I was awaken by a phone call from my mother a few moments ago asking me about things that she would never have normally asked before. All the time I was thinking that the conversation was all about things that she didn’t have any idea about except from what I would tell her. Well, I guess it’s her way of saying that she just misses her third child. During the call I debated inside me if I were to greet her on that particular moment because it is her birthday tomorrow. Of course, I did not, thinking that it would very awkward. Some things must be reserved for texting.

My mother, whose name is Evelyn, grew in Giporlos, Eastern Samar, a place not entirely different from the one me and my siblings were used to. When she and my father married, they decided to settle permanently in Sibalom, Antique, the hometown of my father. Thus, my mother lives in a place where she does not know anyone, and where she has no one to run to in times of need. Since my father works outside of the country, she was basically alone, with just her four children to keep her company.

She is a woman who has known hard toil and labor. She sometimes tells us stories of her childhood, wherein she used to sell ‘kakanin’ and ice candy to her classmates to help her mother and father pay for their expenses. She always does that when her children act like spoiled and selfish brats.  She is very thrifty, and always reminds us that we should not spend for things that we do not need and learn to be content with what we have.

I remember her to be strict and serious. She never faltered when it comes to her decisions. She mentions our mistakes more often than we could ever hear her praise. Now that her children have come of age, she gives us more freedom than usual, but her decisions would always be followed.

These past months, she would frequently enter my thoughts because she is alone in our house, with me and my siblings away either for college or for work. I would always want to go home during weekends, but I cannot always do that. I wonder if she’s okay, and I worry if she becomes sick often. She does not have someone with her during the night so I hope that Tita Dadeth and Tita Acay will always visit her and keep her company. I hope I can graduate soon so that I can be with her.

I know that it is next to impossible that she will be able to read this, but I still dedicate this post to her. She may never realize it, but she will always be the person whose opinion mattered most. Even if I never showed it. This post is for my mother, Evelyn, to whom Paola has always looked up to, but cannot muster the courage to tell her how much she wants and how hard she tries to be like her.

Happy birthday.

Dropping by Kabayan filled me up with more than just nutrients. Sitting there and eating the delicious merienda filled me up with memories as well.

Halo-halo

I probably have more memories eating Ice Kachang than Halo-halo but eating this reminded me of how hot days were like back home. And the vendors who sold them at sari-sari stores just along the streets in neigbourhoods.

Pancit Palabok/Malabon

That looks like spaghetti with my phone camera. It isn’t of course, especially if you recognise the egg and kalamansi. You probably notice that I indicated a slash between palabok and malabon. That’s because I’m not sure which one was written on the menu list. And I really don’t know the difference between the two. Maybe it’s the noodles? This is the closest to how I understand both.

This pancit brings me a lot of good memories. This was always there when we had birthday parties or when my relatives and my family would have mini gatherings at their homes or visit each other. At times, you wouldn’t even really need an occassion to have this. This is the food I often miss because its taste hardly resembles any of the local food.

Bibingka, Sapin-sapin and Turon

Bibingka is usually out only during the season of Christmas but in Kabayan, it’s always available. I don’t really have to say why this food is memorable. It’s obviously a seasonal food. And Christmas (at least in the Phils), brings the whole ‘clan’ together. Apart from family gatherings, it reminds me of evening masses when it feels usually colder than day time and the stalls outside any church during such a time.

Sapin-sapin – ah, my love for this kakanin simply never dies. I love biting through that soft texture and at the same time on the crunchy strips of dried coconut (wait, are they?). Even without them, I’ll be a happy eater

Lastly, turon.  It reminds me of the local Pisang Goreng (fried banana). But there is a big difference. Turon tastes sweet because of the sugar coating on the bread, making it taste almost like hot banana in hot caramel. Personally, I think this could be the pambansang merienda (national snack) back home. This is hard to forget because it’s everywhere in school canteens and restaurants/eateries. Plus, we still cook this at home!

Okay, this next one doesn’t have anything to do with Kabayan nor is it considered a food from the Philippines. In fact, my sibling just bought this from a local supermarket. And simply because it brought back childhood memories. Though it wasn’t a big part of my childhood, I do remember that it includes a ‘free’ toy. But I was surprised to actually find just 6  pieces of the chocolate balls!

