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PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE, BANTAYAN, DUMAGUETE CITY
CHAPTER 1 THE RESEARCH PROBLEM & ITS SCOPE
"Cutting stalks at noon time Perspiration drips to the earth Know you that your bowl of rice Each grain from hardship comes?"
-(Cheng Chan-Pao, Chinese philosopher)
Rice is the most consumed food on Planet Earth. The seeds of the rice plant are first milled using a rice huller to remove the chaff (the outer husks of the grain). At this point in the process, the product is called brown rice. The milling may be continued, removing the 'bran', i.e., the rest of the husk and the germ, thereby creating white rice. (http://en.wikipedia.org/wiki/Rice#Preparation_as_food, January 26, 2010) There are some countries with high annual rice consumption per capita (up to 130–180 kg, equal to 55–80 percent of total caloric source) such as Bangladesh, Cambodia, Indonesia, Laos, Myanmar, Thailand, and Vietnam (Chang 2000). Even in most parts of Africa, rice is a secondary staple food next to cassava, yams, corn, and millet. However, in the following African countries rice is consumed as a staple food: Liberia, Sierra Leone, Guinea, Ivory Coast, Ghana, Madagascar, and part of Nigeria. By comparison with the rice production and consumption in Asian countries, Latin America is often overlooked. However, annual rice consumption in the following countries exceeds more than 32 kg per capita: Brazil, Columbia, Ecuador, and the Dominican Republic. Rice is the best cereal crop in terms of food energy per production area and is consumed in various forms, including plain rice, noodles, puffed rice, breakfast cereals, cakes, fermented sweet rice, snack foods, beer, wine and vinegar. Rice starch is used as a thickener in baby foods, sauces, and desserts or can be made Faculty Research April 2010
ST. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE, BANTAYAN, DUMAGUETE CITY
into sweet syrup. However, most consumption of rice is as cooked rice served simultaneously with vegetable, poultry, beef, seafood, and other dishes. Rice as a comfort food is economical, delicious, nutritious, versatile, easy to prepare, and bland enough to pair with other foods. Rice is convenient to store on shelves in cupboards and pantries. In the Filipino culture just like the other cultures of the world, it is very hard to exaggerate the importance of rice. To the Filipinos, rice is a symbol of life itself. There are many sayings that demonstrate the status of rice. Some people commonly greet each other by asking "Have you had your rice today?" A person who loses his job is said to have had his rice bowl broken. And when you are a dinner guest it is considered bad manners not to consume every grain of rice in the plate or bowl. The Filipino eats rice at every meal. Mostly it is steamed, each kernel distinct from the other, with a flavor so mild it compliments almost any dish. But rice is so valued that other ways of eating it have been devised. It is steamed and then fried, fried and then sweetened, ground, sweetened and steamed, or used as stuffing for fowl or vegetables. It is even made into a potent wine for celebrations and rituals. (Centro Escolar University, 2009). The people of Negros Oriental have also a culture of their own about rice being the staple food in every Oriental Negrense family. Rice plantations abound all over the province apart from sugarcane and coconuts. The place is blessed with this food since it is rich in water resources which provide irrigation to the rice farms. White rice is common among the towns while upland rice as the red rice of the town of Zamboanguita in the south of the province and some other upland barangays and towns planting the same type of rice. The methods and practices among Oriental Negrenses might vary from town to town. The people of each town have their own practices and methods of Faculty Research April 2010
ST. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE, BANTAYAN, DUMAGUETE CITY
cooking rice, making it into different delicacies distinctive of the aspirations and traditions of every town that comprise the province. This study provides an output of rice recipes distinct of being an Oriental Negrense. The rice recipes that will be featured at the end of this research work symbolize the uniqueness of the people of Negros Oriental as one people and as one community. Statement of Objectives This study is expected to achieve the following objectives: 1. To determine the rice cooking practices of the people of Negros Oriental. 2. To determine the methods used by Oriental Negrenses in cooking rice. 3. To identify what type of rice recipes are produced out of the cooking practices and methods used; and, 4. To find out what other ingredients are added in the methods of preparing rice recipes. Significance of the Study This study is important because its findings can be used in promoting the culture and traditions of the people of Negros Oriental. Specifically, the results of the study will benefit the following: The University. Research findings will guide the university in boosting the Hotel and Restaurant Management program. Provincial Government. The result of this study will provide impact to the province’s efforts in strengthening local tourism and provides avenue to implement Faculty Research April 2010
ST. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE, BANTAYAN, DUMAGUETE CITY
programs related to cultural and community programs and projects particularly on rice production and rice-recipe promotions. Provincial/City/Municipal Tourism Office. The result will provide the officers and staff of the local tourism offices in Negros Oriental the necessary information about rice cooking practices and methods of the Oriental Negrenses particularly the methods and practices of their own city or municipality thus enabling them to make necessary steps to develop them. The Faculty. Research findings will provide additional inputs to teachers that will be used to increase students’ learning particularly on any Hotel and Restaurant Management subjects specifically on Culinary Arts module. The Researchers. The present study will interest the researchers of this study to study further the cultures and traditions of the people of Negros Oriental. Scope and Limitation of the Study The locale of the study comprises the different cities and towns of Negros Oriental specifically Dumaguete City, Tanjay City, Bais City, Bayawan City, Guihulngan City, Canlaon City, Sibulan, San Jose, Amlan, Pamplona, Mabinay, Manjuyod, Bindoy, Ayungon, Tayasan, Jimalalud, La Libertad, Vallehermoso, Valencia, Bacong, Dauin, Zamboanguita, Siaton, Sta. Catalina and Basay. The study was undertaken for two (2) semesters of SY 2009-2010 to ensure that the data gathered on the areas investigated are valid and reliable. REVIEW OF RELATED LITERATURE A Brief History The precise origins of rice are lost to history, but experts believe the plant probably got its start in India. Certainly, archeological evidence indicates that the Faculty Research April 2010
000 BC have been discovered in Korea. and many people believed the swampy conditions needed for rice production contributed to the spread of the disease.ST. it has been a staple crop in the United States since the late 1600's. The reason for this probably stems back to medieval times. (The lack of similar references to rice in either Jewish scriptures or the Bible add to the case for rice originating in southern Asia). Malaria was prevalent in southern Europe in the 1500's and 1600's.or even French cuisine for that matter. It is thought that the Greeks were introduced to rice when Alexander the Great brought it home with him from his travels to India in the 4th century BC. BANTAYAN. In the olden times. From there it quickly spread through southern Europe. Needless to say. the domestication of rice triggered the rapid growth of the Philippines pre-colonial society. 2009). Today. It is slightly older in Thailand which was dated at about 4000 BC. (Centro Escolar University. an area that produces the majority of the world's rice. and the Spanish in turn introduced the Italians to rice in the 1400's. the incidence of malaria had no impact on rice's status in China. Faculty Research April 2010 . The Moors took rice with them when they invaded Spain. DUMAGUETE CITY PAGE 5 southeast Asians were the first people to cultivate rice: artifacts imprinted with rice grains dating back to 4.160 BC. Archaeological records show that rice cultivation took place in our country around 3240 +/. Rice soon spread outward from southern Asia into China and beyond. rice is not the first thing that springs to mind when you think of British cuisine . There are several references to rice in Buddhist scriptures. this meant northern Europeans were less than eager to make rice a staple in their diet. China is one of the countries that make up the rice bowl. While rice wasn't one of the staples the Pilgrims packed on the Mayflower. Speaking of the Mayflower. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Fortunately.
as are weeds that compete with the rice plants for the available water supply. The idea of transplanting seeds is very important to the success of rice as a crop. Rice Types The Chinese normally use long grain rice. There are two species of cultivated rice. If you are following a recipe that calls for long grain rice. In fact. containing protein and several minerals. However. parboiled white rice has been processed before milling and thus retains most of its nutrients. The shorter the period of time the rice seedlings are in this environment. DUMAGUETE CITY PAGE 6 More Information Rice is a member of the Graminae family. brown rice has had only the hull removed. the separation of Australia from New Guinea when a land bridge disappeared means that Australian rice has its own unique characteristics. the Chinese were the first to develop the idea of growing rice in wet areas such as coastal plains and river deltas. Similarly. The rice seeds are first sown in beds. BANTAYAN. The result is a much more nutritious dish. and then transplanted to an aquatic environment when they are about 25 30 days old. and is enclosed by a hull. Orzya sativa and Orzya glaberrima. the better their chances of survival. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. and need to use medium or short grain rice instead. with the former being the most common. For example. Lack of water supply is a frequent problem for Chinese farmers. which produces fluffier rice. There are many local differences within this species. When we think of China and rice the image that comes to mind are fields of rice paddies. Chinese rice is different from rice grown in South Asia. By contrast. remember that rice grains have different absorption rates Faculty Research April 2010 .ST. White rice has had both the bran and hull removed during the milling process. A harvested rice kernel contains a bran layer.
