TAUSUG FAMOUS DISH AND DELICACIES
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TAUSUG FAMOUS DISH AND DELICACIES

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By: Jeannie Cabral and Ercel Ann Felix

By: Jeannie Cabral and Ercel Ann Felix

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TAUSUG FAMOUS DISH AND DELICACIES Presentation Transcript

  • 1. Tiyula’ itum is acombination of the wordtula’ and itum. Tula’ iscooking with soup anditum is black because ofthe burned coconut asthe main ingredientbeing mixed to the meat. Tiyula’ itum is always cooked in the famous occasions of the Tausug.
  • 2. LOKOT-LOKOT The lokot-lokot is made from rice flour, which is repeatedly pounded until it becomes fine powder. Water and other ingredients are then added and blended to create a thick mixture. The mixture is then poured in a strainer with holes called ulayan and formed into rolls using two wooden spoons called the gagawi.
  • 3. When it’s goldenbrown in color, it isset aside to cool untilit hardens into thecrunchy rolled floss offlour that is sweet.The sweetness of thelokot-lokot iscomparable to Car-Car’s ampao but it isdenser.
  • 4. SATTI DE ZAMBOANGA
  • 5. BAULU-Made of egg andflour.-Describe as a smallcake , mamon orMadeleine.-The baulu is artisticbecause the batter isplaced on molds andbaked .
  • 6. PUTLI MANDI  Made of Malagkit flour  -circle purple in color -with grind coconut outside -Sweet rice balls with coconut jams inside.
  • 7. PITIS -rectangle in shape -wrap in banana leaves -same ingredients with putli mandi except no coconut in the outer -Sweet, sticky, violet rice flour boiled in coconut milk and brown sugar.