Showing posts with label food. Show all posts

Resourceful Cooking

By Apolinario Villalobos

With the soaring prices of various food items that include vegetables, fish, meat and spices, one must be resourceful to be able to scrimp on these. Along with the effort, one must also use ingenuity in coming up with recipes that make use of cheap ingredients and quick cooking to save on fuel, such as gas, electricity, wood or charcoal. The following are some suggested and simple recipes with cheap ingredients:

Other cheap ideas are:

Ed Palomado and His ANGEL’S FOODS AND SPEECH COMPLEX

In Tacurong City

By Apolinario Villalobos

I knew him since high school days as a hardworking student who consistently exerted an effort to be part of various extra-curricular activities due to his oozing self-confidence. Volunteerism was innate in his character as he likewise, unselfishly did his best to contribute for the success of projects in which he was involved. He even tried the terpsichorean group when he joined our Choreographers’ Club under the tutelage of Mrs. Ching Romero and Mrs. Leonor Pagunsan. Among those whom I could recall who were members aside from me and Ed were, Homero Palatolon, the late Hernanie Baclaan, Domingo Cargo, Ruel Lucentales, Ed Collado, Ming Barnachea, Jaime de la Rosa, Baltazar Subando, the late Jaime Mariῆas, Leo Villalobos, Cirilo Baldonado, Pedrito Oani, Ramon Laforteza, Rommel Angel, and Eduardo Nanalis.

Upon graduating from college , he worked for the newly-opened Metrobank in our town and also tried teaching, but finally, decided to open the first-ever speech clinic for the whole region of southern Mindanao that includes the provinces of South Cotabato, Sarangani, Sultan Kudarat and cities of General Santos and Koronadal, as well as Tacurong which was yet, a town then. The clinic was based in the latter, with the structure seemed to float in the midst of newly-opened subdivisions and rice fields, far from downtown. Clearly, it was a financial risk on his part, but he went ahead because he wanted to help the young of the region improve their communications skill.

His hard-earned savings went to the initially, box-type structure that housed the speech clinic, the procurement of several units of desk-top computers and high-tech gadgets to ensure an effective tutorial program. The project was a dream- come- true for Ed, as he loved public speaking. He did not pursue masters in any field related to the trade that he chose, learning the ropes by self-study, instead.

Despite the distance from the downtown area, the speech clinic grew in popularity by word of mouth. Electric power was also intermittent during the time, so that the comfort of students was jeopardized. Nevertheless, both students and proprietor persisted. In time, the clinic trained local talents as well as those from neighboring areas, and who were sent by their respective school to compete in inter-school public speaking competitions….and almost always, they would come home victorious.

Ed confided that their family love food and cooking so that when he saw an opportunity to diversify, he chose catering and hosting of social activities. He expanded the speech clinic facilities to include a pictorial corner in the garden, a big banquet area and air-conditioned mini-auditorium fitted with high-tech gadgets. Locals and patrons from neighboring towns were delighted so that in no time, the ANGEL’S FOODS AND PALOMADO SPEECH COMPLEX became deluged with reservations. Families, as well as, students who graduated from the different schools in the city also held their reunions in the complex. Even government agencies that held seminars found the facilities amenable, as could be gleaned from their comments.

When I visited the complex lately, summer classes for kids were ongoing. From the auditorium I could hear youthful voices with American accent delivering elocution pieces. Ed, himself, opened the classes with initial amplified tutorials.

When finally, we had a serious chat in his office, he told me about his long list of reservations and his schedule of procurements for the things that he would need to satisfy the requirements of patrons whose reservations were made months ahead of their scheduled activities. The whole of May is filled with scheduled activities. He spoke in slowly-spoken words and low-tone because of a stroke that made him bed-ridden for several months. The unfortunate occurrence bloated his monthly personal expense by more than Php20,000 due to the drugs that  he needed for recuperation and maintenance of a feeble health. Instead of pitying him, I admired his persistence to walk slowly on his own, without even the help of a cane, while his left hand limply rested on his side.

But the most that I admire in his person is his big heart because of the extended family that he maintains, and consisting of relatives, the young ones of which, being sent to school as far as Davao city. To reciprocate his kindness, they help him in the operation of the food and speech clinic complex.

The Most Benevolent must have let him live longer because of his advocacy founded on unselfish compassion!

