Lokot-lokot

From Wikipilipinas
Jump to navigation Jump to search

Lokot-lokot or Locot-locot is a delicacy common in Mindanao and the Sulu Archipelago in the Philippines. It is also referred to as jaa[1] in Sulu; tagaktak, tinagtag, tinadtag, or tinagaktak in Maguindanao, and amik in Davao del Sur.[2] Its texture is crunchy, usually colored golden-brown. Lokot-Lokot is usually produced and served on special occasions such as the Muslim feast of Eid al-Fitr.

Lokot-Lokot is made by repeatedly pounding glutinous rice until it becomes fine powder which is then blended with water and other ingredients to create a thick batter. The mixture is then poured into a halved coconut shell with holes called an uluyan directly into frying oil, resulting in fried mats of rice noodles. It is then formed into rolls or folded into a wedge using two wooden spoons called the gagawi. [3][4]

See also

References

  1. Kong, Akong (2015-07-30). Zamboanga Foods: Zamboanga Foods.
  2. (2017) Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870. 
  3. Lokot-Lokot - Filipino Food.
  4. Pinay Ricamora (2013-02-08). In Pinay'S Tummy: Taste Of Zamboanga: Tausug Delicacies / Banban.