Thursday, October 4, 2012

Eggs! Eggs! Eggs!


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

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Banana leaves and its uses


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

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Goin’ nuts over peanuts


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

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


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

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Tipsy rum cakes


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

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