Sri Owen (1993). (In this case you would reduce the amount of water by 1/4 to 1/2 cup per cup of rice).com/library/weekly/aa081399. A layer of bran covers the rice grains. In China. Jeffrey Alford and Naomi Duguid (1998). People take the steamed rice and knead it in a ball. February 12. a reader who shared his experience living in Laos and northern Thailand. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. It is not considered to be very edible. and then steamed. and Bor S. Two less well-known types of rice are black rice and red rice. and brewer's use. It is then dipped in one of the courses and you use a finger to collect some of the course.htm.about. Detailed methods and recipes for rice food preparations were described by Bor S. Grown throughout Asia. processed foods. but there is a great deal of interest in the potential health benefits of red rice extract. (Glutinous rice is available at most Asian grocery markets). the rice is soaked for at least two hours. (http://chinesefood. Like red rice. in other parts of Asia it is used in place of regular rice. black rice is also a type of sticky rice. glutinous or "sticky" rice is used mainly for snacks and sweets. black rice is considered to have numerous health benefits. Black rice is used mainly in Chinese. particularly the purplish-black variety. Grown in China and Thailand. Faculty Research April 2010 . as it is believed to help lower cholesterol levels and improve blood circulation. where glutinous rice is a staple food. Luh (1991).ST. red rice is a member of the glutinous rice family. giving them a brown or blackish color. 2010 Preparation and Consumption Rice consumption falls into the following three categories: direct food use. DUMAGUETE CITY PAGE 7 and adjust the amount of water accordingly. For example. Luh (1999). However. You'll often find it in health food stores. Thai and Filipino desserts. BANTAYAN.
Therefore. Generally there are three rice cooking methods: large-amount-of-water method. Non-glutinous rice is somewhat transparent and is less sticky than glutinous rice when cooked. roasting. poultry. and pressure-cooking. husks. has a soft texture for the human palate and stomach. and other impurities. and now has become more and more popular in the United States and Canada. because of its creamy. and steaming method. which should be cooked by steaming. is of high quality.ST. and eggs because rice is bland in flavor and carries the flavor of the mixed ingredients. and has the ability to absorb flavors while retaining its texture. fish. It is customary to wash rice before cooking to remove dust. cheese. Rice is cooked by heating (either boiling or steaming) soaked rice for full gelatinization of the kernels and evaporation of excess water. including vitamins and minerals that were added before packaging by fortification or enrichment. insects. such as by the company Uncle Ben's. Rice is easy to prepare. basmati. boiling. frying. American wild rice is a coarse grass (not a true rice by taxonomy). PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. but not for Thai jasmine or japonica rice with low amylose content. People in the Middle Faculty Research April 2010 . Parboiled rice was originally produced in Asia. There are some rice varieties with an attractive aroma. Americangrown rice does not require washing or rinsing before cooking because these "cleaning" processes further remove nutrients. Juliano (1985) indicated that rice cooking methods vary with different countries. Rice cooking methods also include rinsing. rice has gained popularity as "the pasta of the 1990s" in the West. Both the short-grain japonica and the long-grain indica rice include non-glutinous and glutinous types. absorption method. or parboiled rice. can be used to make risotto. Either uncooked rice or fully cooked rice combines well with other protein-rich foods such as meat. The lot-of-water technique is good for arborio. but the parboiled rice produced in the United States now. It is grown in shallow waters and has medium to long grains and a nutty flavor. Arborio rice has large tan grains with central white dots and. such as basmati. baking. BANTAYAN. chewy texture. DUMAGUETE CITY PAGE 8 Direct food use.
add rice to cold water for cooking. The treated rice can be dried by the steam or sun. or margarine to soaked rice. Brazil. Cambodian kralan is steamed rice mixed with grated coconut and beans. shrimp. including pork. Conversion and Malek Faculty Research April 2010 . and vegetables (in China) (Boesch 1967). Steamed rice can be served plain or mixed with other ingredients. Rice can be kept as long as five days in the refrigerator. Rice can be steamed in a bamboo steamer or.ST. and sometimes with yogurt. drying. Chile. tempering. For example. such as France. Mexico. Americans often add salt. while rice is cooked with water and oil in Brazil. DUMAGUETE CITY PAGE 9 East lightly fry rice before boiling. Problems of off-color and offflavor that resulted from conventional parboiling procedures have been overcome by various inventions. soaking. Sri Lanka. R. and Peru. Detailed descriptions of recipes from different countries for cooked rice are provided by Virmani (1991). Burma. People in China. currently. Japan. and finally packaging. steaming. and Italy. the United States. color sorting. in Japanese). Pakistan. in an electric metal steamer. butter. and the Philippines. chicken. milling. Thailand. Malaysians steam glutinous rice with mixed meat in a bamboo joint over a fire. grading. BANTAYAN. Ecuador. Parboiling changes rice starch from the crystalline form to an amorphous form by a series of procedures including cleaning. Mixed steamed rice also varies among countries. Some countries. or other additions in clay pots or high-pressure metal pots to make thin or thick congee (or juk) or gruel (okayu. Presoaking is a common practice in India. Iranians steam rice with oil or with butter. Steamed rice is preferred in some countries because more vitamins and minerals are retained. steeping. and Japan add extra water to cook rice into porridge (thick gruel) or congee (thin soup). The leftover rice is good for stir-frying into egg fried rice with chopped carrots and the like. such as the H. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Korea. It involves the treatment of grains in cold water and then hot water with low pressure. seafood. Rice can also be cooked with certain amounts of water and meat. Korea. Germany. Parboiled rice: Parboiling is popular in India. Rice can be cooked with curries (in India and Malaysia) or sauce (in the Philippines) or combinations of various ingredients. vegetables.
DUMAGUETE CITY PAGE 10 Processes (D. Rice-flour products: Rice flour does not contain gluten and therefore its dough cannot retain gases during baking as wheat flour does. greater difficulty in milling. is used to make pastry products in Italy. nonfat dry milk. Also. The medium-and short-grain rice varieties are preferable to the long-grain type for making rice bread. Formulation is important in making rice bread by adjusting the levels of sucrose. rice flour is widely used in making baby foods. and additional cost (De Datta. a composite baking flour. as some people are allergic to these flours. snack foods. parboiled rice gelatinizes the starch and makes better consistency. longer cooking time. made by adding 10 percent rice flour to wheat flour. Grist. Rice bread is a good substitute for other gluten-containing cereal flour. 1986). less breakage in milling. unbaked biscuits. It is made from glutinous rice flour and water by adding sweet or savory fillings to the rice dough. water. and better resistance to insect and fungus infestation. and waffles. BANTAYAN. and better vitreousness of the kernel. Rice-flour products are exemplified by the following foods: yuan zi (or tong yuan) is a popular food in China. Faculty Research April 2010 . and the recipe for the fillings. breakfast cereals. For example. yeast. (The higher the amylopectin content. higher retention of nutrients after milling.ST. H. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.) Yuan zi is fried with vegetable oil or thoroughly cooked in boiling water and served with sugar or other condiments. 1987). the softer and more sticky the rice flour becomes when the same amount of water is added. pancakes. The quality of yuan zi preparation depends on the amylopectin content. Major advantages of parboiling over ordinary milling include easier dehulling. Therefore. The main disadvantages of parboiling include greater rancidity during storage. greater hardness. washing. the flour particle size. which makes it possible to store the rice for longer periods of time. and other additives. and cooking.
meat or chicken. DUMAGUETE CITY PAGE 11 Processed foods. and harusame in Japanese. The production of rice crackers is now developed as a continual process that takes place within 3–4 hours. salt. mung bean is added to rice to make a special rice noodle called fung-shu (or tong-fun) that is more resistant to texture changes during reconstitution. and aroma. soy sauce. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. However.They are often made from glutinous rice because of its sticky characteristics and easy expansion into a porous texture. sesame. green vegetables. Mi fen is often produced from nonglutinous rice by soaking. In Asia. various ingredients can be added for more flavor. such Faculty Research April 2010 . Moreover. If dehydrated. Rice noodles: Rice noodles are called mi fen in Chinese. They can be made either from glutinous or non-glutinous rice by soaking and steaming. Japan. steaming. Before steaming. The rice cracker is a typical rice snack. seasoning. and drying. non-glutinous rice also can be used for making some rice snacks. the following ingredients are often added: seaweed. sen mee in Thai. pounding. rice should be fully cooked with butter. flavor. grinding. Rice fries can even compete with the French fries made from potatoes because rice fries have a crisp exterior crust and fluffy interior. and other seasonings. high-quality.ST. and other Asian countries. grinding. To make rice fries. To add flavors and color to rice crackers. and packing. The production process involves washing. rice noodles are consumed in soups or as snacks. red peppers. steaming. kneading. food pigments. BANTAYAN. In Thailand. drying. cutting. sugar. The Japanese soft rice cracker made from glutinous rice is called arare or okaki in comparison with the less popular and tougher senbei (the rice cracker made from non-glutinous rice). Rice snacks: Rice snacks have an attractive taste. and other ingredients. and spices. Mi fen is served with water. cooling. kneading. texture. baking. refined oil should be used for oil-fried crackers. Rice cakes: Rice cakes are popular in China. it can be stored up to two years.
