PASTIL – Here are some important facts that you need to know about this popular traditional dish of Maguindanaon.
Pastil is one of the most popular traditional dishes of the Maguindanaon people, known for its unique flavor. It’s a simple meal made of rice topped with “Kagikit,” a savory meat dish, all wrapped in banana leaves.
Though many versions exist today, the original recipe holds a special place in Moro culture, especially in Maguindanao. The authentic pastil uses chicken as its main ingredient for the Kagikit.
Ingredients:
For the Kagikit (Topping):
- Chicken (traditional, but fish like mudfish or carp can be used as alternatives)
- Garlic
- Onion
- Salt (traditional) or soy sauce (modern versions)
- Cooking oil (traditionally Lana Tidtu, or homemade coconut oil)
- Optional: finely chopped soft bones, cartilage, and chicken skin
For the Wrap:
- Cooked rice
- Banana leaves (heated over fire to make them soft and flexible)
Cooking Procedure:
- Boil the chicken until it is about 60% cooked.
- Shred the meat into thin strands, similar in size to broom fibers.
- Optional: Chop soft bones, cartilage, and skin finely to mix in with the meat.
- Sauté the shredded chicken in hot oil with garlic and onions.
- Season with salt (for authentic flavor) or soy sauce (for modern versions).
- Cook until slightly crispy for the traditional texture.
Packaging
- Scoop cooked rice onto a banana leaf.
- Top it with Kagikit.
- Wrap tightly into a neat parcel.
While it can also be served on a plate, banana leaves enhance the taste and aroma, especially when lightly heated to soften them.
There’s a variation called Kalintubo, which uses large cuts of fried chicken instead of shredded meat, also wrapped in banana leaves, but shaped like a pyramid.
Today, pastil can be found in many parts of the Philippines, especially in Maguindanao, Cotabato, Sultan Kudarat, and South Cotabato.