I mentioned in my previous article that I love eating tutong the kanin. The crunchy and golden brown rice at cauldron bottom. I also mentioned that most tutong na kanin are accidental, almost all person never want it. It is caused by amateur cook or doing many things at the same time. They are leaving the rice over the flame for too long or setting the fire too high. Good if the result is a golden brown and crispy tutong, bad if the rice is burnt black.
I want tutong but our recently cooked rice was real good. It was white, plumb, moist and no signs of overcooking. Placing it again over the flame just for tutong is not a good idea.
I got the frying pan. Place it over low flame. Got a cup of freshly cooked rice and put it on frying pan. Spread it to get better heat distribution. And turned every 30 seconds until partly crunchy.
Morning time, we cooked enough rice for break fast and lunch. And there was a great probability that there would be some left for dinner.
We forgot that it was our cousin’s wedding. We ate lunch at wedding venue. We also ate afternoon merienda there. We barely touched our rice at home.
The next morning, the wedding celebrant gave us leftover rice. It was twice the amount we need for the whole day. We ended up having cooked rice for three whole days. The rice we cooked during the wedding day and the rice they gave us. Ohhhh.. that was two many!
Why they had no leftover meat dishes?
In order to save all the cooked rice, we froze it. Then we gathered just enough every meal time and reheated it. Some are recooked as yummy fried rice.
While we had so many cooked rice by accident, others are intentionally doing it. This was my sister’s story. The wife of her boss is cooking rice during weekend. Enough rice for the next whole week. She is packing it in a single serve cellophane and freeze it. Every meal time, enough frozen rice are gathered and reheated in microwave oven. She is doing this because she is a working mom. She has very little time doing house hold choirs during weekdays.
Freezing rice is a very nice idea. Hope brownout will never occur!
The National Food Authority started the bidding of 11 million sacks of stored rice. There is a problem though. According to Rice Watch and Action Networks, most of the rice have been stored for 12 months up to three years. Rice are old stocks. The shelf life of rice is only six months. They added that NFA is spraying pesticides to commodity to kill and prevent insect pest. The rice are probably not safe for human consumption.
They really never know how to store rice. They should dispose all rice before the declared storage life period.
NFA assures that they will not sell unfit rice. The Food Development Center or FDA is already conducting laboratory analysis. Analysis by independent company is also being done.
ABS-CBN Bandila showed a cooked rice sample. The rice color is yellowish, it has many foreign matters such as bukbok and has a bad texture, malabo.
What if the 11 million sacks of rice are unfit for human consumption? It might also unfit for animal feed. They are going to throw it all away.
I never know how long I have stored my two pieces of bubod. It is the starter for tapuy making. Probably a mixture of several microorganisms for lactic acid and alcohol fermentation. Charming Christy gave it to us, to me and to Bong. I grabbed them both though.
I want to make some tapuy. I want to use the bread-like wine starter. However, Chisty lives in Mindoro. Getting there is a hassle and very costly. Making my own starter would be a wise idea.
I went to plaza and bought 1/4 kg of giniling na bigas. I only needed 100 grams but the seller have pre-packed ground rice, 1/4 kg for 30 pesos each. I set aside the unused material for our toddler’s rice milk.
I gathered 0.5 gram fresh ginger then chopped it thinly. I never sure what its real purpose, it might be to prevent the growth of invading microorganisms.
All materials set. I pound the three grams of bubod and mixed it thoroughly with other two ingredients. Then added water gradually until I formed the dough. I molded it like the shape of palutang and placed in a tray lined with paper.
I needed to wait 24 hours before drying.
update as of july 16, 2011
The 24 hours period have passed. I will start drying tomorrow. I have no oven so I will use the roof drying method.
update as of july 18, 2011
I think my first experiment was a failure. I repeated it from the start.
update as of july 19, 2011
This is the picture of my first attempt. It has a brown and black filamentous mold.
