Wednesday, September 22, 2010

Merry month of May festivities


THE month of May is almost over, yet people are still enjoying the merry month of summer here in the Philippines. Most of us look forward to summer because it is at this time that we get to relax, to enjoy nature, to travel with our loved ones, or just to do nothing.

However, I also found out that summer is also a time when parent has to even work more in preparation on for the coming school years’ tuition fees. I, for one, have to make sure that I have enough finances for the coming school year.

At any rate, let’s ponder and recall with much reverence on the things that happen during the month of May which have changed our lives.

First, we have Flores de Mayo which I think is losing its essence and importance because I barely hear people talk about it nowadays. This tradition goes back many, many years ago and as far as I remember, used to be a part of our Catholic lives while growing up in a small community. Having spent several years and countless summers in Mambajao, Camiguin as a child, I saw this custom and practice evolved right before my eyes and in doing so, made my summer more exciting and meaningful.

In the mid or late afternoon, kids dressed up in their best carries fresh flowers (usually roses, bougainvillas, kalachuchi, gumamela, lirio, santan and sometimes, orchids) to offer to the Blessed Virgin Mary. They are also taught how to pray the rosary, and other prayers. Usually, headed by nuns or lay people, catechism is also included in the afternoon “classes”. I believe this to be a very good start and lay a solid foundation for kids to know more about God and religion.

As a grand finale for this month, we would have lovely ladies and gentlemen joining “Santa Cruzan”, which is normally held at the last day of the month (if it falls on a weekend). It is usually an honor to be hailed as “Reyna Elena”. I can’t remember the names and titles of the many other “sagalas” but i surely remember taking part of this during my younger days in Mambajao, as one of the lady’s escort. And if I am not mistaken, that was the first and last. My niece was also the “Rose of May” during the festivities.

Fiestas! Where in the Philippines would celebrate the month of May without fiestas? And I am sure everybody would agree with me that Bohol would be one of the places with the most fiestas during this month. Fiesta is celebrated in honour of the feast day of a particular Catholic saint. And as tradition would have it, we celebrate to give respect to them by attending the Holy Procession & Holy Mass. Aside from the 2 or 3 days non-stop celebration of food! For the past many years, it have dwindled to only one day, instead of a “ante, desperas and fiesta proper” as I recall.

I remember having attended several Holy Masses during my childhood years in Camiguin with my maternal Grandma, Maria Tuante de Sia and my mom, Pacita which is usually held at 9 or 10 in the am or 4 or 5 in the afternoon in the several barrios that we visited. After which, we would be brought to the houses of our friends for a sumptuous lunch or dinner which would include of course, a crispy, tender suckling pig as the main course. There would be other mouth-watering dishes like humba, afritada, hamonada, dinuguan, pancit, lumpia, embotido, sinugba, barbque, macaroni salad, sotanghon, fried chicken, fruit salad, buko salad, suman, puto, bibingka, kutchinta, leche flan, torta and of course, the authentic pastel. Of course, there are variations to the menu, but this is what I have observed to the regular “mainstays”.

And not only that, we also get to bring home more foods which can last for a couple of days! If we don’t get to visit them, they would send us a kilo or more of fresh pork, torta (made the “old” way) and again, pastel which we would enjoy tremendously. How I wish we can bring back the times!

During the month of May, we take pleasure in travelling to nearby towns and barrios. Since I grew up in Manila, I would always look forward to going home to Camiguin during summer. Aside of course from the fiestas that I get to attend when I am there, I also look forward to going and spending time in the unspoiled beaches and virgin forests, waterfalls, hot and cold springs. There I get to eat the freshest catch of the days from the bountiful seas and the freshest vegetables and many tropical fruits that abound. It was a time to really relax and enjoy the fresh sea air or the cool mountain air while sipping freshly picked buko from the trees!

Now, many have changed. We no longer see the things we grew up with except probably in the movies or just plainly reminisce them with family and friends. Kids now attend to summer classes in arts or the like. They travel abroad for further trainings or updates to be competitive. Parents spend so much to make sure their kids are at par or much better than others. Question: when do we stop to become aggressive and just live life to the fullest with simple needs and less stress?

Life has become fast-paced. There’s so much traffic and pollution. There are just so much stressors in our lives. We rarely even see our married family members or friends. We even hardly talk to them. What a shame. Guess this is what we call “globalization”.

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com


Published in the Sun.Star Cagayan de Oro newspaper on May 27, 2010.

http://74.124.194.219/cagayan-de-oro/merry-month-may-festivities

Wofex Visayas 2010 Chef


Pots and Pans

ONE annual event I wouldn't dare miss is Wofex (World Food Exposition). This is a yearly affair that takes place in three major cities in the Philippines. Wofex is held at the World Trade Center in Manila in the month of August, Wofex Visayas at Cebu International Convention Center (CICC) in April and Wofex Mindanao in the month of June, at the Bangko Sentral in Davao City.

I was invited to conduct a demonstration by the Premier Events Plus Group, Inc. which is skilfully chaired by the youthful-looking Mr. Joel Pascual and his two equally pretty "angels", Ms. Ria and Ms. Chari. This year, the event took place from April 15-18 at CICC. I flew to Cebu on the third day instead of the usual first day because of prior commitments. Besides, my demo was scheduled on Saturday, April 17 in the afternoon.

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CICC was packed with so much people who are either in the food industry or planning to be in it. This year was a lot better than last year (although I attended only the first day) in terms of exhibitors, participants and activities. It was also held back to back with the Dairy Congress on the second floor of the center. I also got to meet Ms. Wilma of Highland Fresh manning the booth, whom I haven't seen for ages.

Entitled "Simply Blooming Edibles...An Exciting Introduction To Basic Gumpaste Flower-Making", the live "hands-on" demo was well-attended by several baking and cake decorating enthusiasts. The basic fundamentals and major discussion was on the making of Philippines gumpaste (the medium for making sugar flowers), the things to consider like preparation, storage, coloring, etc.

Bringing with me several basic flower cutters and moulders, the participants eagerly had their share of fun in creating their own "edibles". They were also taught to make flowers "free-hand", meaning without the use of cutters. Several variations and varieties of daisies were made. Other flowers include: calla lily, gerbera, Easter lily, assorted leaves and roses.

Nino Tello Lazo of Darling Food Products was also invited to do a demo on Basic Meat Processing in the afternoon of April 18th. With him was his beautiful wife, Lourissa who actually served as our "official photographer" during our presentation. A short lecture on the "ingredients" was done prior to the actual Chorizo, Longganisa and Tocino-making. Freshly cooked processed meats as mentioned were also delightfully tasted by the participants.

After my demo, I was able to take time to visit the booths. I also get to meet suppliers and friends from the industry. I had a good time talking with them, tasting their products...for free of course! Again, it was an eye-opener for new me to see new trends, products & services in the culinary industry.

I would like to thank Mr. Tony of Sinmag Bakery Machine Corporation for the new baking equipment and utensils, Mr Jack of Equilibrium Intertrade Corporation for the delicious coffee, Mr. Marvin of Virginia Foods for the Hungarian Sausage and Hotdogs, Ms. Ria and Ms. Chari for making my short stay in Cebu remarkably enjoyable and also for the fantastic "token of appreciation"!

Of course, I would also like to thank all our "official" drivers and tour guides (friends of Nino and my new found friends): Mr. Jude del Rio of Judphilan Corporation who picked us up at the airport and treated us to a hearty and delicious breakfast at Inaputi, a restaurant located at Cebu Business Park, Mr. Tata Yap of Aromatise Corporation who pampered us to a sumptuous late lunch at the newly-opened Classic Savoury Restaurant(a restaurant we frequently dine with my family in Manila during my younger days) in SM Mall, Mr Roel Gallo, and my Kumpadre, Mr Dave Ong and his sister, Gracie for the many exciting dinners and sinful-desserts treats (will feature my food finds and escapades in my future write-ups) and Ninong Samson Ong for making my stay always a memorable one at their abode.

And last but not the least, to Mr. Pascual and his staff for believing in me and inviting me to participate in this prestigious event. See you in Davao City!

Email at potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com


Published in the Sun.Star Cagayan de Oro newspaper on April 23, 2010.

http://74.124.194.219/cagayan-de-oro/wofex-visayas-2010-chef

My Food Trip in Cebu City


I WAS in Cebu City last week for Wofex Visayas where I did a Gum Paste Flower Making demonstration at Cebu International Convention Center.

While I was there, I had the opportunity of visiting and took the pleasure of treating myself to quite a few new restaurants and food shops. And this is from a lot of my “sponsors”. And by sponsors, I mean my “new-found friends” (Thanks to Nino Lazo of Darling Foods) and my Kumpare, Dave Ong and sister, Gracie.

After our (Nino and wife, Lourizza) arrival in Cebu, we was treated to “Ilaputi”, a cozy restaurant at the Cebu Business Park. I ordered Chinese Chicken Jambalaya, a big bowl of rice mixed with Hungarian Sausage & Chicken slices. It tasted so good that I consumed the whole bowl while chatting with Mr. Jude Del Rio of Judphilan Corporation, who was our host that morning. The others had the usual breakfast fare, cornsilog and hamsilog.

We were treated to the newly-opened “Classic Savory Restaurant” at SM Mall. It was truly a blast from the past! I used to frequent Savory Restaurant along Escolta St. in Manila when I was a kid. It was there where we had our very special meals during very special occasions like birthday celebrations. I can still recall the times when we would go there for the BEST Fried Chicken in town! It was always a big treat for us. When I saw the black and white picture collage of the “old Manila” on the wall, I just have to take some photos, for posterity sake. It really brought back a lot of pleasant and wholesome childhood memories. What about the food? What can I say? The chicken tasted like the chicken I remembered. The noodles? Just great! Again, this late lunch was a treat from Mr. Tata Yap of Aromatise Corporation.

The following food trips were made possibly by my good looking Kumpadre and his equally beautiful sister. First stop was at a restaurant that serves native foods, Tsiboom and is located at the Parkmall, just across Cebu International Convention Center. We had pinakbet, bicol express, sizzling bangus and baby back ribs. A very satisfying meal indeed!

