Binatog; on its first blog

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It was a blissful day for everyone, the sun shines so brightly and so did the vendors as I leaned forward in our window. And yes, a real hit, rain or shine, cold or hot, dreary or cheery. An old man riding a bike with a pail or container side by side is now striding on a clear blissful day shouting “Binaaatoooog! Binaatooog kayo diyan”or hear the sounds of his bells as his feet roll continuously on his pedals. Then the excited buyer will call this man as same as “Binatoog” and that signals the trade.

Binatog or boiled white corn kernels is a popular Filipino merienda or street food. This is made by soaking white corn kernels with water and salt until puffed. It is said that the old way of preparing this food is simply by eating it with a grated coconut and salt sometimes they uses sugar as alternative to salt.

According to my grandmother, nowadays it was served with grated coconut and evaporated milk (or fresh milk) and sprinkled with sugar but both versions can satisfy your craving right now.

What does it make so special about this corn menu is that it was always associated with childhood days? I remember the Binatog vendor that roamed around the streets of Manggahan peddling his bike with a pail or container by his side every afternoon. The first pail was filled with boiled white corn kernels and the other pail was contained by a grated coconut, salt, sugar and his serving spoons. Back in those days, I need to provide my own bowl for the Binatog since the vendors do not carry disposable cups or bowls yet. Just like the Taho vendor “Magbibinatog:” also shouted to the top of their lungs and shout “Binaaatoog!” to get some costumers.

A 17-year old teenager was selling Binatog along the streets of Manggahan, some children called him Kuya Joe but some of them prefer to call him Kuya J. He roams around to sell his corn menu to support his education as a Fourth year student in MNHS. After his class, he immediately went home and prepare for the ingredients he needed to make Binatog. Her mother will help him to cook and always advising him he should be careful in riding a bike. Then after selling the good he’ll went to the market to buy the ingredients for tomorrows. He went home at 5 o’clock in the afternoon and does his homework afterwards. He will also help her mother prepare gor their dinner.

                                                                                

It was said that, in the old days, the Binatog seller just carries a “bilao” as they go from house to house as they scream the same line “Binaatooog!”. Then what the buyer did is to rush out from their houses and scream “Binaatoog!”. The only difference from now and then is that the “Magbibinatog” already provides their disposable cups or plastics so that the costumers can eat it right away.

Binatog is an all time favorite snack for the Filipinos. So wherever they are, they can’t help but to crave for this corn menu. Even overseas crave for this food so instead of using white corn kernels they used Hominy or Mexican style of corn. Same as the procedure or our “binatog”

For the Mexican style “Binatog”

Ingredients

29 ounces hominy (Mexican corn kernels)

3 tablespoon granulateda sugar

¾ cup of grated coconut

For the porocedure

1.      Heat a cooking pot then pour-in a canned hominy (including the oil)

2.      Add 1 cup of water and boil.

3.      Simmer for 12 to 15 minutes (Do not overcook)

4.      Drain the water and place the boiled hominy in a plate.

5.      Top with salt or sugar (depending on your taste) and grated coconut then served!

For the Filipino Binatog

Ingredients

 White corn kernels

Salt and Water

Sugar to taste

Grated coconut

For  the procedure.

1.      Soaked the white corn kernels until it puffed.

2.      Simmer for 8 to 10 minutes

3.      Drain the water and lace the boiled white corn kernel on a plate

4.      Top it with sugar or salt and grated coconut.

An all time Filipino corn menu has its first blog.