| CULINARY CULTURAL HERITAGE ELEMENT | |
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| Title or Name of Dish | Salukara |
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| Pictures of the Dish | |
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| Other Names (if applicable) | |
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| Historical | Salokara, Small Cakes, Tortillas |
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| Others (Local) | Bibingka, Local Pancake |
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| Address | Catbalogan Public Market by Primark, Catbalogan City Samar |
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| Upload Key Map |  |
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| How to access the culinary element | - From Manila go to Ninoy Aquino International Airport (NAIA) to board a flight to Daniel Z. Romualdez Airport, Tacloban.
- From Tacloban, take Maharlika Hwy/Pan-Philippine Hwy/Route 1/AH26 to reach Catbalogan City.
- From behind the Catbalogan City Hall, turn right to Rizal Ave. then left to San Francisco street.
- Then turn right to Curry Ave. and straight ahead until the Catbalogan Public Market by Primark.
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| Upload Key Map |  |
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| Main Intangible Cultural Heritage Category | - Social Practices, Rituals, Festivals, Knowledge and Practices related to the universe and nature
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| Community | Samarnons and Catbaloganon |
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| Person/s | Leonora M. Candinato, owner; one of the street food vendor of Salukara and Myrna Luena Marzan, Salukara maker featured in Secret Kitchens of Samar |
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| Season/ Occasion | Everyday; Early morning from 4am-10am, Merienda and Special Occasion- Fiesta |
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| Existing Documentation (Education & Related Communications | Garcia, C. (2022). Secret Kitchens of Samar - Ponsyon ngan mga Sura. Province of Samar. Garcia, C. (2022). Secret Kitchens of Samar - Mga Panakot. Province of Samar. Garcia, C. (2022). Secret Kitchens of Samar - Sumsúman ngan Irimnon. Province of Samar. Garcia, C. (2022). Secret Kitchens of Samar - Postre ngan mga karan-on. Province of Samar Meniano, S. (2021, May 26). ‘Secret Kitchens of Samar’ gets boost from DOT. Philippine News Agency. https://www.pna.gov.ph/articles/1141546 Nachura, A. E., Nachura, C., & Nachura, R. (2013). Karasa: Celebrating Catbalogan’s Culinary Traditions. Katbaloganon Foundation. |
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| Vocabulary | | Word |
Meaning |
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| Salukara |
Fermented Rice Pancake |
| Tuba |
Fermented coconut drink that can act as a natural yeast |
| Merienda |
Filipino term for snack |
| Giringan nga Bato |
a stone grinder used for grinding soaked rice |
| Molino nga de Kuryente |
an electric grinder used for rice, cacao, and coffee beans |
| Minolino nga Bugas |
Waray term for grinded rice |
| Bugas |
Waray term for Oryza sativa (rice) |
| Hatok |
The first extracted milk from squeezing the coconut meat |
| Kalan de Uling |
Indigenous single-burner stove that uses charcoal as the source of fuel |
| Dahon han saging |
Waray term for banana leaf |
| Karaha |
Waray term for frying pan |
| Pugon |
Traditional ovens that use wood fuel for cooking. |
| Takip ng Kawali |
Filipino translation of “lid of the frying pan” |
| Asukar nga Busag |
Waray term for white sugar |
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| CULINARY STAGES | |
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| FOOD SOURCE | Determine the raw ingredients
used and the exact location of its sources –
Farming, Fishing, Poultry, Animal Husbandry
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| Raw Ingredients and its Sources | | Name of raw ingredients |
Source |
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| Commercial Rice/ Bugas |
Catbalogan Public Market by Primark in the City of Catbalogan, Samar |
| Hatok |
Catbalogan Public Market by Primark in the City of Catbalogan, Samar |
| Asukar nga Busag (white sugar) |
Catbalogan Public Market by Primark in the City of Catbalogan, Samar |
| Cooking Oil |
Catbalogan Public Market by Primark in the City of Catbalogan, Samar |
| Tuba, which is now substituted with Calumet Baking Powder |
Catbalogan Public Market by Primark in the City of Catbalogan, Samar |
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| Photodocumentation |  |
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| Landscape and Setting | - Catbalogan Public Market by Primark in the City of Catbalogan, Samar
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| Person/s involved | - Farmers
- Suppliers
- Retailers
- Leonora M. Candinato, owner and vendor
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| Monetary Requirements | Not Disclosed
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| Issues and Constraints | The owner initially used tuba, a fermented coconut drink, as the leavening agent. However, they switched to Calumet baking powder due to declining tuba production and difficulty finding it.
