Give Thanks!

By Chef Ed Dychauco

Pots and Pans

Thursday, November 22, 2012

IT IS the time of year once again when we give thanks to the One above for all the blessings, to our family and friends who played a major part in our exciting daily lives from birth till now and for the many more years to come.

Celebrated each year on the 4th Thursday of November (in the United States) and the 2nd Monday of October (in Canada), this holiday has been celebrated since the 1500’s or 1600’s but the exact date hasn’t been on a Thursday as we celebrate today until the early 1900’s (USA).

Historically, Thanksgiving began as a tradition of celebrating the harvest of the year, which is normally in November.

Other countries also celebrate Thanksgiving Day and that includes Germany, Korea, Japan, The Netherlands and a few others. But since this North American Holiday is also observed by “expats” all over the world, this has become a tradition in almost all countries where they reside.

And what is Thanksgiving without the dinner?

Traditionally, the Turkey takes the center stage on this special occasion. Most Thanksgiving turkeys are stuffed with a delicious bread-based stuffing with the addition of apples, raisins, celery, chestnuts, sausages and some vegetables then roasted slowly in the oven for a period of time.

Sage is the traditional herb used to the stuffing (also called dressing), along with chopped celery, carrots and onions.

Deep fried turkey is rising in popularity, requiring large fryers to hold the large bird.

Other non-traditional food are also seen nowadays on the table like Ham.

Depending on where it is celebrated, certain food are used in connection with their cultures back home. It is not surprising to see duck, goose, chicken or any other type of fowl, seafoods used in lieu of the huge turkey.

Most Americans would want cranberry sauce and gravy to go with the turkey, which also would include yams, mashed potatoes, noodles, corn on the cob, deviled eggs, beans, peas, carrots, bread rolls, corn bread and green salads. And for the dessert, it would always be pies which can be pumpkin pie, pecan pie, chocolate cream pie or sweet potato pie and served with a dollop of sweetened cream or vanilla ice cream.

And to finish the meal, apple cider or wines are served.

But it is also common to have coffee and tea to end a spectacular meal with family and friends. Some might opt for some juices, cocktails, beer or other spirits.

I am pretty sure most of our Pinoy friends and relatives living in North America might celebrate like the Americans or Canadians but definitely with a twist. Having roasted pig instead of turkey and more Pinoy food fare like adobo, spaghetti, caldereta, embotido, afritada, lumpia shanghai, hamonada and the like.

As for desserts, we would have fruit salads, leche flan, brazo de Mercedes, enzaymada, ice cream, halo-halo, brownies, biko, suman, cassava cake, banan turon and so much more.

What about the Pinoy in us here in the Philippines? We are slowly incorporating this special event into our lives but surely we celebrate this because we wanted to thank God for all His bountiful blessings. With a tropical country like us, we practically harvest all year round. Besides, we also have fiestas to celebrate, birthdays, baptismal, weddings, graduations and practically almost every occasion that calls for a feast!

Indeed, we are so fortunate and lucky to give thanks to our God all year round!

This is actually the start of the holiday season in the Americas because soon, it will be the most wonderful time of the year, Christmas season, which calls for another great and joyous celebration for the coming of our Lord, Jesus Christ!

Happy Thanksgiving to everyone and may we all appreciate and acknowledge with sincere gratitude to the only One above! Give thanks for He is good, all the time!

(Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on November 22, 2012.

Halloween Activities

By Chef Ed Dychauco

Pots and Pans

Thursday, November 1, 2012

ONE very exciting and fun-filled events in the month of October would be Halloween, especially for kids, although I have perceived that adults for the last several years are equally excited for this celebration as well.

October is also a month for the “beer” enthusiasts who would go for the October-fest, spending the night eating, enjoying company of friends and relatives for a soiree. Beer and drinks overflowing, people getting drunk, what else?

In the Christian world, we also celebrate the Holy Rosary month which we dedicate to our beloved Mama Mary. For world peace, love and understanding.

Several things are also going on I am sure in the other parts of the world and to each country, celebrations are always a big part of their culture and heritage just like what we have right now, fiestas and semestral breaks for students.

Halloween has been part of the American culture for such a long time that we Pinoys have started to celebrate too in our more creative ways. Most huge department stores would lavishly decorate and turn the quite boring place to a very, shall I say scary and spooky but artistic place for the public to enjoy and take lots of pictures to post on their online social media!

Not only would it be a Halloween theme, but it would also kind of incorporating thanksgiving touch to it. Think of pumpkins and bountiful harvests. Orange-colored theme with falling leaves in varied sizes, bold and breathtaking colors, too.

Pumpkins are carved into “scary” faces and are also being used as a tool for creative competitions nowadays. Putting a light inside, whether candle or electric bulb, gives a frightful but delightful glow in the evening and displayed prominently in the front yard or inside the houses.