The following night, we decided to have Pizza and Pasta at Giuseppe, a well-known Italian Restaurant that serves real authentic foods, made the Italian way. The pizza and the pasta were so good that I forgot to write down the names of the two dishes. Thin crust with lots of Prosciutto, sausage and mozzarella cheese that practically melts in your mouth! Just writing about this is making my mouth water!

What is “real” food without desserts? Well, we visited La Marea Pastry Shop and Lavazza CafĂ© and had our share of their ice cream-topped brownie dessert. Just delicious. Another yummy dessert was the very famous “Razon’s” Halo-halo which is conveniently located across SM Mall. I can’t believe they only have three major ingredients in the mixture: macapuno, banana and leche flan. At first glance, I wasn’t really impressed with it because it looks so “bare” and I had the mistake of eating the leche flan which was on top of the thinly crushed ice. I was given a few more slices by Ms. Emilie de Vera, the owner and was told to include the leche flan in the mixture. So, I did. It was delightful & heavenly! Not too sweet, just right! I can have more if not for my bulging “tummy”!

After all these good food finds, it was time to relax. And we just had that at Thewi Spa, a traditional Thai Massage and Spa Center. The back massage was really soothing for my tired and aching muscles and did wonders to my system.

Coming home after four short days would not be complete without “pasalubongs” from the Queen City of the South: Titays Rosquillos, Shamrocks Otap, and La Fortuna’s Masi! I have to pay excess luggage for all of these but it paid off when I saw how my family enjoyed all of these goodies!

For all the good times we shared and the times to be shared in the very near future, I would like to thank my Ninong Samson Ong, Kumpadre Dave and Gracie for a wonderful time again. And looking forward to our “eating”sessions ahead!

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com


Published in the Sun.Star Cagayan de Oro newspaper on April 29, 2010.

http://74.124.194.219/cagayan-de-oro/my-food-trip-cebu-city

50 golden years of baking

By Chef Ed Dychauco

Thursday, February 4, 2010

WITH the advent of modern technology, we also find ourselves modernizing and updating in the latest trends and developments in the culinary world. In baking, we have definitely come a long way from the 60's up to the present, roughly 50 years now.

I started baking with my sister, the late Gloria Dychauco, in the 60's when I was still very young. And as far as I can remember, we used a manually hand-held mixer. And mind you, not the electric hand-held mixer but the one that we have to use our both hands to create foams for the cake batter and icing. What a very tedious process it is! And takes ages to bet I tell you! But again, we were able to come up with cakes & frostings that are unequalled in taste and maybe, in simple presentations then.

We also use a lot of "wooden" spoon in our mixing! And following recipes, we have to count the number of times in beating or folding to "achieve" the proper mixture! Whew! That was how the recipes' procedure says. And being new & inexperienced in this field, do we have a choice?

Then came the hand-held mixers (hurray!), which made our lives so much easier and effortless! We continue to use this wonderful technology today but it does not perform effectively as the heavy-duty mixers when it comes to mixing a large or complicated batch of dough. This I always tell my customers and students in my baking and cake decorating class: if you really love baking and intend go into this kind of business, invest in a good heavy-duty mixer and save time for other activities rather than spending in cheap hand-held mixers that would wear out sooner than expected, which in the long run would cost you more.

Believe me, I've been there myself. Aside from the fact that your hands would start to quiver even before you start baking or decorating! You wouldn't want to have "zigzag" designs in all of your cakes, would you?

We started baking in that little green stovetop oven with a "thermostat" control in the front glass window (which I still get to see being sold in some supermarkets!) with our tube pans using our gas stove. I also noticed small pizza entrepreneurs using this until now. Larger ovens were quite expensive during those times.

Then came the bigger, more spacious gas ovens which were built to bake a layer of 12" x 9" cakes, or a tray of cookies or muffins. We were having a great time baking almost weekly and trying new recipes when they come out in newspapers! It doesn't matter whether it came out right or not, as long as it goes straight into our tummy!

Recipe books were rare commodities and having one was really fun and exciting! That is why whenever a recipe comes out in the daily papers, we would cut, clip and save them in our folders. We keep them like precious items and in fact, I still have some in my possession. Most of the recipes have been transferred to my computer for safekeeping, though. And when time and money permits, we would try to bake them and enjoy the goodies with everyone in the family. It was surely a treat for all of us.

Culinary classes were unheard of before although I am sure they were available to the more "elite" ones. I remember some radio stations teaching cooking and baking on air. And we would listen on our "battery-operated transistor radio". That would probably be tough to do today. But during those times, we would pick up our pens and start to jot down everything we hear. And try to duplicate it later in the kitchen. We didn't get a television set till the late 60's. There were very few "segments" on baking and cooking then. So there was really nothing on TV to watch.

Ingredients before were also hard to find. There were no shops that sell bakery ingredients and accessories to "small" time home bakers. We can only buy them in grocery stores. And maybe in Divisoria (I practically grew up in Manila). And they don't even carry everything we need. That is why sometime, we have to forego a certain recipe we wanted to work on until we can buy them elsewhere. As neophytes, we don't know how to "substitute" ingredients.

Fast forward to this day.

Presently, a lot of homemakers still use the electric hand-held mixers and so with the stove-top ovens in their kitchen but more have invested in the more modern oven which they have used in making cakes and pastries for their families and friends. It does make our lives so much simpler and easier.

Recipe books are now plentiful. Culinary TV shows and classes are everywhere. There are TV culinary shows in many stations. In fact, one can even find recipes in newspapers, magazines, books, CD's and DVD's. And of course, who would forget the Internet? The search for the best ultimate recipe one wants is practically endless. Aren't we lucky?

Ingredients like flour, sugar, eggs, baking powder, cocoa powder and many other basic and hard-to-find ingredients can now be bought in supermarkets, bakery specialty stores, and even in your friendly neighborhood stores! Either you want it in small quantities or in large scales, they can be purchased easily.
I know of many people who know how to bake. I have taught countless of eager students in baking and with utmost humility, they have been very successful in their endeavor. Many join my classes with no prior experience at all while the others, attends my classes for new updates and recipes. Here, they get to find new friends who are willing to share and exchange ideas.

I personally would suggest to aspiring bakers to start with simple recipes and techniques in baking before going into the more intricate art of fancy baking. Enjoy and put your heart in it! Start with something easy like cookies, brownies and bars and cupcakes. Then gradually get into the more complex cakes and elaborate pies and pastries.

And lastly, invest in good and high quality baking equipment and accessories that would give you years of enjoyment and pleasure. It also saves you a lot of money in the long run this way! Aside from a heavy duty mixer and a thermostat-controlled oven, invest in good wire whisk, spatula, scraper, calibrated and ups and spoons, baking tins, rolling pins, mixing bowls and cooling racks as a start. Use also the finest ingredients if you want your baked products to come out smelling and tasting good! This, I assure you would make your family and friends yearn for more of your baked goodies!

Happy Baking and Happy Eating! Enjoy! (Website: www.potsnpans1976.multiply.com email: potsnpans1976@yahoo.com)

http://www.sunstar.com.ph/cagayan-de-oro/50-golden-years-baking

Funny ways to say I love You on a Chinese New Year!

By Chef Ed Dychauco

Thursday, February 11, 2010

NOW that I have caught all your attention, I would like to greet all of our dear readers a very warm, loving and affectionate Happy Valentine*s Day and a very prosperous, harmonious and lucky Chinese New Year!

It is remarkable to celebrate two huge and immense occasions in one day. And we are very lucky this year because we are not only celebrating Hearts Day on February 14 but also the Chinese Lunar Year of the Tiger!

I don’t remember having these two great occasions celebrated in one day until this year. I just hope that there will be overflowing love from everyone since we are starting another great year. And as the song goes, “What the world needs now, is love, sweet love!”

How do we say I Love You (Wo Ai Nee in Mandarin) on this special day? I believe that love should come from the heart. Make sure we mean it when we say these three simple but very meaningful words. We should show our loving and caring side to the people we love and adore. Be it to your boyfriend, girlfriend, grandparents, parents, brothers or sisters, teachers, relatives or even, friends.

On this special and auspicious day, here are some funny, clever ways that can brighten and cheer up your special someone. And even make him/her laugh out loud (LOL)!

a. Start the day with a cheerful burgundy, crimson, scarlet, cherry or red note that says “I Love You!” posted on an area where it can be seen right away, like the cabinet door, refrigerator or mirror. Better yet, include that sweet note in your “breakfast in bed” scheme with a red rose or a bunch of roses. Use chopsticks for that “Chinese” feel! Cover the tray with a velvety red cloth for added excitement and thrill. Sprinkle red rose petals on the floor leading to the breakfast table that has an “Asian” theme.

b. Send her a bouquet of flowers she likes very much. It doesn’t have to be red roses. It can be red mums, red gerberas, red orchids, or any other red flowers. Artificial flowers will last...forever! Give him something or saying something special in return. Like a kiss or a hug. Or maybe something unforgettable (like saying “Wo Ai Nee”)

c. Treat him/her to a special meal (Chinese meal will be great! Especially if it’s “Eat All You Can!” so you’d have your money’s worth!) where both of you can spend “quality” time. It can be in his/her favourite restaurant, diner, turo-turo or even the beach or mountain where there is “unlimited rice and drinks”, too. Have some wine, coffee or iced Chinese tea.

d. Give a special item that he/she adores. A red stuffed toy, a red candy bar, a layer of red-colored cake, a heart-shaped cookie, a piece of gold or gold-like jewelry, or an “Ang Pao, a red envelope with a lot of money inside.” Anything as long as it is meaningful and red! See? So valentine and yet so “Chinese”!

e. Go on a short day trip wearing red (Chiongsam for the women?) and enjoy the scenery bringing with you a “surprise”. Remember, Hearts Day and Chinese New Year’s Day fall on a Sunday this year! So better have a day off or else...

f. Go to a mall and watch the “Dragon Dance” and be enthralled & enchanted by the skills and dexterity of the dragon dancers while holding hands. Sometime they also visit the neighborhood. So if you happen to be in the vicinity, go watch it together. And if you feel generous, these dancers accept “Ang pao”.

g. Go shopping for good luck charms (this is the year of the metal tiger), watch a Chinese movie or better yet, buy or rent a Chinese-themed DVD (Hidden Dragon, Crouching Tiger, perhaps?) and watch it together in your own abode decorated with red lamps munching on Chinese delicacies like “kiamoy, water melon or squash seeds, champoy, etc.” Or listen to authentic “Chinese” love songs for that oriental love theme & mood.

h. Hold her hands. Hug her. Kiss her. And make sure she wears “red” lipstick so you’ll end up having lipstick marks all over! Wouldn’t that be great? What a show off!

i. If you are more on family ties, why not prepare the authentic Fresh Chinese Lumpia? This is good for your health, remember. Take the pleasure of being with your love one and his/her family on this exceptional day. Get to know your partner’s family.

j. End the day with a big bang! Have some colourful and noisy fireworks (to drive out “evil” spirits as they say)! And if you’re afraid or scared of getting hurt because of the explosions, well, think of something that can be done safely. Oh, come on, think of something!!!

k. But most of all have fun. It is the start of a new year and what a better way to say I love you in a very special but funny and out-of-this-world way!

