by Djoma de Guzman
The "silag" palm tree is almost extinct in our town of Mangaldan. As Atchi Marie Aquino-Junio recalls from her childhood days, the silag was the source of a sweet nectar processed into an almost crystal clear light-bodied syrup called, "sinamet". This was an almost organic-standard, naturally processed (like extra virgin olive oil) sweetener used to enhanced the flavor of the glutinous rice, "ansacqet", rolled into smooth and velvety textured one-bite rice balls cooked in creamy coconut milk, a native delicacy ("Kakanen") called "kineler". A spoonful of "sinamet" would be enough for a single serving bowl of warm "kineler". A whole glass of sinamet would put you to the high heavens as the alcohol content, subtle and almost unnoticeable, puts your spirits into high gear. It does not have the aristocratic color of the "reds" (cavernet savignon, merlot, shiraz...); it could nonetheless enduced a hearty conversation in an extended dinner beneath the cool shade of a blossom heavy mango tree.
The sinamet is extracted by tapping the blossom bud of the silag. A bamboo tube is tied to the cut tip of the blossom branch and the silag slowly releases a light sap collected into the tube. The silag can grow as tall as 30 - 40 feet and the gatherer will have to carefully climb the tree to check how much sap has already been collected.
I found a few remaining trees of the silag in Sitio Malikto, Barangay Talogtog. And the people I talked to said that nobody climbs the silag anymore to gather the sap for sinamet. Having become accustomed to a more leisurely lifestyle, the folks find climbing the silag as too risky. So I return to Canada empty handed, without a bottle of ancient sinamet to share with Atchi Marie. On the next trip this year, I will make it a point to stay long enough to encourage someone to climb the silag and process a sinamet.