Aside from those, “ghost” figures, skeletons, witches, broomsticks, witches hats, boiling pots, skulls, ghouls, scare crows, spiders and “cobwebs” are used to decorate houses and shops. Not to forget, “cemetery” theme plots are also done complete with coffins and tombstones. Some even have eerie music to complete the whole set up! Boo!

It used to be an activity where kids will go for “trick or treating.” This is the best time for kids to have lots of candies (bad for the teeth!) since this has been the “ritual” and “tradition.” Carrying with them a container for them to put their candies when they visit their neighbors, dressed in different costumes.

It used to be just plain “frightening and chilling” costumes which are store-bought, complete from head to toe accessories, plus make up. But now, fantasy costumes are also the in-thing. Be it a superhero, television character, real people (whether dead or alive), cartoon character or even costume of a certain country or tribe. It can also be an “original.” See how amazing our creativity can go!

Since October 31 falls on a Wednesday, most of the activities are done on the weekends. Parties, get-together, competitions, etc. are celebrated either in someone’s house but most often, done in a public venue like a restaurant, hall or hotels where the venue is again transformed magically!

For most of us, I can see a lot of people getting into the cemetery/memorial gardens to spend the night or nights prior to All Saints’ Day and All Souls’ Day. It is the time to be with our loved ones who have gone ahead.

Since Americans don’t really observe November 1 and 2, they spend more on Halloween. Guess we are lucky because we get to celebrate both, one after the other.

Most of the pumpkins are later made into pies, cakes or cookies for thanksgiving. Although I am sure a lot are also being thrown out, which is really a waste. Different sizes, shapes and varieties can be seen and bought in shops and supermarkets in the US.

Depending on the place, most people in the Philippines start decorating for “Christmas” as early as September, so one might see a mixture of Halloween, Thanksgiving and Christmas decors and designs in stores rather than just one theme. A way of “hitting three birds with one stone”?

But since this is time to remember our dear departed, let us all offer a prayer or two for our loved ones and remember the good, great and unforgettable times we have spent with them while they were here and that they gently watch over us!

(Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on November 02, 2012.

Vanilla power!

By Chef Ed Dychauco

Pots and Pans

Friday, October 26, 2012

A VERY interesting orchid from the genus Vanilla that gave the culinary world a remarkable flavor especially to our baked goods and frozen desserts, Vanilla itself is a very well-known and well-loved item in everyone’s pantry.

I bet almost everyone who bakes would have at least a bottle of vanilla flavoring in their cupboards. This is like a standard item that we use endlessly in all our food preparations in baking, be it cakes, bars, brownies, cookies, pastry cream to chilled desserts like ice cream and pies.

It is also widely used in perfumes and aromatherapy oils or lotions.

Whether used as a flavoring or to enhance other flavorings, pure Vanilla was of Mexican origin primarily until it was successfully hand pollinated and transported to other parts of the world to be cultivated.

Other famous Vanilla comes from Madagascar and is sometimes known as Bourbon Vanilla, Tahitian Vanilla from French Polynesia and West Indian Vanilla from the Caribbean Islands, Central and South America. In fact, we even have our own Bukidnon Vanilla being produced, but usually in its raw form, the vanilla pod which really gives out the best and intense aroma.

French Vanilla, on the other hand, is often used to designate strong vanilla flavor or aroma of a food product such as vanilla ice cream or vanilla custard flavor.

It is said to be the second most expensive spice after Saffron because growing the vanilla seeds is really labor intensive. That is why pure vanilla is quite costly. Nonetheless, we also have “artificial” or “imitation” vanilla, which is more often sold in stores and in much larger quantities.

Nothing, of course, can beat the real flavor of the real, pure vanilla.

Vanilla can be commercially found in three preparations: whole pod, powder and extract.

Whole pods are most potent and give a very intense flavor and aroma but is expensive.

Vanilla powder is available but not as much as the extract form.

Vanilla can be available in colorless form or somewhat dark in color. Make sure to use the right one so as not to affect the color of the baked goods.

So, what baked goodies have you prepared using vanilla? There is the basic chiffon cake of course, and the popular pound cakes.

We used it in almost all cookie preparations, be it chocolate chip cookies, oatmeal cookies or sugar cookies. Custard creams would not smell good without vanilla.

It also brings out the best in breads, bread or rice puddings and cheesecakes.

Commercially prepared biscuits also use a lot of vanilla flavored cream in between. It is even used side by side with chocolate cream as filling.

In the United States, and maybe in other countries, plain could mean vanilla, especially in ice cream flavors. It is one of the most liked ice cream and probably because it can be paired with almost anything. Say, Chocolate cake or brownie a la mode? What about shakes? Vanilla ice cream can go a long way with other concoctions like drinks and even coffees!

Coffee is another enjoyed beverage and it has come of age with different flavors. Even the creamers come in different flavors.

What about tea? Ever heard of Vanilla tea? Possibilities are just endless. Who knows? Maybe in the near future we would have “vanilla-flavored” dishes, too! Or am I too late?