On a serious note, giving love on this special day doesn’t have to be expensive. One need not spend so much on anything. There are so many affordable items that can be bought in the malls or stores. Better yet, give your love one something edible. Something he/she will enjoy alone or together. Like a layer of heart-shaped cake, heart-shaped cookie, or rose or heart-shaped chocolate candy.

This Valentine/New Year, Pots & Pans Home Bake & Coffee Shop offers a “good for 2” Chocolate Moist cake or Mini Black Forest Cake at P85.00. Heart-shaped cookies with Valentine messages start at P15.00 and up depending on the sizes. Dark, luscious and mouth-watering Chocolate candies on a stick starts at P12.00. Other heart shaped or valentine-themed cakes can range from P150.00 and up. On the spot message can also be written on the cake. One can also have their cake customized to their liking depending on their budget (pre-order only). A nice idea is to give her a very personalized Edible Image (Photo Cake) with your “love” photo or a dozen of chocolate cupcakes decorated with roses!

Tikoy (sweet sticky rice cake), another delicious Chinese delicacy is also being sold at very affordable prices. Because Tikoy is sweet and sticky, it is said to bring good luck and good family ties, especially when given to you. If it can do wonder for the family, then why not your special one? But I am sure buying one for oneself serves the same purpose. And since it is Valentine & Chinese New Year, why not give both instead?

Tikoy can be eaten as it is, sliced pieces fried in oil, coated with scrambled eggs or wrapped in lumpia wrapper. To make your Tikoy more special, it can be prepared in this manner: put a slice of Tikoy with a slice of langka (jackfruit), a dab of ube jam, chopped nuts or pieces of corn kernel before wrapping. Then fry as usual. With a crunchy wrapper & a soft & chewy filling inside, it is just delightful! What a delectable treat! Savor it with a cup of hot tea, plain or flavored. Coffee also goes well with Tikoy, if you prefer it that way.

Take time to relax and enjoy it with friends, family and loved-ones and have fun. Remember, these two special occasions rarely happens together and on a Sunday at that! So, make it a point to take pleasure in appreciating what life has to offer! Start the New Year right! Give love and be loved all year round!

Kung Hei Fat Chuy! (in Mandarin). Kiong Hee Huat Chai! (in Fookien)

(Email: potsnpans1976@yahoo.com , website: www.potsnpans1976.multiply.com)

http://www.sunstar.com.ph/cagayan-de-oro/funny-ways-say-i-love-you-chinese-new-year

Dychauco: Oriental favorites cooking demo at SM

By Chef Ed Dychauco

Thursday, February 18, 2010

It was indeed another exciting and stimulating experience for me to conduct a live Chinese cooking demonstration at the SM Atrium last February 13, 2010, eve of the Chinese Lunar New Year of the Metal Tiger and Valentine’s Day.

Having done so many culinary demonstrations before, this time was a bit different because this was the very first time that I was asked to do an entire menu featuring easy to prepare “Chinese Dishes.”

The stage was beautifully decorated with two large red-colored fans with Chinese characters that made the encounter more delightful and authentically Chinese! Wish I had brought with me my oriental CD music to complete the theme.

At any rate, the presentation started at a bit past five with several participants raring to write down the ingredients and procedures which I was about to dictate. But since it was also Valentines* day the following day, I decided to make it a *Chinese dishes with a Valentine twist*, so as to celebrate these two special occasions together. Shooting two birds with one stone, as the saying goes.s

I did the Shrimp Toast first, using heart-shaped bread that I cut out from sliced bread instead of the usual rectangular or triangle cuts. Using a toaster oven, it was done in less than 5 minutes. Second recipe was *Oriental Spa Salad* which was really a healthy dish using fresh broccoli florets, cooked rice, pineapple chunks, carrots and baby shrimps.

Another oriental favorite, Corn soup was next using ground pork (one can also use chicken or beef) and cream corn. Fresh corn can be used, if preferred. For the main course, it was Spicy Bean Curd while Rice Patties served as the carbohydrate meal.

As for the dessert, it was the sweet, delicious and sticky Tikoy. Wrapping a slice of Tikoy with a dab of ube halaya or bukayo inside, it was deep fried to a golden, crunchy treat to the delight of the audience. Very soft and chewy on the inside with a very crunchy texture on the outside, it was drizzled with another favorite dessert, chocolate ganache. It was just heavenly!

Below are some of the recipes that were prepared. I hope you would try and enjoy this at home as much as I enjoyed sharing this with you. A fruitful and prosperous year to all of us!

RICE PATTIES ORIENTAL SPA SALAD

4 cups cooked rice 1 cup pineapple tidbits
cup shredded carrots 5 cups cooked rice
cup chopped green onions kl baby shrimps, cooked
cup chopped bell pepper 2 cups bean sprouts
3 pcs eggs, beaten 1 cup broccoli florettes

1 tbsp soy sauce cup sliced green onions
tsp garlic powder 1 cup sliced carrots
tsp black pepper
tsp sesame oil
Sweet chilli sauce cup pineapple juice from tidbits
cup vinegar
cup sugar
1 tbsp soy sauce
1 tbsp sesame seeds

SHRIMP TOAST

kl shrimp, peeled & chopped CORN SOUP
2 tbsp green onions, chopped 1 can creamed corn
2 tbsp jicama, chopped 1 pc bouillon cube
2 tbsp soy sauce 4 cups water
1 pc egg cup ground pork (beef or chicken)
8-10 pc sliced bread 1 tsp salt
Corn starch mixture, to thicken soup

Email: potsnpans1976@yahoo.com
website: www.potsnpans1976.multiply.com

http://www.sunstar.com.ph/cagayan-de-oro/dychauco-oriental-favorites-cooking-demo-sm

My exciting Dipolog rendezvous

By Chef Ed Dychauco

Friday, February 26, 2010

AFTER a half day trip to Dipolog City passing through Ozamiz and Oroquieta cities, I am finally back to the “City of Orchids” again. This time, I was invited by the dean of Shrim (School of Hotel and Restaurant Institution Management), the energetic, smart and beautiful Atty. Diana Concha, to take part in their first ever grand celebration of Shrim Days.

On my way, I just have to stop by Ozamiz City to visit and give my pasalubong of “Tikoy” to my cousin and his wife, Jun and Jing. I also have to spend some time and give my “pasalubong” to my co-worker and good friend, Mae Gallardo’s mom in Oroquieta whom I haven’t seen for quite some time.

Having been in Dipolog so many times in the last few years, I always look forward to my trips there. Not only because I love the Spanish sardines and Spanish Chorizo of Montano and Urquiaga, the fresh catch from the seas (you should try their “labtingaw,” not too salty dried fish), fresh fruits (especially Marang) and the beautiful sceneries (it is so near Dapitan, the place of exile of Dr. Jose Rizal and Dakak) but most of all, the beautiful, hospitable and wonderful people of Dipolog.

I got to see my friends also in Dipolog like Rudy Uy of Dipolog Classic Bakery, Chef Meka, her aunt and her grandma from the US who is here for a brief vacation, Ranie Carreon, and my cousins, Lydia Tiu and hubby Val, Merlyn Uy , Domingo Dy Jr. and of course, the Montanos.

Arriving late Monday night, we had a lovely dinner at the cozy Big Joe’s Diner (you should try their oh so crunchy “Crispy Pata”, juicy and succulent Baby Back Ribs!), courtesy of Dr. Gerald Concha, AVP for Academic Affairs of Dipolog Medical Center, who’s in-laws owns this cozy and comfy place.

Being their initial celebration, a motorcade around the city with the staff and students kicked of the affair early in the morning of the first day. Because of the presence of a senatorial candidate, the venue was used which kind of delayed the activities for the day. However, right after the campaign, “Star of the Bar,” an electrifying and thrilling non-alcoholic flair tending competition commenced. It was joined by several 1st year students and ultimately won by Hannah Florence Nasala with Mark Jim Ochitorena as the runner up. It truly made a mark in the day’s festivities with the audience screaming and clapping for their bets. The judges include Nikki Cuevas, Mr. Oscar Perey of Tesda and Mr. Jose Miguel Daymiel.

In the afternoon, “Iron Chef,” a different and unique version of a mold, dropped and bar cookie competition was held, with me as the chair of the judges. With me were Ms. Cuevas and Mr. Jaffy Lim. Having a sweet tooth, it didn’t bother me at all ingesting all those appetizing and scrumptious desserts! I guess I just have to skip some sweets in the next few days! The winners eventually went to Team 2, “d’ Amazing Chefs,” and is composed of Lyndon Recera, Nikko Arancon, Erly Iren Patagoc and Rhoderick Asentista with their Banana Chocolate Chips Softies, Double-dipped Chocolate Peanut Butter Cookies and Choco Cheesecake Squares. Both activities were ably emceed by Ms. Katrina Jane Tulang and Mr. Robert Michael Buchholz.

Other activities include seminars and workshops. I did two sessions of “Basic Cake Decorating” classes on the 2nd day of the festivities to the students and a couple of “outsiders” (not students of DMC) using Peotraco Cake Ingredients and D’Chef’s Cake Decorating products. The participants were very enthusiastic and were having the time of their lives learning and decorating their “first” cakes! It was truly amazing to see all of them creating their own designs using their newly-acquired skills!

