In the world of fancy kitchen wares, Phillipino people are still using the ancient earthenware pots to prepare the amazing palayok Filipino cuisine. What makes them special? The process of making these clay pots is definitely the reason, but the most prominent is the earthy fragrance. Rice cooked in palayok has a unique aroma to those cooked in stainless steel. Apart from the aroma, palayok recipes have a mildly sweet flavor too.
The palayok Filipino cuisine reminds the simplicity of this culture which is still alive. Many are adopting this culture and want to learn more about it. For all those readers, here is everything to know about the earthen pots and cuisine of the Philippines.
Pick The Unglazed Clay Pot Or Palayok
The first step is to pick the right pot, or else the food will not taste as it does. Visit a local pot maker who is making this traditional earthenware for ages. Check for the one with no holes and cracks. Even if you see no cracks on the pot, it can still be unsuitable for use. To check its sturdiness, knock at the bottom. The crack one will make a high-pitched sound.
Season The Palayok
Besides buying the right pot, one should know the seasoning process as well. This improves the efficiency of the pot and makes it useful for a longer period. Here are the steps to season it.
- First, fill a large bowl with water and soak the pot into it for half an hour.
- Take another bowl and fill only 3/4. Add salt and out the palayok into the bowl. Cover the bowl and put it on the stove. Keep the flame low and change it to medium after five minutes.
- Let the pot boil in water for 30 minutes.
- Turn off the flame, throw the water and rinse with fresh water. Keep a dry place and use it once the water is all soaked up.
Palayok Filipino Cuisine
Rice is the main ingredient cooked in clay pots. Although the process is simple, beginners may find it a bit difficult. The type of rice you are also cooking matters. Try polished white rice if it is your first time as cooking them is quite easy than brown or red rice.
Fill the pot with two cups of water and one cup of rice. Add salt and a tbsp white vinegar. Fold the fresh panda leaves and place them in the pot to add flavor to the rice. In case you don’t get the panda leaves, use banana leaves. Keep them at the bottom of the palayok, and then add the water and other ingredients.
It will prevent the rice from sticking at the bottom—Cook rice for 30 minutes, first at low flame and then at medium. Once the water is soaked up by rice, turn off the flame. Rice is ready.
Besides this simple recipe, you can try other recipes from palayok Filipino cuisines such as pinakbet, Kare-Kare, and adobo. While cooking, remember these earthen pots are not ideal for baking and frying as these cooking methods require high temperature, and palayok cannot sustain such temperature.