will highlight the hidden gem of authentic Filipino dishes and ingredients. Back when I was a student of culinary arts. I went to several food expos and every time, only the same food and ingredients from each well-known region. Why not bring the Pinais of Quezon or the Asín tibuok of Bohol,and so much more. I am not sure now, but I hope to see one. If Chicken Pastil of Maguindanao became a sensation probably there will be next.
Meron din kaming version nito sa Balete Aklan. Tinungkan - Ninapay ang tawag. Tinungkan means dinikdik. Ninapay mean Binalot. Sa ilog rin hinuhuli ung hipon seasonal lang sya tuwing January to March. Mas pino at translucent or mapushaw na blue ang hipon pag tag ulan. Dahon naman ng gabi or taro ang gamit namin sa pambalot. Sa palaman in between ng buko at niyog ang edad na gamit. Malambot pero may konting tigas na masarap sa pagkagat. Dinidikdik pa ng lola ko sa yusong or bayuhan ng palay para magiling ng maayos lahat ng palaman una ang hipon. Sa version ng lola ko medyo pino at hindi buobuo. Kakang gata at sabaw ng buko ang sabaw sa pagpapalambot kaya sigurado talaga yung ninamnam. Maproseso sya gawin pero basta tulong tulong possible sya. Kay lola nga pala may nilalagay sya na curry powder pero konti lang kakaiba sya sa mga natikman ko na tamalis. Masasabi ko na panlaban luto ng lola ko dahil sya na lang din gumagawa sa lugar namin nyan. Pag pyesta sa Kalibo di mawawala request na Ninapay kung baga Star sya sa handaan una syang nauubos sa mga handa dahil kakaiba sya sa gawa ng Bicol na puro dahon ang laman at may piraso ng taba at laman ng baboy. Super bihira magtinda ni lola sa bayan ng ganyan pero wala pa 3hrs ubos kagad sa mga parokyano. Masasabi ko na malaki pagkakahalintulad ng version ng Tayabas Quezon sa gawa ng lola ko sa Aklan.
Kaya sa ibang version may gata. Sa mga hindi nakaka alam na inaakala na pag maygata ang putahi madali masira yes po pag kulang sa luto pero pag naluto nyo ng tama ang gata nagagawa nyang i preserve ng mas matagal ang pagkain dahil sa langis sa gata. Dapat alam ng magluluto yung tamang langis sa gata pagniluluto dahil mastatagal pa once tama ang proseso.
Uyy,, na try mo na gawin? You may want to try and replicate your lola's, and write the recipe para ma-preserve mo yung native dish di ba? Tapos ipapasa mo sa next generation nyo. :) Sounds delicious! Would love to try yours!
this dish is also prominent and common to lucban, quezon. my grandma and her sisters used to cook this when they still can. and hers are the best pinais that i have eaten. when i was young she always bring me with her wherever there are some special occasions or cooking and inuman(drinking) gatherings. She woild always let me taste all the food that they have finished cooking and sometimes she tells me stories about the food, the ingredients and the way how to cook it. now she is 92 and can not do the things she used to love doing which is cooking and im here now in abroad for 12 years now and missing all the food i used to eat. but now i can cook some of the filipino food that my lola(grandma) taught to me. the name Pinais derived its name from the word "Pinanis" or Spoilt. after mixing all the ingredients, you have to leave it overnight or hours before wrapping it and cooking it. you dont actually have to spoil it literally, it is just a marination process.
Thank you for educating us about our rich food culture. I am not aware of this food, but now I’d love to taste it. Amazing dedication of the Pinais maker.
Thank you for including Pinais in your featured food/heirloom dishes…I love Pinais and Tamales…..proud Quezonian here ❣️ more power to FEATR God bless you guys ❤
Great content I must say. Congratulations. I was born, raised and grew up in Tayabas (now am in Dubai) and pinais is one of my favorite foods native to Tayabas. During my time when fresh water shrimps called "ulang" is still in abundance from our ilog at Una at Ikalawang Ibiya river and the great Dumacaa river, this is the usual ingredient along with the kamamba leaves. Salvan is a big family and aside from Dapdap, the Salvans from the barrios of Katigan-Alupay are my relatives. Miss Tayabas ^^
Eto yung Miss na Miss ko na talaga matikman ulet having been born and raised sa QZN and ngaun nasa abroad ako, ito ang hinahanap ko palagi pag nagbakasyon ako kaso, kelangan ko pa umuwi sa QZN para mahanap at matikman ang pagkaing ito. 😋😋😋
I hope Leogin and his family get honored and compensated properly by their LGU for preserving a significant local dish. Probably in exchange for teaching and guiding other locals to learn the process of making the dish.