We had coffee and cakes (again!) at Cafe Isabelle, a very classy and elegant coffee shop owned by Cathy Montano-Lim. It serves mouth-watering pastas, yummy sandwiches, delectable cakes and pastries and of course, gourmet coffees and shakes. Recently, they added more meal selections like Fried chicken, Letchon Kawali, Callos, Pork Barbeque, Crispy Sisig and more! In fact, they also added an adjacent dining area to better serve their ever-growing clientele.

Two days was just not enough to explore the other wonderful places of Dipolog, but having met and seen my relatives and friends was enough for my brief stay. It was truly quality time spent. In fact, I had a nice and wonderful dinner with Val, Lydia and Domingo Jr. at Valdia Gardens, a multi-function party venue located a few minutes away from the city owned and operated by Lydia and Val. The Fried Chicken and Crispy Pata were extremely flavourful and crunchy. I also had my share of “labtingaw’! Wonderful night, indeed!

But one thing for sure, I brought with me several bottles of Montano Sardines, Bangus, and Bagoong, Spanish Chorizos to last me till I get back to Dipolog.

I would like to thank Nadelle Gaylan, assistant of Atty. Diane, and Jean Mangubat, executive secretary to the President of DMC, for facilitating and making my stay at Dipolog really memorable and unforgettable. And of course, to the all the DMC family and Staff. I shall return....soon! (Email: www.potsnpans1976@yahoo.com, website: www.potsnpans1976.multiply)

http://www.sunstar.com.ph/cagayan-de-oro/my-exciting-dipolog-rendezvous

Culinary Show with Chef Ed and Bartending Show down




By Chef Ed Dychauco

Thursday, March 4, 2010

I RECENTLY took a trip to Tubod, Lanao del Norte for a culinary show. It is about three hours drive from Cagayan de Oro going east, about an hour or so from Iligan City. Passing through several coconut, mango and nipa plantation, “siriguelas” trees, and the pristine beaches along the way, it was a smooth and exciting drive.

It was my very first trip to Tubod and my very first culinary demonstration to be held at one of the buildings of the huge, modern and spacious Mindanao Civic Center. Though I never got the chance to “tour” the grounds, I was amazed at the place. I am sure it would be bustling with activities during the week but since the culinary show was held on a Sunday, last February 28, we had the entire place practically to ourselves!

Students from Iligan Medical Center College (IMCC) accompanied by their instructor Aiza Abatayo, Misamis University (MU) accompanied by their instructors Melitza Martinez and Apple Paraiso, Medina College (MC) accompanied by Dean Janet de Leon, North Central Mindanao Colleges (NCMC) accompanied by Elmer Salimbangon and several baking and restaurant owners were present. I got to meet some participants from my previous culinary show in Ozamis City and it was so really nice to see them again.

Most of the recipes I demonstrated used chocolate (who doesn’t like chocolate, anyway?) and apples (they are everywhere!) as main ingredients because I felt that using these two ingredients, it is sure to put a smile in everyone’s face! Plus the fact that the recipes presented can be used as future business endeavors. Finished products were tasted and enjoyed by the participants. Simple plating technique was also highlighted. Recipes showcased includes: Chocolate Cream, Apple Nut Bars, Apple Crepe Cake, Apple Cinnamon Muffins, Hot Fudge Sundae Cake, and many others.

Intermission numbers were presented by selected students and towards the end, a bartending showdown was held to the delight of everyone. The “bartenders” showed their smooth movements and skill and if I may say so, given a few more months or years, they can very well compete with the very best there is in the entire country or even the world!

Driving home was an entirely different scenario because I just have to stop & buy some pasalubong. It is always fresh crabs, shrimps and, “Dayok”, “Amahong”, at Mucas, where the port is located if one is to travel to Ozamiz City. Then it was time to buy some fresh fruits at Laguindingan. It is always “sirguelas” (good thing it is in season now!), caimito (star apple), banana, watermelon and other tropical fruits. Looking back, I always wonder why the drive seems to be longer when we are going to a new place but seem to be shorter when coming back? Maybe because we are excited and tend to spend more time looking at our watches when going to our new place of destination? Or is it because we tend to relax and feel relaxed that we have all the time in the world when coming home?

Many thanks to AEJR Productions for making the show possible, Nature Spring Water, to Julius (our official “driver and videographer”), Breezy, and most especially to Jonas, who assisted me during my entire demonstration, my staff and everyone who have helped in one way or the other in making this activity a success.

I am also sharing some of the recipes I demonstrated in Tubod for our beloved readers and baking enthusiast to try.

* Apple Cinnamon Muffins

1 cup all-purpose flour
1 cup peotraco caster sugar
1 tsp. salt
2 tsps. baking powder
1 tsp. cinnamon
1/3 cup vegetable oil
1 pc egg
1/3 cup milk
2 cups apples, peeled and chopped

* Chocolate cream brulee

3 cups all-purpose cream
1/3 cup peotraco caster sugar
225 gms selbourn chocolate, finely chopped
6 pcs egg yolks
* Cup peotraco caster sugar, for caramelizing

Culinary Classes are available at Pots & Pans Home Bake & Coffee Shop. Visit us at Don Apolinar Velez St corner Hayes St., Cagayan de Oro City. Tel Number: 858-4209. Email: potsnpans1976@yahoo.com website: www.potsnpans1976.multiply.com

http://www.sunstar.com.ph/cagayan-de-oro/culinary-show-chef-ed-and-bartending-show-down

Food Recycling

By Chef Ed Dychauco

Thursday, March 11, 2010

EVERY time I get to attend a lavish party or event, I always feel bad when I see foods being wasted. It is a fact that when we are hungry, we tend to get foods more than our stomach can take. And end up throwing what is left in the plate. Such a waste.

Remember also when we go shopping for foods with an empty stomach, we are also inclined to buy more than we can use and eventually, throw them away because they got spoiled before we can cook them. Another waste.

At this time and age, we have to be more practical and sensible in planning our foods. Not only during parties and events, but more on so, our day to day dining tables. We normally prepare 3 square meals a day, breakfast, lunch and dinner. And even in-betweens. Added up, that is a lot!

I grew up in an environment where we have to eat everything that is placed on our plates. No left-over or we else get “punished” for wasting our foods. When we were kids, we were always told this, “you are lucky to have food day-in, day-out. Wasting food is bad. Look at those kids who don’t get to eat!” And I guess I grew up to respect and value food not only for its nutritional value but more so for giving me life.

I spent some time staying with my aunt & uncle in Phoenix, Arizona when I worked there as a nurse many years ago. I was kind of surprised when she initially asked me how much rice I can consume during meals. Then I found out that they only cook rice and accompanying dish(es) that is just enough for one sitting. My uncle wants “freshly” cooked meals so as to retain the nutritive values, plus it does not occupy space in the refrigerator. Good practice, I told myself.

When I came back home, I tried to do this, but then it entails a lot of practice because of some food idiosyncrasies between family members. Anyway, I am still happy because I was able to instill this practice to my family. And I am so glad they were able to see the value of eating right, no wastage and eating “veggies” at an early age.

Now, here are some tips on what to do with left-over foods:

Rice: One can never go wrong with fried rice. A little oil, a little garlic, a little soy sauce, fish sauce (patis) or salt and rice. If you have some leftover meat (pork, beef, chicken or even fish), it can add a lot of flavor to your fried rice. One can also use seasoning mix or cube to perk up the rice. The good thing with this is that, anything can be added to the rice to give you a “complete” meal by itself. Meat, fish, chicken or even fruits like mangoes & pineapple helps dress up the rice dish!

Fried fish or pork: Make a sweet and sour sauce to liven up the “old” dish. How? A little oil, a little garlic, onions, bell pepper, catsup, vinegar & sugar and if budget permits, some pineapple tidbits. Voila! A new and appetizing dish for the whole family!

Slice the meat in smaller pieces, stir fry with some carrots and jicama, add a little commercially prepared sauce and you have a distinctly appetizing dish made from scratch!

For adobo or humba, slice them into smaller pieces, cook it in pancit canton, bihon, or sotanghon and you’ll have a delightful noodle dish!

Using those small slices of pork or fish with scrambled eggs, you’ll end up with a “tortang isda or baboy.”

Vegetables: Add a little oyster sauce and you have a delicious vegetable dish. Add some left over beef, and you have Beef with Vegetables in Oyster Sauce! Or you can make some soup with your left over veggies. Add a little corn, cornstarch and scrambled egg; this becomes corn soup par excellence!

Another way is to cut the vegetables into smaller pieces, add some meat (if there is some), stir fry them, add seasonings, then add scrambled eggs. This becomes “vegetable egg fooyong.”

Vegetables and/or meats can even be stir-fried and wrapped in lumpia wrapper and deep-fried. A crunchy dish children and old alike would enjoy!

Breads: Slice the breads, coat with butter or margarine, top with a little sugar and toast them to become “tostado”.

Cube the bread and toast them. Use them as crunchy little bits on your salads.

Turn them into dessert: layer them in a pan, pour a thin layer of your favorite “leche flan” mixture. Make 2-3 layers. Oven-bake or steam them and you end up with a delicious and fantastic bread pudding! Raisin, choco chips, nuts, fruits like banana or apples make a great combination!

Or top pan de sal with some spaghetti sauce and cheese, and it becomes Pizza Pan de Sal!

With all these tips, I hope we can all do some “food recycling” instead of just throwing “day-old” food away. Adding something fresh with the “old” ones can totally change and make a dish more pleasant & yummy! Plus the fact that it also save you a lot of money!

Happy Food Recycling!

Culinary Classes are going on at Pots & Pans Home Bake & Coffee Shop along Don Apolinar Velez-Hayes Sts., Cagayan de Oro City. Telephone No. 858-4209. Email-add: potsnpans1976@yahoo.com website: www.potsnpans1976.multiply.com

http://www.sunstar.com.ph/cagayan-de-oro/food-recycling

Summer Culinary Activities at Pots and Pans

By Chef Ed Dychauco

Friday, March 19, 2010

THE heat that we are all experiencing for quite some time now is the effect of global warming, according to scientists all over the world. High humidity, scorching heat, dust and pollution all adds up to what we call as “summer”. And indeed, once school is over, everybody get restless as what to do during those two months vacation.