Vanilla Cupcake Recipe:

½ cup butter
2/3 cup Peotraco Caster Sugar
3 pcs eggs
1 tsp Pure Vanilla
1½ cup all purpose flour
1½ tsp baking powder
¼ tsp salt
¼ cup evaporated milk

Cream butter with sugar. Add egg one at a time till fluffy. Add vanilla. Mix all the dry ingredients together and hand mix them alternately with milk.
Do not over mix. Bake in a 350 degree oven for 15 to 20 minutes.

(Website: www.potsnpans1976.weebly.com, e-mail: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on October 26, 2012.

An Apple a day…

By Chef Ed Dychauco

Pots and Pans

Wednesday, October 17, 2012

AS THE saying goes, “An apple a day help keeps the doctor away.” We all have believed in that for a long time. And with the scientific studies to back this up, it is but natural for us to consume apple to help in our digestion (because of its fiber content), thus can reduce the risks of colon and other cancers. It also contains antioxidants which can prevent damage to cells and tissues. It is also said to help control cholesterol, helps in weight loss and heart diseases. How about that for a start?

According to recent studies, to gain more of the benefits of the apple, we have to include the peel in eating the fruit. Oh oh! I know most of us don’t like it. But anyhow, the fruit itself is good enough.

One of the most favorite fruits of the Christmas season will be the very versatile apple. And this fruit comes in several varieties, colors and sizes depending on its “cultivar.” And during this season, prices tend to drop to a very reasonable level. And what would be the best time to cook, bake and eat apples if not now?

Depending on the recipe, the right apple should be used for better result.

I was so naïve when I first step foot in the United States. For me, all apples are the same! But then when I got the chance to do my very first “apple picking” somewhere in upstate New York way back in 1987, I learned that it was the other way around.

Usually for baking, be it pies or cakes, we always have the sweet and tart Cortland apple and Granny Smith while Golden and Red Delicious apples are sweet and are good for eating or for salads. Some apples are good for juices, vinegar and sauces.

Popular desserts include the cinnamon-sprinkled apple pie. I prefer the streusel-topped covered pie than the regular pie crust top for the reason that it has that kind of melt-in-your-mouth feel.

I also like lots of cinnamon in it which really reminds me of Christmas for that matter.

Apple Tarte tatin is another dessert that is becoming popular lately.

Apple-walnut cake has been in fad for the past 10 years or so especially for wedding cakes. It also is a great gift-giving loaf for special occasions. What makes this stand out is because the apples make the cake moist and delicious and stays that way when stored properly.

In the United States, another favorite would be the Caramelized apple. Fresh apple covered with caramel and then dipped in assorted nuts, chocolate chips, sprinkles, marshmallows and the like. It can also be dipped in chocolate.

Apple turnovers (sort of like apple empanada), Apple strudel, Apple crumble bars, Apple upside down cake, Apple pancakes, Apple cobbler, Apple Betty, Apple tartlets, Apple bars are some other desserts that has been with us for some time now.

And do you know that apples are being dehydrated just like our dried mangoes? This is a very good snack item and a healthy one, too.

Here is a simple but truly scrumptious apple pie recipe for the holidays.

5-6 pcs apples, peeled and sliced or cubed
2/3 cup Peotraco Honey Browns
3 tbsp flour
1 tbsp cinnamon powder and/or nutmeg
1/3 cup raisins (optional)
¼ cup butter

Ready-made pie crust

Mix all ingredients in a pan and cook over low heat till all apple pieces are coated with the mixture. Transfer to a pie crust and cover with another crust (if preferred). Seal edges with a fork.

Make some “vents” or slits on the top crust. Brush with egg yolk and bake for about 20 minutes at 350 degrees or till golden brown.

Cool and serve with a scoop of vanilla ice cream.

(Website: www.potsnpans1976.weebly.com , email: potsnpans1976@yahoo.com)

Oh, My Raisins!

By Chef Ed Dychauco
Pots and Pans

Thursday, October 11, 2012

TECHNICALLY, a raisin is really a dried grape. But in French, raisin means grape. So, in one way or the other, a raisin is a raisin. And we all grew up basically with “California,” “Sunmaid” raisins that are found in a small red colored box.

Raisins can come basically in three types or variety: raisin (which is typically the darker color ones and the one we all knew), sultana (golden color which is becoming popular) and currant (which are small and quite hard to find in the market). They came from several varieties of grapes, hence the colors and sizes.

They are produced in many regions of the world and are usually sun-dried although nowadays, they use dehydrators which make it faster and easier. Most of the sugars from it are sucrose and fructose and contain fiber, for digestive health and protein, minus the cholesterol and sodium but with vitamin c content and some antioxidants. Clinical studies have said that raisin can lower blood pressure because of its potassium content. How about that?

Raisins also come in different grades with grade A being the best. We also find substandard raisins in the market, which are usually cheaper but might contain some sediments sand and small pebbles, seeds and even dried tips of the grapes. So make sure they are washed or cleaned before use.