ANG MGA TIRANG PAGKAIN

PAGKATAPOS NG NEW YEAR

Ni Apolinario Villalobos

Ang mga tirang pagkain sa halip na itambak sa kainan ng aso o pusa na hindi naman nila nauubos ay pwedeng ilagay sa freezer. Diyan magagamit ang kapakinabangan ng mga ni-recycle na plastic containers o bags na naitabi natin pagkatapos linisin. Kahit isang platitong pansit lang ang natira ay pwedeng itabi at pwedeng ihalo sa sinangag na kaning natira din at inilagay pa rin sa freezer o di kaya ay gawing lumpiang prito. Ang mga kakaning gawa sa malagkit kaya tumitigas kinabukasan ay pwede ring ilagay sa freezer at kung gustong kainin uli ay pwedeng isapaw sa sinaing kung walang oven toaster. Ang mga gulay na ginawang pandekorasyon ay pwede ring ilagay sa freezer o di kaya ay igisa upang maging “sawsawan”. Dapat alalahaning ang mga natirang pagkain ay hindi nakalalason basta hindi lang panis.

Ang paraan ng pagpapasalamat sa Diyos dahil sa mga biyayang natanggap natin ay hindi lang sa pamamagitan ng dasal, kundi pati na rin sa pagiging masinop at maingat sa mga ito, sa halip na maging palamara sa pagtapon ng mga labis na pagkain.

Ano kaya ang mararamdaman mo kung nakita mo sa basurahan ang ibinigay mong pagkain sa isang kapitbahay na halos hindi nabawasan o di kaya ay sa kainan ng kanilang aso? Sa inis mo, siguradong hindi ka na uulit sa pagbigay. Ganyan din siguro ang dahilan kung bakit abut-abot ang mga kalamidad na nadadanasan natin dahil hindi tayo maingat sa mga biyayang ibinigay sa atin. Dahil sa mga bagyo at baha ay apektado ang pagtanim ng palay at gulay, pati ang mga isdang nahuhuli sa ilog at dagat.

Ang mga bagay sa mundo ay hindi dapat abusuhin, kasama na diyan ang pagkain. Hindi dapat pa-pilosopong sabihin ng iba na okey lang magtapon ng tirang pinakbet, halimbawa, dahil nakakapitas naman uli ng gulay sa likuran ng bahay o nakakahingi uli sa kapitbahay. Pero, hindi nila naisip na ang pinitas na talbos o dahon mula sa tanim ay kawalan nito ng mga bahagi na dapat ay nakakatulong sa paggawa ng pagkain ng buong halaman, mula sa sikat ng araw. Kung palagi namang bibili sa palengke ng mga iluluto dahil hindi nagtatabi ng natirang pagkain, siguradong lalaki ang “demand” sa mga ito, kaya tataas ang presyo, bukod pa diyan ang panahong nagugugol sa pagpunta sa palengke at perang nagagastos.

Kapag tumaas ang mga presyo ng bilihin at ang suweldo ay hindi naman, ang tawag diyan ay “trahedya dahil sa kahangalan ng tao”. Ang lakas ng loob nating magreklamo gayong may kasalanan din pala tayo!

The Philippines’ Early Commercial Intercourse with China

By Apolinario Villalobos

The early recorded commercial intercourse between the Philippines and China was dated 982 A.D. when a certain Sung-Shih (History of the Sung) mentioned about traders from Mo-yi or May-I, referring to the Philippines and sometimes the island of Mindoro, and who came to the southern coast of China. But even much earlier than the said date, according to a noted historian Berthold Laufer in his “Relations of Chinese to the Philippines”, and Austin Craig in his “A Thousand Years of Philippine History Before the Coming of the Spaniards”, among the goods from the Philippines were birds, pearls and tortoise shell, to which, another historian, Chao Ju-Kua added, yellow wax, cotton, medicinal betel nuts and “yu-la” cloth. Proof of the early trade relations between the two countries are the archaeological sites that date back to the T’ang dynasty, in Babuyan islands, coastal areas of Ilocos and Pangasinan, Manila, Bohol, Mindoro, Cebu, Jolo and Cagayan de Sulu, and Mindanao.

