LABORATORY WORK

IFUGAO’S PRODUCTS
 FU-FUD
Fu-fud, a rice wine made in the Ifugao province of the northern Philippines, is made
from an indigenous variety of glutinous rice fermented using a native woody herb
called onwad as a yeast agent. Traditionally, extracting the wine is surprisingly fast –
the liquid drains over one to two days from a rice basket into an ancient jug. Notable
is the aromatic fragrance given off by the fermenting rice, with notes of preserved
pineapple and cognac. The biggest surprise is the flavor: the first impression is of a
sweet wine, but its lasting character is like a heartwarming, high quality cognac.  
Baya is a sacred drink, a medium to reach the blessing of the “Skyworld,” as known
to the indigenous Ifugao tribe. It is generally believed to date back as far as 2000
years, based on the age of the highland rice terraces. A shaman, or in local
parlance, mumbaki, chants prayers using the baya as offering to the pagan gods for
bountiful harvest and protection of the crops and fields. Certain rice terraces are
specifically set aside for grown the glutinous variety for rice winemaking.   Today, the
ancient technique and pure baya winemaking is a vanishing practice. Drinks called
baya are sold commercially for tourists, but they are not the pure spirit. Its
commercialization threatens not only the growing environment (planting varieties in
excess of land capacity), but also the original culture from which it was born. Pure
baya is as much a part of the traditional Ifugao society as the poetry chanted by the
high priest in the native language.

 PINANG-ET
Suman wrapping is a unique art in itself, and can be traced to pre-colonial roots
which have had contact with Indian traditions. Wrappers utilize a wide variety of
indigenous materials such as palm, banana, anahaw and bamboo leaves, coconut
shells, and others. Some wrappings are simple folds such as those found in the
binuo and the kamoteng kahoy, resulting in rectangular suman. Others are in vertical
coils like the inantala, giving it a tubular form. Still others are in pyramid-like shapes,
like the balisungsong. Some forms of suman are eaten like ice cream–with cones
made from banana leaves, and still others are in very complex geometric patterns
like the pusu ("heart"). Some are woven into the shape of a banana blossom (which
in the Philippines is referred to as the banana plant's "heart"), or the pinagi (from the
word pagi, meaning stingray), a complex octahedral star.
 How to make a rice wine
(Fu-fud)
Utensils
 Winnower
 Frying pan
 Sterilized earthen jar
 Wooden spatula
 Banana leaves
 Tray
 Bowl

Ingredients
 4cups of glutinous rice
 1tb.spoon of yeast pulverized
 Water
 Sugar

Procedure
 Put the glutinous rice on the frying pan. Fry until it is brown. Stir continually for
better result and to cooked equally.

 When it is brown, removed from heat then put into the winnower to make it
cool.

 On the other casserole, put a 1.5 ltrs of water and make it boil.
 When it is boiling put the fried rice on it until it is cooked.
 When it is cooked, put it into the winnower and spread to cool.
 When it is already cooled, spread the yeast on it and mix with a wooden
spatula.

 On the tray, put the banana leaves.

 Put the mixture on the tray and cover it with the banana leaves

 Tilt to inclined the fermentator on a secured place to allow juice to flow on to

a basin.

 Keep in a dry and dark room for two to three days.

 Get the mixture and put into the earthen jar.
 Add the extract gathered in the basin.
 Cover the jar tightly with banana leaves.
  The rice wine could be ready after a weeks or more.

Product:

How to make Pinang-et/fina’lay

Utensils
 Mortar and pestle
 Basin
 frying pan
 casserole
 wooden spatula
 spoon

Ingredients
 Banana leaves
 Peanut
 Pulverized Glutinous rice
 Commercial sugar
  Water

Procedure
 Pulverized the glutinous rice with mortar and pestle.

 Fry the peanut until it is cooked.

 Removed from heat then pulverized with mortar and pestle

 Add a desired amount of sugar.

 To make a dough put desire amount of water and mix the dough.

 Get one spoon on the dough and form a rectangular.

  Put pulverized peanut inside the dough and wrap with banana leaves.
Boil until cooked.

PREPARED BY: SUBMITTED TO:

JOY ANN G. SUERTE JOAN H. MAINGIT, MAGC

LYNDON C. TANGGUID INSTRUCTOR