And the taste, it was the same. It tastes old – you know like those kinds of food that had been long abandoned in supermarkets’ storage rooms? Well, tasting the same thing after more than a decade brings me to the conclusion that that is its natural taste after all. Lol.

Doesn’t the blue fictional character remind you of someone? Someone with a name that starts with D?

PS. Fan of street food in the Philippines? Become a fan of Pinoy Streetfoods in Facebook!

Have you tasted BIBINGKA SOUFFLE ?  If you haven’t, read on and enjoy…

“C2 serves the best Filipino food in the country today, bar none, and not just because the portions and the prices make it a steal. The food is good at any price.” – Teodoro L. Locsin, View Quarterly Magazine, Sept-to-Nov. 2006.

My wife Tina and I went to Megamall yesterday to while away time after goint to our costurera who lives quite near the area and does most of our uniforms and blazers. Ofcourse our malling won’t be complete without food!  It’s another chance to eat something new to our palate.  We walked straight to Mega Atrium at the mall’s third level, to look for a dining place that we haven’t tried before.  We’re looking to satisfy our late afternoon-early dinner craving – I just wanted something heavy and to taste something sweet. And after few minutes of being ambivalent, strolling from one resto to another, we read a poster with the above quote at the C2’s entrance. Found it was compelling, so we gave it a try.    

The interiors was simple, never intimidating, with mirrored walls to create an illusion of space, and contemporary colorful designs in the ceilings.  The menu was equally impressive!  We ordered these…

BAM-I,  PhP 260.  A combination of egg and rice noodles sauteed with shrimps, chicken and Chinese sausage. 

BAM- I is a dish from Nothern Mindanao and the Visayas, popular in the entire country as miki-bihon/miki-sotanghon(vermicelli) pancit.

GOTO,  PhP 120.   Homestyle porridge of ox-tripe topped with fried tofu, spring onions and garlic chips.

The fried diced tofu was served separately.  This goto was delicious but only good for one serving.

I’ve tried PANDAN ICED TEA, PhP 60, which had a cool refreshing taste far different from the usual iced tea flavors.  Sarap!!!   And it was served in a bamboo-like tall glass with pandan leaf and calamansi, nice!  My glass here was already half full because I immediately sipped it the moment it was served.   Also look at the seasoning per table – see how appetizing those sleek bottles of soy sauce, patis/fish sauce, and capsicum and garlic dipped in vinegar are.

And to capped the heavy All-day-merienda we had from C2, we also tried this…

BIBINGKA SOUFFLE,  PhP 145.  C2’s award-winning dessert – light and fluffy blend of coconut custard, salted egg, quezo de bola and toasted coconut…. IT WAS TRULY A WINNER! SARAP, A MUST-TRY!!!

How innovative! I never thought even with wildest imagination that bibingka (rice cake) can be recreated into a more modern delicious dessert.  I am so familiar with bibingka and have had tasted quite a number of recipes from various restos, but this one is so uncommon and new.  And the waiter politely asked us if it was our first time to try it, and if we already knew how it should be eaten.  He gladly demonstrated to us how C2’s Bibingka Souffle should be enjoyed.  Here’s how…

We’re told to create a small opening at the bibingka, then pour its sauce which was a mixture of evaporated milk and toasted coconut. Allow few seconds for the mixture to settle inside the bibingka, for the salted egg and the coconut custard to absorb it. See how light and fluffy it is…

If there’s one best reason to come back for more C2 experience, it’s definitely this bibingka souffle. 

—————–

C2 Classic Cuisine Philippines, 3rd Level Mega Atrium, Building A, SM Megamall, Mandaluyong City.  Tel #s (63-2) 470-1149,  470-1152.  They also have branches at the Ledge, Shangri La Mall, Mandaluyong City,  Powerplant Mall in Makati City, Robinson’s Place Manila, and soon to open Summit Ridge in Tagaytay City.

Can culture be preserved?

Is culture really lost or does it just constantly evolve?

My professor asked the class these questions before we went to see the Sarsuela exhibit in UP Diliman’s Vargas Museum.

While walking around, my eyes kept drifting towards the food table. Partly because I was hungry and partly because I was thinking about Filipino culture. Seriously.

There was a woman preparing puto-bumbong at the table and it got me thinking about how the tradition of the Filipino kakanin has persisted throughout the years. There aren’t as many kakanin stalls in markets these days but a lot of commercialized versions, especially of the bibingka, have appeared. I often try out these commercial kakanin out of curiosity but most of the time I am disappointed.