When one goes around the city, one can obviously see the tell-tale signs that we are all in for a busy summer. Be it outdoor activities like swimming, biking, mountain climbing, river-rafting or ballgames like volleyball, basketball, football and the like or indoor actions like badminton, ballroom dancing, bowling, and artistic crafts like painting, piano or voice lessons being offered.

Ranging from a few weeks to a month or two, summer lessons are being proposed by schools or individuals. Prices can range from a few hundreds to thousands depending on the skills of the instructor, location, amenities and number of students being accepted.

As a child, I never got the chance to go for summer activities. Guess we were trained to be more “business-minded” than being creative! Not that I am complaining, I guess it’s in the blood.

Besides, being in a store is also a lot of fun because i got to meet different kind of people. I get to hone my skills in selling and learning the trade, aside from getting to know more about what we sell and of course, getting paid, too! This I think is essential for people who might decide to become an entrepreneur one day.

Summer activities need not be expensive as long as one knows what to do with his/her free time. A realistic goal should be set and followed to make sure that at the end of the summer, a new craft or skills is achieved & learned or perfected which could be put to use at a later date.

Many successful athletes, artists or even business people became famous & profitable for what they have learned during their spare time. And I am pretty sure summer months played a vital and important part in their lives in making what they are now.

Many excellent chefs, cooks and bakers started at home, either as a “side-kick” to their parents or siblings and later on, move to enrolling in culinary schools or classes to further their knowledge and widen their skills. Somehow, somewhere, there would be an “idol” they look up to and realized that this is what they wanted to do when they grow up. Just like what I did. My mom is a very good “cook” and I think that’s where I got my genes from. I was also told that my maternal grandma was also a great cook (but I never got to learn from her). I learned all my basic know-how from my late sister, Gloria who started Pots & Pans Home Bake & Coffee Shop way back in 1976. That makes us 34 years old this year!

Just like what I have been doing the past many summers and even during the year, I am continuously offering culinary classes. For a minimum of three people to as much as 10, a class can be scheduled anytime (9 a.m.- 12 p.m. or 2 p.m.- 5 p.m.) except Sundays as long my schedule permits. I keep the number of participants to a minimum because I wanted everyone to be near me and see what I do throughout the class. This, of course is to ensure proper learning to everyone.

I have been kept busy lately with out of town activities like culinary demonstrations, classes & judging which I always look forward to because it makes me appreciate other places & enjoy the food they have. I also believe that it is easier & more economical for me and to everyone when I go to them rather than them, coming to me.

Many a times, I am also requested to conduct classes to a small group (10-15 pax) which is done at their own homes. I find this exciting & fulfilling because I get to know my “students” at a more personal level and that always spell the difference. There is this friendly “connection” and they are more relaxed and comfortable which enhances learning and make it more meaningful. I also encourage them to ask questions at any time during the class and even after the class if there is a need. In fact, I still get calls from my students here and abroad (like Germany, Italy, Canada, USA, Japan) every now and then although and also get a lot of inquiries from my website and emails.

Hands-on and Demo Culinary classes ranges from Baking (cakes, breads, brownies, cookies, pastries, pizza, etc.), to Cooking (Chinese, Pinoy, Pasta, Chicken dishes, etc.), Native Kakanin, to Cake Decorating (Basic, Fondant, flower making, etc.). Recipe hand outs, ingredients and use of equipment and tools are inclusive of fees. Every one also gets to taste and bring home samples of the finished products.

For a list of class modules, please visit my website: www.potsnpans1976.multiply.com or email me at potsnpans1976@yahoo.com Or you can drop by at Pots & Pans Home Bake & Coffee Shop located along Don Apolinar Velez corner Hayes Sts., Cagayan de Oro City with telephone number 858-4209.

Enjoy this summer, make yourself busy and learn new skills you can be proud of!

http://www.sunstar.com.ph/cagayan-de-oro/summer-culinary-activities-pots-and-pans

Lose Weight and Get Healthy with Redox Fat

By Chef Ed Dychauco

Friday, March 26, 2010

I USED to be skinny as a child. My parents were worried because I didn’t seem to gain weight even if I ate a lot. My siblings were “healthier” compared to me. My dad used to tease me by singing “do re mi fa sol la ti do” while touching my rib cage! I would not say I was undernourished, I was just thin.

When I started college, I started to gain weight and everyone was thrilled because I am starting to look a lot better, plus I can also wear my brother’s clothes! I wonder if it’s because I have been eating more variety of foods or I am just beginning to catch up with my brothers and sisters’ sizes.

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From a waistline of 22, it went up to 40 plus in a span of 20 years! And that wasn’t healthy indeed. Being young and care free, we just eat and eat anything, not minding what we will become in the future. But as we mature, we learn to know the real and scientific facts about foods and its consequences.

We were always told this “you are what you eat” and now I am feeling the effects of it. I am a bit overweight for my age and height. I have experienced hypertension, elevated cholesterol and triglyceride levels, fatty liver, etc. which are not a welcome effect as we age.

Being in the food business makes it harder for me to lose weight. Yes I kept myself busy doing daily chores but I guess it is not enough to build a healthy result. I walk and that’s the most I can do. I didn’t feel good after a trip to San Francisco a few years back because I got tired easily. When I got home, I had my routine check up and learned that I am now “sick”, I started to look for ways and means to get healthy “again”.

I started to eat healthy, although I get to splurge once in a while. I start my day with a bowl of oatmeal, with just a bit of chocolate (for flavor) but not sugar. I saw my dad eating this for a long time and felt like I am my dad now! It took quite a while to get to like the bland oatmeal. But having it with a piece of toast seems to make it taste better.

During one of my culinary activities at the World Trade Center in Manila a year back, I got the chance to meet & befriend Mr. Vic Octaviano of ATC (Alternative Therapeutic Care) Health Care who was manning the booth during the WOFEX activities. I was initially looking for garlic oil pills (it is said to be good to lower cholesterol levels) but ended up learning more about ATC’s all natural health remedies.

I was given two boxes of Redox Fat. I took them and experienced a lot of physical & physiological changes in my body. After 3 months, I decided for another check up and was so ecstatic to hear that my cholesterol & triglyceride levels has dropped to normal limits, so with my SGOT & SGPT (liver function tests). Not only that, I also lost some unhealthy pounds. I look better, I feel better.

And what is Redox Fat? It is a dietary supplement that is made of L-Carnitine + Green Tea Extract. L-Carnitine is a natural antioxidant that promotes Fat Metabolism. It is synthesized in the liver by humans and has been shown to have a remarkable effect in the cellular metabolism of fat by transferring fatty acids to sources of energy. It is also a popular supplement that promotes growth and development, including fat-burning, increasing energy and improving resistance to muscle fatigue.

Green Tea (Camella Sinensis) Extract is bioflavonoid rich and one of its main uses is fighting free radicals in the body. It contains high levels of polyphenols and also a rich source of EGCG (another anti oxidant), that is over 200 times more potent than Vitamin E in fighting free radicals and pro-oxidants. Green Tea is said to have many health benefits including lowering cholesterol, boosting immune system and helps prevent cavities and tooth decay.

Other benefits include: lowering blood Triglyceride levels, improve muscle strength, improve sperm mobility and increases pregnancy potential and stimulates heart activity and decrease cholesterol level in blood.

Each capsule contains 150 mg of green tea and 350 mg of L-Carnitine and is available in box of 30 capsules for only P388.50, which makes it at P12.95/capsule. Compared to other leading brand in the market, I can positively say it gives you the value for your money. Recommended dosage is 2-3 capsules daily.

A lot of friends and acquaintances have tried and continued to use this supplement because they have seen the changes in themselves. Some uses them just before they exercise and accordingly, they perspire more but still have the stamina to continue for a period of time. I have been taking them regularly after meals. The effect is clearly seen especially after a “heavy” meal where “oil” is discharged several hours after. There is clearly a better and regular bowel movement daily where fats and toxins are eliminated.

This is not a “cure-all” or miracle pill to lose weight, but if other ways fail, why not give this a shot? Just remember to eat sensibly. Exercise and see your doctor regularly.

Since this is all natural and BFAD-approved, there is no need to worry. However, it would still be best to consult your doctor regarding your intake of Redox Fat or any other supplements.

Step into sexiness! Get healthy, look good and feel better!

***

Redox Fat is available at leading drugstores. For more info, you can email me at potsnpans1976@yahoo.com or visit Pots & Pans Home Bake & Coffee Shop.

http://www.sunstar.com.ph/cagayan-de-oro/lose-weight-and-get-healthy-redox-fat

Post-Lenten Reflection

By Chef Ed Dychauco

Thursday, April 8, 2010

THIS year's Holy Week is over. And looking back: Was the week "Holy" for all of us? Was it a week of repentance? Was it a week where we really took time to reflect and spend time with God? Was it a week of prayer?

Many, many years ago, when most people were still pious, devout and religious, Holy Week was spent at home and Church. It was calm and quiet. No loud noises, no loud talks, no loud music! It was virtually a time of prayer and meditation. And the only one place to go was the church.

Communing with nature was not even an option. It was a time when people must and should attend all the Lenten activities called for in the Christian World. Vigil and Visitation of 14 Churches in the evening of Maundy Thursday, Seven Last Words on Good Friday then Procession (with candles lighted on our windows), Black Saturday was spent at home and who could forget the re-enactment of Jesus' Resurrection on Easter Sunday with those cute little girls dressed as "angels" after mass!

I grew up a Catholic and I had my late Grandma, Maria Tuante de Sia (who was baptized later when she moved to Mambajao, Camiguin in the early 1900's together with my Grandpa, Jose Sia Mayong, after they migrated from mainland China) and my parents to look up to and thank for when it comes to my Catholic upbringing. We live not far from St. Nicholas Parish Church in Mambajao, so it was really a short walk. I never got to see my Grandpa since he left us a year before I was born. But my Grandma, who had those "tiny" feet (I was made to understand that it was a "status symbol" for single ladies in China then) was my constant companion in attending religious activities.

