Showing posts with label restaurant. Show all posts

The Versatile and Environment-friendly

BANTILLO STOVE

By Apolinario Villalobos

The versatile stove invented by Mr. Alex Bantillo Sr. of Tacurong City can be fed with rice husk, wood, or charcoal. The ingenious stove was conceptualized and designed when Mr. Bantillo opened a restaurant in Tacurong city with an operating cost that, as part of the plan, should not eat up a big portion of the earnings. Raw materials and manpower are out of the question as they are basics in such kind of trade. After a series of afterthoughts, he decided to ponder on the aspect of cooking fuel. Among the products of the city is the charcoal. On the other hand, the city is surrounded with rice fields and rice mills. Firewood is also abundant.

Based on the three locally-available and likewise, abundant traditional fuel, he thought of designing a stove that could be fed with any of them. His design is such that the emitted smoke is filtered, hence, the emission of carbon dioxide is minimized…making the contraption nature-friendly. As regards the rice husks, practically, big heaps are belched out by rice mills. Charcoal and firewood on the other hand are from planted trees and felled forest trees to give way to rural development. In principle, the stove shall also serve as an incinerator as it can also be fed with combustible household waste.

At a glance, the stove of Mr. Bantillo looks like an ordinary box as practically, no smoke is emitted. And, only the big cauldron of broth sitting on one of the burners could make one suspect that it is a stove. According to Mr. Bantillo, he has already received orders for units of his stove from his appreciative customers. He confided, though, that as much as possible, acceptance of orders is controlled as he might not be able to catch up with the demand.

The Bantillo stove is a prominent feature of the operation of the Alex Pata chain that covers the cities of Tacurong (two branches), Koronadal and Isulan. Those interested should better have a close scrutiny of the stove by visiting any of the Alex Pata outlets, for better appreciation and eventual filing of order.

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.

A Nation is Like a Restaurant

By Apolinario Villalobos

A nation is like a business enterprise such as a restaurant. The nation’s president is equivalent to the restaurant’s manager. As the lawmakers formulate laws and policies that shall make the nation stable, so do cooks come up with dishes that should attract clientele that shall establish the likeability of the restaurant. The waiters, assistant manager, dishwashers and the rest of the staff of the restaurant, correspond to the plain citizens, government officials and employees of the nation.

Just like a restaurant that is poorly managed, thereby, fail to attract customers, so will a nation  fail to attract visitors due to poorly- managed total governmental system. Just like a restaurant whose menu contains the concocted dishes that should taste real good, the nation should also have infrastructures and programs for the convenience and satisfaction of visitors. If the customers of a restaurant are not satisfied with the advertised menus, they feel fooled, just like a nation that will earn the ire of unsatisfied visitors who experienced the chaotic traffic, blackouts, disrespect and opportunism of taxi drivers, and wavering security on the streets.

A restaurant needs only to satisfy its customers who will spread with their unsolicited word-of-mouth advertisement their good impressions, just like a nation whose satisfied visitors do not need prodding in telling their friends back home about their nice and memorable experience.

Just like a restaurant, a nation can also face bankruptcy…

Sa Pagngiti…

(para kay Lorie Gonzaga-Cantimbuhan)

Ni Apolinario Villalobos

Ang mga mata ay bintana ng ating pagkatao

Ngiti naman ang nagpapahiwatig ng ating damdamin -

Kung bukal ba sa loob ang pakikipagharap sa ating kapwa

Dahil kung ganoon naman, ay mababakas sa ating mukha.

May mga ngiting matipid kung ipakita sa iba

Kaya halos ayaw ibukang mga labing tiim sa pagkalapat

Meron ding mga ngiting nagpapagaan ng loob sa kausap

Kaya, pagkapalagayang loob ay nangyayari sa isang iglap.

Sa mukha ni Lorie, na nababanaagan ng ganda

Ang matamis na ngiti’y naging bahagi na at nakaukit din

Nagpapahiwatig ng kanyang kaloobang ubod ng dalisay

Puhunan niya sa pagtahak sa landas ng magulong buhay.

Matamis na ngiti’y nagpapaaliwalas ng mukha

At pati na rin paligid ay naaambunan din nito ng liwanag

Ang patunay ay si Lorie, kahit unang beses lang na kausap

Nakakagaan ng loob, nakakapanatag, kung siya’y kaharap!