Some of my favorite merienda as a child were sapin-sapin, bibingka, puto, puto-bumbong, pichi-pichi and biko. I long for the taste of my childhood. Have I set my standards too high? Has it been so long that I have forgotten what my favorite snacks really tasted like? Or do modern kakanin really pale in comparison to the ones from a decade ago?

The kakanin did not disappear, it evolved. Now I’m confused. If culture isn’t lost through evolution, why do I feel like there’s something missing in my new kakanin? But if the culture from before is different from the culture of today, what would be left of my kakanin ten years from now?

Scientifically speaking, they say evolution gets rid of the unnecessary. Parts of an organism that are useless or hindrances are gradually eliminated. Is it the same for cultures? If so, who decides which part of the culture is unnecessary? How is it decided?

If moving forward means leaving something behind, how do we decide what to hold on to and what to let go?

it’s so stressful and depressing to hear possible, very possible layoffs at my work; i may not be laid off but i don’t want to lose a good friend!!!! 

i wish i can have all these comfort food, my favorite comfort food from the philippines!!!! 

By Jonalyn P. Mateo (March 27, 2008)*

For the sixth year that I’ve stayed here at Iloilo, my classmates would always ask for pop rice as pasalubong from Aklan. Pop rice is also called ampao in my place. My hometown is Kalibo, Aklan but there is another Aklan town almost 18 km away from Kalibo that is very famous for its ampao. In fact Lezo is now synonymous to ampao.

 Lezo is a thirty minute ride from Kalibo by multi-cab. Sometimes travelling reaches an hour but it will never bore you since lots of good views around can be seen such as mountains and carabaos eating grass on wide farms. Lezo is still a pollution free area and population is not that big. There are 12 barangays in the place with only 12, 393 people living in it as of the 2000 census.

Even my relatives praise the ampao makers of Lezo, too. My relatives from Manila and even from other places would ask for ampao, aside from tuyo at daing, for a pasalubong. And they would even stress out that the ampao be bought at Lezo. That is how Lezo moves their appetite.

I went to Poblacion Lezo last Christmas vacation to look for someone who is responsible for the  ampao industry. Unfortunately, the weather did not cooperate well with my plans. It rained not that hard, just a bit drizzling but it was still a bit disturbing. I kept on walking and walking just to find one best maker of ampao. And yes, amidst the rain and everything, the people whom I asked pointed to this blue, two-storey, concrete house.  

I knocked at the door and a man, named Mang Pablito De Leon came out. Of course as anybody else who is known for such an icon, Mang Pablito also tried to hesitate from answering my first questions. Actually, he looked like as if he had just woken up. But, I acted like a real student who is very eager to know more about his ampao, and like any other kind Filipino, Mang Pablito treated me well.

He showed me his little rustic kitchen wherein there was this regular-sized clay pot where he usually makes his ampao. The clay pot is big enough for 8 cups of rice. Any way, in times that they feel like making more than they used to make, they just cook again. But the regular cooking is 8 cups of rice only. He also emphasized the use of firewood to control the cooking and the firewood’s smoke to allow the native quality of the food be retained. In practical means, firewood is cheaper than stove cooking. Any firewood would do, sometimes different types of firewood is used at the same time.  

Ampao starts with cooked rice. The cooked rice is left outside to dry until a desired softness in the inside and the hardness in the outside is satisfied. Lasaw is also needed in this process. Lasaw is made by melting moscuvado to be exact in a frying pan until a sticky look comes out. Muscovado  gives ampao the sweetest ever taste it could ever have. Lasaw is  then mixed with dried cooked rice, then it is fried. The ingredients can be found almost anywhere that’s why the recipe is not that hard to make.

But that’s not all, Mang Pablito would pack his ampao first in dried banana leaves followed by brown paper and finally, plastic wrapping.  Banana leaves keep ampao as fresh as it can be and as crunchy as the customers would ever wish. It preserves the food, and the aroma of the food is sealed in making the food taste even better. In fact, the food itself should also look nice, and since it’s a food, Mang Pablito would prefer the rectangle shape. It is easier to make and it looks good. Other ampao makers also make ampao in a circular shape.