That was where I started to learn more and appreciate God. Well, of course, aside from the fact that I got to study for 3 years at Fatima College of Camiguin, a Sisters of Mercy-run school. Most of the Nuns and Priests then were Irish. There, I got to know more about God through Catechism subjects and classes. It was then I had my First Communion (at grade 5!).

I remember the priests reciting prayers in Latin and used the pulpit to do the "sermon". Earlier in my childhood, I can still recall the priests saying mass while facing the Altar. We all had to kneel down while the priest (and only the priest) and the sacristan, move from left to right of the altar while giving communion to the parishioners since the altar was "enclosed" before.

Songs and Praises for the Holy Mass was almost the same all over (I also spent a lot of time in Manila) so I know I can "sing" with everyone. What I have noticed lately is that, the tune is changed so often that it leaves me "praying" instead of singing! If not, different churches have different "tunes" to the same "prayer".

We are all dressed up in our best clothes for all church services. Women wear a veil over their head, no shorts, no revealing attire. We have to listen and be quiet while inside the church. No food or drinks are allowed inside. We observe the one hour fasting before if we have to receive communion.

Fasting was complied without any question - from Ash Wednesday and every Friday thereon, until Holy Thursday and Good Friday. Not only do we do not eat meat but we eat less, too as a sign of penitence.

Today, we see clearly a different scenario. I keep on hearing people saying they are going away for "Panaad", but as far as I am concern, it should be done with God in mind. It should be done with solemnity and with lots of prayers and silence. There should be inner peace. But instead, it is done with "friends" with lots of talks, laughter, music, food and excitement. It kind of losses the essence and defeats the purpose of "Panaad". Many do not observe fasting anymore and I am astounded seeing some populace eating "lechon" on Good Friday!

Clearly, it is a time when people are looking forward to a "vacation" instead of spending "quality and quiet time" with God. It is a time when people "think" it is time to party instead of religious and family bonding.

I am not trying to be "Holy", "Religious", "Pious" or whatever, but I just felt that we should give respect and "try" to be one, even for just a "week". Remember, there are 365 days a year, and God is only asking for seven days! Is that hard to do?

"To each his own", as the saying goes. If one believes the way one do so, then be it. Guess I am just pretty "old-fashion" when it comes to being a catholic. Guess my faithful upbringing in my belief has a lot to do with what I am today.

Recently, I was listening to Don Moen's rendition of "God is good all the time", "Give Thanks" and "God will make a way", and it just sounded extremely beautiful that deep down inside, I really felt so good. Who says praise songs are boring?

Remember, God Loves You!

http://www.sunstar.com.ph/cagayan-de-oro/post-lenten-reflection

Nursing Career Seminars

By Chef Ed Dychauco

Friday, April 16, 2010

I WAS invited to talk on two different disciplines on two different nursing schools last February. Every time I get an invitation like this, I get really excited because I am again in touch with my "nursing" career. And not only that, I get to share my knowledge and experiences to my "future" colleagues.

For the past several years or so, I have been a guest speaker to various topics, ranging from entrepreneurships, and staff hiring, packaging, product-development to diverse topics in nursing.

In my nursing vocation, I have done countless lectures, talks and seminars in various parts of Mindanao. But one topic that I really enjoyed is Psychiatry. Fortunately, I got my extensive training in the field of mental health as a staff nurse and traveling nurse in New York, Connecticut, US Virgin Islands, California and Arizona.

It was really an eye-opener for a neophyte like me when I went to New York way back in 1987. My very first assignment was at Bronx Municipal Health Center, which is made up of 2 hospitals: Jacobi and Van Etten. It was a good exposure for me because being in New York is tough, but being in the Bronx is another story!

There I got the necessary skills I needed as a Psychiatric Nurse. It was in the Bronx where I got to do all the "first" both in my nursing profession and as an "employee" in the land of "honey". First Snow, first Spring, first Autumn, First Summer. First "shopping" with my "first" salary, and so many other firsts.

Guess the first "Christmas" being away from home was indeed terrible. I was ambivalent. I was happy because it was so exciting to see, feel and touch the snowfall. The scenery was picture perfect. Yet there was something missing, my family. But as the days, months and years passed, I get more "at home" because of new found friends which eventually became my adopted "relatives". (More stories about my unforgettable "experiences" in my future articles).

I was made to talk on "Professional Adjustment" and "Career Planning" for the Xavier University College of Nursing and "Psychiatric Nursing" for Mindanao State University (MSU) College of Nursing in the Islamic City of Marawi.

The talk on the first topic was more on how to adjust, regulate and fine-tune oneself when expose to new environment, new job, new employees, new culture, and many other "new". It is not easy adjusting oneself when expose to a new environment. Some need a lot, some does not.

One thing I have no problem with was probably my "American English" accent because even before I went to the US of A, I have a lot of American friends which kind of helped me attain the pronunciation needed to be understood. Plus the fact, that I also watch a lot of American movies & sit-coms. Difficulty in expressing and speaking is a major hindrance in the job because there should be proper communication.

Some people work fast, some slow. Some people are not that friendly. Some are sarcastic, some are nice. One gets to meet different kind of people, different culture and idiosyncrasies. Some are very sensitive while some take it with a grain of salt. That is why one has to be assertive in many ways when exposed to a new setting.

Having gained all the necessary basic training as a professional, I should say one is already equipped to work. Good thing is, a new staff undergoes a month or so of training before being left alone. And it is perfectly alright to ask questions, but making mistakes is perfectly not acceptable! It is not only wrong but can land you in jail!
There are full of opportunities in the nursing field. Be it in the hospital, academe, home health, travel, etc. One can choose to stay and work here or go abroad. I have numerous colleagues working in the different areas of nursing. In fact, some of my students have become Deans of nursing schools, Associate Directors of Nursing, Certified Nurses, Nurse Practitioners and many others. Some opted to be bedside nurses, which is actually what we need here most.

As a Psychiatric Nurse, I was able to discuss and talk about my years of familiarity and know-how to the future nurses. It was really stimulating and exhilarating to see nursing students listening intently and asking relevant questions regarding their future career!

As a professional, I extremely believe that "experience" is the BEST teacher after all! It is easier and more convincing to get across to other people and to relate to. After all, I have been a nurse for more than 30 years!

To the future nurses, Good luck and may you take this as a challenge and be the best you can be! (potsnpans1976@yahoo.com)

http://www.sunstar.com.ph/cagayan-de-oro/nursing-career-seminars

Gerarda J. Abanil: A Great Teacher and Valued Friend


By Chef Ed Dychauco

Monday, May 10, 2010

AFTER graduating from Nursing, I took up B.S. Biology at Xavier University where I got the chance to be a student of Ma'am Abanil. I already knew her from a long time ago because she was also my mother's teacher at Camiguin Institute (now Fatima College of Camiguin) in Mambajao, Camiguin way back in the 1940Æs during her high school years.

Mrs. Gerarda Juni-Abanil is from Magting, Mambajao. I don't know much about her life but I knew she was married to Mr. Gaudencio Abanil, who was also my Natural Science subject teacher. They have several children whom I got to know also quite well. I remember Kay and Ellen because I made their wedding cake way back in the 80's. While I was in the US of A, we kept in touch with Ma'am and also Kay through letters. I always liked the hand writing of Ma'am. In fact, I think I still have some old letters from her.

Both Mr. and Mrs. Abanil were brilliant in their career as teachers (or shall I say Professors). They taught very well and know almost everything when asked. And when I say everything, I mean anything under the heat of the sun! They were like walking encyclopedia!

I got to know a lot of this and that about Ma'am Abanil through my Mom because they were very close, not only as student-teacher, but more like that of an elder and younger sister relationship. My Mom is 10 years younger and in fact, I regard Ma'am Abanil as my second mother. Whenever we have family get-together, we would never fail to invite her. I would always pick her up at their house along Yacapin Street, to make sure she would be present and have fun with all of us.

As a teacher, I always had the feeling that she knew all the pages in the book by heart and mind! I learned so much more about Human Physiology from her, although I was already a registered nurse when I took the subject. There's always room for more knowledge and I was getting a lot of it from Ma'am! She should have been a scientist or a medical doctor, I told myself. And she would outshine everyone! She was practically a genius!

She was strict but very kind. She has a great sense of humor. She loves her profession. As mentioned earlier, she has been teaching since the 1940's. And I knew she taught till the 90's until her retirement. I was her student in the early 80's. So that means she taught for almost 50 fruitful years I should say. Many of my classmates are now successful doctors, teachers, entrepreneurs, or employed in various prestigious institutions. Surely, they would agree with me when I say, Ma'am Abanil played a major part in what we became and what we are today.

Having known her as a friend, I can confide to her. She encouraged me to pursue a degree in medicine. I don't know what she sees in me that made her told me that. But I did enroll myself in the very first batch of XU's Dr. Jose P. Rizal College of Medicine. I had to stop after the first semester because I was having hard time studying and going to school and cooking/baking/decorating at Pots & Pans Home Bake & Coffee Shop. I was doing well in school but I was getting weak due to lack of sleep. Ma'am Abanil was one of the first to know about my decision. She felt bad and yet she still encouraged me to go back if I decided later. That later never came and I became a frustrated doctor! But still she encouraged me to pursue higher education and hopefully earn a PhD instead of an MD. Again, it never materialized. Looking back, I guess I was just not meant to be one.

After retiring, she led a simple life in her old abode in Balbagon, Mambajao, tending to her plants which she loved dearly. We both spent time exchanging notes on plants which I also enjoy a lot. I got the chance to visit her a few times. Last year I got to visit Ma'am again. This time, she looks very fragile and weak. I feel terribly bad seeing her in that condition. She speaks very slowly, but still mentally alert. I know she felt frustrated not being able to move around freely. Knowing how active she was way back then, it was a wake-up call for me. I have a soft spot for the elderly and being a Psychiatric Nurse, I wanted to reach out. But how far, I don't know. I just have to leave my Mom with her for them to reminisce their glorious past. I wanted to remember her as an active, cheerful, all-knowing mentor & friend! Not something disturbing nor frustrating.

