Puso is a delicacy that came from the rich and colorful city of Cebu. It is essentially rice that is wrapped in coconut leaves intricately woven to form a triangular casing. The style of rice preparation was invented by Cebuano seafarers to keep cooked rice from spoiling during long ship voyages. Aside from being a container, the coconut leaves prevent moisture to seep into the rice while also protecting it from insects.
Puso serves as lunch meals for farmers who are spending their whole day planting in the fields. This dish shows the ingenuity and resourcefulness of Filipinos, creating a way to utilize what is available to them. In Filipino, Puso translates to heart which is how their work ethics are. They show passion in their field, pouring hard work, dedication and love.
- 1 can of SPAM® Classic, cut into smaller cubes
- 10 puso (pouches)
- 1 tbsp vegetable oil
- 1 medium sized onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cup white rice, washed
- 1.In a medium saucepan, sauté SPAM® Classic, onion and garlic in oil. Season to taste. Set aside.
- 2.In a bigger bowl, mix washed rice with sautéed SPAM® Classic mixture.
- 3.Fill Puso (pouches) with 1/3 of the rice/ SPAM® Classic mixture. Do not completely fill pouches as rice will expand as it cooks.
- 4.Gather around 6 to 8 Puso and tie together. Gather the rest of the Puso and tie them together.
- 5.Boil for 20-25 minutes or until rice is cooked.