Ta'pan. a smoking technique of cooking, where food is exposed to smoke to preserve or flavor it using the slow, smoke-producing burn often associated with agricultural residues like rice hulls, coconut husk, damp straws and the like
Sogba, a cooking technique where food is placed directly in contact with or on top of the ember, allowing for intense heat transfer
Ang-ang. a cooking technique of barbecuing, where food is cooked over direct heat, often with a charring or grilling effect
Rangrang, a slow-cooking or dehydrating technique where food is placed relatively far from the fire or ember, allowing for gentle heat exposure; also describe the feeling of being uncomfortably close to the fire
Sirob (Singe), a cooking technique where food is quickly exposed to high heat, often to sear or brown the surface
These traditional cooking techniques showcase a range of methods for preparing food, from slow-cooking and dehydrating to direct heat and smoking. Each technique requires specific skills and knowledge, passed down through generations. Understanding these techniques can provide insights into the cultural and culinary practices of the communities that use them.