such as fakau in China and bibingka in the Philippines. BANTAYAN. It is produced either from glutinous rice or from nonglutinous rice.ST. low in calories. kneading. cooking oil. which Faculty Research April 2010 . is made from glutinous rice and soda ash. and crushed taro. There are two main categories of zong zi: chien zong and rou zong. steaming. crushed mung bean (for lu du gao. northern Thailand. millet. For better taste and flavor. squid. and shrimp meat. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. sushi is a rice cake or rolls or cube topped with raw fish or other delicacies and served with wasabi (Japanese horseradish). fried garlic. It is often used to make rice cakes. Other ingredients include mushrooms. and served with honey or sugar. Neng gao or nian gao (mochi in Japanese) is also a special rice cake for the celebration of the Chinese Lunar New Year. and Vietnam. bound with string. The Chinese rice cake zong zi. and free from cholesterol. and salt. DUMAGUETE CITY PAGE 12 as sugar. wrapped in bamboo leaves to form a tetrahedron. However. sugar. To make puffed rice cakes. neng gao is sometimes sweetened with sugar or enriched with lard and cinnamon flour. bonito. The difference between chien zong and rou zong is that pork or ham and other ingredients are added to rou zong to enrich the flavor and nutritional value. Laos. should be added to brown rice. black pepper. The main production procedures involve soaking. monosodium glutamate. Vegetables such as cucumber and seasoning gourd also can be put in the middle of the rolls. and shellfish. soy sauce. the same as chimaki in Japan. sherry wine. Glutinous or waxy rice is very sticky when cooked and is mainly consumed in northern Burma. In Japan. fermented rice cakes. Puffed rice cakes are popular in China and the United States because they are rich in taste. can also be made from non-glutinous rice. and packing. a special cake in China). shrimp. Fresh raw fish used in sushi include tuna. such as sesame seed. crushed radish. salt. monosodium glutamate. some minor ingredients.
the United States. Completely precooked rice requires no further cooking. rice pudding has become a popular dish for children. and other rice cakes are made in the Philippines. This rice has a long storage life of one to two years. canned rice is sold by wet pack and dry pack. Faculty Research April 2010 . Sushi usually is served with rice vinegar and soy sauce (shoyu). A delicious Chinese pudding is the Eight Jewel Rice Pudding. Now. Rice puddings were served to the rich during the time of the ancient Romans. the United States. biko. and freezing. puto. rice should be precooked by gelatinizing the rice starch in water and/or steam and then dried. microwave heating is a common practice. Quick-cooking rice: The preparation and cooking of conventional rice takes about one hour. quick-cooking rice product is popular in developed countries. For example. freezethaw-drying. such as Japan. and other Western countries. suman. There are many other types of rice cakes made in Asia.ST. BANTAYAN. After precooking. To serve the frozen cooked rice. steaming. Now. quick-cooking rice often requires five to fifteen minutes for cooking. expansion–pre-gelatinization. Indian consumers sweeten rice pudding with palm sugar. However. draining. Frozen rice also can be made into freeze-dried rice by sublimation under high vacuum. Rice puddings: Rice can be made into creamy puddings by mixing cooked rice with milk and sugar. DUMAGUETE CITY PAGE 13 are then wrapped with seaweed (nori). Canned and frozen rice: For convenience of consumption. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Quick-cooking rice mainly is produced by the soak-boil-steam-dry. prepared from eight different kinds of fruit and steamed glutinous rice with honey. Korea. boiling. and other countries. and gun puffing methods. cuchinta (or kutsinta). The preparation of frozen cooked rice includes soaking. To produce quick-cooking rice. canned and frozen rice are produced in Japan.
gun puffing is less popular in developed countries. Oven-puffed rice is made from short-grain rice with sugar and salt by cooking. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. The procedure consists of heating. and shredded rice. Like oat bran. and packaging. Therefore. rice oil. great versatility in product shape. precooked infant rice cereal is the most common use of rice for baby food. BANTAYAN. Instead. and dietary fiber components. pasta. sugar. They commonly are fortified with minerals and heat-stable vitamins. cooking with high pressure in a sealed chamber or gun. The key to making this type of cereal is ensuring the ease of reconstitution with milk or formula without forming lumps. drying.ST. tempering. shredding. and low crude fiber content. such as niacin. rice bran has high-quality protein. Rice bran can lower serum cholesterol in humans and reduce Faculty Research April 2010 . enriching. Sometimes. and packing. Shredded rice is produced by washing. and suddenly releasing the high pressure. riboflavin. Because of the lack of continuity in processing. laxative properties. it is suitable for baby food. gun-puffed. cooking. fortifying. and other foods. fruit is added to these precooked rice cereals. drying. Rice-bran products: Rice bran can be sprinkled on a dinner salad or used as a major ingredient of ready-toeat cereals. Although baby foods can be in the form of rice flour or granulated rice. riboflavin. making extruded rice has high and continuous production rates. and ease of controlling product density. while others can be eaten directly. tempering. glycerol monostearate (emulsifier). baked products. such as China. which breaks down starch into dextrin and oligosaccharides. and niacin or niacinamide. The production of extruded rice can be accomplished by extruding superheated and pressurized doughs. Ingredients in this baby food include rice flour. dibasic calcium phosphate. thiamine. net protein utilization. extruded. DUMAGUETE CITY PAGE 14 Rice breakfast cereals: Some rice breakfast cereals require cooking before eating. rice polishings. and pyridoxine. The starch is converted from crystalline to amorphous form by the addition of amylase. The ready-to-eat breakfast cereals include oven-puffed. Baby foods: Rice has highly digestible energy. Gun puffing is a traditional method and is still practiced in some Asian countries.
bleaching. Therefore. Jiu qu. The major carbohydrates in the rice bran are cellulose. including palmitic. Aspergillus. including 78 percent of its thiamine. neutralization. degumming. In China. Rice bran has hydrolytic rancidity after milling. and in some cases. 47 percent of its riboflavin. Therefore. is used to ferment the steamed rice. winterization. yeast or bacteria. hemicelluloses (or pentosans). containing Rhizopus. tian jiu niang is a popular mixture of rice grains. or moisture-added or dry extrusion. After these steps. shelf life. such as wang tsiu ("Shao Shing rice wine"). and deodorization. and starch. Oil extraction can be carried out with a variety of solvents using a hydraulic press or specially designed extractors before refining by dewaxing. Mucor. rice bran oil has greater stability than any other vegetable oil. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. and other fatty acids. mukhuli in Korea. The bran also contains most of the vitamins in the rice kernel. which is usually served at weddings and other annual rituals. oleic. Rice oil also can be used in cosmetics and paints. Other rice wines include tapuy in the Philippines. Brewer's use: Rice alcohols include rice beer and rice wine. Monilia. Rice bran has 16–32 percent oil. Nepal also has a slightly sweet rice wine called nigar. and 67 percent of its niacin. DUMAGUETE CITY PAGE 15 the risk of cardiovascular disease and colon cancer. lao rong in Thailand. and moonshine rice wine and ba-xi de (a glutinous rice wine) in Vietnam. or other alternative methods. Faculty Research April 2010 . China has a long history of making rice wine. lactic acid. and fatty acid composition. rice bran can be processed into rice oil of the highest quality in terms of cooking quality.ST. Rice wine is distilled spirits having about 20 percent alcohol content. It is made from steamed glutinous rice. alcohol. and sugar. linoleic. the following treatments are necessary before it is processed as a food: indigenous lipase inactivation by parboiling. BANTAYAN.