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| Source of Information | Ms. Leonora M. Candinato, owner and vendor
Ms. Myrna Luena Marzan, Salukara maker from the Secret Kitchens of Samar
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| FOOD PROCESSING | |
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| Selling Points of the Raw Ingredients and Manufactured Ingredients | | Name of the Ingredient |
Name of the Market, Stall, Store, Factory |
Address |
Price Range |
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| Commercial Rice/Bugas |
Catbalogan Public Market by Primark |
Catbalogan City, Samar |
PHP 57.00/ Kilo |
| Hatok |
Catbalogan Public Market by Primark |
Catbalogan City, Samar |
PHP 60.00/ 1 piece of coconut |
| Asukar nga Busag |
Catbalogan Public Market by Primark |
Catbalogan City, Samar |
Not Disclosed |
| Cooking Oil |
Catbalogan Public Market by Primark |
Catbalogan City, Samar |
Not Disclosed |
| Tuba, which is not substituted with Calumet Baking Powder |
Catbalogan Public Market by Primark |
Catbalogan City, Samar |
PHP 300.00/ Gallon |
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| Photodocumentation |  |
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| Landscape and Setting | - Catbalogan Public Market by Primark in the City of Catbalogan, Samar
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| Person/s involved | - Farmers
- Suppliers
- Retailers
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| Monetary Requirements | Tuba - PHP 300.00/ gallon
Commercial Rice - PHP 57.00/ kilo
Hatok - PHP 60.00/ 1 piece of coconut
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| Issues and Constraints | Not Applicable
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| Source of Information | Leonora M. Candinato, owner and vendor
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| Ingredients and its Measurement | | Ingredients |
Measurement |
Number of Serving |
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| Waray-waray rice |
1 kilo |
100 pieces of Salukara |
| Water |
5 cups |
100 pieces of Salukara |
| Hatok/Lubi (Matured Coconut) |
3 pieces |
100 pieces of Salukara |
| Tuba |
11 tbsp |
100 pieces of Salukara |
| Asukal |
1/2 kilo |
100 pieces of Salukara |
| Cooking Oil |
5 tbsp |
100 pieces of Salukara |
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| Photodocumentation | |
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| Landscape and Setting | - Catbalogan Public Market by Primark, Catbalogan City, Samar
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| Person/s involved | - Farmers
- Suppliers
- Retailers
- Ms. Leonora M. Candinato, owner and vendor
- Ms. Myrna Luena Marzan, Salukara maker from the Secret Kitchens of Samar
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| Monetary Requirements | Tuba - PHP 300.00/ gallon
Commercial Rice - PHP 57.00/ kilo
Hatok - PHP 60.00/ per 1 piece of coconut
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| Issues and Constraints | Fresh ingredients need to be used immediately to avoid spoilage.
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| Source of Information | Ms. Leonora M. Candinato, owner and vendor
Ms. Myrna Luena Marzan, Salukara maker from the Secret Kitchens of Samar
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| Associated Equipments/ Materials/ Machinery | - Takip ng Kawali (cover of the pan)
- Gas stove
- Measuring cup
- Dahon ng saging (banana leaf)
- Spoon
- Molino nga de Kuryente/ Electric Grinder
- Plastic for packaging
- Giringan nga Bato (Traditional equipment used before)
- Kalan de Uling (Traditional equipment used before)
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| Photodocumentation | |
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| Landscape and Setting | - Personal House or Homes in Municipality of Zumarraga
- Catbalogan City, Samar
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| Person/s involved | - Ms. Leonora M. Candinato, owner and vendor
- Ms. Myrna Luena Marzan, Salukara maker from the Secret Kitchens of Samar
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| Monetary Requirements | Tuba - PHP 300.00/ gallon
Commercial Rice - PHP 57.00/ kilo
Hatok - PHP 60.00/ per 1 piece of coconut
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| Issues and Constraints | Due to adaptation and convenience, traditional tools like the Kalan de Uling (charcoal stove) and Giringan na Bato (stone grinder) are now being replaced by gas stoves and electric grinders. This shift raises concerns about sustaining the authentic methods of preparing Salukara.
