Native Kalan / Clay Burner

 Introducing Kalan de Uling de Kahoy

Ulingan “or what others called as LUTUANG DE ULING or KALAN DE ULING isan old and traditional model of a modern gas stove that was used by the Filipinos incooking their meals during the olden times. Its name ulingan was derived from theFilipino term “uling” which means “charcoal”. It is commonly made of cement, steel,metal, sand, and even out of recycled tin cans, in a short cylindrical shape with a holeon its front side where the scrap wood and the charcoal will be placed and inserted. Italso has another hole on the top as its burner where the fire comes out and where thepot will be placed.

Dikin Bamboo Pot Holder

 Dikin Bamboo Pot Holder

This beautiful woven ring made from Bamboo Strands is made specifically for the Flipino Palayok. The Palayok will sit in it and serves as a trivet making a beautiful presentation at a table.

Karaniwang gawa sa balat ng kawayan na hugis pabilog gamit upang hawakan ang palayok na lutuan upang hindi matumba ang ating lutuang palayok

 Sandok Bao

Made of Kawayan Handle

and Bao / Coconut Shell Sandok based

The bewildered natives and Spaniards lamented as Thomasites preached “everyday right living” through sanitation, nutrition and oil cloth tablecloths. Under the new public school system, elementary school girls studied home economics two to three hours a week. They learned that rice is served as a vegetable and must be boiled with salt and some cooking oil.

Homemakers initially reacted with curiosity then exasperation. Why were bread-eating Americans meddling in Filipino kitchens! What did they know about cooking rice!

In time, however, the indulgent Filipinos began to adopt the ways of the new Motherland. Lovely mestizas enjoyed preening for balls and afternoon teas where Americans served some nouvelle cuisine blancmange, apricot ice water and frosted cake. With the return of the pensionados or government scholars from the States, younger generations became preoccupied with comparing native customs to those of modern America. Iced punch and delicate pan Americano sandwiches became standard fare at stylish native parties where guests never sat down.

The turn-of-the-century Filipino kitchen was a menagerie of rustling floor-length sayas, smoke and soot, savory laurel and peppers, crawling infants, pet dogs and barefoot house boys called muchachos. Cooks owed much of their discomfort to tropical heat and to the kalans, native red earthenware stoves which required fanning and puffing through a bamboo ihip every few minutes to keep the fire burning.

Joseph Earle Stevens, a British resident of mid-19th-century Manila, likened the kalan “to an old shoe. The vamp of the shoe represents the hearth; the opening in front, the place for putting in small sticks of wood; and the enclosing upper, the rim on which rests the single big pot or kettle.”

Native cakes of glutinous rice like puto, kutchinta, suman and sapin-sapin were boiled or steamed over the kalan while wrapped in buri or banana leaves or molded in white porcelain saucers. Bibingka made of rice flour was “baked” over the kalan with the top heat provided by glowing coals in a clay dish cover. Kiln baking of broas, dainty lady fingers which served as popular accompaniment and edible spoon to the ritual morning cup of syrupy chocolate remained a commercial enterprise.

Bibingka Cooking Set

 Bibingka Cooking Set

A Philippine cake that is made with rice flour, water, and sometimes other ingredients (such as butter, sugar, cheese, or coconut) and that is traditionally cooked between banana leaves Mrs. Garcia is cutting slices of bibingka for herself and for her cousin.

Origins

Bibingka Galapong cooked with slices of salted egg with toppings of grated coconut and kesong puti (carabao cheese)

The shared origins of bibingka from the Philippines and Indonesia is widely acknowledged especially given that the Indonesian bibingka is from Eastern Indonesia, the regions closest to the Philippines with the most closely related cultures.

Some authors have also proposed a connection between the Goan dessert bebinca (or bibik) and the Southeast Asian bibingka due to the similarity in names. They believe that the Portuguese may have introduced it to Southeast Asia from Goa. This is unlikely, however, given that the Philippines, where bibingka is most widely known, was never a colony of Portugal. The preparations of the dish are also very different; the Goan dessert is a type of layered coconut pudding similar to Filipino sapin-sapin and Indonesian kue lapis, meanwhile the Filipino bibingka is a baked glutinous rice cake. The only similarity to the two dishes is that bebinca and bibingka both use coconut milk. Rice-based dishes are also far more diverse in Southeast Asia, where rice is an ancient Austronesian staple crop.

Thus it is more likely that the Portuguese introduced the term to Goa from the Philippines, rather than the other way around. Similar to how the art of windowpane oyster shell windows were also introduced from the Philippines to Goa (they are still called capiz in Goa after the Philippine province of Capiz).

In the Philippines

Bibingka is a traditional Philippine Christmas food. It is usually eaten along with puto bumbóng as a snack after attending the nine-day Simbang Gabi ('Night mass', the Filipino version of Misa de Gallo)[5] and, therefore, it is commonly found sold near the vicinity of churches. In the municipalities of Baliuag and San Miguel, Bulacan, bibingka is sold along with a complimentary serving of fresh salabat.