A few weeks ago, I met and talked to Ms. Luz YapChai-Abanil, one of Mrs. Abanil's daughters-in-law. I was informed that Ma'am is in the hospital and had all the tubing and medical gadgets to keep her alive. I wouldn't want to see her in that condition, I told myself. I might not control myself.

I wanted to see her again but I never got the time to do it. Another wake-up call! It made me realize that we should take time and spend quality time with the ones we love before we lose them. And we should do it now, before it is too late. But then again, I'd rather remember her as I envisioned her to be. Not an old, sickly and weak individual who is helpless and hopeless.

Last Tuesday morning, I got a text message from my kumare, Sylvia Khu-Abamonga informing me of Ma'am's departure. She was 92. It saddened me tremendously. I was shocked. I informed my Mom and she got teary-eyed. But then again, I thought it was best for her to go, she has suffered a lot. I always remember Ma'am using the word "pre-departure" area for people who are in the sunset of their lives. She was there, too. She had devoted her time here and now, she must be happy to be united with her lifetime partner up there!

As I am writing this, I am not only misty-eyed. But I am in the verge of crying. I missed the times we spent together. The talks, the learning, the jokes, the letters, the fun and the good times we had together. I know she led a very contented & happy life here. She has been a blessing to all of us. She taught us a lot. She was an epitome of an ideal mother, teacher, confidante, mentor and friend all rolled into one!

Ma'am Gerarda Juni-Abanil, wherever you are right now, please watch over us. I know you are at peace. You are now in the hands of our Lord and having fun doing what you do best, "teaching" and "mentoring"
http://www.sunstar.com.ph/cagayan-de-oro/gerarda-j-abanil-great-teacher-and-valued-friend

Basic Feng Shui

By Chef Ed Dychauco

Wednesday, May 12, 2010

GROWING up in Chinatown in Manila where the environment along Ongpin St., which stretches from Binondo to Sta Cruz, is one amazing strip. Aside from the exotic food and fruits, Chinatown is a haven of jewelry to hardware shops, from dry goods to what-have-you.

Some shops that always catches my eyes are the "Feng Shui" stores that sells almost everything -- ornaments and curios to ward off bad spirits, red and golden trinkets and decorations to enhance and attract luck, love, health and wealth, semi-precious stones and metals, bracelets, necklace and the list goes on and on.

But what is Feng Shui? It is a term used to refer to the art and science (not religion!) of life and space design, thereby creating harmony in the environment we live in, the main purpose of which is to balance the chi (pronounced chee) or energy in the place we live and work. It also called "vital energy," "primal energy" and "the life force."

The designs of our surroundings affect our chi flow. Positioning of doors, windows, beds, furniture, color combinations and other factors can all affect our steady flow of energy. Therefore, for one to attract luck, wealth, conception, good health, serenity and peace, this important energy must flow freely.

Feng Shui is normally tailored to each individual. It can't be same for everyone. Since we are born on different time in this world or universe, one's character, career, luck, health, family and future can be determined by the time of birth. There is a birth chart that the practitioner follow, which would also include the physical environment that person is in. Once all of these elements are put together, several solutions are recommended to balance the chi.

However, if one really thought about it, Feng Shui is basically all about common sense. A few basic example is putting picture frames on top of your bed. If it falls, it could hit you. Or putting a mirror in front of your bed. If you wake up in the middle of the night and sees a shadow (of you!) in front, an accident is waiting to happen.

As what my uncle, Juan, who is based in Manila would say, Feng Shui is not a religion. It is a way of life where we want everything to be smooth sailing, orderly, have peace of mind, enjoy good health and enough wealth for all members of the family.

I remember when I was young I used to have my own room. I just couldn't sleep in the position I was in, so I switched and voila! I slept soundly after that. My uncle visited and asked how I slept. I told him I have to reposition myself. He knew all along that that wasn't my "correct" positioning!

I knew he helped a lot of "childless" couples give birth to not one but more than two children after "repositioning" their beds. But I am sure there were other ways to do it. I am not an expert but I guess listening and being with my uncle when I was young help me understood the better side of it.

Some things I remember that we all have been practicing, consciously or unconsciously, are as follows -- the toilet bowl should not face the street. The toilet or bathroom should be lower than your regular flooring. Stove or ovens and refrigerators and or sink should never be place next to each other, or in front of each other. "Oro, plata, mata" for our stairs. A square, rectangular or oval shape lot is preferred. A house should never face an oncoming street (T-shaped street). Placing of huge mirrors in dining rooms. Two doors should not be in line (example, the main door leading to another door). There should be no stagnant water. Plants should be healthy. Wilted or unhealthy plants and flowers should be disposed. Soft, light colors for our bedroom. Bold colors for living room. Personally, I prefer white and green. Try to analyze the above mentioned practice and I am sure you will come up with a valid, rational explanation.

There are so many things one has to consider. Aside from the fact that there are so many things follow. You can change your luck if you want to. You just have to attract positive energy and be in a company of "positive" individuals. Just because someone is having good luck with a particular "item, ornament or object" doesn't mean it is also going to work for you. It takes more than that.

Again, one should remember that it is not all about fate. To attract good luck, one must do good things. Being God-fearing can make wonders. Following basic Feng Shui guidelines can help, but don't expect miracles. Besides, you don't lose anything if you believe in Feng Shui! (email: potsnpans1976@yahoo.com, website: www.potsnpans1976.weebly.com)

http://www.sunstar.com.ph/cagayan-de-oro/basic-feng-shui

Rice Dishes

By Chef Ed Dychauco

Friday, May 21, 2010

FOR so long I have observed and experienced that we always have left over rice either from lunch or dinner. And more often, what we do to recycle the extra rice we have is to fry them with a little oil and garlic plus a little salt and pepper to taste. As simple as that.

After all these years, I have learned that it would be best to let the rice dry a bit (although I love somewhat "wet" rice than the very cooked, dry rice) prior to frying them. The reason is because the rice won't separate easily and would leave chunks that are not seasoned. Plus the fact that "wet" fried rice would spoil easily.

While I was on a traveling nurse assignment in Phoenix, Arizona way back in 1995, I stayed with my aunt Linda (my dad's cousin) and there I learned quite a lot on eating "fresh" foods. My uncle doesn't like leftovers. So I was kind of surprised when I was asked how much rice I can consume. Then I found out that my uncle likes to eat only newly-cooked foods. Plus the fact that it would not occupy unnecessary space in the refrigerator, that might even affect other produce. In short, it sounded like "rationing", but I was glad I was exposed to this kind of habit because there I can control my food intake (great, huh?). You see, it was my aunt who does all the cooking for all of us.

However, being here in the Philippines is a different story. On the average, we have helper and cook who does the cleaning and cooking for the family. But I always believe that being the head of the family, we should know what is being bought, cooked, eaten and even thrown away, which is really a BIG shame, knowing that many don't even have a decent meal for the day. I thought this would be a good article to make people more aware of our "wastage" at home.

Not only do we throw away rice and some left over dishes (or feed them to the dogs, cats and pigs), we are also wasting a lot of hard-earned money. I just couldn't understand why some people don't care about this wasteful practice. Or maybe they just refuse to do so?

Being in the food industry, we try to innovate and create new dishes. But I always encourage people to be aware of their leftovers or surpus so they can make use of it for some other creations, instead of just throwing them away. Just like the food that is served on our table, we are indeed lucky to have more than what we can eat. Truly a blessing! So why waste them?

To perk up that simple streamed rice, many things can be done. It can be upgraded to a more sophisticated dish or bring it a step higher by just using what is found in the refrigerator or cupboards instead of buying more new items. Here I would like to share with you a few ways to improve and eventually make that rice into a wholesome and complete dish by itself!

By adding commercially prepared mixes, it perks up the flavor and taste of the fried rice. Aside from the garlic, onion, carrots and eggs (either mixed into the rice or scrambled first then sliced), it can be topped with some green onions, too.

Look around, do you have any leftover dishes? Pork, beef, fish or even vegetables can be recycled when added to fried rice. For instance, left-over meats can be chopped or sliced, fish can be shredded and sauteed before adding the rice. That's protein in a dish! Vegetables can be added or topped for fiber and color.

Using catsup, soy sauce, salt and pepper, patis, and other seasoning adds flavor and aroma to the fried rice. Aside from the color it will create. One can even use "imported" seasoning mixes for that "imported", unusual and exotic taste. One just have to be experimental & voila! A new dish is created! Adding "exotic" spices is truly an amazing way of changing one's way and perspective in cooking! For that "oriental" flair, just add a few drops of sesame oil.

Aside also from just plainly frying the rice, one can even incorporate the extra rice into soups. Say, by just using commercially prepared broth cube or powder, add in it the left-over rice, plus a few chunks of vegetables, this becomes a hearty soup! One can even use the left over veggies & meat and add them into the soup. Adding some cornstarch mixture, one can turn the "rice" soup into a complete meal by itself! Talk about recycling!

For those who want to use hotdogs, bacon, chorizo, tocino, corned beef, tapa and the like in their fried rice, go ahead. There is no particular rule that says one can't! Instead of having to cook 2-3 different dishes, just incorporate all of them into one delectable and exciting food trip! A stimulating breakfast menu for brunch, lunch, snacks or dinner! Thereby saving also a lot of energy and time!

Adding fruits like mangoes or apples, or corn, button mushrooms and even nuts can make the fried rice dish outstandingly different!

Using a nonstick pan would be ideal since very little oil is used. Though having some crunch due to rice sticking on the bottom of the pan can makes the rice more thrilling!

See? It is not really hard to save and modify. It just takes a little know-how, experimentation, and enjoyment to come up with something extra ordinary and original! Guess the only thing is to instill this in our mind that we not only save, we also teach other people to be practical and have proper food intake and nutrition.

Happy Fried Rice to everyone!

Email: potsnpans1976@yahoo.com
Website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/rice-dishes

An Afternoon Baking Demo with Chef Sunindra Ika Satya

By Chef Ed Dychauco

Thursday, June 3, 2010

BAKING demonstrations with an authentic Indonesian Chef is a rarity among Kagayanons. But thanks to ZEELANDIA Philippines, it became a reality last May 29, 2010 at the Grand Caprice Restaurant.