Come Holiday season, this will be one of the much in-demand item in the stores and in our culinary uses, both baking and cooking. And the good thing is that we can now buy raisin per kilo rather than the ones that are pre- packaged in boxes, which are a bit pricey.

Raisins can add flair, taste and color to our baked goodies. Be it in cakes (especially fruit cake!), brownies, cookies (oatmeal raisin), bars, empanadas, breads, pies (apple pie) and others, this gives a distinct flavor to it. It also add some natural sweetness to our dishes like embotido and stuffed chicken, macaroni salad, fresh green salads and more.

One really basic ingredient that goes hand in hand with raisin will undoubtedly be one of my favorite spice, the sweet smelling cinnamon. Think about Apple pie, Cinnamon roll, bread pudding, oatmeal raisin cookies and raisin bread. We also use raisin to “decorate” baked products like coconut macaroon, torta and cupcakes.

Also available in selected markets are raisin paste and raisin concentrate which really makes it a lot easier when one is making loaf breads, cookies and bars. I am sure this can also be used in cold confectionaries like ice cream and chilled desserts.

Do you know that we can also substitute raisins with prune and dates? So if in case you want to experiment on something, these are the two most other “interchangeable” ingredients available. And maybe a bit costly, too I should add.

Sometimes, one might find raisin to be quite dry or have been sticking together. To plump it up, the raisins can be soaked with water overnight, boil it in water or if added flavor is needed, rum or any alcoholic beverage can be used to soak them. This really gives the finished product a kick!

Below is a simple yet healthy recipe for the very much loved Cinnamon-Raisin Oatmeal Cookie for everyone to try and snack on….

½ cup Peotraco Caster Sugar
½ cup Peotraco Honey Browns
½ cup softened butter
½ tsp pure vanilla
1 pc large egg
¾ cup all purpose flour
½ tsp baking soda
½ tsp cinnamon powder
¼ tsp salt (can be omitted for those watching their sodium intake)
1 ½ cup oats
½ cup raisins, soaked in water and drained
½ cup nuts, chopped (or chocolate chips)

Cream sugars with butter and vanilla. Add the egg and continue beating.
Stir in the rest of the dry ingredients. Lastly, add the raisins and nuts/chocolate chips. Drop by the tablespoonful in a greased or parchment paper lined cookie tray. Bake at 350 degrees for 10 to 15 minutes.
For chewy cookies, 10 to 15 minutes should be enough, but for crispier cookies, bake five minutes or more.

Happy baking!

(Website: www.potsnpans1976.weebly.com, e-mail: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on October 11, 2012.

Eggs! Eggs! Eggs!

By Chef Ed Dychauco

Pots and Pans

Friday, October 5, 2012

IN SO many ways, eggs (and I mean chicken eggs) have always been a part of our dietary regimen. Well, unless one is allergic to it. This is one of the cheapest food around to buy and the easiest to prepare. Not to forget, one of the most nutritious, too.

All over the world have their own ways of preparing eggs, but bottom line is we basically prepare it almost the same way in most of our dishes. It might be called in different names, but it is still an egg after all!

Boiled egg, fried egg (sunny-side up or scrambled), poached egg are the most common method in cooking eggs and also the fastest. When I was growing up, we were always served soft boiled eggs and it has been years since I had one. Didn’t realize that till now! It was said to be more “nutritious” prepared that way according to the “olds.” With a little dash of salt, it was incredibly yummy!

Hardboiled eggs memories include my land and sea trips during summer and Christmas season. It was always the “baon” and if not, they are bought on board or on the streets. And they last for days, maybe two-three days if stored well.

Fried eggs. What can I say? We have it in the morning for breakfast, for lunch, for dinner and even in-betweens. And with catsup, it was perfectly satisfying. Although having some dried fish or fried fish along with some fried rice would be more exciting. Not that I won’t take hotdogs, pork and beans, bacon, ham, chorizo, longganiza with it! It would be absolutely delightful!

Poached eggs is better in a sense that no oil is used, only water. And cheaper, too. Everyone should try it.

Scrambled egg, as it is, is already a dish by itself. But adding other ingredients can give it a higher kick like onions, tomatoes, green onions, sardines, ham, cheese, hotdog, left over meats or vegetables, shrimps and the like. Many times I would personally use a little soy sauce instead of salt to add not only taste but also color.

Steamed egg (usually scrambled) is prepared with a little salt and pepper and it actually more of a Chinese influenced dish. Chopped chives or green onions are usually incorporated into the egg mixture. Ground meat can also be included.

We have many dishes also using eggs as a primary ingredient like Tortang Talong, Ampalaya with egg and humba or adobo with hardboiled egg. We also top palabok, pancit and some noodle dishes with sliced hardboiled eggs for added flair. What about “koter”?

Other Chinese-influenced foods include fried rice, egg drop soup, corn soup, hot and sour soup, egg fooyong, lomi, vegetable lumpia, and many more.

