MANILA: Widely known as a popular breakfast street food in the Muslim south of the Philippines, pastil has evolved from being a staple of the halal cuisine to becoming a ubiquitous snack found in many parts of the country.
Also known as pater, patel, or patil, it is a compact block of rice with shredded meat — usually chicken, beef or fish — wrapped in a banana leaf. Originally from Maguindanao province, it has spread to other regions of the Muslim-majority island, where local communities have added to it their own unique flavors and twists.
“You see the change in spelling, different inflections of language,” Datu Shariff Pendatun, chef and food writer who traces his roots in the region, told Arab News.
“They say things differently and then add different ingredients as well to it to make it more palatable to them or to give it their signature flair by adding different spices.”
The most basic pastil recipe consists of steamed white rice and shredded meat that has been sauteed on top, and occasionally a boiled egg.
Tightly packed, portable and easy to serve, the snack has lately emerged as one of the most popular treats in the capital, Manila, introducing more Filipinos to the cuisine of the country’s Muslim south.
For Pendatun, the popularity of pastil is just one example of how culture is dynamic and grows when shared.
“For the past many years, Mindanao food has been seen as a novelty because for so long, nobody was interested,” he said.
“The proliferation (of pastil) is a good thing … People get to enjoy it more.”
Its simplicity and accessibility have also resulted in new small businesses popping up across the country to cash in on its popularity.
In the coastal town of Bagac, about 170 km west of Manila, Dennis Balboa waits with his tricycle parked on the sidewalk in the afternoons, with a sign that advertises chicken pastil for 15 pesos (30 US cents).
Making 40 to 50 servings each day, he sells out his pastil within hours as students from the nearby public high school flock to buy them.
He learned the recipe from his wife, who comes from Cotabato City, one of the main cities in Mindanao.
“I just made a few tweaks to the recipe,” he said. “It has become a hit among students.”
Some other businesses, such as the all-women-owned Bosa-Boss Kitchen on the outskirts of Manila, have embraced innovation by selling the meat topping in bottles — making the already convenient snack even easier to assemble.
The business produces and sells an average of 200 jars each week, according to Ma. Cerel Sto. Domingo, who runs it with her partners.
She learned the recipe from her brother and his wife, Muslims residing in Maguindanao, and enjoyed immediate success in Manila.
“We think pastil has become well-loved even among non-Muslims because it’s very convenient, affordable and filling — perfect for students, workers, or whoever is looking for budget-friendly yet delicious food. It’s perfect for people on the go,” she said.
“Pastil also carries with it a rich cultural background. It’s not just food, but the story of Mindanao where a simple meal has become a symbol of unity, hospitality, and tradition. So, when even non-Muslims get a taste, they also witness the sense of culture and authenticity.”
