Lasang Pinoy 4: Inangit, Itlog at Kape
The food that I remember most when Undas comes is “Inangit”; it is a slightly-salted sticky rice cooked in coconut milk. The texture and way of cooking is like preparing Biko without sugar, macapuno or langka. My Lola always makes Inangit on the eve of Halloween because this delicacy is best served a day after it is prepared. We used to arrange a piece of inangit, coffee, hard-boiled egg and cigarettes (alhambra or tabako) with matchsticks (posporo) in a tray with lighted candles and offers it to the souls of the departed. The Ilocanos called this custom of ritual offering “pag-aatang or atang” to shows respect, affection and remembrance. When I was a kid I asked the elders if the soul really touches the food and they simply answered if it is spoiled the next morning then an entity had tasted it and in that case we scrutinized the food for tear, bite marks and changes in arrangement. If the food is still good they let us eat it for us to be brave (pang-patapang). Much of that custom (pamahiin) and now being an adult, aside from offering prayers I still practice “pag-aatang” just like my folks did. Truly a Filipino Comfort & Soul Food!!!
P.S.
Finding comfort food is easy just ask the poor people (masa) what food in their table they just had? Everything turns out to be a “comfort food” and even a sprinkle of salt and a dash of water in a hot steamed rice is comforting in these times of hardships. Mapalad na siguro kung may instant noodles, sardinas, tuyo o itlog sa hapag-kainan ng mga milyon-milyong Pilipinong naghihikahos lalo na ngayong magpapasko. Kahit papaano’y mapalad pa rin tayong lutuin ang mga pagkaing ating pinag-uusapan.
Ingredients:
3 cups glutinous rice (malagkit)
2 1/2 cups water
14 ounces/400 grams coconut cream
1 tsp.sugar
1 tsp. salt
-Half-cooked 3 cups malagkit using only 2 1/2 cups of water. As soon as it boils and the water subsides turn off the heat to prevent the rice from further cooking.
-In a wok (kawali), boil the coconut cream. Add the sugar and salt, stir to dissolve and bring to boil. Simmer until thick at about 5-10 minutes.
-Add the half-cooked malagkit to the wok, stir and mix well. Keep string until the malagkit is fully cooked and has thickened. This time the liquid will dry and the consistency of the mixture will be sticky but not too soft.
-Put the cooked malagkit in a non-stick tray and level the surface. Cut into squares.
-Optional: You may add the traditional topping, the Latik (toppings made from coconut milk)
-Serve with a freshly brewed coffee and brown sugar for dipping.
Oh, what a perfect breakfast! I remember my lola doing and saying the same thing about the atang. Even though she is now here in the U.S. she still puts aside atang for my lolo.
Comment by JMom — November 28, 2005 @ 2:22 am
Thank you for this post! What a wonderful tradition pag-aatang is.
Here’s hoping to see more of your Lasang Pinoy posts!
Comment by Karen — December 12, 2005 @ 10:27 am
My mom loves to cook inangit. I’ll try inangit with hard-boiled eggs.
Comment by Lani — December 30, 2005 @ 12:31 pm
sarap nmn, paano pag gawa nyan roy chef heheheheh paki turo nmn sana sa nxt na handaan meron yan inangit….
Comment by martin boy — May 25, 2006 @ 7:16 pm