The processes to make sake can be summarized as the following: (1) saccharification: conversion of the starch in cooked rice into glucose with koje or koji. The production of sake began in third century Japan. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. lysine. such as beriberi (thiamin deficiency). and miso (soy bean paste).. Koje are microbes similar to those used in the production of cheese. (2) fermentation: conversion of the rice sugar into alcohol by sake's yeast. and bottling.ST. 1990). Rice can be included in a weightloss diet because it has no cholesterol. DUMAGUETE CITY PAGE 16 Sake is a brewed alcoholic beverage having 14–16 percent alcohol content. and sake's yeast. marasmus. shoyu (soy sauce). and Psychopharmacological Value Rice ranks high among the most nutritious foods available because brown rice provides high levels of fiber. Sake should be preserved in a cool and dark place without any exposure to light and open air. Sake is made from highlypolished rice. Furthermore. Sakamai or shinpakumai rice should be selected for sake production for better quality because of its high starch content and its large and soft grain. water. and vitamin A deficiency. and about 160 calories per cooked cup. and phosphorus. Another important ingredient is the spring water. aging. which leads to rich flavor. certain B vitamins. Nutritive. many fewer people are allergic to rice than to wheat or other cereals. can Faculty Research April 2010 . heating. Fermentation for 20–25 days (three or four times longer than the fermentation in normal wine production) produces a balanced taste and fresh flavor from a wide variety of amino acids and low alcohol content (8–15 percent). Health-Related. Recent studies have indicated that rice hull or bran contains antioxidants such as isovitexin (a C-glycosyl flavonoid). setting. complex carbohydrates. BANTAYAN. koje. and it has been demonstrated that rice bran oil can lower both the total and the low-density lipoprotein cholesterol in nonhuman primates (Nicolosi et al. calcium. Some health problems. and (3) further steps including filtration. a trace of fat. growth retardation. vitamin E. iron.
1985). Research Method This study will use the quantitative survey method.ST. 2010) Although not scientifically proven. The Chinese also believe that rice mixed with honey butter and water can build energy and blood and counter emaciation and other disorders (Wood. data gathering procedures and statistical treatment of data. from which a portion of the proteins and most of the fat. BANTAYAN. DUMAGUETE CITY PAGE 17 result from consumption of only white rice. spleen-pancreas. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Powdered rice is used to treat certain skin ailments. it can help relieve mental depression. vitamins. research instruments.com/topic/rice-as-a-food. Since rice is low in sodium and fat and free of cholesterol. research procedures. Rice water (a decoction of rice) is prescribed as an ointment for skin inflammation. Glutinous rice is believed to strengthen the kidneys. Random sampling is being done in every town or city. Faculty Research April 2010 . and minerals are removed. Rice starch can substitute for glucose in an oral rehydration solution for infants suffering from diarrhea caused by a spleen-pancreas deficiency (Juliano. February 23. Rice bran (tiki-tiki) is used to cure beriberi in the Philippines. RESEARCH METHODOLOGY This part of the study is composed of research method. Rice oil is believed to reduce the likelihood of ischemic heart disease. A thick paste made from rice grains and water is used in India for massage for curing arthritic pain. rice is believed to have medicinal uses.answers. The Chinese believe that rice can increase appetite and cure indigestion. (http://www. and stomach because of its easier digestion compared to regular rice. research respondents. and boiled rice "greens" are used as an eye lotion in Malaysia. 1999).
23% 2.93% 6.93% 2.ST. Table 1 Distribution of Respondents N=273 Frequency Towns (f) Dumaguete City 36 Sibulan 8 San Jose 8 Amlan 8 Tanjay City 17 Pamplona 8 Bais City 17 Mabinay 8 Manjuyod 8 Bindoy 8 Ayungon 8 Tayasan 8 Jimalalud 8 La Libertad 8 Guihulngan City 17 Vallehermoso 8 Canlaon City 17 Bacong 8 Valencia 8 Dauin 8 Zamboanguita 8 Siaton 8 Sta.93% 2.93% 2.93% 2. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.93% 2.23% 2.93% 6.93% 2. Random sampling is used to determine the number of samples to be surveyed in each town.23% 2.93% 2. DUMAGUETE CITY PAGE 18 Research Respondents The respondents come from the different towns and cities in the province of Negros Oriental.23% 2.19% 2. Catalina 8 Bayawan City 17 Basay 8 TOTAL 273 % 13.93% 6.93% 6.93% 6.93% 2.93% 2. BANTAYAN.93% 100% Faculty Research April 2010 .93% 2.23% 2.93% 2. Ages of respondents vary from as young as 15 years old to as mature as above 60 years old and above.93% 2.93% 2.
Moreover. tallied. sex. common recipes. Once approved. DUMAGUETE CITY PAGE 19 Research Instrument This research study used a questionnaire which was made up of two parts: A. analyzed and interpreted. After accomplishing all the questionnaires. the questions in this section are guided. tabulated. age. Guided Survey Questions – This section covers the questions to get facts regarding the various methods. occupation and civil status. Statistical tools that will be used are percentage and standard mean. Respondents’ Profile – This section covers the demographic profile of the respondents including their address. usual ingredients and favorite recipes of the respondents. These data will be tabulated. analysis and interpretation.ST. Statistical Treatment of Data The data will be treated in relation to what was asked in the specific objectives. the data is properly arranged. Research Procedures Foremost is to secure a permission to conduct the research study at the Office of the Research Director thru a written letter requesting permission thereof. B. and is subjected to statistical treatment for presentation. the researchers together with some volunteer HRM students from each town administer the final questionnaire to respondents. practices. BANTAYAN. Every question asked in the questionnaire was being translated to vernacular and being explained to respondents before the researchers would write the respondent’s answer on the survey sheet. The formulas read as follow: Faculty Research April 2010 . PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.
PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. DUMAGUETE CITY PAGE 20 Percentage: ( Part / Whole ) x 100 Mean: X X Where: X = X = N = Mean Sum of Cases Number of Cases = N Faculty Research April 2010 .ST. BANTAYAN.
practices.5 respectively. The first part presents the demographic profile of the respondents while the second part reveals the methods. DUMAGUETE CITY PAGE 21 CHAPTER II PRESENTATION. This proves that most of the respondents are mostly adolescents which are mostly requested or trained by parents to cook rice for their family. ANALYSIS AND INTERPRETATION OF DATA This chapter has two (2) parts which constitutes the presentation.93% 4. BANTAYAN. analysis and interpretation of the data gathered by the researcher.00% Rank 1 5.99% 8.79% 10.64 percent have ages 15-20 with the rank of 1 followed by almost 11 percent with ages of 26-30 and 36-40.26% 8.5 4 7 10 9 8 Table 2 above presents the ages of the respondents and also reveals that 25. Faculty Research April 2010 .ST.42% 100. common recipes.40% 8. both with the rank of 2.5 5.5 2.99% 10. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.79% 10.64% 8. usual ingredients that are being used by the respondents in cooking rice.79% 2. Age Table 2 Age of Respondents N=273 Frequency (f) 70 24 30 24 30 28 24 8 12 23 273 Respondents' Ages 15-20 21-25 26-30 31-35 36-40 41-45 46-50 51-55 56-60 61-above TOTAL Percentage (%) 25.5 2. The following tables present the profiles of respondents in terms of: A.
66% 50.42% 100. Gender Table 3 Gender of Respondents N=273 Frequency (f) 209 64 273 Percentage (%) 76.00% Civil Status Single Married Widow TOTAL The table above presents the civil status of respondents. BANTAYAN.00% Gender Female Male TOTAL Table 3 reveals that majority of the respondents are females with almost 77 percent while male respondents is 23 percent. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Table 4 above reveals that majority of the respondents with 51 percent are married while almost 41 percent are single and almost 9 percent are widows. On the succeeding page is Table 5 which presents that data on the different occupations of the respondents.44% 100. Civil Status Table 4 Civil Status of Respondents N=273 Frequency (f) 111 139 23 273 Percentage (%) 40. This is followed by students with the frequency of fifty-eight (58) or almost 22 percent with the rank of 2.56% 23.92% 8. Most of the respondents that the researchers surveyed belong to a family. DUMAGUETE CITY PAGE 22 B.ST. It reveals that majority of the respondents are housewives which comprised almost 30 percent of the total respondents or having a frequency of seventy-seven (77). Faculty Research April 2010 . C. Hence.
