Pastil or Pater is a native delicacy of Maguindanao. It is a binalot rice topped with shredded sautéed chicken called “Kagitkit”. Pastil is a budget saver food found anywhere in the heart of Central mindanao. It usually served in wrapped banana leaves (but you can also be served it in rice bowls).
Cooking Notes: You may also use leftover roasted chicken, skip the boiling part and follow the same procedure below. Perfect budget-friendly recipe and best for lunch packs that can last up to 8-10 hours. Aside from chicken, you may also use fish fillet.
Pastil Recipe
INGREDIENTS:
½ kilogram breast chicken fillet (pitso)
4 cloves garlic, minced
1 onion, minced
5 tablespoon soy sauce
1 teaspoon sugar
salt and pepper powder, to taste
2 tablespoon cooking oil
1 tablespoon margarine
vetsin
1 red chili pepper, chopped (optional)
wilted banana leaf, for wrapping
cooked steamed rice
INSTRUCTIONS:
Boil the breast chicken fillet in water to partially cook the meat (semi cook). Scrape chicken fillet using fork or gadgaran(grater) to flake it (himay-himayin). Pour in soy sauce and marinade for a few minutes. Set aside.
In a wok, heat oil to saute garlic and onions until fragrant. Add the flaked chicken and fry it over low heat until it is dried up.
When the chicken flakes starts to dry up, add a tablespoon of vinegar. Let it cook for awhile then add margarine, pepper powder and vetsin.
Pastil is ready once flaky and a bit dried and toasted.
You may add red chili peppers if you like it spicy.
Wrap 1 cup of rice and add some pastil on top, then wrap it with wilted banana leaves.. Best when serve with sunny side-up eggs. Serve and enjoy!
