CHAPTER II

Review of Related Literature

The Lokot-lokot is made of rice flour, which is repeatedly pounded until it becomes fine
powder. Water and other ingredients are then added and blended to create a thick mixture. The
mixture is poured in a strainer with holes called ulayan and formed into rolls using two wooden
spoons called the gagawi. Now, the Lokot lokot is now known as Zamboanga Rolls and is a
pasalubong from Zamboanga (Ricamora, 2013)
Lokot-lokot sometimes called as Jaa is a net-like snack of ground sticky rice batter
mixed with coconut milk, beaten eggs and sugar. It looks like a curly fried pancit bihon but of
fine and crisp strands. To make it even crispier, kamote flour is added into the batter. It is one of
the famous pasalubongs in Zamboanga city.
Just like Cebus Siomai sa Tisa, Jimmys Satti is a famous snack that becomes a meal,
perfect for the budget-conscious. I can only imagine how many students have made this as their
lunch during class breaks; I know I would if I studied in Zamboanga (Suyo, 2007).
A serving of Satti comes with three sticks of beef or chicken skewers and puso a rice
wrapped in coconut leaves in spicy sauce or curry sauce. It can be served as a snack, breakfast
and lunch. A must try dish in Zamboanga city.
Curacha, a species of deep-sea crab found only in the waters of Zamboanga is one of the
most famous dishes in the city. The best place to try it out is Alavar Seafood Restaurant, where it
is served generously topped with a delicious sauce of coconut milk and spices. You need to be in
a big group to enjoy this (and split the bill) as one order costs at least P850 (M) to P1,050.00/kilo

(XL) at their main branch. As a huge fan of seafood, I have no complaints eating crabs just plain
steamed, but theres something about the sauce that makes this dish extra-special (Santos,
2012).
Zamboanga city is also famous for the dish named Curacha it is a deep-sea crabs specie
that can only be seen in the waters of Zamboanga City. It is said that this crab specie can have
more meat compared to the usual crabs that we enjoy. This is true considering that it can come
in bigger sizes. Visitors can enjoy delicious Curacha dishes by checking out various restaurants
but as mentioned by Santos, the best place to eat this dish is at Alavar Seafood Restaurant

located in Tetuan. What makes it extra delicious is the sauce which is a mixture of coconut milk
and other spices.

One dish that is a local favorite in Zamboanga is called Tiula Itum. Itum means black,
and that is what the dish actually is: a black soup or broth. The Tiula Itum is a Tausug dish but it
is one of the most popular dishes in Zamboanga del Sur (Zamboangadelsur.com, 2009).
Despite of its color, Tiula Itum is also popular because of its unique taste and how it was
cooked. It is served hot and spicy, and the hotter and spicier, the better. The broth is made from
beef or chicken that is flavored with ginger, turmeric, and burned coconut meat. This dish is
served in many occassions: during weddings, religious festivities, and other celebrations.
Pastil is a local delicacy similar to empanada with a filling of either cooked pancit bihon
(rice noodles) or sauted togue (mung bean sprout). What makes it special is the spicy vinegar
sauce that each pastil shop competes to perfect (Kristine, 2012).

There are some famous pastil houses in Zamboanga City that served
delicious mix of sauce and pastil filling. Pastil is made like empanada, but the filling
is bihon, and some uses monggo sprout for the filling. And it is eaten with spicy
sauce and kwek-kwek or isaw.

The baulu or bahulu is made of egg and flour like a mini sponge cake or mamon. The
baulu is artistic because the batter is place on molds and baked, thus the shape is not uniform.
Baulu is usually prepared as pasalubongs by Muslim Filipinos OFW as it is an icon of the Tausug
people and its taste reminds you of home (Kong, 2015).
The baulu or bahulu is made of egg and flour like a mini sponge cake or mamon. Baulu
originally came from Jolo, Sulu. It is usually pasalubong given by Sulu natives to relatives away
fom Sulu but eventually adapted by the chavacanos and became popular because of its rich taste.
The baulu is artistic because the batter is place on molds and baked, thus the shape is not
uniform.