Accordingly, Chinese junks would leave the southern coast of China for the Philippines during the month of March and their travel would take about 15 to 20 days. The same junks would prepare for the return trip during the month of June. Trading was done with haste, usually three to four days at one convergence point along a safe coast, then, they would move to other traditionally appointed place, as some natives proved to be hostile.

The commercial intercourse brought about cultural enhancement on both trading parties. On the part of the Philippines, according to Filipino anthropologist, E. Arsenio Manuel, about 522 words in the vocabulary of Pilipino language are of Chinese origin. Among them are, bihon, miki, miswa, mami, kuchay, tokwa, kinchay,  lumpia, lome, kimto, goto, batsoy, tsa, liyempo, kamto, biko, bitsu, hopia, petsay/pechay, bakya, jusi, siyansi, ate, kuya, diko, ditse, sangko, siko, and siyaho.

As mentioned among the pages of “Ming History”, traders from Fukien of southern China flocked to Luzon to establish trading colonies, so that when the Spaniards came, they found well-entrenched Chinese communities along the Pasig River and the coastal areas of Pangasinan and Ilocos. While the Philippines was under the administration the Spaniards, there was a time when the Chinese were expelled. Upon realizing, however, the need for the business acumen of the Chinese, they were encouraged by the colonizers to return but made to dwell in settlements outside the Walled City or Intramuros, which was called “Parian”. That is how the Manila Chinatown, the oldest in the whole world came to be.

Historically, the Chinese were never interested in politically colonizing any of the islands of the archipelago, unlike the Spaniards who came to the Philippines purely for this purpose. It is for this reason that when the Hispanic administration of Manila took effect, there was no resistance from the Chinese community. If the dynasties of the mainland that saw the growth of trading with the archipelago had any intension of annexing it to their kingdom, they should have done it long before the Spaniards came. But Chinese traders came and went, instead of even a single Chinese soldier. It is for this reason that China can never site history to attest her rights over a major part of the South China Sea or Philippine Sea. Their trading ancestors could have named some islands and bodies of water in and around the archipelago but only for their convenient reference and nothing else.

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.

Pastil: versatile one dish meal

Of Muslim Filipinos          

By Apolinario Villalobos

If you have ventured into a Muslim community, you may notice a delicacy neatly wrapped in a banana leaf. It is called “pastil”, a special kind of rice with a spoonful of viand on top– either fish or chicken. While the fish takes a shorter time to cook, the shredded chicken takes more, for as long as two to three hours to ensure its softness. The fish is flavored with “palapa”, a hot chili and shallot- based condiment, while the chicken is cooked in its own oil enhanced with a small amount of coconut or vegetable oil, toasted garlic, and with shallot and hot chili as optional ingredients.

In Manila, the place to go for this one-dish meal is the Islamic Center in Quiapo. While it can be partaken as is, some prefer to have other dish to go with it. At the Islamic Center’s halal carinderias and sidewalk eateries, the choices for other main dishes are chunks of young jackfruit cooked in coconut milk, red beans in coconut milk, broiled tuna, mudfish or tilapia, boiled eggs, stir-fried vegetables in herbs, and chicken cooked in thick coconut milk.

For dessert, one can have the Muslim version of “fruit salad” which is a soupy combination of gelatin and fruits in season flavored with milk and sweetened with brown sugar. It is different from the “dry” version of fruit salad which is topped with ice cream and shaved ice.

Variably, “pastil” is also called “patil” in other parts of Muslim Mindanao, and the preparation varies according to the added spice or condiment. The price however, does not vary, as the price is  fixed at ten pesos per wrap.

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.

Foods are for the Mouth

As writings are for the Mind

By Apolinario Villalobos

The foods can look appetizing by how they are presented, so are the writings that can be made attractive for reading by their title and first few lines. The writings are the poems and essays, and foods are appetizers, main dishes and desserts. While the print media, and today, the internet are the venue to showcase writings, outlets such as dining places and parties, are for the food.

 Every country has its own specialties and distinct recipes or styles in cooking. So are the different nationalities that have their respective and distinct kind of literature, based on their culture. Honesty in presentation, though how seem simple they may be discerned, are on what the foods and writings are judged.

The intriguing simple dishes of a far away Asian country can elicit curiosity and admiration due to their exotic taste, just like the equally intriguing broken-lined poetry of young poets today.