American and other influences includes variations of the green vegetable salads, deviled egg, crepes, egg sandwich, meat loaf, holiday eggnog, custard pie, quiche, eggs benedict, mayonnaise, frittata, and so many more.

As for desserts, egg always plays a major part in almost all delicious desserts. Crepes and souffle, either savory or sweet, crème puff, meringue pies, cakes, brownies, breads, egg pies, cream pies, icings, puddings, etc.

We also have our very own versions of egg desserts like yema, leche flan, enzaymada, rolls, custard cake, sans rival, sylvannas, bibingka, cassava bibingka, torta, pastel, and so much more.

So the next time you think about eggs, think of it highly because in more than one ways, it has given us a lot of gustatory pleasure and nutrition at its best!

(Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on October 05, 2012.

Banana leaves and its uses

By Chef Ed Dychauco

Pots and Pans

Thursday, September 27, 2012

ONE of the most commonly used leaves in the culinary world would be the very flexible, large, palpable and waterproof banana leaves. Of course, it comes from the banana plant, which gives us the very delicious and potassium-rich fruit.

Central America and Asian countries in particular use this leaves, just like us. India, Indonesia, Thailand, Vietnam uses these leaves in so many of their food preparations.

The fruit itself can be used in various dishes, desserts and kakanin, depending on the variety used. And because of its versatility, it can as well be called a “super fruit.” Aside from potassium, it contains protein, fiber, vitamins and minerals which are very beneficial to our body.

But, what about the leaves? One sure thing is that we can use it during the rainy or superhot season, as an “umbrella.” It is also used as a place mat or even as a “plate.” In native restaurants, they are cut into round shape to fit the rattan, bamboo or clay plates to serve the purpose.

What about using them as “table cloth”? What about wrapping items in it? Like flowers, fish, peanuts and the like. It is also said to be used in some parts of the world as cigarette wrappers. How about that?

In its young stage, the banana leaves can be made into poultice, which is used to treat burns, according to Purdue University. The leaves can even be used to treat diarrhea.

I know it is also used to cool “tablea” when they are being processed because of its “cooling” properties. What about drying grated cassava for the “kiping”? It also helps to “cool” parts of the body when the temperature is quite high.

But the primary reason for the use of these leaves here would be its food uses. So, can you name some food items that use the leaves?

One thing that would come right into our mind would be the very Pinoy suman (sticky rice), right? It can be suman pilit, cassava suman, malagkit, bibingka and so many more.

Madel, owner of Madelicious Bakeshop and a very close friend, uses banana leaves in lining her enzayamadas (she uses ube and durian as filling!) which makes her enzaymadas truly unique and out of this world! It imparts an aroma that is unexplainable. One of a kind indeed!

It is also used to cover meat or fish prior to grilling or steaming to help retain the flavor and texture of the meat, and once cooked, also serves as a wrapper, thus protecting it from various insects and thereby extending its shelf life. Of course, it enhances the flavor, too!

Once the food is gone, the leaves are also used to wrap the leftovers and thrown into the garbage without exposing them to the air which can attract flies and insects. How cool can that be?

Using banana leaves to line the food that is being cooked also prevent the food from being burned. It also protects the pots and pans from being burned in an open fire.

By the way, for the leaves to be more pliable, make sure to pass the leaves through an open fire so as to soften it. Some steam them while some place them in the oven for a few seconds. Whichever process you do, for hygiene’s purposes, make sure you wash the leaves very well before putting the food in it.

Do you know that historically, banana and other palm leaves were used as a primary writing surface? Tracing straight lines can also be done using the veins of the leaves! Am sure we all don’t know this!

So, the next time you have your banana, think of it and its leaves, think of its super uses and how grateful we should be with this Super Fruit!

(Website: www.potsnpans197.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on September 28, 2012.

Goin’ nuts over peanuts

By Chef Ed Dychauco

Thursday, September 20, 2012

FOR so long a time, peanuts have been a part of our regular diet. Meaning, we have been eating and enjoying them since the time we can remember.

Be it salty, sweet, spicy, soft, crunchy or creamy, I am pretty sure we had our share of this nuts in a variety of ways. Remember when we use to buy (and even until now) peanuts along the sidewalks? They come in fried, garlicky, salty and even sugar-coated. And at a small brown paper bag of about a tablespoon or two would cost us P5 nowadays!

Now that we have an assortment of spices available in the market, we can come up with a variety of peanuts at our fingertips! Chili? Barbeque? Wasabi? Cheesy? And the list goes on. It’s really almost endless! Boiled peanuts, anyone?

Pinoy as we are, and having the inherent talent of coming up with different ways of preparing peanuts, we have an almost infinite and limitless technique and method in concocting and formulating new recipes thereby giving a different flair and taste to this popular legume.

I am definitely a lover for “peanut turon,” a caramel-glazed lumpia-wrapped chopped peanuts that’s crunchy and definitely delicious!

What about our very famous “peanut kisses” from Bohol? After one bite, the contents of the entire box would be gone like magic! And who can forget “majareal”?

Another peanut based delicacy from the Vizayas region.

