Filipino native delicacies, locally known as kakanin, are snack-desserts that are usually prepared during special occasion.
You can see them in the forefront during fiesta, birthday, anniversary, Christmas, New Year or just an afternoon get together with your family and friends.
These kakanins are usually made with, or containing any, or combination of coconut milk, rice flour, glutinous rice, cassava, and sugar.
Here in Chef Impling’s kitchen, we’ve put together some of our favorite kakanin for you to enjoy.
Our best seller is Chef Impling’s Latik. This is a rice cake served with latik sauce. The latik is not the usual rice curd but a caramelized coconut sauce. This is called “banyar” in the local terminology, which means “to bathe”. The soft and sticky rice cake bathes in the caramelized coconut banyar which gives it the Elite taste of tradition.
Our next native delicacy is the Chef Impling’s Ibos. This is a sticky rice roll usually paired with white sugar. Banyar is also a common partner when eating Ibos for it gives the right amount of sweetness to the Ibos. The perfect pair though would be the local chocolate drink called Tabrilla. This is a drink made from the cacao fruit locally grown in the Happy Island.
Our next product is Chef Impling’s Pinangat. This is not a kakanin but also a local favorite dish enjoyed during special occasions or served whenever we are entertaining guests. Our Pinangat is different from the others because we combine coconut meat with the local fresh water shrimp called Igatan. These shrimps can be found in the river in one of our local towns here in the happy island.
Chef Impling’s Tilmok, in local terminology, means “tumok” or crushed. This dish is named Tilmok because it’s a combination of crushed Igatan shrimp and coconut meat. The sweetness of the coconut meat compliments the Igatan shrimp’s subtle saltiness. This combination makes this dish melt in your mouth.
Our Last product is Chef Impling’s Suka or coconut vinegar. We Filipinos love our dips so much that our meal is incomplete without them. Our suka is not made from the coconut sap but from the coconut water itself. The incorporation of the “mother vinegar” makes our vinegar’s acidity within the range of the apple cider. It’s not too acidic so we can enjoy dipping without worrying too much about upsetting our stomach and get acid refluxes.