Thursday, August 30, 2012

Coconut Macaroons


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

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French Macarons, a decadent indulgence


Chef Ed Dychauco, RN

One of the latest craze to hit the culinary world recently is the delicious sweet meringue-based confection made with egg whites, powdered sugar, refined sugar, almond powder and flavoring/food coloring known as Macarons. It is derived from the word maccarone or maccherone of the Italian language.

They are characterized by their domed-shape tops with a delicate bottom and a delightful & pleasingly soft and kind of chewy centers. These almond meringues are then sandwiched together with chocolate ganache, buttercream, fruit fillings or jam.

These are very popular in French patisseries, where stunning & amazing arrays of colors and flavors can be found. These little sweets are perfect for after-dinner treats, as a gift or give-away in birthdays or weddings, afternoon tea pleasure or indulgence.

They are simple, but it can be tricky to make. But once you have mastered the basic technique, any flavors or variety can be produced with ease. Classic flavors includes vanilla, coffee and chocolate. But since we are a country of wonders, we can also make exotic flavors like ube, pandan, and langka to name a few.

Essential equipment for making macarons includes measuring cups, food processor, strainer, mixer, spatula, baking sheets, pastry bag & an open round tip. And of course, an oven for you to bake these little extravagant delicacies.

What at about basic ingredients? Ground almonds is a must (although I know some people would tend to use some other nuts), confectioner’s sugar, egg whites or meringue powder, food colorings and flavorings. We are lucky because we have coloring/flavoring in one in the market that are equally good to use.

These are quite expensive and one of the reasons is because of the ingredient, almond powder. However, this should not deter you from making your own because these little sweet confections are worth your time, energy, effort and money! And with lots of practice and “tasting” you should be able to perfect the art of macaron-making!

¾         cup       ground almonds
1          cup       Peotraco Premium Powdered Sugar
2          pcs       extra large egg whites
¼         cup       Peotraco Caster Sugar
½         tsp       flavoring (of your choice)
                        Coloring paste (that goes with the flavor)

Simple steps to impeccable and absolutely charming macaron:

1.)   Ground almonds with powdered sugar till fine & powdery. Sift.
2.)   Beat eggwhites till soft peaks, add sugar slowly to make a firm & glossy meringue.
3.)   Add a third of the almond mixture to meringue and fold dry mixture to meringue.
4.)   Once all mixture is folded, add the second 3rd of the almond mixture. Do the same.
5.)   Add the last batch till smooth & glossy.
6.)   Line baking sheets with parchment paper (for easier removal once baked).
7.)   Pipe circles onto the paper. Tap the underside of baking sheet to remove air bubbles.
8.)   Let macaron stand for 20-30 minutes to let surface dry and form a slight crust.
9.)   Bake macaron for 10-15 minutes in about 325 degree oven.
10.) Macaron are done when they have a crisp shell.
11.) Let macaron cool. Peel off from paper and let cool completely in a wire rack.
12.) Fill with favorite filling.

Once they are done, it is time to sit down alone or with friends or family. Enjoy these dainty delicacies with a cup of coffee, tea or any of your favorite beverage.

Splurge. Enjoy. Savor.

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

Published in Sunstar CDO on August 23, 2012, Thursday
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Thursday, August 23, 2012

Pre-Mixes Anyone?


