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Updated: May 11, 2025
A long-handled wooden dipper, called "ka-od'," is found in every dwelling. It belongs with the kak-wan', the pig-food pail. Tug-on' is a large, long-handled spoon used exclusively as a drinking dipper for the fermented liquor called "sa-fu-eng'." Fa'-nu is a wooden ladle employed in cooking foods.
It is called "sa-fu-eng'," is drunk at meals, and is prepared as follows: Cold water is first put in a jar, and into it are thrown cooked rice, cooked camotes, cooked locusts, and all sorts of cooked flesh and bones. The resulting liquid is drunk at the end of ten days, and is sour and vinegar-like.
The preparation is perpetuated by adding more water and solid ingredients it does not matter much what they are. The odor of sa-fu-eng' is the worst stench in Bontoc. I never closely investigated the beverage personally but I have no reason to doubt what the Igorot says of it; but if all is true, why is it not fatal? Salt
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