Bohol's Finest: delicacies

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<span style="font-family: "verdana" , sans-serif;">    If you are a tourist and you are going to Bohol, you definitely missed a part of it if you've never tried to taste  one of the best and known delicacy in Bohol, the '<i>KALAMAY</i>'.</span><br />
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<span style="font-family: "verdana" , sans-serif;">   The best kalamay in Bohol is found in the municipality of Jagna. It is known as the kalamay town in Bohol. You can buy this if you've been traveling from Tagbilaran City to Ubay. Once you are  near to Jagna's market, you can hear vendors yelling for <i>kalamay</i> and offering it to the passenger's of the bus or van for hire.</span><br />
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<span style="font-family: "verdana" , sans-serif;">   Bohol's version of kalamay is normally made of ground sticky rice "malagkit" (in Tagalog), dull sugar, coconut milk, vanilla and a few peanuts (discretionary). Since Bohol has likewise a decent creation of its farming, the rice, furthermore coconuts for occurrence, this delicacy has been designed and routinely made. Furthermore in light of the fact that Boholanos are inventive and clever, they utilized the coconut shell as the compartment that would contain the kalamay. They thought that it was exceptionally valuable in making their item saleable. For Boholanos, the length of they thought that it was helpful, they'll use it. Until then little plastic straightforward holders come into the style. Rather than utilizing the coconut shell as the holder, some simply want to utilize the plastic one since it is more agreeable to get than of those the coconut shell compartment. However, there are still a few buyers that truly need to purchase those that are in the coconut shell that is the reason there are still a few uses the coconut shell as its holder. There are truly purchasers who cherished the old style, the first style, which just uses the coconut shell as its holder. This coconut shell is glued with a red band around it. </span><br />
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<span style="font-family: "verdana" , sans-serif;">   The procedure really taking shape of Kalamay is not that simple as what others may consider. There are a few variables to be considered and be considered. Some of which is the tolerance and adoration. Tolerance is required in light of the fact that it requires hours of cooking time and mixing over low fire. It ought to be done legitimately, in agreement to its appropriate method. What's more, Patience ought to likewise be an excellence in making it for it to taste great. Beside Patience, one should likewise adore his work for a work without adoration may wind up in disappointment. It would not wind up on a par with that work with affection. As what other individuals said that in accomplishing something, affection and tolerance should dependably be available to accomplish the best out of it. Boholanos particularly those from Jagna, may truly likely have the tolerance and adoration in making kalamay, coming about their kalamay to be in the same class as what we have tasted. They have accomplished the taste they need their item to be.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Kalamay Recipe</span></h2>
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<span style="font-family: "verdana" , sans-serif;">For the aid of those who want to try the challenge of preparing this native dessert, the basic recipe for kalamay is provided.</span></div>
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<strong><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></strong></div>
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<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">2 kilos ground, Milled glutinous rice</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">Coconut milk (from 20 coconuts)</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">10 kilos Molasses Sugar (darkest colored-sugar you can find)</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">10 liters of water</span></li>
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<strong><span style="font-family: "verdana" , sans-serif;">Procedure:</span></strong></div>
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<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">Soak the glutinous <em>(malagkit)</em> rice overnight.</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">If possible, you can buy already grated coconuts from you favorite <em>palengke</em>(wet market). Extract the milk, first using 5 liters of water. Then, the second extraction using 3 liters of water.</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">Pour the soaked glutinous <em>(malagkit)</em> rice in the first coconut milk extracted then proceed to ground the <em>malagkit</em> & coconut mixture. You may have this done through a machine available in many wet markets or do it yourself if you have a grounding machine.</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">Mix the sugar to the second coconut milk extract and boil until a heavy syrup or <em>'latik'</em> is attained.</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">Afterwards, pour the ground <em>malagkit</em> mixture into the simmering <em>'latik'</em> mixture taking extra caution not too scald yourself. Also, prepare to flex your muscles and tone you arms because you will be stirring this mixture over slow fire for four (4) long hours, non-stop.</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px;"><span style="font-family: "verdana" , sans-serif;">After cooking, you may now place them in cleaned and polished half-a-coconut shells <em>(see photo)</em>, cover with the other half, and seal with a red band of Japanese paper (papel de hapon). You may also place calamay in plastic air-proof containers (but make sure to cool them down first). Or just serve and enjoy!</span></li>
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