Respect is what foods and writings should be given. They should not be altered based on the whims of others. Those who cannot take the taste of certain foods and intriguing literary style should prepare their own dish or come up with their own poems or essays.

Invented gadgets, contraptions, and machines can be altered and improved based on their progressing necessity. But dishes should remain as originally concocted and can just be made as basis for new ones by food enthusiasts. In the same manner that the different styles in writing poems and essays should remain as they are written by the author and those who have been inspired should come up with their own style of presenting the idea.

Based on the above, nobody should be timid in coming up with their own cookery, essay or poem. What they come up with, unconsciously reflect their personality, such that, simple people may come up with simple dishes and simply written poems, as well as, short essays. Those with complex character, on the other hand, may come up with equally complicated dishes due to various ingredients, as well as, poems and essays with difficult to discern messages.

What I mean here is: everybody can cook and write which are just two of the many expressions of life…our various reasons for living. Most importantly, while the styles in preparing foods and presenting ideas vary, their respective essence remains the same.

Why Filipino Foods are not Popular Abroad

Compared to those of other Asians’

By Apolinario Villalobos

To put a straight answer to the question….it’s because names of Filipino foods in classy restaurants are “proudly” in Spanish or French, unlike those of other countries with authentic native names. As we know, people of other nations, especially those in the west, prefer the exotic, the native…and not what they already have in their country. So, in their desire to try something exotic, they would go to Korean, Japanese, Indonesian and Thai restaurants for a taste of Asia.

I am expressing this concern after reading an article in a weekend supplement of a broadsheet about a Filipino cook who has gone places, and the write-up is complete with photos of recipes that are his masterpieces – all with French names, though prepared with native ingredients! Filipino cooks who prefer to be called “chefs”, are obviously, so ashamed to name their dishes based on the main ingredient that they use. Perhaps, they should name, for instance, snail cooked in coconut milk, just as “ginataang kuhol”, the fern tops salad as “kinilaw na pako”, the “pinakbet” as just that, as named, coconut pith salad, as “kinilaw na ubod ng niyog”, misua soup as “sopas na misua” instead of “angel’s hair soup”, etc. There is, however, a problem with the “bird’s nest soup” that should be named “sinopas na laway ng ibon”.

There are a few Filipinos based in other countries, and who have ventured into the restaurant business, but most still prefer to hide their Filipino identity by using foreign-sounding names for their establishment, afraid that they will not attract customers, other than fellow Filipinos. Most also prefer to offer Mediterranean dishes introduced by the Spanish colonizers in the Philippines, such as the “arroz Valenciana”, “chorizo”, “estofado”, etc. when these can be prepared the Filipino way and given Filipino names. The hypocritical effort is obviously, an acrid residue of colonial mentality.

It is interesting to note that, in Arab countries, “saluyot” is used as an ingredient in spicy chicken curry, but in our country, only the lowly Filipinos eat the said vegetable, despite the already known fact, that it can prevent diabetes. A classy Chinese restaurant in Manila serves “alugbate” as an appetizer, but again, only mostly Visayans appreciate the said vegetable which is also known as Madagascar spinach or Chinese spinach, and those who cook it, know only of monggo as the appropriate taste enhancer. Still in the Middle East, one way to prepare eggplant is to sauté it in oil and spices until it becomes mushy, which then, is eaten with bread. But in the Philippines, despite the abundance of eggplant, what most Filipinos know as a dish for it is “tortang talong” or an ingredient in “pinakbet”, or an insignificant ingredient in “achara” or pickles, and still for the lowly, “binagoongang talong” or just “inihaw na talong”.

In Thai restaurants, they serve “bagoong rice” with thin slices of green mango and toasted dried krill (alamang) or baby shrimps on the side. Filipinos love it, but local carinderias do not serve them or only very few even attempt to cook it at home, despite the availability of ingredients in wet markets. Still, Filipinos do not mind paying for the pricey Thai coffee, although, it is just an ordinary black coffee mixed with “condensed milk”, that can be prepared at home. And, to top it all, the mentioned offerings are listed in the menu with Thai names!

So far, only the street food vendors are bold enough to give their palatable goodies “exotic” names, such as ‘adidas” for chicken feet, IUD for chicken intestine, “pares” for soupy mixture of shredded beef, cow skin, chili flakes, soy sauce, and toasted garlic – paired with quick-cooked fried rice.

