Sinabalu is a local specialty famous in Cagayan Valley especially in Piat and neighboring towns of Tuao and Rizal. Sinabalu is a part of native cuisine, a glutinous rice wrapped with layers of treated banana leaves flavoured with salt and coconut milk roasted in a bamboo tube over a low heat.The light taste is delicious that goes well with brewed coffee, hot chocolate and tea as well. It smells really good and tastes its best when cooked over natural wood charcoal too.
Christmas, wakes, fiestas, weddings and special holidays would not be complete without the presence of Sinabalu and other local specialties like Pawa and Patupat (fairly familiar) to name a few.. It is a breakfast favorite and a mid-day snacks, a mellow accompaniment to any conversation. The good quality you can buy it fresh in the market first hour in the morning and food stall vendors near ” Basilica Minore de Nuestra Senora de Piat Church” You can find the best Sinabalu in a reputable source from Barangay Accusilian, according to my relatives from Tuao, a 2nd class Municipality in the Province of Cagayan.
The two versions; White Sinabalu which is the original one cooked with white glutinous rice and the newest version, Brown Sinabalu cooked with brown glutinous rice which is a good health benefits especially for the diabetics. It must be eaten fresh, it has a very short life and can only be freeze for 2 days and after that it deteriorates easily.
Photos of Sinabalu here and more..
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Cagayan Valley Specialties next blog..