Showing posts with label Filipino cuisine. Show all posts

The Muslim Filipino Pastil/Patil and the Japanese Sushi

By Apolinario Villalobos

The pastil/patil is a one-dish meal wrapped in banana leaf. It is topped with shredded chicken cooked in soy sauce and plenty of vegetable oil. A variation is the use of fresh water fish such as dalag (mud fish) and tilapia as topping. It is a popular meal ni southern Mindanao, particulary, Cotabato provinces, Zamboanga and Jolo. Today, however, the indication of the presence of a Muslim community in any place around the Philippines are the stacks of this banana leaf- wrapped meal in a store. High grade white rice is used in this dish and the shredded chicken is cooked for hours. What is nice about this dish is the cheap price per wrap at Phpq10 which has not been “updated” for more than 10 years, making it the popular poor Mindanaoan’s meal.

Similar in appearance is the Japanese sushi, although, much smaller in size and requires an intricate  preparation. The price of each sushi depends on the variety – the kind of food wrapped and put on top of the rolled Japanese rice. Unlike the pastil/patil, only the rich Filipinos can afford the Japanese sushi, for the cost of the cheapest piece is equivalent to the price of one kilo high grade rice.

An Encounter with the Famous, World-Class and

Self-made Filipino Chef, BOY LOGRO

By Apolinario Villalobos

Foodies who are fond of following the TV show of Boy Logro, view him as a humorous guy as he concocts dishes on the spot, handling ingredients with his bare hands. His humor is innate as he could likewise concoct jokes on the spot to jibe with those coming from his guest. Although, dialogs are supposed to be scripted as required in such kind of sitcoms, it is obvious that many of his lines are extemporaneously delivered, thereby, adding spice to any situation.

As I am a foodie, myself, but with interest limited only to information due to my curiosity, I would view the shows of Boy Logro untiringly if I have the chance. But, my greatest chance of viewing this remarkable personality was when I encountered him at the PAL Mabuhay Lounge of Davao International Airport when both of us took the same flight to Manila. When he entered the lounge, he was with an airport security staff, so I presumed that he could be some kind of an important person, as I did not recognize him at first due to the baseball cap that he was wearing. I also thought he had no carry-on luggage, until I heard him tell the security staff to hand over the small backpack that the latter was carrying.

After doing my uploads, I approached him and unabashedly introduce myself in the Visayan dialect as I was interested about what he’s doing, especially, simple Filipino dishes done with readily available ingredients. When he learned that I plan to write something about him to inspire Filipinos who aspire to become chef, he gave me his trademark grin, complete with a twinkle in his eyes.

Boy Logro is a big contrast to other Filipino chefs with shows on TV who are using imported ingredients and use foreign names for their dishes to give an impression of being…what else, but “foreign” which is another offshoot of “stateside” mentality of many Filipinos. He is very proud about his “rags to riches” story, starting his career as a simple kitchen helper in a hotel in Manila. His profound interest could have encouraged his employer to trust him with a la carte dishes. With nothing but courage and a few pesos in his pocket, he grabbed opportunities that came his way in other countries where he became famous. A national TV staion is currently banking on his popularity to keep its viewers’ eyes glued to the screen every Sunday.

I left him in the lounge when I went to the pre-departure area to see another friend who was taking another flight out of Davao, but gave him my facebook name. When I opened my laptop to upload my blogs and check my facebook, I saw the “add request” of Pablo “Boy Logro” which I immediately confirmed. I promised him a full-length blog that I am sure can help serious researchers who access my other sites…those who are interested about “success” and “humility”.

Resourcefulness in Cookery

By Apolinario Villalobos

By the time we have grown old, we must have tasted plenty of dishes, some of which we have learned to like and craved to taste again while disdained by others, that we do not even want to imagine them. And, from those exposures, we are supposed to have learned how to prepare what we like best.  Those who are creative enough may have come up with their own based on what they have tasted using occidental and oriental ingredients to come up with a “fusion cuisine”, or just any that are available.

Delectability of foods may be enhanced by the color that they assume when cooked, ready for the taking. For this, some people use roots, seeds, and leaves to add color to their dishes, such as Valenciana rice (arroz Valenciana), Java, and Mindanao rice that are colored yellow using turmeric root or powder. The adobo in some regions of the Philippines is colored red due to “achuete” (istiwitis in Ilonggo). The beef curry of the Tausugs is dark-colored akin to “dinuguan”, due to the milk of the coconut meat “burnt” by roasting before it is shredded.

Another come-on of the dish is its aroma that tickles the palate. Herbs and spices are employed in this regard. Pasta dishes, especially, spaghetti becomes more scrumptious if sprinkled with sparsely and thyme, or oregano. Herbs hide and preserve meat…this is the reason why the spices of the orient were so longed-for by Europeans during the time when Spain, Holland, England, and Portugal dominated the maritime exploration of the vast oceans in their search for the “spice islands” in the East.