Pots and Pans
Wednesday, August 15, 2012
HOW many bakers started with the real thing, meaning starting everything from scratch and slowly worked their way into making and baking cakes, brownies, cookies, breads and the like?
And how many lucky ones has started using commercially prepared mixes in their new found love and skills in this culinary adventure?
I bet in some way or the other, we all have tried using mixes to our great advantage or disadvantage. And why is this so? Well, let’s see.
Advantages. Mixes comes prepared and pre measured. All one has to do is to add all or any of the following ingredients like eggs, oil or butter, milk or water and some basic enhancing stuffs like raisin, nuts, coloring, etc. First time bakers or seasoned bakers find this a lot easier & faster because it is almost always foolproof, as long as the directions in the package is followed to a T!
One always comes out with exactly the same taste, consistency and amount which really save a lot of time, energy & effort. Well, almost.
It is readily available in major supermarkets and it can be stored at home for a certain period of time. Which means if one feels like baking at the spur of the moment or one is expecting company unexpectedly, it is less time consuming to prepare, with less mess and extra ingredients left which can spoil or go rancid if not kept well.
It might cost more, but in the long run, it saves time as well especially if we are under time pressure. But one thing I would like to share with you is that using a simple basic mix, one can also create various varieties and taste where imaginations and extra “ingenuity” would play a big role in defining this baked goodie.
Say for example a vanilla cake mix or a yellow cake mix. Adding flavoring and coloring can transform this mix into something better and interesting. Experiment, as I would always say. Adding coloring, flavoring, fruits, nuts or chips can alter the whole mix. One can use this mix for a pineapple & cherry upside down cake or a custard cake.
What about brownie mixes? Adding nuts, dried fruits, chocolate chips, marshmallows, coconut shreds, or even chunks of candies can totally renovate the brownie and bring it into a higher level. Same with cookie mixes. Why not add pinipig, cereals, raisins, chips, drained canned fruits and even oatmeal for a twist? It’s your call.
But of course, it is always nice to make everything from scratch. But again, if the volume of baking is high and consistency is needed then one might really consider pre mixes for a more pronounced and more standardized &consistent quality of the baked product. Unless one can tackle a big volume and has a big mixer and a big oven!
That is why large commercial bakeries and production companies tend to have pre mixes. And I know that there are companies that do this too, whether the standard mix they produce or “made to your specification” mixes for a more personal and unique combination that is yours alone.
Noticed the different sauces, marinades, mixtures for cooking available? It is clearly making our life a lot easier in terms of preparing our foods and baked goods. Plus the fact that we are always consistent in every batch we make. Which is not bad after all.
If only one can keenly observe the abundance of premixes (both for baking & cooking) in the market, one can try and come up with so many “improved” and “upgraded” food that is not only pleasing to the eyes but also to the other senses as well! Which one can truly say “I made it myself!” and obviously, you really did it… With a little help from “something in a box, a bottle or a pack!” Shhhh! That’s our little secret!
So, explore, discover, and delve into what is available and you would be surprised what you can do!
Published in the Sun.Star Cagayan de Oro newspaper on August 16, 2012.

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Grilled liempo


Pots and Pans
Wednesday, August 8, 2012
GRILLING is an art, just like any other culinary means of turning a piece of meat into something more tasteful and edible. And this is not only for meat since we also grill seafoods, vegetables, fruits and even root crops to give a more distinctive taste and appearance.
How many times a day do we get to pass by a grill or barbeque shop? And how many shops do we see around the city and even nearby areas that sell not only liempo but also barbeque pork and lechon manok?
The delicious aroma, the smoke, the sight and even the sound of the skin crackling from the fire can make us stop and look. And if budget permits, we get to buy a piece that is good for the family’s lunch or dinner’s main course, with” sawsawan” (dip) on the side.
Or maybe, if we just can’t cook at home because of time constraint, this, including lechon manok and barbeque, are the easiest and fastest delight we can get for our meal. And I can say, a lot cheaper too compared to restaurant food.
An inch thick, with some skin, fat and some bones (which is actually the liempo part or belly) is the best. Although some other parts will do. But because of the combination of the meat and fat, once it is being cooked, it gives the meat the needed tenderness and juiciness which when again, combined with the crackling and crispy skin, dipped in your favorite sawsawan, can make us eat non-stop!
There are so many ways in preparing the meat and it doesn’t mean that one way is correct and the other way is wrong. It really depends on your palate. Basic seasonings would include salt and pepper. Some would have calamansi, (Philippine Lemon) in the mixture to give it a sour-y taste that we Pinoys love.
Adding toyo (soy sauce) tends to darken the meat, so using a little bit will go a long way. Some uses patis as the salting agent. Some combine soy sauce and vinegar with some chopped garlic and maybe onions. If one is on the sweeter side, then a little sugar can be added to any of the mixture.
But what I find the most simple and easiest is the rubbing of commercially prepared seasoning mix (and there are a lot!) and letting it stand for half an hour or so to let the seasoning penetrate the meat before grilling it. So how hard can grilling a piece of liempo be?
Well then again, it is not only in the meat, but also in the fire. It is the charcoal and the intensity of the fire. Too high, the heat burns the meat but with uncooked inside part. Heat that is too low won’t cook the meat properly.
Remember also that having an even cut of meat will help cook the meat evenly. This can always be done by your meat shop at no extra cost.
I have also seen a lot of people “grilling” their liempo inside the oven. I, for one, also do this if I am running out of time. Just make sure to position or arrange the meat in a way that there will be even heating and cooking. Some uses just the top fire or heat, some will use both. It really depends on your preference. Just make sure the meat is not overcooked because it could dry out and ruin everything.
Grilling also remove excess oil, which is, well, better than frying in general. That is, if you don’t include the crispy skin and the fat portion!
What about sawsawan? What is in it?
Well, again, basic ingredients include soy sauce, vinegar, chopped onions and/or garlic, slices of tomatoes, hot sauce or hot pepper to give the sauce a twist, and maybe some slices of ginger. Some might prefer just plain soy sauce while others might like vinegar only. Catsup, maybe? What about sukang pinakurat? Am I making everyone hungry yet?
So, whatever the occasion maybe, this is one of the many Pinoy food we all like. And it is found almost everywhere. It is affordable and an instant treat to everyone. Of course, it is also easy to prepare. So why not try this yourself… now?
Published in the Sun.Star Cagayan de Oro newspaper on August 09, 2012.