5 24.5 2 4 18.ST.73% 0.5 10 In addition.21% 0. Table 8 above reveals that 9.37% 0.47% 100.73% 28.5 7.73% 0. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.83% 0.5 18.5 18.59% 0.5 13 6 9 3 13 13 5 7.52% 1.37% 2.37% 1.37% 1.52 percent of the respondents are entrepreneurs or businessmen with the frequency of 26 and with the rank of 3.37% 1. The occupations of the respondents are well represented in all walks of life.25% 6.10% 5.10% 1.5 10 18.13% 2.10% 5.5 13 24.5 1 18.5 24. Occupation of Respondents Table 5 Occupation of Respondents N=273 Frequency Occupation (f) Accountant 1 Bank Teller 1 Bookkeeper 1 Carpenter 3 Chef Cook 14 Driver 6 Entrepreneur/Businessmen 26 Farmer 3 Food server 3 Government Employee 15 House helper 7 Houseboy 2 Housewife 77 Husband at home 2 Labandera 3 Mall Manager 2 Marketing Manager 1 Nurse 3 Nursing Aid 1 Pensioner/Retired 7 Private Employee 3 Sales clerk 1 Saleslady 5 Seaman 2 Secretary 2 Student 58 Teacher 18 Teacher Aid 2 Vendor 4 TOTAL 273 Percentage (%) 0.56% 1.5 24.5 13 24. Faculty Research April 2010 .73% 21.56% 0.73% 1. DUMAGUETE CITY PAGE 23 D. BANTAYAN.10% 0.73% 1.37% 0.20% 9.5 13 18.10% 0.49% 2.10% 0.00% RANK 24.
00% Based on Table 6 above.15% 0 112 41.09% TOTAL 100. It is very evident based on the survey that the people of Negros Oriental are using the lines of their middle fingers as basis for the amount of water to be used in cooking rice depending on what type of recipe they are cooking. majority of the respondents or almost 60 percent said that they are using the first line of their middle finger to indicate the amount of water while 41 percent put water up to the 2nd line of their middle fingers.93% 33 % 0. Table 6 Practices Used in Measuring the Amount of Water needed to Cook Rice N=273 Cup(s) of Rice 1-2 3-4 5-6 7-above 1st line (f) 218 158 129 60 % 79. majority of the respondents with almost 80 percent or a frequency of 218 used the 1st line of their middle fingers as to the amount of water to be used in cooking 1-2 cups of rice.98% Using Middle Finger 2nd line 3rd line % (f) (f) 55 20.10% 10. Some with 20 percent or a frequency of 55 said that in cooking 1-2 cups of rice they are going to measure the amount of water up to the second line of their middle fingers.00% 100. With 3-4 cups of rice being cooked. DUMAGUETE CITY PAGE 24 The succeeding tables present the second part of this research which is the guided survey questions. Table 6 below presents the practice used by the respondents in terms of the methods used of measuring the amount of water needed to cook rice.00% 1. BANTAYAN. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.ST.88% 47. Still the table presents that in 5-6 cups of rice.85% 57.25% 21. It begins with the best practices that the respondents apply when cooking rice up to the usual ingredients that are added to their rice recipes.03% 3 114 41.99% 12.00% 100. the first line of the middle finger served as the basis of measurement as to the amount of water to be used Faculty Research April 2010 .76% 30 180 65.00% 100.
Faculty Research April 2010 . This suggests that there are respondents who are cooking porridge or “lugaw” since there is more amount of water.37 percent or only 1 respondent among the total respondents is using the 1:2 ratio meaning putting 2 cups of water in a cup of rice. Stirring is a practice which requires the use of a ladle made up of aluminum or steel or the shell of the coconut with a bamboo handle called “luwag” in vernacular.37% Presented next is a graph which reveals if the respondents would stir the rice while the water is boiling to aid in fully-cooking the rice.84% 0. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. the table indicates that the 2nd line of the middle finger is used as basis of the amount of water if there are 7 and above cups of rice with almost 66 percent. BANTAYAN.ST. Presented below in Table 7 are the other practices used by the people of Negros Oriental and it reveals that almost 28 percent of the respondents or with a frequency of 76 are using the 1:1 ratio meaning in every cup of rice is a cup of water which means for example if there are 3 cups of rice. there are respondents who are using other practices in measuring the amount of water needed to cook rice apart from the use of the lines of the middle fingers. However. The graph further reveals that there are also respondents who are using up to the 3rd line of their middle fingers as indicated on Table 6 from 3 and above cups of rice. On the other hand. Table 7 Other Practices Used in Measuring the Amount of Water needed to Cook Rice N=273 Other Practices 1:1 1:2 F 76 1 % 27. The table also reveals a very little percentage of . it means 3 cups of water and so on and so forth. DUMAGUETE CITY PAGE 25 with almost 48 percent followed by almost 42 percent of the respondents using the 2nd line of their middle fingers.
76% 100.ST.37% 4. Table 8 Practices made when Rice being cooked is Half-cooked or Uncooked N=273 Practices to do if the Rice is Half-cooked or Uncooked Add hot water Add tap water Cook again Fry it Put a damp cloth on top of the cover Put banana leaf on top Put bondpaper on top of the cover Put fire on top of the cover Put plastic on top of the cover Put salt on top of the cover Put spoon/fork Stir it TOTAL Frequency (f) 106 77 4 1 6 2 1 1 1 60 1 13 273 Percentage (%) 38. Table 8 presents the practices done by the respondents or the people of Negros Oriental on how to cook the uncooked rice.37% 21.37% 0.83% 28.37% 2.98% 0. “Do you stir the rice while the water is boiling to aid in fully-cooking the rice?” As indicated on the graph above.21% 1. BANTAYAN. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.20% 0. In this situation. DUMAGUETE CITY PAGE 26 Graph 1 Number of Respondents who Practiced Stirring in Cooking Rice 33% N=273 YES NO 67% Graph 1 above reveals that majority of the respondents said yes when asked with the question. majority of the respondents or 67 percent stir the rice while the water is boiling in order to evenly cook the rice while the rest of the respondents or 33 percent just leave the rice while the water is boiling until cooked without stirring.37% 0.47% 0. There are situations in which the rice being cooked becomes half-cooked or uncooked.73% 0.00% Rank 1 2 6 10 5 7 10 10 10 3 10 4 Faculty Research April 2010 .
This practice is a tradition and has become part of the culture among the Oriental Negrenses. DUMAGUETE CITY PAGE 27 Table 8 on the previous page revealed that majority of the respondents or 38. In addition. steaming and stirring it constantly. putting bond paper on top of the cover. and putting spoon/fork on the rice while cooking it with moderate fire. All these practices signify rice cooking culture in the southern part of Negros. The reason behind this practice lacks scientific proof but is already considered as a way of life among the people. placing banana leaf inside the kettle. Ranking 9th with a frequency of two (2) each or 5 percent include Faculty Research April 2010 . It’s a practice that has been passed on from generation to generation.5 percent include boiling the water before putting the rice. Rank 3 is putting salt on top of the cover which reveals almost 22 percent or a frequency of sixty (60). This is a common practice to make the rice smells good and fresh to eat. Ranking 4th or almost 5 percent is the practice on stirring the rice in order to get into the other portion which is not being cooked. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. frying the rice in order to cook it. Some folks have to cook again the uncooked rice and place it over the fire with the frequency of 4 or 1. other practices indicated on the previous table covering ranks 7 to 10 include putting banana on top of the cover. The placing of a piece of paper. This is being followed by the practice of adding tap water to the uncooked rice with almost 30 percent or rank 2. plastic and even banana leaf on top of the cover are unique practices to the Oriental Negrenses. Ranking first or almost 23 percent on the other practices is putting “pandan” leaves on the rice.33 percent add hot water to the uncooked rice with a rank of 1. putting plastic on top of the cover. BANTAYAN.ST. Placing at the 4th rank which has each a frequency of three (3) or 7.2 percent placing it rank 5. Putting salt on top of the cover has long been a practice among the people of Negros Oriental.47 percent. Presented on Table 9 on the next page are the other practices mentioned by the respondents. removing cover while boiling. Others practiced by putting a damp cloth on top of the cover which has a frequency of six (6) or 2.
00% 2.5 4 1 9 4 4 4 9 9 9 14.” reduce the fire when boiling. “Tinughong” is usually being eaten by farmers early in the morning before going to the farm.00% 7.50% 2. using rice cooker and using charcoal.50% 7.50% 5.00% 5. Reducing the fire when boiling on the other hand will prevent overcooking and even undercooking.5 14.50% 7. DUMAGUETE CITY PAGE 28 “tinughong.5 The practice of ‘tinughong” is being done when uncooked or cooked rice is being cooked again with more amount of water and being added with sugar to taste. Table 9 Other Practices in Cooking Rice N=40 Frequency Other Practices (f) "Sinanduloy" 1 "Taphan" 1 "Tinughong" 2 Addding magic sarap 1 Boil the water before putting the rice 3 Bring the water to boil before adding rice 1 Hanging rice 1 Placing banana leaf inside the kettle 3 Put pandan leaves 9 Reduce the fire when boiling 2 Remove cover while boiling 3 Steaming 3 Stirring it constantly 3 Use firewood 2 Use rice cooker 2 Use charcoal 2 Washing rice 1 TOTAL 40 Percentage (%) 2.50% 5.50% 7.50% 22.50% 2.5 9 14. This practice is being done to make an even cook among the grains of rice inside the kettle. This is a tradition among Negrenses to warm their stomachs on a very early morning work as a substitute for expensive coffees. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.50% 2.50% 100.5 14.5 4 14.00% 5.00% 2.00% RANK 14. The other practice which is the use of firewood in cooking is a common Faculty Research April 2010 .50% 7.ST.50% 5. BANTAYAN. using firewood.