Then, there’s the presentation of the dish. High-end restaurants, in trying to have an exotic ambience, serve food on coconut shells, banana leaves, iron dish for sizzling preparations, earthen pot, etc. The way, even the simple steamed rice as the center piece of the dining is presented counts a lot, too. Roasted suckling pig served on the dining table is always with an apple or orange in its gaping mouth, and the whole glistening roasted carcass is surrounded with other fruits and greens.

But my most memorable fried rice was served in a coffee mug. It was simply cooked with small bits of carrots, onion, roasted garlic and an added flavor which could be the secret of my host..  It was served to me by Tiya Prax Lapuz, wife of Tiyo Mending Lapuz, pioneer settlers of Tacurong. Despite my having just taken breakfast when I visited them for an interview on their experiences as they embarked on a journey from Luzon to Cotabato, I delightedly finished the fried rice to the last morsel downed with a cup of coffee.

As a race known for innovation, we should come up with more dishes based on locally available ingredients. We should not look down to our herbs and spices. Our vegetables can compare well with the imported, and with that, regional dishes can be “fused” with twists, and which can then, be served during special occasions. We should not be limited to spaghetti topped with ground meat and canned tomato sauce or pancit.

Ang Lumpiang Sariwa ni Flor Enriques-Francia

Sa Quaipo

Ni Apolinario Villalobos

Mahigit apatnapung taon nang kilala ang lumpiang sariwa na binebenta ni Flor Enriquez-Francia sa labas ng simbahan ng Quiapo. Subalit ngayon ang nagpatuloy sa pagtinda ay ang kaniyang pamangkin na si Nathaniel. At, kung dati ay sa bilao lang nakalatag ang mga lumpia, ngayon ay nasa kariton na at naka-styro at may balot pang plastic sheet upang masigurong hindi naaalikabukan o madapuan ng langaw.

Una kong natikman ang lumpia noong taong 2002 nang umusyuso ako sa selebrasyon ng kapistahan ng Black Nazarene. Si Flor naman ay nakapuwesto sa hindi kalayuang Avenida dahil ipinagbawal muna ang mga sidewalk vendor sa Plaza Miranda. Sa pag-uusap namin, binanggit niyang basta walang okasyon sa labas ng simbahan ng Quiapo, sa Plaza Miranda siya nagtitinda, kaya nang bumalik ako sa Quiapo makaraan ang ilang linggo ay nakita ko nga siya doon at halos hindi magkandaugaga sa pag-asikaso sa kanyang mga suki. Matagal bago ako nakasingit upang bumili ng dalawang pirasong inilagay niya sa maliit na supot na plastic at nilagyan ng sarsa. Mahirap kainin ang lumpia kung nakatayo at hindi nakalagay sa platito o pinggan. Kailangang hawakan ang supot na parang saging at ang ilabas lang ay ang dulo ng lumpia. Pero kapag sanay na ay madali nang gawin ito.

Nang dumagsa ang iba pang vendor sa labas ng Quiapo church ay hindi ko na nakita si Flor. Inisip ko na lang na baka umuwi na sa probinsiya o baka nagsawa na sa pagtinda ng lumpia. Subalit nang minsang namili ako sa Villalobos St. ay may nasalubong akong lalaking nagtutulak ng maliit na cart at ang laman ay mga lumpiang naka-styro.  Hindi ko siya pinansin dahil inisip kong katulad lang din siya ng ibang naglalako ng pagkain sa lugar na yon.

Sa pagpasok ng huling linggo nitong Disyembre, bumalik ako sa Quiapo kasama ang mga kaibigang balikbayan upang bumili ng mga panalubong nila pagbalik sa America at Canada. Nakita ko uli ang lalaking nagtutulak ng cart na may mga sariwang lumpia. Nagtanong na ako kung inabot niya ang “original” na nagtitinda ng lumpia sa Quiapo. Ikinagulat ko ang kanyang sagot dahil tiyahin pala niya ang tinutukoy kong tindera, at idinagdag pa niya na ang buong pangalan ay Flor Enriquez-Francia. Nasa bahay na lang daw ito at doon niya inihahanda ang mga lumpia na kinakariton naman ni Nathaniel.

Halos isang taon din pala bago naitinda uli ang lumpiang gawa ni Flor at ito ay pinangatawanan na ni Nathaniel na umaming maski anong mangyari sa kanyang tiyahin, ay walang problema dahil naituro na sa kanya ang sekreto sa pagtimpla lalo na ng sarsa. Nakakadalawang hakot ng mga lumpia si Nathaniel hanggang dapit-hapon kaya malaking bagay daw para sa kanilang magtiyahin ang kinikita niya lalo pa at nagkaka-edad na rin ito kaya marami na ring pangangailangan.

Ang ginawa ni Flor ay isang halimbawa ng pagbuhos ng katapatan sa anumang bagay na ginagawa – walang panloloko, kaya lumpia man, na sa paningin ng iba ay napaka-simple, kung hindi naman masarap ay madaling makakalimutan. Ganyan dapat ang ugali ng tao… bukal sa kalooban ang anumang ginagawa maliit man ito o malaki, pansarili man o nakaka-apekta ng kapwa.