SAMBAL SUG by Madge Kho     1 Onion     6 shallots     1 tbsp. ginger     8 cloves garlic     8-10  2" long fresh chilis     2 tbsp. cumin     4 tbsp. coriander     4 tbsp. sugar     juice of 1 lime     1 tsp. turmeric     1/2 tsp. paprika     1 cup roasted peanuts     1/2 cup peanut butter     2 cans coconut milk     2 stalks lemon grass (optional)

    1. Blend everything.     2.  Then put in pot and add: 4 cups of Chicken broth, 2 tbsp. soy sauce,  1 8-oz can tomatoe sauce     3. Bring to a boil and simmer for about 45 minutes.     4. Serve over sate and tamu 

SATE by Madge Kho

    2 chicken breasts, cut into small pieces. or use lean cut of beef.

 Skewer them and marinade in:     5 cloves garlic, minced     2 tsp. sugar     4 tbsp. soy sauce     2 shallots     1/4 lime juice     3 tbsp. oil 1. Marinade a few hours or overnight in fridge.  Cook over charcoal grill for 3 minutes on each side or in broiler part of the oven.  Save any drippings and add to the sambal.

FAKE TAMU by Madge Kho

Well, it's hard to make the real tamu without any palm leaves.  So this is a U.S. substitute.  So the way I do it is to make it like how Japanese cold rice--sushi is made.   Cook the rice as you normally do, preferably using short grain rice or adding a little extra water to make the rice soft and sticky rather than fluffy.  When the rice is done, fan it immediately to cool.  Then wet your hands, and grab a handful of rice and press it hard

to make a ball.   Let it sit for about 1 hour.  Then, use a sharp knife to cut into small pieces.  If they break apart, do not cut.  Just use the whole rice ball as is in your sambal.

Good luck!

Here's another recipe for Sambal, which is more of a sauce rather than a soup:  

SAMBAL  (Spicy Indonesian Peanut Sauce) by Madge Kho

    2 heads garlic     4" ginger root     3 tbsp. vegetable oil     1/2 cup coriander     l/2 cup cumin     3 tbsp. turmeric     l tbsp. crushed dried red pepper     2 24-oz. cans whole tomatoes      or l small 12 oz can tomatoe sauce     4 16-oz cans of coconut milk     2 l/2 cups pickle juice or 6 juice of lime     2 cups white sugar     2 lbs. peanut butter     l qt. and 3 cups water

    1. Crushed and minced garlic and ginger root.     2. Saute in oil until lightly browned and add spices and     stir for a few minutes.     3. Then the rest of the ingredients.  Bring to a boil and     then simmer.  Stir occasionally to dissolve peanut butter     and to prevent burning.  Simmer for about 45 minutes or     until all ingredients are mixed and sauce is thick.

    4. Serve together with broiled chicken or beef and rice. 

Bok Choy Salad Recipe

½ Cup of margarine 2 tablespoons of sugar ½ cup sesame seeds 2 each  - 3 ounces packages Ramen noodles (uncooked, broken up, no seasoning) 1 each 0 3 ounce package of sliced Almonds 1 head - (2 pounds) Bok Choy 4 stalks of green onions with the tops

First, In a large pan melt the margarine, then add in the next four ingredients.  Brown and then cool to room temperature.  Put this into a separate container.  It will not be needed until it is time to serve.

Second, Wash and chop the Bok Choy and the green onions. Put into your salad bowl.

Third, prepare the dressing.

DRESSING: 3/4 cup of vegetable oil 1/4 cup red wine vinegar ½ cup sugar 2 tablespoons soy sauce

Combine all the dressing ingredients into a bottle and shake well.  Put the bottle onto the refrigerator to cool.  Just before serving, toss greens, noodles mixture and dressing all together in the salad  bowl. Rosie Go Okon 

BAWLU – Dessert

BAWLU.  This is not that easy to make because you need a molder that is intended for such dessert only.  But you can used any molder just like you would used to bake a mini cake.  The recipe can be varied; but, here's what we know.

3 cups flour 1 cup sugar 2 eggs 

1and half cups of water Baking powder, and margarine.

Just mix all the ingredients and that's it. If you want other taste, you can add pineapple juice or orange juice or vanilla. That bawlu. By Ainie:        Nur Ainie Idjilani <eyesnai@yahoo.com> who lives in Jolo, Sulu 

Tiyula' Itum

1. Beef, lean and ribs Pamapa   Cut beef into desired sizes and put in a cooking pan.  Add pamapa and enough water to make broth.   Bring to a boil and cook until meat is done. How to make pamapa:   Ingredients:       onion, say (lemon grass)       burnt coconut meat, pepper (native)       garlic, dulaw (turmeric)       salt. Pound all ingredients together until fine.  

2. Bubuk

                     Ingredients:                           grated coconut meat, garlic, dried fish, onions, salt & pepper (native) to taste Flake dried fish and mix with the other ingredients.  Toast until golden brown.   Then pound until fine. Hope this will help you.    Happy cooking. Irene U. Hassan 

Before illegally annexed to the Philippines, the Sultanate of Sulu had a successful government for more than 300

years. Now the Sultanate government had been reinstalled by the Tausug citizens last 17 November 2010. The

long period hegemony of the Sultanate government had caused the Tausug cultures well preserved from one

generation to the other. Only most of Tausug cultures still unexposed to the outside world – especially their

food. The Tausug food is unique, hence it deserves to reach all people around the world. Enable that they can truly

understand the Tausug race from other aspect of their lives - food. 