About 60 enthusiastic and energetic bakers were exclusively invited to an exciting fun-filled afternoon baking demonstration. This is the very FIRST demonstration done by the company in the Philippines that started sometime in the early 2000. Aren’t we lucky? Delegates from as far as Marawi City, Iligan City and neighboring towns were treated to a new dimension in the field of bread making, fruit bars and healthy cookies.

The afternoon activity started with Mr. John Alexander Uy, Manager of ZEELANDIA Philippines welcoming all the guests and participants and giving a birds-eye view of the company. John flew all the way from Manila together with the tall and charming Chef Sunindra Ika Satya, more popularly known as Chef Indra, who on the other hand flew all the way from Jakarta, Indonesia just two days before the demonstration.

First to be demonstrated was the basic sweet bread recipe, which is a basis for all Asian Sweet Breads. And from the basic dough, Chef Indra, who was also ably assisted by Mr. Felic Oracoy (sales representative for Zeelandia Phils.), turned those basic dough into the following masterpieces: Tuna Pizza, Cheese bread, Hot Sausage, Raisin Polo, Rap and Cheese, Polo bread, Polo Mocca, Berry Polo, Berry Boat, Cream Boat and many other variations.

Ovex, an interesting product of Zeelandia was used in brushing baked breads which give them the shiny, more natural golden brown look. Definitely, new techniques in the art of bread-making were witnessed by the eager participants whom I am looking forward to duplicating what they have learned in their bake shops or businesses.

Another mouth-watering dessert called “Steamed Roll Tiramisu” was done with the Steamed Blondie Tiramisu Mix using their “Indonesian” style square stainless steamer. The steamer definitely looks different from the ones I’ve seen and appears to be very effective in steaming cakes and other goodies. The “Black and White Cake” looks fantastic after it was frosted with Bio Bianca Cream (that tastes really heavenly!) and decorated with rosettes and topped with some dark cookies and strips of chocolates! The luscious Mocca Cake was another tempting item to try!

Using their Indomuffin Vanilla Mix, the delicious Potat’orange Cheese was made. The basic usage of the mix is as simple as just adding eggs and oil into the mix. But of course, one can enhance or alter the mix by adding other ingredients and come up with their own version of dessert! How clever!

Decorated donuts using their Frido Donut Mix, was a hit among the guests because they also got to try them. The donuts really look so sinfully-rich because it was also frosted with melted black and white chocolate. Some were frosted temptingly with their prepared donut glaze which comes in the following flavors: mocca, strawberry and vanilla.

The last to be demonstrated was the healthy Asian Fruit Cookies (but was really made into small bars) using the Kukiya Vanilla Dough mix. What made it really healthier was the fact that they used apples, dates, orange juice and rind, honey and cinnamon powder. A fantastic combination I should say!

Other equally wonderful and delectable products of Zeelandia include glazes, fruit fillings (for both cold and hot applications), custard fillings, muffin mixes, cake emulsifier, cake, donut and cookie mixes, mousse mix, whipping cream, butter cream mix, donut glazes, bread glaze, improvers and releasing agents.

The activity ended with the participants tasting the different breads, cookies and bars plus bringing home with them several gift items and several slices and pieces of the demonstrated goodies. Everyone was also given a copy of the recipe hand-outs and colored leaflets of their quality products. Everybody went home with big smiles in their faces! Truly a very successful demo!

To Chef Indra, thank you for your friendship and “new-found” techniques (and many more recipes and techniques to come!); Mr. John for believing and trusting me and the Kagay-anons; to all the partakers in the activity, for attending and being a part of Zeelandia’s very first demo in the entire Philippines, to the management and staff of Grand Caprice (specially to Ms. Sheila Ching, manager) for a wonderful venue and the delicious snacks served during the seminar and Mr. Edwin and Ms. Gina Montelano of AMSTAR Corporation, the sole distributor of Zeelandia Products in Northern Mindanao. Special mention also goes to the young and very handsome Mr. Neil Pilar, who came in a day before and made the very oooh-sooo good Truffle Cake!

Incidentally, Pots & Pans Home Bake & Coffee Shop located along Don Apolinar Velez St. corner Hayes St. (Tel # 858-4209) will be repacking and selling all Zeelandia Products in smaller packs.

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/afternoon-baking-demo-chef-sunindra-ika-satya

Antonio Roberto 'Bobby' Sia Dychauco, My Brother


By Chef Ed Dychauco

Thursday, June 10, 2010

EXACTLY 24 years ago on June 13 my eldest brother, Antonio Roberto, popularly known as "Bobby" drowned in White Island, a tourist destination spot in the tiny paradise island of Camiguin. He was with a group of new-found "Jaycees" friends from Ozamis city on a leisure trip to that tiny island for some fun.

He left us a day short of his 33rd birthday. He was named after St. Anthony or San Antonio by my parents. Just like all of us, we do have a second name named after a saint since the parish priest in Binondo, Manila would not baptize us unless we have a "catholic" name. That was how it was before.

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Why am I writing about my brother after all these years? I really don't know, but I know for sure something or somewhere inside my head has been telling and giving me signs. We moved to Nazareth a year ago, and our patron saint is St. Anthony.

Our very close and friendly priest, Monsignor Tex Legitimas, is also assigned there. Monsignor Tex was our parish priest in Mambajao many, many years ago. He knows our family well. He was there when we lost my brother. A few days ago, I got the chance to "chat" online with three of my brother's "special" friends.

One is now based in Northern Luzon, one in Manila & one in Cebu. All of them became a part of Bobby's romantic life at different times, of course. I was surprised myself why all of a sudden all them got in touch with me or vice versa. Isn't that telling me something? I think those are all tell tale signs maybe Bobby wanted us or me to remember him in writing? I don't now for sure.

After three girls in a row, Bobby was the eldest boy in the family. He was the apple of my parent's eyes, especially my dad. He was a bouncing baby boy. So cute, charming and adorable. Mom kept a lot of our baby photos (talk about a photo library!) and even until now, a lot of other photos! Guess that is also where I got the trait of enjoying the "picture-picture" everywhere I go! Good thing, it is now in digital form or else a cabinet won't fit all the pictures and albums!

Bobby finished his Mechanical Engineering course at Adamson University in Manila. He then went to Mambajao to help my parents in our business. It was hard a first since he was really a "Manila boy", but after several new found friends and the relaxed and fresh atmosphere, Bobby stayed in Mambajao for good.

Being the eldest among the boys, he was an authority because we have a 4-year gap. My younger brother was 2 years younger then me. We both looked up on him like a father figure, especially when we were still in Manila studying since our parent have transferred to Mambajao. As en elder brother, he would take care of us. Although there were always petty quarrels, it was always resolved before going to be. He was very good at math and physics and he would be my "tutor".

He took care of the business and enjoyed what he was doing, waking up early in the morning to open the store and spent most of the day taking care of business. He became active in various religious & socio-civic organizations in Mambajao, in fact he was being groomed to be a mayor since he got the political inclination like my dad, who became a municipal councilor for several terms. He was invited and was asked to "crown" so many local beauty queens in the island. He attended several social functions which drew him more closer and dearer to the people. He was definitely a people person.

The times I vividly remember were when during the months of April and May, me and my younger brother would go home to Mambajao from Manila for our summer vacation. And it was during those summers that all 3 of us would attend fiestas and "bayles" left and right since it was always fiesta time during the summer months. We would always be introduced as the "Dychauco Brothers." The travel along the dimly lit or dark roads going from Mambajao to the barangays or sitios were always fun because we would be listening to our favorite music in the car stereo. And sometimes, when the moon is out, it made the drive really dreamy and at times, eerie! But we would dance the night away with the ladies and have a lot of fun. But it was usually the "disco" numbers that we will outshine the others! Well, Manila boys are different they say!

Being the President of Jaycees, Camiguin Chapter, he had guests from Ozamis City and they decided to "tie" their brotherhood with the signing at the White Island which everyone agreed to. They left early in the morning and everything was going smoothly until we got a frantic call from the radio just before lunch time that Bobby was missing in the open sea. Bobby was a pretty good swimmer. We used to go to YMCA in Manila for our swimming lesson, so we were not worried at first.

Later on, we were horrified to hear that he was swept away by the current and it took them almost 30 minutes to find him. He was already floating. His friends tried to revive him all the way to the hospital but to no avail. His lifeless body was already bloated. It was a sad day for all of us, for all the people of Camiguin. We lost my brother to the sea.

I was in here in Cagayan de Oro City when the tragedy happened. I clearly remember I was on my way to my sister's house in Nazareth to attend the fiesta celebration. But instead of heading to my sister's house, we started calling each other to verify the heartbreaking news. And indeed, it was a very depressing day for all of us.

It's been 24 years since that misfortune. But as the saying goes, life has to move on. And yes, we did but it was really tough for all of us. I was supposed to leave for the US but my working visa did not arrive until after my brother died. Was it by chance? Or was it God's plan? At any rate, I finally left for New York two months later. But it was dreadful for me because I keep on remembering the accident, especially at night. It took me almost 2 years to finally let go. I just kept telling myself Bobby is alive and is in Mambajao. Call it denial or something, but it helped me cope.

Bobby would have been 56 this year. If he did not leave us, he would have been married and there would have been many more nephews and nieces in the family and by this time, they should be all grown up and married themselves perhaps. Ah, wishful thinking! But I guess he wasn't lucky. Or should I say, the other way around?

At any rate, I am pretty sure he is happy where he is now. Up there with Him. Although it was painful for all of us, it was also a blessing for all of us for having him touch our lives, having him in our family and in our community. God gave him to us and that is what matters. All we have now are the beautiful and lasting memories he left.

Wherever you are now Bob, please do watch over us. We love you very much and miss you terribly. We miss your laughter! Thank you for all the good times we've shared together. It was fun while it lasted. I am sure you have a big smile in your face now. We do still remember you after all these years.

Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com

http://www.sunstar.com.ph/cagayan-de-oro/antonio-roberto-bobby-sia-dychauco-my-brother