PINAKAMALAN
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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!
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.
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