 

In the Tausug food we can found food which symbolizes unity of all ethnics regardless of their social status be it

they a Buranun, Samal, Bangingi', Kalibugan, Yakan, Jama Mapun, Mulbug, and others. One staple food eat by

everyone after rice any food made from cassava such as Piyutu, Siyanglag and Biyanban.  These foods are widely

available anywhere in Sultanate of Sulu territory or in places where the Tausug living. 

 

On this write up I would like to summarize few recipes of the Tausug which originated from the Island of Jolo. Such

as the Tiyula’ Itum (black soup) Kinilaw, Siyagul, Piyalam, Piyassak, Kaliya, Piyanggang manuk, Suwan-suwan,

Adubu manuk, Paksiyu, Tiyula ista’, Tiyula’ sina’, Siyanglag, Piyutu, Biyanban. And to name few of some sea foods

such as Tihi’-Tihi’, Bat, Tayum, Sikad-sikad, Kahanga plus the fruit vegetables cook by the Tausug in their own way

like the unripe Jackfruit, unripe Marang (variety of Jackfruit), Dabung (bamboo shoot) unripe banana, Pusu’ (banana

heart) and many more. These few examples if to cook by the Tausug their taste would be different. Moreover, its

originality will not lost.

 

Some Tausug foods like Tiyula’ Itum, Siyagul and others mostly added with chili pepper. As some locals say that

“Without chili pepper the food has no taste”. Another spice which makes the tiyula’ itum and siyagul different from

the other is the burned coconut or the “siyunug lahing”. The burned coconut will not only give strong aroma but it

also becomes the color of tiyula’ itum soup. Tiyula’ itum is very important to the Tausug especially during special

occasion. Tiyula itum will also serve as head of all viand. Without it at the center of food tray, to some, it is

incomplete. Tiyula’ itum is a food that symbolizes the Tausug pride most likely the ethnic Buranun. 

 

The most popular food besides tiyula’ itum is the Siyanglag, Piyutu and Biyanban. These foods originated from one

source – the cassava. Before the Cassava becomes Siyanglag or Piyutu it has to pass through certain stages. Starts

from to uproot the cassava in the garden down to peeling its skin, and when everything is clean the next step is to

grate it. After grating the next step is to remove the juice from the pulverize cassava until it is completely dried.

After all these steps prepare all things needed before cooking.

 

As a replace to rice most Tausug usually eats Siyanglag, Piyutu and Biyanban. It is a custom of Tausug to eat first

Siyanglag, Piyutu and Biyanban before rice. Tausug could easily identify someone he is not originally from Sulu

once he doesn't eat first any cassava food. The Tausug love to eat cassava food because it would last in stomach

more than six hours compare to rice. The cassava foods are almost compatible with all viands especially the

roasted fish mix with seafood.

 

Sulu archipelago is a home to a seafood. The most loved seafood of all Tausug especially the Samal are the Agal-

agal, Gamay (variety of seaweeds) and some sea urchins like Tihi’-Tihi and Tayum. These sea foods will  be eaten

freshly, except the Agal-agal have to pass few processes before it can be eaten. 

 

Being people living in the island surrounded by seas, the Tausug lavishly eats fishes. Everyday fish always present

on the table. Whenever there is a rice and cassava food, the fish must be there. There is a type of cooking fish, I

am not sure if this is originated from the Tausug, with the vinegar and some spices – we called it Liyawal or better

known as Kinilaw. This type of raw food is best to eat with cassava and roasted fish in the seashore or during

picnic. Usually, the Tausug use to prefer this once a week. They believed liyalwal could not be eaten daily because

of the acid present in the vinegar and lemon. To some, they eat this food for healthy purposes especially if one has

low blood pressure.

 

Besides these sea foods, the Tausug is also vegetarian. Aside from leafy vegetables the Tausug uses to cook

unripe jackfruit, marang (variety of jackfruit), dabung (bamboo shoot), and unripe banana. These unripe fruits

vegetable usually cook with coconut milk and dried fish and some spices. As this fruit vegetable cooked, we called

it Giyataan. Giyataan means to cook with coconut milk. The giyataan is delicious to eat on lunchtime. The presence

of coconut milk, dried fish and tumeric in giyataan would unveil the secrets of unripe fruits like jackfruit, marang

bamboo shoot and unripe banana.

 

Through these foods, we can see how the Tausug surviving despite of chaos and poverty they face for centuries.

There is none Tausug who left their homeland without recalling these foods. How delicious the food in other

countries would be, the Tausug food still number one to them because it's there where their identity as Tausug

lies.

Tausug [tsg] (Philippines.)Salam general greetingAsalaamu alaykum general greetingWalaykum usalaam reply to Asalaamu alaykumMarayaw adlaw general daytime greetingMarayaw mainaat morning greetingŪwa' greeting spoken by a person arriving at a house

Ūwa' awn tau greeting spoken by a person arriving at a houseSakat kaw reply to Ūwa' and Ūwa' awn tau

Biya diin na kaw? how are you?Maunu'unu na kaw? how are you?Maunu'unu na kaw yan? how are you?Maunu'unu na kita yan? how are you?Amu-amu ra reply to Maunu'unu na kawPakain na kaw? greeting spoken to a person going somewhere, "where are you going?"

Pakain na kaw yan? greeting spoken to a person going somewhere, "where are you going?"Pakain kaw? greeting spoken to a person going somewhere, "where are you going?"Bakas kaw hari'in? greeting spoken to a person going somewhere, "where are you going?Madtu na aku reply to Pakain kaw, Pakain na kaw, Pakain na kaw yan, and Bakas kaw hari'in

GREETINGS