When Fiilipinos have foreign visitors, they are brought to classy restaurants, unless the latter request for something local. Oftentimes, no initiative is taken by most Filipinos to introduce what are ours. A classic attempt, however, was made by a Filipina when she brought her German guest to a mall and went to the Filipino section for candied tamarind. While picking up a pack, the host was proudly talking about the fruit as being abundant in the Philippines. When the guest looked at the label, she saw a “Made in China” printed prominently as the source of the product!....well, at least the proud Filipina tried.

Ang Mga Lanta o Pinatuyong Gulay

At Minatamis o Pinatuyong Prutas

Ni Apolinario Villalobos

Hindi nangangahulugan na dahil ang gulay ay lanta na, ito ay hindi na masustansiya. May mga gulay na kailangang palantain nang kahit bahagya upang maihanda bilang isang uri ng pagkain, o di kaya ay patuyuin upang mapatagal sa pagkakatabi o pagkaimbak.

Sa paghanda ng “laing” (ginataang dahon ng gabi), ang dahon ay kailangang palantain ng bahagya, pero ang original na ganitong lutuin na nagsimula sa mga probinsiya ng Bicol, ang dahon ay kailangng tuyong-tuyo bago iluto sa gata. Kailangan namang patuyuin ng bahagya ang labanos at mustasa bago magawang “binuro”. Kung panahon ng sili, halos ipamigay na ng mga tindera ito dahil sa napakamurang halaga, subalit kung panahong bihira ito, ang presyo ay lumalampas sa isandaang piso ang kilo. Ganoon din ang nangyayari sa luya at sibuyas. Hindi naisip ng iba sa atin, na maaari silang patuyuin o buruhin sa tubig na may asin o suka upang magamit kung hindi na nila panahon. Ang masama, naging ugali na ng Pilipino na ngumalngal ng todo sa pagreklamo kapag sumirit na ang mga presyo, sabay sisi sa gobyerno!

Ang mga bansang India at Pakistan ay may mga bahagi kung saan, ang mga katutubo ay nagpapatuyo ng gulay upang maimbak at magamit pagdating ng panahong “tag-lamig”. Sa Italy, kung saan ang mga katutubo ay mahilig sa ispageti na ang pinakamahalagang sangkap ay kamatis, isa sa kanilang produkto ay “sun-dried tomato” na dinidelata o ginagarapon bago i-export sa ibang bansa. Ang Alemanya naman ay may tinatawag na “sauerkraut” na ang ibig lang sabihin ay binurong repolyo na maaari rin namang gamiting panghalo sa kahit anong klaseng lutuin. Sagana tayo sa mga nasabing gulay subalit ang gusto lang natin ay palaging sariwa, at kung panahong nagmahal sila, nagtitiis tayo sa mataas na presyo o di kaya ay nag-iingay tayo sa pagreklamo.

Dito sa minamahal nating bansang Pilipinas, malanta lang ng bahagya ang gulay, ay tinatapon na. Sa palengke, nilalangaw ang mga bulok na kamatis at lantang gulay na maaari sanang patuyuin. Nakakalungkot isipin na ang alam lang ng karamihan sa ating mga Pilipino, ay nasa sariwang gulay lamang ang sustansiya, kaya kapag naistak lang ng dalawa o tatlong araw sa ref ay sa basurahan na bumabagsak. Ang masama, ayaw pala ng iba sa atin ng nalalantang gulay, bakit bumibili ng marami at iniistak sa ref? Dahil kaya takot na baka biglang magdilubyo  o di kaya ay lulubog sa baha o masunog ang palengke?

Sa prutas naman, ang ugali ng iba sa atin ay ganoon din, sa pagturing na ang sobrang hinog o overripe na prutas ay hindi na pwedeng kainin o di kaya ay para lamang sa mga mahihirap o naghihirap – yong mga namumulot sa basurahan. Hindi man lang naisip ng iba na ito ay pwedeng matamisin upang magamit na palaman sa tinapay o pamutat pagkatapos kumain. Ang mga prutas na sobrang hinog o may kaunting sira ay tinatapon na, ganoong pwede namang tapyasin ang bahaging sira at ang natirang maayos ay maaaring matamisin tulad ng nabanggit.

