I guess Filipinos are no strangers to suman. Suman are prepared in several varieties depending on the region.
In our region, I am particular with at least four types of suman (though three of them do have different labels in our place). We have suman in bilao, suman sa ibos, suman sa dahon ng saging. The suman sa dahon ng saging could either be made from malagkit na bigas or kamoteng kahoy (cassava). And cassava happens to be my fave.
In the province, we had to open a used medium or large milk can and drill even holes into it. The undrilled sides of the milk can will be nailed into a pair of wood. And there goes our homemade grater.
The grating of cassava is a tedious process. We have to continuously rub the cassava (stripped of its skin and cleansed thoroughly) against the grater to transform it into a powdery like substance. After grating, a modest amount of muscovado is now added and mixed into the grated cassava (usually, we had to dip a finger to taste its sweetness). In order to enhance its taste, strips of fresh buko meat plus a teaspoon or two of vanilla flavor are added. Then, we have to roll into a banana leaf an estimated amount of the cassava mixture which is then carefully folded and neatly tucked inside a large cooking pot. Afterwards, water is added into the pot and cook it for a couple of hours.
The moment suman is serve, we would gather around the table and feast on the food. The smell of vanilla always invite a pleasurable moment to the excited and waiting mouths. Sometimes, due to excitement, somebody get burned with hurried eating. And since it is much better to savor suman while it is hot, every eager and hungry mouth has its own puffing style.
A couple of a large serving of cassava suman always make our day. And as long as there's something left in the pot, when our stomach is no longer full, we would always dig in for another round.
In the province, we had to open a used medium or large milk can and drill even holes into it. The undrilled sides of the milk can will be nailed into a pair of wood. And there goes our homemade grater.
The grating of cassava is a tedious process. We have to continuously rub the cassava (stripped of its skin and cleansed thoroughly) against the grater to transform it into a powdery like substance. After grating, a modest amount of muscovado is now added and mixed into the grated cassava (usually, we had to dip a finger to taste its sweetness). In order to enhance its taste, strips of fresh buko meat plus a teaspoon or two of vanilla flavor are added. Then, we have to roll into a banana leaf an estimated amount of the cassava mixture which is then carefully folded and neatly tucked inside a large cooking pot. Afterwards, water is added into the pot and cook it for a couple of hours.
The moment suman is serve, we would gather around the table and feast on the food. The smell of vanilla always invite a pleasurable moment to the excited and waiting mouths. Sometimes, due to excitement, somebody get burned with hurried eating. And since it is much better to savor suman while it is hot, every eager and hungry mouth has its own puffing style.
A couple of a large serving of cassava suman always make our day. And as long as there's something left in the pot, when our stomach is no longer full, we would always dig in for another round.
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