My grandma used to cook something similar to pinais. It is called " tinilmok" in Bicol. Her version does not have steamed rice, only young coconut , cray fish and mint as basic ingredients. Totally the best dish i ever tasted.
Love watching Featr. Para kang nanunuod ng movie. May homey, mysterious, immersive vibe that captivates your attention. Para kang nagtime travel mismo dun sa lugar and actually makes you want to go there. Ang ganda ng cinematography, bg music, narration. Lahat lahat.! Chefs kiss ika nga! Pls never stop! 💯
Hala nakaka miss. Way back '14, a friend of mine in brgy. Sto. Niño in the town of Mauban cooked her own version, since tabing dagag Sila, lagi Sila nag-ga-ganga ng isda na mga huli sa dagat, or "ginanga" somehow their version of "sinaing na tulingan" the knly difference is that ginanga is made from different kinds of fish na nahuli on that day. So Yung ginanga, ang isa sa ginawang ingredient nung friend ko instead of fresh hipon or any seafoods. Really, food dishes are so diverse. Love watching FEATR talaga 🖤
Thank you for sharing this unknown recipe to many/most of us Filipinos, why not try to grow the plant you forage to make/wrap the pinais with so it won’t completely disappear…I’m sure you have agriculturists who can guide/help you. So nice to preserve some of our old recipes & tradition.❤️
Ang sarap pumunta ng quezon tayabas...pero sana tama ung meron na resto na pwedeng makakain ng pinais...para matikman ung authentic na lasa nito...thanks
pinais at alang-ang, at hipon na hinalbos sa buko...paborito namin yan, my mom knows how to cook kaso madalang na ang ang hipon, apta at talangka na galing sa freshwater...madumi na kasi sana pangalagaan kasi mawawala din ang dishes pag wala ang main ingredients.
I really wish a national television would broadcast these types of content that is not only highly informative but also promotes our culture and beauty. Enough with cliche telenovelas.
Sobrang sarap nito nakakain na po ako gawa naman ng akinh byenan taga Lucban Quezon. Hindi nga lang po apta ang ginamit kundi hipon dagat. Kakamiss po. Kayo pala pont ang ninuno nyo ang nagsimula nito
Thanks Featr. I love pinais especially when it freshly cooked. Fresh food is always taste sweet. I am from Mahban Quezon..More power to featr and to your team.
This reminds me... what's the name of the dish made of santol rinds cooked in coconut cream? It can be stored 4 long time, frozen, warmed up, then added to rice. It tasted so good. Relatives from Quezon used to bring it when visiting us in my childhood.
Ah parang tinadtaran dito samin sa gumaca quezon, kaibahan lang buko ng niyog, tapos nagmamantika sa gata, tska ung hipon n maliliit galing s dagat, hnd s ilog, tska hnd sa dahon ng saging nilalagay, dun sa dahon ng uraro, the best gumawa si nanay nida ❤❤ mpaparami ang kanin, now ko lang yan nalaman my pinais pala ang quezon province 😅
The entire province my mom from still makes this,, so many pinais that it is considered common, I would not go out of my way to call it rare, but rather a provincial specialty. Something unique to the culture of the people living there.
I know their is pinais in aklan but I grew up loving linapay. Almost same ingredients, river shrimp , young coconut sometimes cut in squares etc but wrapped in gabi leaves. Then cooked in coconut milk I think. Unfortunately the one they have now doesn't have the river shrimp anymore and rarely see it sold.
I'm also intrigued by those small shrimp. Given that those seem to be their adult sizes. If only I lived nearby. These would be in huge demand in the aquascaping industry as an alternative to cherry shrimp and are probably very easy to captive breed. We have so much underutilized resources.
I remember my mom buying something similar to this in pasig 20-30 yrs ago. But it’s more wet with coconut milk broth rice and some sort of meat and veggies inside. I don’t know what it’s called. The leaves are tied like a sack, I think. Anyone know if it is pinais??
the grated young coconut meat is the main ingredient or the base of this dish, it is mixed with the shrimp, sugar, salt, and the cut camamba leaves, the mixture is then marinated overnight or at least 5 hours or so ( the name pinais got it from "pinanis" or spoiled). you don't really spoil it literally, it is just a marination process. after marination you can now wrap it in whole camamba leaf and banana leaves then boil it to excess coconut water or regular water.