I am sure other countries would have their version of the popular peanut dessert like “peanut brittle” which we locally call “piniato.” What probably made our version different is the use of honey, although some would use maple syrup, like in North America.

Turrones de Mani (which is really peanut turon) but made with melt-in-your-mouth wafer is another “to die for” munchies! And the very famous turrones I can remember would be that of La Salud de Turrones of Mambajao, Camiguin which dates back to the early 1900’s and still using the original recipe at that! They definitely use Camiguin Honey in the process which made them truly unique and delectable.

What about deep dark chocolate-coated peanuts? Chocolate-coated caramel peanuts? Fruit and nut clusters? Be it white, dark or milk, I would sure gobble them up before anyone else! How about that? Chocolate-covered ice cream sprinkled with peanuts is another winner!

Peanuts give that crunch and bite to brownies, cakes, cupcakes and breads. Either topped or mixed in the batter, this is a sure way to make one ask for more. We also what have we call as “peanut bread,” which some bakeries still offer. Some have the filled sweetened crushed peanuts inside the bun while some have them outside the bread, coating it all over.

How can we forget the classic and standard peanut butter? So creamy that it sticks into our teeth and mouth. And now it comes in an assortment of selection: plain peanut butter, chunky peanut butter (which I adore the most), peanut and jelly swirl, peanut and chocolate swirl. But the one that I can always relate to is the very Pinoy, kind of home-made brand, Lily’s! I definitely grew up with this.

Chinese delicacies use a lot of peanuts too in their dishes and desserts. Cold peanut soup is worth a try. Really awesome. Stir-fried chicken, pork or beef with peanuts. “Kiam pong,” Chinese fried rice with peanuts.

Another Chinese origin but has entered into our culinary world is “masi,” sweetened mashed peanuts covered with a chewy glutinous flour dough.

Chicken Satay is another delightful dish that is Asian in origin. And it goes very well with steamed rice. Aren’t we served with peanuts before meals in some restaurants? We even munch on peanuts while watching a movie or a TV show.

Having it as a “pulutan” over a bottle of beer or even soda together with some other crunchy snacks items makes the conversation so much better! Agree?

So, can we definitely say that peanuts play an important part of our lives? Grab some today and delight yourself in it!

(Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on September 20, 2012.

Dychauco: ‘Because I Believe’ A concert of Faith & Prayer

By Chef Ed Dychauco

Pots and Pans

Friday, September 14, 2012

“AMAZING… Astounding… Wonderful… Harmonious… Enjoyable… Charismatic… Delightful…

These were some of the adjectives heard by the organizers and the enchanted audience at the Kalayaan Hall of the Philippine Consulate of New York in Manhattan and San Sebastian Church in Woodside, Queens, New York during the Live Concert of the Pareng Bukidnon last September 6 and 7.

Dubbed as the U.S-Canada 2012 Tour, this magnificent group of 13 chosen young and singing priests from various parts of Bukidnon, headed by His Most Reverend Jose Araneta Cabantan, D.D., Bishop of the Diocese of Malaybalay, performed with so much charisma and magnetism as they conquered the stage singing various Tagalog, English and Visayan songs, to the pleasure of everyone present.

Pope Benedict XVI declared October 16, 2012 to November 24, 2013 as the year of Faith and because of this, the energetic priests from Bukidnon took this opportunity to evangelize, to awaken our faith through a concert called “Because I Believe.” It was initiated in January 2012 with clergy President Diomedes Brigoli, Parish Priest of San Jose Parish of Talakag, and Joseph Espadilla as the artistic director.

There are originally 65 clergy and zoomed up to 88, but was trimmed down to 13 for this special concert.

Fr. Virgilio Delfin, President of San Isidro College in Malaybalay, Bukidnon, did the thematic arrangement of the concert.

Mostly secular songs, Fr. Delfin explained that overall, the show has four parts, namely: Profession of Faith, Celebration of Faith, Life of Faith and Prayer in the Life of Faith in which several well-loved and liked songs were included.

A welcome speech by Ms. Sylvia Labial-Buhian formally opened the night’s activity.

Part I had all the priests in “long” shorts and checkered shirts and sang “Abakada,” “Batang Bata Ka Pa” and “Anak,” which brought tears and laughter to the crowd.

With such stamina and gusto in their performance, it really broke the house down.

Part II included “Barkada,” “My Hearts Thanksgiving,” “You,” “Eres Tu” and “I Believe.”

Garbed in a more formal attire, the singing priests looked all dashing in their long sleeves, neck ties and dark pants.

Fr. John Mark Colipano, Parish Priest of Our Lady of Mercy Parish in Kalabugaw, Impasug-ong, performed the song “You.”

“Bukidnon, My Home,” “Fr. Neri Satur,” “Tell The World of His Love” and “Handog ng Pilipino sa Mundo” comprise Part 3A, which made a lot of Pinoys in NY proud to be a true blooded Pinoy. It was most evident when the waving of the Philippine flag was done. Everybody seems to be in a frenzy, clapping and screaming mood, which echoed through the church. Here, they were wearing native Bukidnon attire in color blue and yellow that really looked festive.