Para sa ibang kababayan natin, dapat ang prutas ay “maganda” ang kulay, wala maski bahagyang kulubot na tanda ng kalumaan dahil ang alam lang gawin ng ilan sa atin ay kainin ito na sariwa, at ang mga minatamis na jelly o jam ay dapat bilhing naka-garapon o naka-lata mula sa supermarket o grocery, at lalong okey kung imported pa!

Dahil sa “imported mentality” naman nating mga Pilipino, naiisahan tayo ng ibang bansa, lalo na ng Tsina. Umaangkat sila mula sa atin ng mga prutas upang tanggalan ng katas o di kaya ay patuyuin, at binebenta sa atin pagkatapos – imported nga naman! Kaya ngayon, sa mga grocery, naglipana ang mga pinatuyong iba’t ibang prutas galing Tsina, na galing din pala sa Pilipinas, tulad ng sampalok, mangga, pinya, buko, kundol, at saging. Marami ring mga fruit juice na dinelata, na ang pinanggalingang sariwang prutas ay galing sa atin. Sarap na sarap tayo sa pagkain ng mga minatamis na tuyong mga prutas na ang plastic na balot ay may tatak na “manufactured in the People’s Republic of China”, at pag-inom ng mga fruit juice na ang lata ay may ganoon ding tatak, na ibinalik lang pala sa atin bilang finished product!

Kaylan kaya tayo matututo upang maging maging mapamaraan o resourceful, hindi yong magaling lang magreklamo kung mataas na ang mga presyo? Siguro ay kung nasa ilalim na tayo  ng Tsina, na gustong mangyari yata ng isang nagkakandidatong presidente…

From the kitchen of Pat Sulleza: (based on her comment to my blog about food…)

*Gurayan sandwich filling and rice topping

Ingredients:

1 kilo of anchovy (white variety, and small ones are preferred)

1 cup chopped kamyas (if not available, use young crushed tamarind, calamansi and vinegar, or the sour variety of green mango)

½ cup vinegar

thumb-sized ginger, crushed

salt to taste

pork oil

Optional: chili, bell pepper, and laurel leaves

Direction:

Wash the anchovy thoroughly to reduce the fishy smell.

Cook in vinegar, kamyas, ginger and salt. Allow to boil for 15 to 20 minutes to eliminate some of the liquid. Add estimated amount of pork oil. Reduce fire and simmer for 5 minutes more. Allow ample amount of sauce to remain.

Notes:

Best cooked in native earthen pot (palayok); if using ordinary stainless or steel cooking pot, line the bottom with fresh banana leaves, if available.

Another option is wrapping the anchovies in banana leaves and arranged inside the pot. If banana leaves are not available, pechay may be used.

The vinegar shall serve as preservative, so there is no worry for spoilage.

Young okra or eggplant may be added on top of the preparation while cooking, and they can be used later as garnishing to rice.

As filling for sandwich, white onion rings may be added.

As rice topping, chopped spring onion (sibuyas-dahon) may be sprinkled as garnishing.

The sauce with added few mashed anchovies and chopped white onion may be used as dip for Skyflakes biscuit, pan de sal, or biscucho.

The green mango loses some of its acidity when it is cooked, so it goes well with rice, okra or eggplant.

*Gurayan- Bisayan/ Karay-a for anchovy

*Dilis- Bisayan/ Cebuano and Tagalog for anchovy

Reflection On Food

Do I proudly leave 

mounds of morsel on the plate

when eating in  public places

proud yet, for such waste?

Do I squander money 

on expensive food for others to see

that such lavishness is no big deal

though I inadequately earn for my family?

Do I easily give in

to my children’s demand for junk food

that are fad but glaringly unhealthy

thereby, affecting the budget of the family?

Do I abhor cheap food

though nutritious and healthy

afraid that others will see me with a bag

brimming with dried fish and veggies?

Do I throw leftover food

not knowing what to do with them

such as recycling or giving it another taste

for my children to relish and appreciate?

Do I think about the hungry

who roam the streets and check dumps

for morsels of food for empty tummy

that for days, been cramped and empty?

If I erred unknowingly…

If I did those unknowingly…

If I committed them unknowingly…

Then, forgiveness is all I ask from you, Lord…

Bless my mind and heart with your grace

That they can guide me, henceforth…with lucidity! 

AMEN.