I tried searching for picture of koji – a material used for making sake or rice wine. The mold growth is similar to koji as shown in sake-world. Then my mistake was,” I never dried it immediately after the 24 hours of incubation. The extension period allowed the mold to grow to filamentous form.
update as of july 21, 2011
I said before that I have no oven and must resort to roof drying. Our house second flour has no roof yet. Staying day during day time is not comfortable, very hot. I covered the tray with clean piece of cloth and place it just beneath the steel roof. I leaved it there for two days.
Now I have more bubod to try making tapuy. These are the result of second trial.
There are several ways to cook corn rice / bigas na mais. The three consecutive methods were through the effort of National Corn RDE Network.
The Rice Cooker Method
Wash the corn grits. Add one cup water for a cup of grits (1:1). Then cook until done.The ratio can be adjusted depending on eater preference. A 2:3 ration will result to a softer texture.
The Casserole or Cauldron Method (Cebuano Style)
Boil water and corn grits. Mix and cook until done.
The Rice and Corn Composite Method
Wash corn grits. Soak corn grits in cooking water for 30 minutes. Use four cups of water for one cup of corn grits. Wash rice then add to corn grits. Cook over moderate heat.
Another method was shared by my friend Dennis.
Corn rice has a class numbering system. Class A, B etc…. The steps in cooking bigas na mais are as follows:
1) Bring water to boil. 2) Pour a measured amount of white corn grits. Do not wash before cooking. 3) Remove floating pieces / tahip. 4) Stir continuously until almost done. 5) Continue stirring until corn clumps are formed. Non stirring will result in a gelatine / duldol appearance. It will look like a giant maja blanca.
He added: Eating white corn rice is truly healthy. People in Luzon are not real used to eating “bigas na mais”. The Visayans and Miondanawans are white corn rice eating people. They call this as bugas na mais (white corn rice) and bugas na humay (bigas sa palay). There is a technique in cooking white corn rice. Yon pong hindi marunong magsaing nito maaaring maging lugaw o hilaw…hehehe…Matagal ka pong magutom sa bigas na mais. FYI!
The residents of Mlang North Cotobato are eating rats. Why do they eat rats?
Mlang has a total land area of 41 thousand hectares. About 13,000 hectares are planted with rice – irrigated and non irrigated. About 1,200 are planted with corn and 308 is palm oil plantation.
The land area for planting is wide but many farmers barely recover their capital for the past two harvest seasons. Their crops are being infested by rats. Rats eat corn, rice and even the palm oil.
To solve the problem, the mayor passed an ordinance that two days of every week will be devoted to rat hunting. Every 15 rat tails presented to municipality is entitled to one kilogram rice [tv5 usi].
Some of the residents are eating rats cause they have no other choice, as form of revenge and because of its delectable meat.
Trade of rat meat in Nueava Ecija is an existing source of revenue. The current price of dressed rats is 80 pesos per kilogram. The popular recipe for this meat are ginisa, adobo, kinamatisan and broiled. Hunting is done at night. The skins, head and entrails are removed, washed thoroughly and sold to market [tv5 usi].
Mom and her sister used to eat rats when they were young. Grandfather was bringing home roasted rats. They were eating it cause they thought it was a roasted bird. She also added that the smell and taste are good. My ancestors believed that it can prevent and cure galis (scabbies – skin disorder).
We all know that rats are dirty.They eat spoiled dirty foods and live in dirty areas. They are the vessel of leptospirosis infection. Would you still consider eating rats? Are rats safe to eat?
From wikianswers.com: Yes! Rats are like fish, the dirtier their environment the tastier they get.
From chacha.com: Wild rats living in the cities usually suffer from internal parasites, but, if fully cooked, they are not dangerous to eat.
From forums of drug3k.com and digitalspy.co.uk: A mixture of safe and not reactions. Safe if cooked properly and not cause you might get sick from it. Especially if you encountered a poisoned rat. Commentator stated that rat meat taste like chicken’s.
I cannot find other studies about its safety. Please inform me if you know some!
I have never heard of food poisoning incidence due to eating rat meat. On the other hand, food poisoning news and scare regarding chicken and chicken eggs are numerous.