According to them. Another significant practice is placing the water to Faculty Research April 2010 . DUMAGUETE CITY PAGE 29 practice among people who want to cut costs in electric bills. BANTAYAN.” hanging rice (“puso”). PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. It is a street food and ideal to match with delicious pork ‘tocino’ and other dishes. adding ‘magic sarap. Adding ‘magic sarap’ to the rice is a practice being done lately to add taste to the rice. “Bilao” is an oblong-shaped material made up of rattan or bamboo woven together where the rice is being put. “Sinanduloy” is a rice cooking practice where vegetables are added on the rice when cooking especially with leafy vegetables like the saluyot and the malunggay. These are edible leafy vegetables which contain high percentage of proteins and other minerals and very good substitutes of meat. On the other hand. hanging rice or “puso” is a very common practice among the respondents. “Puso” is a traditional term of hanging rice which is being cooked with the use of young coconut leaves woven like a shape of a heart or “puso” in Tagalog pronounced as pu-so where the accent is on the middle of the word pu but hanging rice is pronounced as puso’ with the accent at the end of the word. cooking using firewood and even cooking using charcoal yield more tasty rice as compared to pressurized cooking using rice cooker.” “taphan.’ placing the water to boil before adding the rice.5 percent on Table 9 include “sinanduloy. ”Taphan” is a practice to remove the husks of the rice grain and other sediments like small stones over the rice with the use of a “bilao”. According to the respondents. Putting stick at the center of the ‘puso’ will determine if the ‘puso’ is already cooked or not. cooking with firewood or charcoal will produce “dukot” – a cooked rice which is brownish in color at the bottom of the kettle but it is very tasty especially when place and mix with a hot soup. “Magic sarap” is a food seasoning which contains ingredients to make the rice and other recipes taste better.ST. Rice is being placed inside the heart-shaped coconut leaves and being placed inside a big kettle and allowing the water to boil until the ‘puso’ is being cooked.5 with a frequency of one (1) each or 2. Ranking 14. An experience is needed to determine the cooked ‘puso’ or the uncooked one which further needs boiling under a small yet continuous fire. and washing the rice thoroughly before cooking.
Table 10 Methods of Cooking Rice N=273 Frequency (f) 267 204 123 83 32 54 1 Percentage (%) 97. This is to ensure that the rice to be cooked is clean and safe for eating. It reveals that boiling is the number one method used with the frequency of two-hundred sixty seven (267) or almost 98 percent.73% 45. DUMAGUETE CITY PAGE 30 boil before adding the rice is commonly being done when cooking with more amount of rice particularly when there are events like fiesta. Faculty Research April 2010 . Table 11 on the succeeding page presents the common rice recipes being cooked by the respondents using the different methods mentioned in the previous table and discussion.ST.72% 19.40% 11. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. baking and soaking which correspond to ranks 5. This is being followed by stirring with a frequency of eightythree (83) or almost 31 percent. washing the rice thoroughly before cooking is a universal practice. Finally. Table 10 on the next below presents the various methods used by the respondents in cooking rice.37% Methods of Rice Cooking Boiling (pabukalan) Frying (paga-sanlagon) Steaming (pasingawan) Stirring (paga-ukayon) Baking (paga-hurnohon) Grinding (paga-galingon) Soaking (paga-huluman) RANK 1 2 3 4 6 5 7 Other methods include grinding. Ranking 3rd with a frequency of one hundred twenty-three (123) or 45. These methods are being used by the respondents to be able to cook their favorite rice recipes which are being presented on the next table. Frying followed next with a frequency of two hundred four (204) or almost 75 percent.80% 74.78% 0. BANTAYAN. and among others.05 percent is the steaming method.05% 30. 6 and 7 respectively.
23% 31. Furthermore.75% 38.53% 70.57% 26.12% 19. It is also economical where even one cup of rice can fill the empty stomach of the whole members of the family. “Champorado” is a rice recipe using either glutinous (pilit) or plain rice with a mixture of a chocolate (tsokolate) or commonly called “tablia” from cacao seeds or from cocoa seeds with coconut milk. “Tsamporado” is ideal for breakfast and even during snacks time for the whole family. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.” Table 11 Common Rice Recipes N=273 Frequency (f) 78 71 97 192 136 220 235 218 189 86 215 106 161 44 52 43 253 Percentage (%) 28.08% 79.82% 80.83% 58.75% 92.59% 86.67% Common Rice Recipes Ampaw Aros ala Valenciana Bibingka Biko Bodbod Dinoldog Fried rice Kan-on/Luto Lugaw Palitaw Pospas Puso Puto Sinagaksak Sinanduloy Sushi Tsamporado RANK 13 14 11 6 9 3 2 4 7 12 5 10 8 16 15 17 1 Faculty Research April 2010 . it is very interesting to note based on the table below that almost 93 percent of the total respondents are cooking and eating “Tsamporado.33% 49. sugar.ST. DUMAGUETE CITY PAGE 31 The table reveals that cooking “champorado” is the most common recipe being cooked among the respondents. BANTAYAN.85% 69. vanilla.01% 35. and evaporated milk.97% 16.50% 78.05% 15. It has a frequency of two hundred fifty-three (253) or almost 93 percent of the total respondents.
” “Biko” has a frequency of one hundred ninety-two (192) or 70. gabi.59 percent. DUMAGUETE CITY PAGE 32 Next with a rank of 2 with a frequency of two hundred thirty-five (235) or almost 86. This rice recipe is usually being made up using glutinous rice with the use of coconut milk. The 3rd most common recipe among the respondents is “dinoldog” with a frequency of two hundred twenty (220) or 80. it signifies that the family members will be closer to each other like ‘biko’ which is not only sweet but very sticky. The “kan-on” or “luto” is the staple food among Filipinos where people usually eat with viands and soups. This rice recipe is usually present in most occasions especially on Christmas Eve. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.” and some added vanilla extract to make the ‘biko’ smells good and delicious to eat.ST.75 percent is “Pospas or Arroz Caldo. New Year and even on birthdays. The inclusion of ‘biko’ in the set of meals in every important family gathering becomes a tradition since ‘biko’ is a sticky food. “Dinoldog” is also a favourite delicacy among Negrenses which contain other ingredients such as banana (saging) particularly the ripe saba (pronounced sab-a). black sugar known as ‘mascubado’. ube.33 percent with a rank of 6. Usually it is being cooked with meat bones particularly the bones of chicken or beef and of course with meat plus other ingredients which will make the “pospas” very delicious to eat. sago. Filipinos really love sweet food and this craving for sweetness is being manifested by the local rice recipe known as “biko. Faculty Research April 2010 . Placing fifth on the rank with a frequency of two hundred fifteen (215) or 78. However. Filipinos cooked fried rice particularly on the rice which was a leftover from the previous meals and common ingredients added to fried rice are also presented later on the next table.08 percent is fried rice. Usually fried rice is being served in the morning among Filipinos. BANTAYAN. the common plain rice or “kan-on/luto” in the local dialect is placed only at rank 4 with a frequency of two hundred eighteen (218) or 79.85 percent. other root crops and etc. ginger or “luy-a. It’s an ideal recipe for the whole family.” “Pospas” is another porridge food which is best served when it is hot.
