Tausug food


TWO friends have been reg­u­larly show­ing off what they are hav­ing at this new satti restau­rant, a very com­mon sight in Zamboanga and Taw­itawi, but some­thing you don’t see in the city.

The restau­rant, Davao’s Pers Satti Restau­rant, states claim on be­ing the first Tausug food restau­rant in Davao, and friends who have been there (re­peat­edly) seem to be hav­ing a great time.

Thus, the date was set for lunch.

That was be­cause, Ian G., who has been there be­fore said the restau­rant is only open from 8 a.m.-5 p.m.

That was the se­cond at­tempt, by the way. The first at­tempt was last Mon­day, but our fel­low date, Nino, had to seek med­i­cal at­ten­tion. Thus, we moved it to Wed­nes­day.

The group – Martin, Nino, and my­self in one group, meet­ing with the other group, Ma­bel A., and daugh­ter Stella, who came with her staff.

Martin, Nino, and I ar­rived first and Madz, the restau­rant owner and her crew were also busy pre­par­ing the Piyang­gang that I have pre-or­dered.

She brought over Tausug kakanins as the first thing I asked for when I called her ear­lier was the Biyaki (corn su­man that the Visayans call Bi­naki).

They only had a few biyaki left, she said, and so she of­fered other kakanins in­clud­ing Wad­jit (biko or malagkit rice cake us­ing black gluti­nous rice), daral or what looks like a lumpia made of crepe wrap with bukayo in­side, and Pi­tis or a su­man of ground black rice with bukayo.

Since Ma­bel and com­pany where still not around and the Piyang­gang was still be­ing cooked, we were en­ticed to try their Satti, which Madz de­scribed as Tausug breakfast, and the Sulu cof­fee.

Satti are tiny bar­be­cued meat (we got beef and chicken, al­though you can also get chicken liver) served with rice in spicy hot soup. This soup is not for the weak. It is hot and spicy.

Ma­bel and com­pany fi­nally ar­rived and was, like us, en­ticed to or­der satti as well, burn­ing Stella’s tongue in the process.

Fi­nally, the piyang­gang ar­rived.

Piyang­gang is grilled chicken served with a black sauce made of burned co­conut and lemon­grass and some other spices.

Thus, it looks like burnt, su­per burnt chicken. Don’t be dis­cour­aged from try­ing it. The chicken is sim­ply de­li­cious and makes the place worth a visit if only for this. Madz said piyang­gang is a must-have dish in spe­cial oc­ca­sions, like in a Tausug wed­ding. It’s the cen­ter­piece in a wed­ding, she said.

The Satti, al­though a daily fare and not a spe­cial oc­ca­sion spe­cialty, is de­li­cious as well.

In short… we ate breakfast, lunch, dessert and snacks, all in a mat­ter of two hours, and we still craved to re­turn.

There are oth­ers in the menu, but try­ing to eat all meals and snacks in two hours is too much.

Davao’s Pers Satti Restau­rant is along the Matina Pangi Road, right across the exit gate of the Cen­ter­point park­ing lot, in a one-storey yel­low build­ing that has a park­ing area cum drive­way.

It’s best if you call ahead to check on what you can have (or to or­der what you want), since they usu­ally run out. The num­ber is 09355997344.

Piyang­gang needs sev­eral hours to pre­pare, so you can or­der it a day be­fore (so that the chicken will be mar­i­nated longer, or at least in the morn­ing so that you can have it for lunch). Oth­er­wise, the satti can be or­dered right off the menu. You can also have tiula itom (black soup), and beef culma (beef curry).

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.