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Pork and Beans


Pots and Pans
Wednesday, August 1, 2012
ONE of the simplest dishes I grew up with was this very basic and simple “eaten-straight-from-the-can” food. Although it can be eaten as it is, I prefer it to be cooked with some other ingredients to make it more complete as a meal.
I am sure we all remember the imported  “Hunts,” “Heinz” and “Campbells”  pork and beans, although we used to call it beans and beans because literally, one can only find a small cube of pork (with more fat) in a can. You all must be laughing right now, see what I mean? I always wonder why it is really called as such and even after all this years, I am still in search for the answer! Any ideas?
Lately, we have seen several brands of pork and beans that is locally manufactured, we even have beef and beans (again, a piece of beef, that is!), chicken and beans.

In the United States, especially the southern part and countries from Central America, they use a lot of beans in their diets. So, it won’t be surprising to find several varieties and flavors of beans in the market.  Some are made into soups, side dishes and also included in wraps (like burrito and tacos).

Anyway, it filled our tummies for the longest time, aside from a few other main courses we would usually have. My mom would sauté some minced garlic and sliced onions in hot oil and when they are done, she would put in some ground meat (a lot more if the budget permits!), and sometimes, small slices of meat. Once the meat had changed its color, a can of pork and beans is added, plus half a can of water is poured into the mixture.

But because she sees the importance of eating vegetables, she will also add a cup or more of shredded cabbage, which added crunch to the dish. Something saucy, something soft, something crunchy all in a dish! How can you beat that? She will let it simmer for a while and if there is a need to adjust the flavor or taste of it, a little salt and pepper is added towards the end of the cooking process.

Served over rice, this is already a complete meal by itself. Whether served in the morning as breakfast, which I truly adore especially with sunny-side up egg and with some hot chocolate, this is truly a comfort food!

Served for lunch or dinner, it is already perfect by itself. But adding a little side dish like adobo can make this a wonderful meal!

Aside from being a great meal, this can also be cooked with more sauce, say like adding a little catsup to “extend” the amount of the dish. One simple dish that can feed a lot of people and thereby save a lot of money too.

In hotels and some breakfast inns, pork and beans is served rather as it is, straight from the can, sometimes cold, which I really don’t mind. I am so used to this and I still look forward to it every time I am billeted in one.  However, having other equally loved food items like danggit, chorizo, longganiza, tapa and tocino would be heavenly!

Sometimes, depending on my “mood,” I also like this with bread. I would dip my bread into it or scoop a tablespoon or two on top of the bread. The fun part is when it starts to drip and I have to make sure it goes into my mouth and not somewhere else! This is what we also call “finger lickin’ good”!

And this dish is not only easy to prepare, but nutritious too. Beans are good, with added meat and vegetables, what else is needed? Rice, perhaps?

So enjoy and have a great comforting food today!

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

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

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Dychauco: Ice candy


Pots and Pans
Thursday, July 26, 2012
WE had our share of ice cream the past weeks, now come another all-time favorite, the very basic and easy to make ice candy!
Why does this simple frozen pleasure give us so much enjoyment and gladness during our childhood and even until now? This might be an “imported invention” but who cares? What is important is that this evokes a lot of memories and with it, reminds also our very colorful lives!
Aside from the bells ringing from mamang sorbetero, we are also treated to the high or low pitch calls of Ice Kendiiiii! What a welcome treat in the lazy afternoon when the sun is screamingly hot and humid.
I remember running outside of our house every time I hear the “shouts” and with 10 cents in hand, it became an afternoon delight long, long time ago. And with the economic crisis, the cost of this basic pleasure has soared up to as high as P5 and even more! And yet, we still look forward to it, right?
With a slender long cellophane (about 2” in circumference and between five to 10 inches long), this is where we pour our “home-made” ice candy. Some might have a bigger or even a smaller version, depending on the “need” of the customers.
And one may ask, what are the basic ingredients in making this cold treat? Simple as one, two, three and maybe a few more.
Water, sugar, flavoring (natural or artificial), coloring and/or fruits (puree or bits) for a more pronounced flavor. Mix them all, pour into a plastic bag and freeze. Voila! Ice candy is ready!
This is one of the cheapest and easiest business ventures one can get into. And many people have started and continue to do so until now. And what make their ice candy different from the rest? We could probably cite a few.
One, they can be using “natural” ingredients like fresh fruits or produce which can be in season, so the investment is lesser. Like mangoes, pineapple, watermelon, cantaloupe, buko, maiz, ube, langka, calamansi, avocado and others.
Second, they can be more expensive, but they contain more fruits or fruit juices with less sugar and so therefore, more healthier. And with fruit bits, it adds up to more fiber.
Third, they use only “purified,” “spring” or those so-called “mineral” water in the mixture rather than tap-water.
Four, their packaging/presentation is “unique” and that is beautiful and pleasing to the eyes.
Five, they are readily available.
Maybe there are more reasons, but I am pretty sure the top five reasons would already make an impression to the buying public.
Some who are more into “quantity” might use artificial coloring and flavoring (please be aware that these are commonly used but not encouraged), thereby making their products a lot cheaper. And God forbid, please do not use those “magic” sugar!
For those at home, why not buy fruits in season and turn them into frozen treats? You can even freeze the fruits, after washing, peeling, removing their seeds/husks. It can also be sliced into smaller pieces and frozen. And when you feel like eating, enjoy them, straight from the freezer!
Since most fruits become mushy when defrosted, they can also be blended with yoghurt or milk for a healthier drink instead. Or plain as it is, minus the sugar. Now you have a fruit shake or a fruit smoothie! Not bad at all!
So give yourself a cold treat, summer or not, day or night and relish, appreciate, love and revel in this simple indulgence.
Get healthy, go grab or make one today!
Published in the Sun.Star Cagayan de Oro newspaper on July 26, 2012.

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Mamang Sorbetero! (The Ice Cream Man)


Pots and Pans
Wednesday, July 11, 2012
THE sun is out, the heat is on. But is it? With the rainy season not far behind, it is still warm and humid. And whether it is hot, humid, cold or in-between, we still like this cold treat any time of day or year!
Let’s be more “generic,” or shall I put it this way, the more popular name it is known for, “sorbetes,” and sometimes, it is also known as “dirty ice cream.”
Picture this: a man with a large native hat, enough to cover his head and partly his body, against the golden rays of the sun, wearing a comfortable and loose cotton long shirt and sometimes folded up till the elbows wearing rubber sandals, holding and ringing a bell on one hand and pushing the ice cream cart with the other hand and at the same time targeting the young ones and the young-once alike for a sale.
Well, that was many years ago. Because we seldom see them anymore. Unless, we are talking about the more modern, commercially prepared, more expensive ice cream selections being sold by uniformed individuals in their motorcycles or bicycles with a large umbrella and recorded music to attract buyers.
But then, worry not, because I can still see these vendors once in a while.
Compared to the more advertised ones, these are a lot cheaper, maybe not as creamy, but equally as good because most often, they are home-made and free of preservatives and artificial ingredients.
The one thing that I remember liking this ice cream during my younger years (even until now!) is the “cone” or what we call “apa.” But it is not just any cone because I like the “sugar cones.” The one that is sweet, thin, crisp and really delicious in every bite, with or without the ice cream.
But, of course, I like two cones, both with two separate ice cream flavors and “glued” together where I would then start enjoying the mixture of both flavors all at the same time! Just amazingly great!
And what unusual flavors would satisfy my taste buds the most? Exotic purple ice cream (ube, for short) and tropical golden mango! Truly a pair made in heaven!
Well, other mouth-watering Pinoy flavors like jackfruit (langka) and quezo (cheese) will be my next two top choices. And who would not like chocolate (tsokolate)?
But why do we call them “dirty” ice cream in the first place?
I know for one, it is called as such because they are being sold in the “streets” where dust and dirt “circulate.” What about flies and bugs? What about hygiene? But who cares?
Even with that in mind, we still liked them! Maybe because that was what we all can afford then, right? Besides, it can be bought practically right at our door steps! No lines, no hassles, no waiting! And if our “Mamang Sorbetero” becomes our regular guy, he would put extra scoops, much to our amazement and delight! Who can beat that?
Ah, well! It wasn’t as bad, say, 20 to 30 more years ago, right? When pollution was not even a by-word! And everything was simple, yet everyone enjoys life to the max! Simple pleasures, simple living, simple life, simple needs, simple wants.
What a life! So, before the ice cream melts, take the pleasure of enjoying them before it becomes an ice cold drink!
Published in the Sun.Star Cagayan de Oro newspaper on July 12, 2012.

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Ice drop, anyone?


Pots and Pans
Thursday, June 28, 2012
ICE D-ROP…. Ice d-roooooop!
This is the sound I always hear in my early childhood days during summer vacations in Cagayan de Oro City and Mambajao, Camiguin. And it was a welcome respite to the heat and humidity of the summer at any time of the day!
It can be a young boy, girl or an adult screaming at the top of their lungs and carrying a “styro” container full of those delicious thirst-quenching ice drop that is covered with layers of plastic on top to ensure that it does not melt fast before they are sold. The better brands will have their names on the paper or plastic wrappers, while the generic ones will just be in plain wrappers.
Recall also how we use to appreciate and savor this. I know I have my ways of making them last indefinitely when everyone else’s ice drop is gone. I can also reminisce the way we used to let the ice drop “stick” in our tongue till it hurts when we try to remove them forcefully! Those were those happy and carefree days! But I know, I still do that at times. What about you?
Those were the times when they were sold only for a few centavos. Then it went up to a peso and now, commercial brands can cost up to almost a hundred for those “rich, creamy and exotic” flavors.
I remember I was always told to be “good” so I can have my cold treat. What a simple life we have back then. Simple pleasures, simple needs. Life was so uncomplicated then.
Chances are, we can still have them being peddled around but their numbers are decreasing. Maybe due to stiff competition from well-known and well-recognized brands or maybe the demand is dwindling. But I am pretty sure, they are still all alive and well in the more suburban areas.
I know I can still see a few being sold but apparently, the city is too big to be walking around, so I have noticed some peddlers using a bicycle, which is a very innovative idea. The more they sell, the more money at the end of the day. Correct?
These little delightful frozen sweets come in a variety of flavors. Depending on the availability of our produce, fresh fruits like mango, langka, melon, buko, pineapple and banana always top my list. There are also other flavors that I enjoy like corn, chocolate and ube.
Most often, we would see more commercially prepared ice drop sold in stores and supermarkets. And it costs a lot more than what we used to spend. Better and more flavors, more hygienic in terms of preparation, more appealing, nice and colorful packaging. And not to forget, they come in “sugar-free” forms which we never heard of before!
Children and adult loves this. So, it would be a great idea to have these little desserts on special occasions and celebrations. Instead of ice cream, maybe this treats can be more practical. Less mess, less preparation and less cups to wash, agree?
Ice d-rop! Ice d-roooop! I can still hear the echoes in my mind. I still miss those times when we spend endless hours enjoying our innocent childhood years with our friends and family with barely nothing to think of.
Life is good. Enjoy. Savor. Be blessed!
Published in the Sun.Star Cagayan de Oro newspaper on June 28, 2012.

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Seafoods galore


Pots and Pans
Thursday, June 21, 2012
WITH the 7,000 plus exotic islands of the Philippines, surrounded with crystal clear blue waters and the freshest of the fresh sea food, it would not be surprising to see a lot of our cuisine using fishes, squids, crabs, shrimps, octopus, clams, oysters, scallops, seashells seaweeds, and the like.
Not only are the bounties from the sea healthy, but abundant, too. Well, except if you live up in the mountains. But at any rate, we still find ways to prepare and enjoy the catch from the ocean in many different ways.
Of course, the best and perfect way to enjoy them is to prepare them simply. Freshly catch and with minimal ingredients so as not to overpower the delicate flavors of the sea foods. Think of grilled, steamed, baked, broiled and pan-fried or even raw. That’s what we call delicious!
Sprinkled with a little salt and pepper, maybe some lemon juice and some other minimal spices, voila! The dish is done!
Frying them as it is, turning them into soup and stew are also great ways to enjoy them. Not that we can’t do it some other ways, absolutely we can. Just try to go back to the basics and you’d understand and know what I mean.
We start with fishes. Some are really good eaten raw, like tuna, sashimi, kinilaw. Some are good for grilling, baked or broiled like salmon and blue marlin. Frying would be perfect for galunggong. Fish and chips? Steaming, like red snapper and flounder with slices of ginger. Small ones are used for ginamos or bagoong. What about canned sardines?
Squids taste great when grilled and somewhat half-cooked. Like octopus, they tend to become hard and rubbery when overdone. Sautéing this in little oil, with some ginger and onions and a little soy sauce is a meal by itself. Of course, who can forget deep-fried calamares? Tempura shrimps, anyone?
I love my crabs, lobster and other crustaceans just simply steamed and dipping them in lemon butter sauce. Although they are also delicious done in a different manner like in soups or deep fried. What about crab cakes? Fried soft-shelled crabs and shrimps are just fantastic and out of this world!
Baked tahong with a little lemon juice and some cheese on top. Oozing with a lot of flavor and its’ natural juices. Sea shells are also yummy prepared plainly as soup.
Overall, this delectable item really goes well in paella and bouillabaisse.
Seaweeds are normally prepared as fresh salads. With a little vinegar, salt and pepper, onions and tomatoes, it becomes an appetizer.
We try not to include endangered species in our menu. Forget about turtles, stingrays and others that are protected by law. Be conscious and concern about our environment and ecology. Exotic as it can be, don’t even think about it!
Possibilities of sea foods are endless. Just savor and enjoy every moment. Make it an experience. Share it with friends and family.
Published in the Sun.Star Cagayan de Oro newspaper on June 22, 2012.

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Father


Pots and Pans
Friday, June 15, 2012
A LESS celebrated day than mother’s day, Father’s Day is equally important. For a family to be complete, there should be a dad, a mom and kids. Well, that’s the way it should be.
Dads are born to provide in all aspects. The working force is always the father, but again, time had changed. Now, we see a lot of working moms. Or even, working moms and dads.
To a growing family, both parents are equally important. Seeking greener pastures, giving our family a better future with better education, we all have to sacrifice one way or the other.
My father was a salesman when we were in Manila way, way back. That was the time when a mother was to stay home and take care of the children. And that was the norm.
And I am sure most of us had those experiences in the 60’s and maybe until the early 80’s.
Time has changed and becoming a father myself, I can see the struggles of my dad. And I now fully understand. It wasn’t easy. But that is our role for our family.
What I can remember of my dad were those times when we would go out on Sundays for our “family” day after attending the Holy Mass. Luneta Park was the only place to be, enjoying the “fresh” air and the greenery. With a little walk, we would be along Roxas Boulevard (which used to be called Dewey Boulevard) and savor the fresh sea air from Manila Bay.
There were virtually no shopping areas or malls then, so it was always nature. Sometimes, we would go for a drive visiting relatives around Metro Manila. And kids, we always look forward to being with our cousins.
And if budget permits, it would be a Sunday brunch or lunch, either at Aristocrat Restaurant or Savory Restaurant. It was a real treat for all of us. Sometimes, it will be in a little restaurant along Ongpin Street. Authentic Chinese food and dimsum, siopao, siomai, noodle soups. What a life!
Fathers are usually away from home the whole day, depending on their jobs. That is why the only thing that brightens our day is when we get home to be with our family. Seeing our kids grow up, studying and taking care of themselves well.
Simple things, simple gestures, a hug, a little thank you mean a lot. So, on this Father’s Day, and all the days throughout the year, treat him well.
According to studies, men as compared to women in general appreciate simple things in life. So, a little note of thanks, a little token would do. Unless one wants to give something big as a sign of appreciation to their father. Remember, like mom, you only have one father.
Love them. Take care of them. Be nice to them. Enjoy the moment with them. And before you know it, you would become a father yourself. And the cycle continues.
To my Dad up there watching over us, thanks for everything. We miss you.
And to all the wonderful fathers out there, a Happy Dad’s Day to all!
Published in the Sun.Star Cagayan de Oro newspaper on June 15, 2012.