The last part saw the Holy Priests in their white robes singing “Who Am I,” “The Priest,” “You Raise me Up,” “Gloria” and “Marian Song (Ave Maria)” with Fr. Rene Regalado, Parochial Vicar of Nuestra Señora del Pilar Parish Church in Quezon, doing solo on “Who Am I” and Fr. Elric Jorquia, Parish Priest of Laligan, Valencia City, singing “You Raise Me Up.”

A prayer blessing was done before the final song by the ministry with a prayer offered to our Blessed Virgin Mary to all the attendees.

“Tell The World of His Love” as the finale had almost everyone standing and joining in the singing, taking pictures and dancing. A group of beautiful ladies dressed up in Bukidnon tribal attire led the dancing, who also served as usherettes for the show.

Bishop Jose Cabantan also performed, a song to the delight of the spectators, after thanking all the people involved in making the concert a success in NYC.

Fr. Rodolfo Isada Jr., Procurator of the Malaybalay Pre College Seminary, was the pianist with Mr. Dexter Jumalon as the technical director.

Ignacio Napongo was the production manager with Rufino Sabunod as their tour manager. Choreographer was Charlo Yare.

Other equally talented “performers” include Msgr. Victoriano Salem, Parish Rector of San Isidro Labrador Cathedral of Malaybalay City; Fr. Arsenio Rubio, Immaculate Concepcion Parish in Manolo Fortich; Fr. Flordelito Nazareno, San Isidro Labrador Parish of Pangantucan; Fr. Conrado Casas Jr., St Francis Xavier Parish of Kibangay, Lantapan; Fr. Lito Canoy, San Isidro Labrador Parish in Kadilingan; Fr. Joean Lamasan, San Roque Parish of Kilubo, Kitaotao; and Fr. Joel Tuquib from the San Fernando Parish.

The show was also graced by Honorable Consul General Mario L. de Leon Jr. of the Philippine Consulate General in NY who also gave a heartwarming and marvelous speech, together with Deputy Consul General Theresa Dizon de Vega (at the Philippine Consulate).

The concert would not have been made possible without the unending help and assistance of the following beautiful people and organizations: Sister Nellie Anuciata, Hilda Mantalaba, Susan Gasis, Eddy and Quinn Aranez, Anita Sajulga and many others, Bukidnon Kaamulan of America Inc. with its president Lynn Friedman, volunteers of Bukidnon led by Carmen de la Cerna and Marlon Valcorza, Cagayan de Oro-Misamis Oriental group, Cebu Engaging in Building Unity, The God the Father, the 2000 Hail Mary, Couples for Christ of NY and Oro Women Society.

Proceeds of the concert will go to the completion of the construction of the Diocesan Pastoral Center in Malaybalay City, Bukidnon and help fund the health and hospitalization project for the Priests.

After their Vancouver and Toronto, NYC concerts, the singing priests had a show in New Jersey and as of this writing, several shows are scheduled in Michigan, Minneapolis, California (five different cities) and Seattle.

(Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on September 15, 2012.

Tipsy rum cakes

By Chef Ed Dychauco

Pots and Pans

Thursday, September 6, 2012

WE ARE now on the “ber” months. The weather should start to cool down (well, that does not include the rainy season!), Christmas decors are now being sold with yuletide carols being played on the radio. It is also the time to prepare our seasonal goodies for the Holiday season!

And what does one have in mind for this event in our lives? Food, food and more food! And to be exact, desserts, sweets and treats to make, sell and give to friends and family.

One very popular item is the quite expensive fruit cake. Because it is rich with assorted imported nuts, dried fruits and liqueur, it is one that can keep for months and years without spoiling when properly stored. The longer the time it is “seasoned,” the better the outcome. I can almost taste it in my mind!

But again, with the limited budget, it is not hard to make other type of cakes that is equally good and correspondingly almost similar. I am talking about cakes that are “spiked” with rum or liqueur that can also last for an indefinite period of time when chilled well.

We can have a heavy type of cake made of fresh fruits and nuts, chocolate, pound or butter cakes. It can even be brownies and cupcakes. Possibilities are endless if one knew what and where to start.

I have always been fascinated by delicious rum cakes ever since I was introduced to this many, many years ago by some “chef” friends from Manila. These cakes can be very rich, almost like the real fruit cakes and very simple like the plain butter cake!

Speaking of butter cakes, I am sure all you bakers out there have your own “special” butter cake. Why not turn it into something unique and special? Just like plain chocolate brownies and cupcakes, these can also be “smeared” with your favorite alcoholic beverage for that special touch! Have you ever heard of “Pink Champagne” cake?

Make sure you do this at least several weeks or months before so the cake can absorb the flavor and be mellowed into something really distinctive and extraordinary that’s truly your own! Who knows? This might be something you can make money out of it! Not a bad, idea, right?