As of October 9, 2007, the town of Dingras, Ilocos Norte in the Philippines is expecting a Guinness World Records certification after baking a kilometer-long cassava bibingka made from 1,000 kilos of cassava and eaten by 1,000 residents.

Preparation

Traditionally prepared bibingka in Baliuag, Bulacan

The traditional recipe for bibingka calls for glutinous rice to be soaked in water overnight in tapayan jars to allow it to ferment with the addition of wild yeast called bubod or tuba palm wine. The soaked and fermented rice is then ground into a smooth and viscous batter called galapong through the use of a millstone or gilingang bato. This method makes use of the fermentation to produce the leavening agent for the rice cake and also to provide a characteristic faint fermented aftertaste to the resulting product.[7] With the time-consuming process of the traditional preparation, modern versions sometimes use regular rice flour or Japanese mochiko flour in place of galapong. Other ingredients can also vary greatly, but the most common secondary ingredients are eggs and milk.

In cooking the bibingka, a shallow terra cotta bowl is lined with a single large section of a banana leaf. The bowl is then placed over preheated coals and the rice flour and water mixture is poured into the banana leaf liner, taking care not to spill it out directly into the bowl itself. Sliced salted egg and cheese are then added on top of the batter; uncommon toppings can include pinipig (pounded immature rice grains), chocolate, fruit preserves/jams, and pineapple. A mixture of two or more of these toppings on a single bibingka are also common and sometimes called bibingka especial.

Bakery-made bibingka in banana leaf liner showing the distinctive notched edges from cupcake tin molds

Another piece of banana leaf is added to the top and the container is then covered with a flat metal sheet holding more preheated coals. The end result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the unique aroma of toasted banana leaves. Additional toppings are then added, usually consisting of butter/margarine, sugar, cheese, or grated coconut.

More modern preparation of the dessert makes use of metal cake pans and purpose-built multi-tiered standing electric ovens. The resulting product from this method of preparation lacks the distinctive smoky smell of charcoal but is otherwise the same with regards on taste and texture, especially if banana leaves are used to line the cake pans. Mass-produced bibingka in Philippine bakeries are also made using characteristic tin molds that give them a crenulated edge similar to large puto or puto mamon (cupcakes).

List of equipment

1.kalan or Clay Burner

2. Orno or Clay Molder

3. Lata or Tray Cover

Kalan De Uling Modern and Native

 Introducing Kalan de Uling de Kahoy

Ulingan “or what others called as LUTUANG DE ULING or KALAN DE ULING isan old and traditional model of a modern gas stove that was used by the Filipinos incooking their meals during the olden times. Its name ulingan was derived from theFilipino term “uling” which means “charcoal”. It is commonly made of cement, steel,metal, sand, and even out of recycled tin cans, in a short cylindrical shape with a holeon its front side where the scrap wood and the charcoal will be placed and inserted. Italso has another hole on the top as its burner where the fire comes out and where thepot will be placed.

Modern Kalan De Uling

Native kalan de uling made by clay

Video how its made

Claypot or Palayok

 Introducing Palayok Claypot by Pottikim

A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a kulon; smaller-sized pots are referred to as anglit. Neighboring Indonesia and Malaysia refer to such vessel as a periuk.

Paano ba ginagawa ang palayo? meron akong youtube video share ko ang link sa baba pero eto ang proseso

ang palayok ay nag mumula sa putik at may halong buhangin kadalasan ito ay kinukuha sa ilalim ng ilog upang maka kuha ng putik at  gamit ang buhangin pag hahaluin mo eto at saka mo babasain para lumambot ang putik.

pagkatapus mong mapa lambot ang putik kukuha ka ng tipak dito ng naayon sa laki ng gusto mo habang ikaw ay nag papraktis pwede kang mag sample ng putik na sing laki mangkok ang tipak.

pagka tapus gamit ang improvise na mga kahoy at bato ito ay pupokpokin mo para makuha ang unang hugis neto na parang cone na medyo malaki at saka mo sya ibibilad upang medyo tumigas.

pagkatapus mo syang mabilad saka mo sya pupokpoking muli gamit ang mga kahoy at bato upang makuha ang pinal na hugis ng palayok na kagaya ng nasa larawan at pagkatapus ay saka mo sya ibibilad ng muli sa gitna ng araw upang tumigas muli kasama ang takip na ginawa mo.

pagka tapus mo mabilad ang ginawa mong palayok saka mo sya lulutuin sa apoy gamit ang tuyong mga kawayan at dayami isasalansan mo sila at saka mo sisilaban. upang makuha mo namn ang kulay na itim nito habang papatapus na ang apoy saka mo ito bubuhusan ng ipa ng mga palay or pinagbalatan ng bigas upang makuha ang natural na kulay itim neto. 

palayok making video: