Saturday, September 29, 2007
Mandaue delicacies
By Jigs Arquiza
MANDAUE has long been known as an industrial area, being the home of various manufacturing concerns. A major beverage company, a building materials company, a vehicle assembly company, a variety of furniture makers both large and small, all these have helped put Mandaue in the spotlight. Besides these, however, other smaller, less obtrusive things have made Mandaue famous.
Hope Ramos-Oporto, a sweets vendor along A. del Rosario Street relates: “Mandaue has long been known for its delicacies.
Tourists, both foreign and local, buy a lot of sweets and delicacies from me, to bring home as pasalubong. I have had tourists from Luzon and Mindanao, Japan, Germany, and Canada buy my goods. Among the things I sell, the bestsellers are the majareal or masareal, the tagaktak and the bibingka.”
Made of ground peanuts and sugar, the grayish-white majareal look like thin, narrow wafers, although that is where the resemblance ends. While peanuts ground finely to the texture of baking soda are the main ingredient, there is only a faint aftertaste, if any, of peanuts from this delicacy. Rather, the majareal tastes somewhat like sweet potatoes or yams, although the comparisons may vary from person to person.
The tagaktak, on the other hand, is a totally different thing. Ganador rice is ground or pounded, a little water and sugar is added, then formed into thin, triangular cakes, and then fried to a crisp. For those people used to eating breakfast cereal, the taste of sweetened rice krispies won’t be too far off the mark.
While the bibingka has always been a traditional Filipino food, the Mandaue bibingka deserves special mention. Made from coconut, rice, yeast and some other secret ingredients and then baked in a special clay cooking pot, Mandaue’s bibingka needs nothing else, not a slice of salted egg as a topping, not even a dollop of Star margarine, to stand on its own as a delicacy, unlike the bibingka found in Luzon. Of course, as a complement, old-timers will suggest that a mug of native chocolate, or sikwate, be paired with the bibingka, for an entirely traditional snack.
The majareal, tagaktak and bibingka of Mandaue may not be as glamorous and expensive as Belgian chocolates or French pastries, but it is probably for this reason why many people, foreigners and locals alike, enjoy these delicacies. It is their subtle flavors, their simplicity and inexpensive nature that make them so endearing; and even better, it gives Filipinos something we can truly be proud of.
For Bisaya stories from Cebu. Click here. (September 29, 2007 issue)
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