Thursday, August 23, 2012

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.

Posted by at No comments:

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.

Posted by at No comments:

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.

Posted by at No comments:

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.

Posted by at No comments:

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.

Posted by at No comments:

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.

Posted by at No comments:

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.

Posted by at No comments:
Subscribe to: Posts (Atom)