Ampao is twenty pesos when bought direct at the producer’s house. When bought in the market, ampao runs to twenty-five pesos per piece. And still the increase in price does not just stop there, when buying at terminals it costs up to forty pesos per piece. Just imagine how businessmen increase the price, but still many would buy ampao no matter how high the price is.

The other ampao makers are Kaith Angelo Yabut Fernandez from S. Dela Rosa Street, Lezo, Aklan(09187618700), Manang Rosa from Sta.cruz, Lezo (09207288768).

Today, ampao is making its own name. Its no longer just synonymous to Lezo alone but to the entire Aklan province. It has become an icon of Aklan. Sometimes, even the makers of ampao from other places use the name of Lezo just to make their products in demand. Other provinces like Iloilo also have their own versions of Ampao only that Lezo’s ampao has a uniqueness all its own that it’s addictive to most ampao eaters. I have tasted some ampao from Iloilo and yes, they’re cute with those different colors on them but it can’t reach the level of Aklan’s ampao in terms of taste. Others ampao are not that crunchy, either. Others ampao are just packed in plastic, unlike Aklan’s which are covered with banana leaves, brown paper and lastly, the plastic. Well-packed!! This is not about being biased because I’m from Aklan, it’s just being true!

By pixie_dReam*

We Filipinos are very fond of pasalubong since it is one way of showing our loved ones that even when in another place, we still fondly remember them. This tradition of long ago still continues to thrive in this modern age.

Pasalubong may be in the form of ornaments, plants, or even musical instruments. But oftentimes, pasalubong come in the form of food. These pasalubongs become extra special when they are homemade, and use local ingredients.

All throughout the Philippines is a wide selection of kakanin like bibingka (hot rice cake topped with grated coconut), biko (rice sweets creamed with butter, sugar, and coconut milk), goto (rice porridge with ox tripe), kutsinta (brown rice cake), palitaw (rice patties with sugar, coconut and sesame seeds), pichi-pichi (cassava patties with coconut), puto (steamed rice muffins), puto bumbong (purple-colored sweets), sapin-sapin (three-layered sweets made of coconut milk, rice flour, and purple yam), and suman (sticky rice sticks wrapped in palm or banana leaves).

Indeed, a wide array of choices of Filipino delicacies is available for us food-lovers. Foreigners who visit our country never want to miss eating our indigenous cakes. They will be baffled at the kakanin varieties that have been developed from region to region. For instance we have different kinds of puto: puto bumbong, manapla puto, puto maya, puto lanson, puto gata, kalamay sa puto and a lot more.

Among the many delicacies I have tasted from different places, the one I love the most ever since I was a kid is no other than my very own Mama’s pichi-pichi. My mom prepares this for us especially when we celebrate birthdays and other special occasions. This has grown to be a “must” food when we hold family parties. Even my brothers and cousins love to eat my Mama’s pichi-pichi.

Not much has been written about the origins of pichi-pichi. Some claim that pichi-pichi originated in Quezon, a province in the Philippines known for their Pahiyas Festival celebrated every 15th of May. This yearly celebration is done by the townsfolk in thanksgiving to San Isidro Labrador for their bountiful harvest.

Today, a variety of pichi-pichi is available all over the Philippines. I have seen pichi-pichi of different colors: some are golden brown, others are pandan green, but most are golden yellow. The nice thing about pichi-pichi is that it is available all year round since the ingredients are abundant in our country.

You may think of pichi-pichi as a common delicacy. But this pichi-pichi my Mama cooks is really special. Let me share with you this recipe handed down by her own mother.

Pichi-pichi is a native cake made of cassava (kamoteng-kahoy in Tagalog and balinghoy in Hiligaynon.) An annual crop in tropical and subtropical regions, cassava is a root vegetable available in Asia and Latin America.

To prepare the pichi-pichi, the rough cassava skin is first peeled off with a knife or peeler after which, it is grated and soaked overnight in warm water. Another ingredient in making the special pichi-pichi is the pandan water. The aromatic pandan (pandanus amaryllifolius) is abundant in the Philippines. The leaves are used for its flavoring. In the preparation of the pandan water, its leaves must be boiled in water to extract its flavor. The pandan water is cooled before being added to the cassava and sugar mixture. The final ingredient is grated coconut which is used as garnish for the steamed pichi-pichi. Pichi-pichi tastes good when served warm. To others, pichi-pichi tastes even better when served cool.