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| Source of Information | Ms. Leonora M. Candinato, owner and vendor
Ms. Myrna Luena Marzan, Salukara maker from the Secret Kitchens of Samar
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| PROCESS (FOOD PRODUCTION) | |
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| List the step by step process of food production | - Wash the rice thoroughly until the water runs clear, Soak the rice in water to cover overnight for 13 hours.
- After soaking, drain well and use an electric grinder to powderize the rice. The rice should be grinded into fine powder (Minolino nga Bugas).
- Add the coconut cream (gata) and tuba, and stir in one direction.
- Transfer the batter into a covered pot and leave it under the sun for two hours for the batter to rise. The batter should be bubbly, growing in volume.
- Add the sugar and stir in one direction. Once the sugar dissolves and the batter achieves a glutinous consistency, fire up the kalan (gas stove) and position the takip ng kawali (cover of the frying pan).
- Once it reaches a hot point. brush the takip with oil evenly, using the rolled banana leaf. Using a scooper, pour in about 2 cups of batter at the center, allowing it to spread. Cover with a lid. No flipping. Check occasionally. It should be cooked in less than 5 minutes. Repeat with the remaining batter.
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| Photodocumentation | |
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| Landscape and Setting | - Personal House or Homes in Municipality of Zumarraga
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| Person/s involved | - Ms. Leonora M. Candinato, owner and vendor
- Ms. Myrna Luena Marzan, Salukara maker from the Secret Kitchens of Samar
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| Monetary Requirements | Tuba - PHP 300.00/ gallon
Commercial Rice - PHP 57.00/ kilo
Hatok - PHP 60.00/ per 1 piece of coconut
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| Issues and Constraints | Due to the decreased availability of tubas in the market, the owner/cook uses a food alternative, which is baking powder as the leavening agent for Salukara.
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| Source of Information | Ms. Leonora M. Candinato, owner and vendor
Ms. Myrna Luena Marzan, Salukara maker from the Secret Kitchens of Samar
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| PROCESS OF FOOD STORAGE | |
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| List the step by step process of food storage | - The owner has access to a refrigerator, which keeps ingredients fresh and stored correctly.
- They sell freshly made Salukara everyday.
- The batter is best used within the day.
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| Landscape and Setting | - Personal House or Homes, Municipality of Zumarraga
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| Person/s involved | - Ms. Leonora M. Candinato, owner and vendor
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| Monetary Requirements | Salukara - PHP 10.00/piece
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| Issues and Constraints | Not Applicable
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| Source of Information | Ms. Leonora M. Candinato, owner and vendor
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| PROCESS OF FOOD DISTRIBUTION | |
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| List the step by step process of food distribution | - Operates as a vending cart located on the sides of the road in the wet market
- Direct sales
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| Photodocumentation |  |
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| Landscape and Setting | |
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| Person/s involved | - Ms. Leonora M. Candinato, owner and vendor
- Customers
- Third-party suppliers
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| Monetary Requirements | Salukara - PHP 10.00/piece
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| Issues and Constraints | When Salukara was sold through a third-party vendor, sales became inconsistent, and leftovers increased. The third-party vendor set a higher price, which discouraged customers from buying, leaving unsold Salukara. These unsold items were then returned to the owner, Ms. Marzan, but couldn't be resold the next day due to freshness concerns, leading to a loss in profit and wastage.
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| Source of Information | Ms. Leonora M. Candinato, owner and vendor
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| PROCESS OF FOOD SERVICE | |
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| List the step by step process of food service | - The Salukara vending cart setting does not offer a dine-in option; customers typically eat the Salukara on the go.
- Does not offer delivery services. The owner previously tried supplying Salukara to a third-party vendor but discontinued this practice due to challenges with sales and leftover inventory.
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| Photodocumentation |  |
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| Landscape and Setting | |
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| Person/s involved | - Ms. Leonora M. Candinato, owner and vendor
- Customers
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| Monetary Requirements | Salukara - PHP 10.00/piece
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| Issues and Constraints | The Salukara is only available early in the morning from 4:00am-10:00am. It won’t accommodate other customers once the Salukara is sold out.
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| Source of Information | Ms. Leonora M. Candinato, owner and vendor
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