One of the good things when you travel is the chance to taste some local food, which you seldom find in your own place. Peking was one peculiar eats that I’ve seen only in Antique. Peking sounds familiar but it’s not what you think it is. It also didn’t originate from China. My officemate got curious and tried to extract a bit of info from the tindera while making some tawad for a whole bunch of Peking she bought for pasalubong and for resale. I really admire this lady for being so business-minded.
If I was there when she met the tindera, I could have squeezed more background info that pertains to the methods of preparation and cooking. Anyway, I’m going to share with you what my officemate told me to satisfy your curiosity.
It’s made of kamote which was finely grated, dried under the sun and fried. A thick sugarcane syrup or lasaw makes a perfect garnish to the thin wafer. It tasted like Clover (junk food) without the salt and other artificial flavorings.
I’m quite puzzled how they cook to maintain the shape of the fold without cracking. I’ll research further on the subject and if I have a chance I’d like to see how it is made.
One Comment
This is a very interesting food item! It simply shows that Pinoys are very brilliant when it comes to innovation in food preparation. Nami ni sya i-mass produce and market nationally and, eventually, internationally!