The tasty pichi-pichi has already created a name of its own. This Filipino delight has always been and will always be a sought -after kakanin.

This special pichi-pichi of my Mama has already become our family favorite. Someday, when I have a family of my own, I will teach my children this food legacy.
___________
MY MAMA’S PICHI-PICHI

2 cups grated cassava
2 cups sugar
2 cups pandan water
Grated coconut

? Combine cassava, sugar, and pandan water.
? Pour into two 9-inch round pans.
? Steam for 45 minutes or until set. Cool.
? Form into balls then roll in grated coconut.

Tip: By refrigerating it minus the grated coconut, the pichi-pichi can last for several days. Just add the grated coconut only when ready to serve. •

Matapos kumain sa Cely’s Carinderia ay nagtungo naman kami sa Susie’s Cuisine para naman bumili ng mga pasalubong. Isang gulong lang ang layo nito sa Cely’s Carinderia, (siguraduhin lamang na walang dumaraang sasakyan sa iyong paggulong). Ang Susie’s Cuisine ay kilala sa kanilang mga kakanin at iba pang sweets o minatamis. Sikat sila sa kanilang tibok-tibok. Para itong maja blanca na walang maja o mais. Puting puti lang ito at nilalagyan ng budbod na latik sa ibabaw. Gawa ito sa sariwang gatas ng kalabaw. Ngayon ko lang natikman ito at kagaya ng ibang masasarap na pagkaing natikman ko, panandalian kong nakalimutan ang pangalan ko sa sarap! Exagg. Pero puera biro, masarap talaga siya at isa ito sa mga native delicacies na nagustuhan ko. Malambot, pino at makrema ang lasa niya. Parang ginawa ng may pagmamahal. Titibok talaga ang puso mo!

Hindi na namin sinubukan pa ang ibang kakanin na meron sila. Bumili na lamang kami para ipasalubong. Sa dami ng puedeng pagpilian hindi ko talaga alam ang bibilhin ko. Pero ang binili ko ay tibok-tibok (P100-5 slices, kulang kasi ang budget na dala eh, P300 ang maliit na bilao, P400 naman sa malaki), baked leche flan na gawa rin sa gatas ng kalabaw (P70 ang llanera) at mochi (P50-10 piraso). Nagulat ako sa mochi nila kasi mukhang gyoza at meron pa itong sauce na parang sabaw ng pinindot (ang pinindot ay ang bersyon ng ginataan sa mga taga-Cuenca, Batangas pero wala itong halong ibang sahog kundi bilo-bilo at sago lamang). Ang nagpakilala kasi sa akin sa mochi ay ang mga kaibigan kong sina Cy at Jays na parehong nasa Japan. Isa itong uri ng Japanese dessert na gawa sa glutinous rice o malagkit tapos may palamang monggo sa loob. Bilog ang hugis nito at hindi pahaba kagaya ng sa Susie’s. Ang kasama ko naman ay bumili ng puto at cassava cake. Pero gaya nga ng nasabi ko, magsasawa ka sa dami ng pagpipilian sa Susie’s. Meron din silang mga brownies, tarts, ensaymada, chicharon, pusit, mani, turrones de kasuy, atbp. Meron din pala silang pansit luglog, carbonara, spaghetti at iba pang pasta.

Katabi naman ng Susie’s Cuisine ang Rosing’s Candy Store. Maliit na tindahan lamang ito na dulot sa atin ay diabetes. Hahaha. Kasi lahat ng uri ng pampataas ng blood sugar at pampa-hyper ay meron sila. Meron silang pastillas de leche, pastillas de langka, pastillas pandan, marzapan de kasuy, caramel, yema, nougat at marami pang iba. Tinanong ko kung alin dun ang gawa sa gatas ng kalabaw, sabi ni Ateng Tindera ay yung caramel lamang daw. Nagustuhan ko ang pastillas kasi hindi siya katamisan. Kaya heto ang binili ko. Isang box na 25 piraso ay nagkakahalagang P100. May kamahalan ito dahil sing payat ng sitaw at mahigit kumulang dalawang pulgada lamang ang haba ng bawat isa.

Pinatunayan ng lutong Kapampangan na hindi lang sila sa ulam kakasa, pambato rin ang mga minatamis nila!