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Chicken Pastel


Pots and Pans
Thursday, June 7, 2012
WE HAVE so much influences in our cuisine from all over the world, be it Asian, European, American or from other continents.
But we managed to come up with our own using our own produce, available materials and ingredients and come up with something unique in so many ways. And delicious, too!
With the abundance of chicken in our backyard, I wouldn't be surprised if meals consist of chicken is always present, during ordinary times or special occasions.
Chicken Pastel is of course, a Spanish-influence dish we all love. I remember the time when this was prepared in small rounded deep dish, then evolutionized to a rectangular "pyrex" dish for a bigger crowd. Nowadays, it is so common to see this dish prepared in a chafing dish or food warmer.
Again, just like any other dishes, this has transformed into something that would fit our palate. From basic soy sauce ingredients, this has changed to tomato sauce which I definitely liked better. And with the added milk and cream, it became more of a high-end dish to many.
This is one I always see presented on the dining table during fiestas, special celebrations like birthdays, anniversaries, Christmas and New Year get-together. But I have noticed that many restaurants and food establishments have added this to their long line of menu lately. Which is really something I always been looking forward to for a long time!
Basically, two processes are involved in the preparation. The filling itself is cooked before it is then placed in the oven. The second is just technically to cook the pastry covering the dish.
My version for this dish would depend on the occasion and guests who are partaking. Why? Because I "personalize" this to what they like. Chicken being the main ingredient, I like using a whole chicken then cut them into smaller pieces. But if I am short of time, I would use chicken breasts and slice them up instead.
Some guests like more sausages while some like more onions, peas, carrots and potatoes. I definitely like to put Chorizo to the mixture for a better taste and flavor. A little raisin will sweeten up the dish, too.
Aside from tomato sauce, I also tend to put a little tomato paste. This is one version I like, but there is another simpler version I love using cream of mushroom soup as base.
All one has to do is to sauté the "veggies," add the rest of the ingredients (vegetables, chicken, etc.), add the cream soup and simmer till everything is cooked. An equal amount of water or more should also be added into the mixture.
Transfer to a deep dish and cover with a pastry dough, which is readily available in the frozen section of the supermarket. Make sure that little holes are made on the pastry dough for the steam to escape during baking.
Brush top with an eggwash (eggyolk with a little water or milk) mixture to give that shine and professional finish. Using the extra dough, one can make cut-outs to decorate the covered dish, too.
1 piece whole chicken, cut up or 3-4 whole chicken breasts, sliced or cubed
5-8 cloves garlic, chopped
1 big onion, sliced or quartered
1 big sweet bell pepper, sliced or cubed
1-2 pieces carrots, sliced or cubed
1-2 pieces potatoes, sliced or cubed
1 cup green peas
1-2 pieces chorizo, sliced
1/3 cup raisins
1 can Vienna sausage, sliced
1 can cream of mushroom soup
1 cup milk
1 cup all-purpose cream
Salt and pepper to taste
This is best eaten with steamed rice! One can also prepare this individually using baked-proof cup, which then becomes a single serve dish. One can also use small longganisa instead of chorizo for a more Pinoy flair!
Published in the Sun.Star Cagayan de Oro newspaper on June 07, 2012.

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