Semana Santa (Holy Week)

Around this time last year, I had the privilege of observing Semana Santa (Holy Week) in Tuguegarao (my hometown). After more than fifteen years, it was wonderful to be part of the festivities again. Through my pictures, I hope to share with you my experience.

This is Sts. Peter and Paul Cathedral, the seat of the Archdiocese of Tuguegarao. On a personal note, this Cathedral is where most of my family's sacraments took place:  my parents' wedding, my siblings' and my baptism.  And when I was young, this is where we would attend mass each week.  What's most exciting for me is that the current Parish Priest is my brother, Fr. Gerry :)

The cathedral was built in the 1700's and is considered one of the biggest in the region. During Sundays and holidays, the cathedral is fully packed with devout Catholics.

Just like any other Catholic church, Sts. Peter and Paul Cathedral's Holy Week schedule is full.  One of  the highlights is Good Friday's "Way of the Cross" procession.  Here are some images.

Each image is assigned to a family or clan.  For almost 50 years now, our clan has been in charge of the statue of Sta. Veronica.   With the permission of my cousin Nanny P. - I am sharing pictures from his Facebook wall.

Shown above is my brother Francis, who owns a local flower shop in Tugue called Blooms Central, and is in charge of the flower arrangement.

And my cousin Nanny writes:

This is an annual Holy Week activity that my whole family and relatives look forward to since our childhood. It has been an obligation handed down to me by my maternal uncle about 28 years ago. The holy week of the family is incomplete without honoring SANTA VERONICA during Holy Thursday and Holy Friday processions. 

And when the procession ends, all the flowers are gone.  The town folks scramble to get flowers throughout the procession, as their panata or belief is that the flowers will bring them luck.

What ever you believe in, I hope the true meaning of Holy Week - which is of love and hope - reaches your heart!. And may the real gift of the risen Lord be yours to keep...Happy Easter!

banana wrapped sticky rice flour (binallay)

I took a week off from blogging because it's Holy Week... not that my religion does not allow me to do anything on the bloggosphere, but it was just my way to commemorate the week.

Holy week in the Philippines is a week long religious holiday.  Businesses are closed and life slows down.  It's also a time when people flock to their home provinces to observe the solemnity of Holy Week.

I would love to spend Holy Week again in my hometown.  I remember activities during the week were centered around the church; a time to reflect on the sufferings of Christ.  It was also an excuse to bump into people you haven't seen in awhile... And also a time to eat binallay (banana wrapped sticky rice flour cake very similar to the Tagalogs suman), which is topped with a caramelized coconut reduction (latik).

I don't know how the name came about but this is what we Ybanags enjoy, a snack similar to hot cross buns traditionally eaten on Good Friday (in Europe)... And courtesy of my Mama's recipe, I'm here trying to recapture a traditional food eaten during this time of the year.  Happy Easter to all!

Binallay

Ingredients:

2 cups Glutinouos rice flour

water
butter
banana leaves

Directions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

This is best enjoyed if paired with slices of mango.

STM tip:  I prefer to use Chaukoh Coconut milk, it's been tried and tested to make a good latik.

Lisa of Sweet as Sugar Cookies blog invited me to join her sweet treat party. Thank you Lisa and folks, go check out the other treats... just click below.