Feasting on exotic Palawan fare
"Are you sure you want to eat that?"
A 20-something woman asked, eyeing the bowl of conspicuously slimy mangrove worms set before us with great disdain and animosity. It was as if she was telling us that there was nothing in this world that could force her to touch the repugnant dish even with a 10-foot pole.
Perhaps, the woman asked the question for reassurance, hoping that we found it as repellent as she did. But more than that, it posed a challenge to us: Shall we try it or not?
Judging from its appearance, it definitely was not the most appetizing dish. The bowl contained fat, slimy, and grayish mangrove-boring mollusks, locally known as tamilok. It was served kinilaw-style, with vinegar on the side. It can also be served with calamansi juice as a dip.
Seemingly strange to the uninitiated, the tamilok is a favorite among the Palawan folks. They, especially those who live near the mangrove areas, collect tamilok and sell them in wet markets and even on the streets where tourists abound.
The locals would start looking for these mollusks inside rotten or fallen mangrove barks. Holes are usually a good indication that the bark has tamilok in it. Using a knife, they would pull the slimy worms out one by one and put them in a container.
In Sitio Sabang, where the famous Underground River is located, one can see children carrying pails of newly-harvested tamilok. Sometimes, they would dig inside the bucket, take one tamilok out, clean it by removing its insides, and pop it inside their mouth, as if it is the most ordinary thing to do.
Tamilok isn’t meant to be chewed, but to be swallowed whole. You eat it as if you’re eating an oyster. It tastes like oysters, too! The texture is soft and fleshy but a little slimy; hence, the sabit factor. It is best eaten raw with no dressing, save perhaps vinegar or lemon juice.
Catch of the Day
Due to its location, Palawan cuisine is all about the bounty of the sea. Whatever the catch of the day is, it will surely land on the table. Seafood is cooked in different ways: Kilawin, sizzling, ginata, inihaw, sinigang, and adobo. Just name it, and probably it can be cooked your way.
At Kalui Restaurant, one of the most frequented dining places in Puerto Princesa, start your meal with lato, a type of seaweed, usually served fresh with chopped onions and tomatoes. Or probably the Tubbataha Salad, greens mixed with suha and lobster meat. Or if you’re brave enough, try the tamilok. While it is best paired with beer, it is also a good appetizer.
Main course could be sautéed ranga-ranga, adobong pugita (octopus), pitik (lobster), stingray and eel in coco cream, chili crabs and shrimps, and kinilaw na balatan, among others.
Adventurous eaters would want to try the sea urchin. The ovaries (also known as the corals or roe) of the sea urchin are a culinary marvel in many parts of the world.
In Mediterranean places, sea urchin is usually eaten raw, with just a squeeze of lemon. Some chefs, however, prepare it with Béchamel sauce for tartlets, boullie to make a soufflé, or Hollandaise sauce to create a fish sauce. Sometimes, it is added to omelet and fish soup.
Chileans also like it raw with lemon, onions, and olive oil. In the Orkney Islands in the North Atlantic, it is often used as a substitute for butter because of its creamy and fatty composition.
In Japan, uni (sea urchin) is quite pricey. It is often served raw – just like sashimi and sushi – with soy sauce and wasabi on the side.
Croco Loco
While Palawan is known for its exotic dishes such as sea urchin and tamilok, another must-try is the crocodile meat.
It may seem intimidating, but crocodile meat actually tastes like chicken. Some often describe it as a cross between chicken and crab. Meat cuts are usually satay, striploin, tail fillet, and tenderloin.
Because of its subtle and delicate taste, croc meat should be treated like fish. When cooking the white meat, it is not advisable to use strong herbs or marinades. Light sauces are highly recommended to flavor the meat.
Citrusy sauces such as lime and orange, as well as tropical fruit chutneys, make for a good marinade. Some rub rosemary, garlic, basil, ginger curry, chili, and salt and pepper to flavor it. Remember to keep it plain and simple; the simpler the recipe, the better for the meat.
To retain moisture, always marinade the meat. Since it consists of 80 percent water, it is best cooked frozen. Do not thaw because moisture may run out and may decrease the flavor.
Overcooking the meat tends to make it chewy and tough. Cook the meat for two minutes on either side, and allow to rest for a few minutes; or just sauté it in a very hot skillet over medium heat. Put it aside for a few minutes before slicing to prevent moisture and flavor loss.
Still not convinced? Maybe, you should know that crocodile meat is very nutritious – much more nutritious than chicken, perhaps.
Crocodile meat has a high protein content and low calorie count. For every 100 grams, one could only intake 104 calories. Imagine, an estimated one calorie per gram!
While it is advised to be careful with what you eat when traveling, sampling local fare can make your stay truly memorable, especially if you go tamilok hunting, croco loco, and try something exotic in Palawan. - Article courtesy of Manila Bulletin
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