These cakes are basically not so big. Usually, they are made into loaf shapes. Maybe a round 7”-9” cake would also sound great as a gift idea. Besides, this is eaten in small slices and goes a long way. You don’t want somewhat to get “drunk” with your cake, do you?

Another favorite cake that is turned into rum cakes is the butter-rich pound cakes. Be it plain butter pound, chocolate pound, raisin, chocolate chip and any of the other variants. Baked in beautiful decorative Bundt pan, these cakes can be presented as it is with the shape of the cake coming from the pans itself!

What about those smaller varieties of Bundt shape cake pans that is in fad today that is sold as “mini” cakes? They are personal in size, cost a little bit less and very easy to give to love ones.

With a little sprinkling maybe of confectioner sugar or cocoa powder, drizzle with a little chocolate or frosting and top it with some nuts, chocolate chips or some cherries, voila! You have a pretty dressed up cake that is sure to please all the sense! And I bet you, it will be a hit!

Try to present also your cake nicely. Packaging counts almost 50 percent. With a pretty bow and packed in a pretty box, what more can one ask for? Although ultimately, it will be the taste and flavor of your cake, that will linger in the memories of those who had a bite of it.

Here is a mixture you might want to try in your rum cake (try to choose the rum or liqueur you like best):

2 cups Peotraco Caster sugar
2 cups water
1 cup butter
1 cup rum/liqueur

Boil water with sugar and butter. Once the butter have melted, let cool. Add the rum. Brush on your cakes or bars. Do this two to three times a week and keep refrigerated until ready to “give,” “sell” or “eat.”

P.S. I like Mango Rum Liqueur of Distilleria Limtuaco in my mango rum cakes. You might want to try it.

(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on September 06, 2012.

Coconut Macaroons

By Chef Ed Dychauco

Pots and Pans

Wednesday, August 29, 2012

LAST week we had French Macarons. Today, we will have another favored dessert, which is also has the same name, except for the added “o” in it.

Who can forget Coconut Macaroons? A country where coconut is in abundance, it is but natural for almost everyone to have their share of this little confection in one way or the other.

Eaten either as an after dinner treat, with afternoon tea/coffee or just as a dessert, this surely will evoke countless unforgettable memories of childhood, family or friend gatherings of yester years.

We normally use dessicated coconut as the main ingredient. Dessicated as in a “dry” form. But in other countries, they use “flaked” coconut, which is a bit softer in consistency and whiter/lighter in color compared to the one we are using.

Whichever one use does not matter, as long as it is baked with much love!

Many different countries all over the world have their own little version of this delightful sweet. Some uses spices like ginger in cinnamon that makes their macaroons more darker in color (Dominican Republic), some add nuts like almonds, hazelnuts, pecans, cashew which can be slivered, crushed or in powdered form (Spain, India, Turkey, etc.) while others dip them in sinful white, milk or dark luscious chocolates (USA, Scotland, Ireland).

But one thing is sure, with or without nuts and chocolates, these delicious treats will disappear in a jiffy!

Here in the Philippines, this has become synonymous with desserts, snacks, treats or just a sweet. Several recipes are available and using even just two ingredients (dessicated coconut and condensed milk) is enough to make a batchful of macaroons. But then, because of our innovativeness, we try to incorporate other “important” ingredients to bring these to a higher level.

Eggs, flour, vanilla, sugar, milk and even nuts and chocolate are added. What about dried fruits like raisins? Flavors like coffee/mocha, strawberry and the like? Just like the French Macarons, this is also another dessert where we can all “experiment” and make it more of “our” version for that added kick and uniqueness.

We bake this in small greaseproof colorful paper cups. The good thing with this treat is that these keep well indefinitely at room temperature and more if stored in the refrigerator. Notice those little raisins on top? Some uses chocolate chip or a piece of nut to make it more attractive to the senses.

I remember macaroons to be sold at .10 cents at the most years ago. Now, it went up to almost P5 a piece, depending on where it is sold. Average price is about P3 each in smaller bakeries.

The funny thing is that groceries and supermarkets always ran out of dessicated coconut and I cannot understand why. Maybe it is being exported for a better price?

By the way, do you know that we can also use those “freshly” squeezed coconut (for the coconut milk which we use in our dishes or other desserts) in our macaroons? They taste fresher and more soft and chewy. See, nothing goes to waste here! We can even use them in our “pan de coco.”

Below is a basic recipe for our Philippines version of Coconut Macaroons:

4 cups dessicated coconut
1 can condensed milk
½-3/4 cup Peotraco Caster sugar
½ cup flour
½ cup butter or margarine
5 pcs eggs
1 tbsp vanilla
raisins
Paper cups

Mix coconut, milk, sugar flour, butter, egg yolks and vanilla well.
Pour into paper cups and top with a raisin. Bake at 350 degrees for 10-15 minutes or till golden brown.

Enjoy with a cup of tea or coffee!

(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on August 30, 2012.