Based on Table 11. ‘Puso’ has a frequency of one hundred six (106) or 38.’ However both yields are very delicious especially during dawn or morning. It is being cooked by boiling and as presented in the earlier discussion that it is being cooked using young coconut leaves in the form of a heart. (‘Bod-bod in Tanjay is forever delicious.83 percent with a rank of ten (10). These recipes are indicative of the Negrenses’ creative and innovative cultures. sinagaksak and sushi respectively. aros de valenciana.’ lami gayud kanunay. Commonly babies are being feed with “lugaw” and even elderly who can hardly chew food. The ‘ampaw’ or puffed rice is very popular in Cebu particularly in Car-car but also a recipe in which the people of Negros Oriental are fond of.82 percent.” This rice recipe is best served with “tsokolate” and even with ripe mango. Another sticky food made up glutinous rice is bod-bod. Bibingka and palitaw are common picnic food and ideal for snacks and every Negrense family cannot miss in every get together occasion. ‘Bod-bod’ is being cooked with a banana leaf.’) It is ranked 9th with a frequency of one hundred thirty-six (136) or 49.97 percent is “puto. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. ampaw. This rice recipe is commonly being brought over to picnics and parties because of its being handy. Ranks 11 to 16 include bibingka. “lugaw” has a frequency of one hundred eighty-nine (189) or 69.” As their song goes. One place in Negros Oriental called Tanjay City put ‘tsokolate’ over the ‘bod-bod’ which makes it very sweet and delicious to eat. Placing 8th on the rank with a frequency of one hundred sixty-one (161) or 58. palitaw. sinanduloy. Aros de Valencia is quite having expensive Faculty Research April 2010 .ST. DUMAGUETE CITY PAGE 33 The presence of Chinese in Negros Oriental has contributed to the traditions and cultures of Negrenses particularly on their favourite food which is “lugaw” or porridge.23 percent with a rank of 7. Almost everywhere in Negros Oriental we can find ‘puto. This ‘bod-bod’ is called ‘Bod-bod sa Tanjay. The Filipino family culture of being attached with each other and the longtradition of ‘pakikisama’ is being manifested with the common recipe known as ‘puso’ or hanging rice.” ‘Pilit tapol’ usually yields a violet-colored ‘puto’ while ‘pilit-puto’ yields a white-colored ‘puto.” It is being cooked uysing glutinous rice or also called “pilit” commonly with “pilit puti” or “pilit tapol. ‘Bod-bod sa Tanjay. BANTAYAN.
24% 96.31% 56.99% 58. Finally.78% 48. is a rice recipe commonly served only during important occasions particularly with the affluent families or to those who can afford.47% 86.95% 71. ‘Sinanduloy’ and ‘sinagaksak’ are native food in which the first is being cooked with the addition of leafy vegetables and even with young corn while the ‘sinagaksak’ is being cooked with added camote or ’balonghoy’ and other root crops. Table 12 Common Ingredients Added to Rice Recipes Common Ingredients Added to Rice Recipes Ahos (garlic) Carrots Chicken Coconut milk Ginger Ginisa Mix/Magic Sarap Greenpeas Hotdog Karne (Meat) Kinagid Lubi Pepper Sago Salag-on Salt Sibuyas (onion) Sibuyas dahon Sugar Tsokolate Vetsin Water N=273 Frequency (f) 231 150 194 202 159 263 108 160 168 125 151 155 133 257 203 212 251 195 176 237 Percentage (%) 84.06% 73.61% 61.72% 94. These two recipes are common among towns in the province particularly to those families who are on the average class and specially those falling below the poverty line.66% 91.62% 54.ST.34% 39.36% 77. BANTAYAN. sushi. DUMAGUETE CITY PAGE 34 ingredients but it’s a very delicious delicacy to serve.56% 58.94% 71.79% 55.43% 64.81% RANK 5 17 10 8 14 1 20 13 12 19 16 15 18 2 7 6 3 9 11 4 Faculty Research April 2010 . PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.54% 45.14% 74.
Based on the table it reveals the following Top 10 ingredients arranged accordingly: Rank 1 . aros de Valencia and among others. Faculty Research April 2010 . Rank 6 – Sibuyas dahon with a frequency of 212 or 77.14 percent of the total respondents used salt.ST. only 86. puto. These mentioned recipes require the use of garlic to season the menu.94 percent among them used sugar as an ingredient.99 percent. It is commonly used as ingredient of champorado. biko and the like. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.51 percent used this ingredient. DUMAGUETE CITY PAGE 35 Table 12 in the previous page presented the various ingredients needed while cooking the various recipes presented in Table 11.36 percent.Ginisa Mix/Magic Sarap with a frequency of 263. bodbod. Rank 4 – Water with a frequency of 237. BANTAYAN. it reveals that 91. It shows that only 94. Rank 3 – Sugar with a frequency of 251. This further reveals that not all of the respondents used salt in their recipes. Rank 2 – Salt with a frequency of 257. Ginisa Mix and Magic Sarap are competing brands of seasoning which when used produce a very seasoned taste of menu.62 percent. As reflected on its frequency. Thus. This is also being followed by Rank 7 – Sibuyas (onion) with a frequency of 203 or 74. pospas. dinoldog. Rank 5 – Ahos (garlic) with a frequency of 231 or 84. Based on the total number of respondents. This reflects the fact that ‘tsamporado’ as the number 1 common recipe requires sugar as main ingredient. It shows that this ingredient reflects with the common recipes mentioned in Table 11 like fried rice. Rank 8 – Coconut Milk with a frequency of 202 or 73. This also reveals that almost 97 percent of the total respondents are using this ingredient when cooking with rice recipes. it shows that not all rice recipes require water as main ingredient.66 percent.
PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.25% 6.50% 6. Table 13 below presents the other ingredients mentioned by the respondents apart from the ingredients listed in the survey questionnaire as presented in Table 12. DUMAGUETE CITY PAGE 36 Rank 9 – Tsokolate has a frequency of 195 or 71.25% 12.50% 6.ST.25% 12.00% Table 13 reveals the use of vanilla extract.43 percent.25% 6.25% 6. This is the best ingredient when cooking Aros ala Valenciana and pospas or arroz caldo. pandan leaves and kalamansi and among other ingredients as presented on the table as secret ingredients to make the rice recipes more delicious distinct of being an Oriental Negrense delicacy.25% 6.06 percent. Table 13 Other Ingredients Added N=16 Frequency Other Ingredients Added (f) Chilli Gabi Jackfruit Kalamansi Kangkong Oil Oyster's sauce Pandan leves Soy sauce Star margarine Ube Vanilla extract Young coconut meat TOTAL 1 1 1 2 1 1 1 2 1 1 1 2 1 16 Percentage (%) 6. BANTAYAN. This ingredient is very much needed when cooking ‘champorado’ and being a side drink when eating ‘puto.25% 100. rank 10 – Chicken with a frequency of 194 or 71.’ Finally. Moreover. Faculty Research April 2010 .25% 6.25% 6.50% 6.25% 12.
DUMAGUETE CITY PAGE 37 CHAPTER 3 SUMMARY OF FINDINGS. 6. CONCLUSIONS AND RECOMMENDATIONS Summary of Findings: This section presents the findings of this research: 1. Faculty Research April 2010 . 67 percent of the respondents practiced stirring in cooking rice. Majority of the respondents have ages which fall within the bracket of 15-20 years old followed by 26-30 and 36-40 age brackets. Most of the respondents are females. BANTAYAN. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. 9. Majority of the respondents or 38. 10. Majority of the respondents when cooking 1-6 cups of rice used the first line of their middle fingers as to the amount of water to be used.ST. 3. 7. There is a significant number of respondents of almost 28 percent who practiced the 1:1 ratio between cups of rice and amount of water to be used. 2.97 percent added hot water when the rice being cooked becomes uncooked.50 percent of the respondents as another practice involved in cooking rice. Majority of the respondents are housewives with 28 percent followed by students with 21 percent and entrepreneur or businessmen with almost 10 percent.Putting pandan leaves on the rice constitutes 22. Majority or 51 percent of the respondents are married. Most of the respondents when cooking 7 and above cups of rice used the 2nd line of their middle fingers as to the amount of water to be used. 5. 4. 8.
pandan leaves.67 percent have found tsamporado as the most common rice recipe. 3. DUMAGUETE CITY PAGE 38 11.Boling is the number 1 method used in cooking rice with 97. 4. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE.” “champorado” and among others.Ginisa Mix or Magic sarap is the common ingredient added to rice recipe with a frequency of 231 or 96. Conclusion: 1. There is more water when cooking porridge food such as “lugaw. kalamansi and among others.34 percent.There are also other ingredients that respondents added to rice recipes such as vanilla extract. Faculty Research April 2010 .80 percent among the respondents is practicing it. 12. 13. 14.Most of the respondents or 92. 2. The people of Negros Oriental have distinct practices in terms of rice cooking such as the use of fingers particularly middle finger in deciding as to the amount of water to be used versus the number of cups of rice to be cooked. The amount of water to be used depends upon what recipe to cook. In most families in Negros Oriental usually it’s the housewives who have more experiences in the kitchen particularly on various rice recipes with the help of their children most particularly females whose age bracket falls from 15-20 years old and can be relied upon to cook rice recipes. BANTAYAN.ST.” “dinuldog. There are also practical people in Negros Oriental who don’t practice the use of fingers in measuring the amount of water instead use the 1:1 ratio between cups of rice and the amount of water to be used.
Tsamporado is the best rice recipe that can be found in almost all homes in Negros Oriental. colleges and universities like St. People of Negros Oriental are used to the method of boiling when cooking rice recipes. DUMAGUETE CITY PAGE 39 5. Recommendations: 1. It only means that the varying taste of rice recipe among the various places in Negros Oriental proves the uniqueness of the people living in one area within the province. Paul University Dumaguete shall conduct community extension trainings to housewives and out-of-school youth on how to cook various rice recipes which can be a great source of livelihood and additional income for their families.ST. Faculty Research April 2010 . 8. 9. 6. 10. Stirring is another practice performed by Oriental Negrenses while cooking rice recipes in order to cook it thoroughly while placing pandan leaves on the rice to make it tastes better and smells good. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. 7. 11.Each town and city of the province of Negros Oriental has a distinct practice of its own especially on adding other ingredients to their rice recipes. Most homes in Negros Oriental when cooking rice recipes used the synthetic seasoning such as Magic Sarap and Ginisa Mix. practices and recipes worthy of preservation and recognition. This tradition is a new practice which clearly manifests the innovativeness of tastes among Oriental Negrenses.The province has unique rice cooking methods. Adding hot water to the uncooked rice is a common practice among the people of Negros Oriental in order to cook the remaining uncooked grains of rice. BANTAYAN. Schools.
Conduct further study on the use of commercial seasonings like Ginisa Mix and Magic Sarap as to health issues and life span among the people of Negros Oriental compared to the traditional ways of seasoning rice recipes in the olden days. colleges and universities shall help promote the methods and practices of rice cooking by sponsoring various competitions which will use rice as the main ingredient. 3. Faculty Research April 2010 . A different study shall be conducted on the implication of the use of fingers as a measuring tool for the amount of water to be used necessary to cook certain cup(s) of rice. DUMAGUETE CITY PAGE 40 2. 6. Schools. A separate study shall be conducted finding out the unique rice recipe per town or city within the province. 9. The Tourism Office of each town and city with the guidance of the Provincial Tourism Office shall conduct promotional activities showcasing the local rice recipes produced and shall include the same in the list of activities during the Buglasan Festival. Showcase and promote the rice recipe pride of Negros Oriental which is “Tsamporado” in various food fairs locally. 7. 5. 8.ST. A rice recipe book shall be produced showcasing the various rice recipes made by the people of Negros Oriental. BANTAYAN. 4. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. It is recommended that the Sidlakang Negros Village management shall install at least one stall selling different rice recipes produced by the people of this province. nationally and globally.
Serve wile it is hot. Add the minced garlic and finely chopped onions into the pan/wok and sauté for about 30 seconds. Wash the cup of rice and bring to boil. Add the coconut milk and sugar to taste. Faculty Research April 2010 . BANTAYAN. 2. and 5. Name of Recipe: FRIED RICE Ingredients: 2 pcs medium size eggs 4 cloves garlic 1 bulb onion Cooked rice 4 pcs hot dog 1/2/ cup green peas 2 tbsp cooking oil Pinch of salt Procedures: 1. In a large sauté pan/wok add 2 tbsp of cooking oil. 4. 3. Add the evaporated milk to make it creamy. 2.ST. DUMAGUETE CITY PAGE 41 OUTPUT OF THE STUDY Name of Recipe: TSAMPORADO Ingredients: 6 pcs Tabliya 1 cup coconut milk ½ cup sugar 1 small can evaporated milk 1 cup rice 6 cups water Procedures: 1. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. While boiling add the 6 pieces of Tabliya.
6. Add salt to taste and serve while it is hot. 2. Prepare the bamboo mat. Add the slice hotdog and green peas. 4. finely chopped carrots. 5. Add the cooked rice and sauté for one minute. and strips of cucumber and wait until vegetables are tender but not overcooked. put oil. Together with the nori rolled the Japanese rice with the shrimps and vegetables. DUMAGUETE CITY PAGE 42 3. Name of Recipe: SUSHI Ingredients: Nori sheet 2 cups Japanese rice Sake wine Peeled shrimps Chopped carrots 1 pc cucumber Sliced onion (bamboo mat) material 2 tbsp olive oil Procedures: 1. Cook the rice with sake wine. 5. Wash and soaked the Japanese rice for 30 minutes. BANTAYAN. In a sauté pan. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. 3. 4. Best served with a sauce/dip to taste. then sliced onions. Faculty Research April 2010 .ST. peeled and devein shrimps. put nori sheet on top and add enough amount of Japanese rice with the shrimps and vegetables arranged in a straight line.
Using the palm of your hands. 8. BANTAYAN. roll the pilit in a form of small rice balls and after a while flatten the rice balls and set aside. DUMAGUETE CITY PAGE 43 Name of Recipe: PALITAW Ingredients: ground pilit rice sesame seeds grated coconut white sugar Procedures: 1. 3. Soaked the rice overnight (pilit/malagkit) and drain the water after soaking. Put sesame seeds and a teaspoon of sugar on top before serving. 7. Wash the rice and with enough amount of water bring it to boil. Faculty Research April 2010 . Serve it cold. Remove the flattened rice and roll it over in the grated coconut. 6. Name of Recipe: CONGEE (POSPAS) Ingredients: 1/4 kilo flakes chicken breast 1 ½ cup of rice thinly-sliced ginger salt to taste Ginisa Mix/Magic Sarap chopped onion leaves Procedures: 1. 5. bring water to a rolling boil. Once it settles at the top it means it is already done. Put the flattened rice balls into the boiling water and wait until it will settle at the top. 2. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Grind the pilit. 4.ST. In a regular stock pot.
Name of Recipe: ESPASOL Ingredients: 1 ½ cup ground cooked “pilit” rice 2 ½ cups sugar 2 ½ cups powdered toasted malagkit 1 cup coconut milk Procedures: 1. When the syrup becomes quite thick. BANTAYAN. DUMAGUETE CITY PAGE 44 2. When boiling. Add the sliced onions and serve hot. 2. Faculty Research April 2010 . put rice and sprinkle coconut seasoned with milk occasionally. Make syrup out of the coconut milk. 3. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Continue boiling until the rice is cooked. add ginger. In a casserole/steamer. Name of Recipe: PUTO Ingredients: rice (pilit) coconut milk ginger salt to taste Procedures: 1. Serve it hot with tsokolate. 5. Add salt and Ginisa Mix/Magic sarap to taste. Once in a while.ST. add slowly the ground cooked pilit rice in a pan. 4. while boiling stir it and then again sprinkle with coconut milk. Wash the rice with water and then drain it. chicken while stirring occasionally until the rice becomes tender. 2. 3. 4.
Roll with a rolling pin and cut into rounds or any desired shape. Then slowly add the powdered toasted “pilit” rice until mixture is dry enough to roll. Stir occasionally. Add brown sugar. 5. DUMAGUETE CITY PAGE 45 3. In a deep fry pan. 4. Soak ground rice (pilit) for two (2) hours or overnight. Then transfer it to a board sprinkled evenly with the powdered ‘pilit’ rice. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. Faculty Research April 2010 . Name of Recipe: CINNAMON RICE Ingredients: 2 cups cooked rice 1 cup evaporated milk Sugar to taste ½ teaspoon cinnamon 2 tablespoons of butter or margarine Procedures: 1. 4. 3. BANTAYAN. add soaked rice and stirring constantly until it thickens and holds the spoon. When brown sugar is dissolved. stirring constantly then add vanilla extract. Name of Recipe: KALAMAYHATI Ingredients: 2 cups ground rice (pilit) 2 cups coconut milk 2 cups brown sugar 2 teaspoon vanilla extract Dash of salt Procedures: 1.ST. Sprinkle with the remaining powdered “pilit” rice to keep from sticking. 2. 6. milk and sugar into a pan and place it over a low heat. Put rice. boil coconut milk for at least 30 minutes or until “latik” is produced.
When the coconut milk is already in a running boil. Add crushed ginger with vanilla extract. 4. 3. DUMAGUETE CITY PAGE 46 2. Serve hot and with a cream. add gradually the cooked pilit rice then stir occasionally until the rice becomes coated with the syrup. put sugar and stir occasionally. Then. 3. set aside while putting coconut milk over a pan in a low fire. Cook first the “pilit” rice with water over a low fire. Faculty Research April 2010 . 2.ST. BANTAYAN. PAUL UNIVERSITY DUMAGUETE COLLEGE OF BUSINESS EDUCATION VETERANS’ AVENUE. When the mixture of coconut milk and sugar becomes a little sticky. Name of Recipe: BIKO Ingredients: 3 cups of rice (pilit) 3 cups of coconut milk 3 cups of water salt to taste 3 cups of black sugar (maskubado) Crushed ginger 1 teaspoon of vanilla extract Procedures: 1. add slowly the butter and cinnamon while stirring occasionally until all the ingredients have combined. 5. Serve hot over a banana leaf. After cooking.
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