Manok sa Mani and Banana-cue

Ingredients
Manok Sa Mani
Chicken, Ground Peanuts, Garlic, Patis (Fish Sauce), Water, Anise
Banana-Cue
Saba (Native Filipino Plantains), Brown Sugar, Panocha, Oil, Sticks

Meet Lola (Filipino/Spanish word for grandmother) Aida. She’s not actually my lola, but in the Philippines we have a habit of calling everyone by some sort of kinship name. People close to our age are Ates (Sisters) and Kuyas (Brothers); those slighly older are Titas (aunts) and Titos (uncles); and those that are really old are Manong/Manang (Old man and old lady) and Lola/Lolo (grandmother and grandma).

Anyways, last summer, as I’ve mentioned before, I interned at the US Embassy in Manila one of the best intern groups I could have ever asked for! I worked in the consular section, so my day would start the earliest. I’d have to be at work by around 815ish – observe some interviews, attend a staff meeting, work on my research projects. About 1.5 hours in, Amber who worked in the Economic section would get to work and call me on my extension to get some merienda (snack). Amber would come down to my cubicle and most days, Samantha would also join us. We would then walk a few blocks to see Lola Aida.

Lola Aida was an old lady, probably in her late 50s, who sold banana-cue and turon on the streets of Ermita. She made the best banana-cue and turon and she was very proud of the effort she put into preparing them. She lived about an hour commute away from where she had her banana stand and every night she would travel about another hour to get the best Saba she could get for her customers. Everyday, she would be outside for 8 hours in the Filipino heat selling her banana-cue and Turon all to support her family.

One day, on our way back from getting some banana-cue, there was a torrential down pour. Amber and I were caught in the rain barely able to open our umbrellas because of the wind. We were stuck under a tree, eating our food, just waiting for the rains to stop. We thought jokingly about the things we went through just to get some merienda. Lola Aida was also still probably outside going through the same torrential downpour. In fact, she probably had to go through many torrential downpours, many scorching suns, standing outside, selling her food everyday for her family. I greatly admire her and everyone that has to go through so much for their families.

Anyways, today’s dish will be Adobong Pusit (Squid) and the dessert will be Buko Pandan. That’s it for now. Till next time!

Other Summer Projects
Books Read: 0
Current Book(s): The Girl with the Dragon Tattoo, Memories of Philippine Kitchens
Progress with Mandarin: Unit 1, Lessons 1, 2, & 3 – Language Basics
Weekdays Missed Jogging: 0

Lumpiang Sariwa, Ube Halaya and Family Memories

Ingredients
Lumpiang Sariwa
Ground pork, shrimp, cabbage, green beans, sinkamas (jicama), carrots, yam
Sauce: soy sauce, water, sugar, pepper, cornstarch

Ube halaya
Ube (Purple yam), coconut milk, condensed milk, sugar, dayap

My mom really enjoyed helping me make the ube halaya, even though she complained a lot about how much work it was and how tedious it is. Indeed, though it’s not very complicated, it takes about 30-45 minutes to prep (with boiling the ube, then grating it, then mixing everything together), and then 2+ hours of constant mixing while it’s simmering above a low heat until it turns solid and very sticky.

Nevertheless, she enjoyed it because of what it reminded her. My mom is the youngest of four sisters, the daughters of Mercedes and Antonio Tatoy. They lived in one of the poorest areas of Manila – Tondo – and my grandparents sold vegetables at the wet market in Divisoria – both places many foreigners and well-to do Filipinos are told they shouldn’t go to alone. Well anyways, my grandparents were pretty successful at their business – they owned a respectable house in Tondo and were able to put their four daughters through college and by the time my mom was growing up, they had enough to send her to private school from elementary through high school.

Anyways, annually in Tondo, there would be a festival for the Sto. Nino and families throughout the area would throw feasts for their whole neighborhood. My mom had really bad asthma growing up – which wasn’t helped much by all the cats and pollution in the area – so she was always the pampered one who didn’t have to do much work to prepare for the big feast. Well, one of the dishes that my grandma would always make was the ube halaya. Once the sweet aroma of the ube and the dayap hit the air, my mom knew to run to the kitchen to get a taste of the batter as it was being made.

The next day everything would be set out for the hundreds of people that would be coming through – the pancit, the ube halaya, the kakanin, the lumpiang sariwa, the lechon and many other Filipino dishes. Since a famous general also lived across the street from us – he would later be Mayor of Manila and a good family friend – my family’s street would get the celebrities to perform and partake in the festivities.

My mom says she misses those days when everyone was together; when you knew everyone in your neighborhood and they were pretty much family. They weren’t wealthy by any means back then, but it seems like they were so rich with love and family. Getting a little sappy here, but I guess I’ve always wanted to know what a complete family felt like. Don’t get me wrong – our home with just me and my mom (and for a short period of time, my grandma) was definitely filled with a lot of love and I’ve felt like I’ve always had everything I needed. There are just those times when that nagging “what if” question hits you and you’re left wishing for more.

Anyways, tonight’s dish will be Manok sa Mani (Chicken cooked with Peanuts), which I think might be my grandmother’s invention because I’ve never seen it anywhere else and the dessert will be banana-cue (sweetened saba on a stick). That’s it for now. Till next time!


Other Summer Projects
Books Read: 0
Current Book(s): The Girl with the Dragon Tattoo, Memories of Philippine Kitchens
Progress with Mandarin: Unit 1: Lessons 1, 2, 3 & 4 – Language Basics
Weekdays Missed Jogging: 0

Sinigang and Ube Shakes

Ingredients
Sinigang
Pork, Sampaloc (tamarind), onions, tomatoes, gabi (taro), eggplant, string beans, salt
Ube Shake
Ube (Purple yam), milk, sugar, ice

In my stubbornness, I want to do as much of this project from scratch as possible! Usually, families these days just use little packets of sinigang mix because no one really has the time or energy (or the maids, as many people have in the Philippines), to do it the old fashioned way. Well, it being summer, I have nothing but time on my hands.

For those that don’t know, sinigang can be made with pork or shrimp or other meats I guess, but what makes it sinigang is the sourness of the soup. According to the book my cousin gave me, sinigang is one of those dishes that has always been Filipino – separate from Spanish, American and Chinese influences. Anyway, so to make it sour, Filipinos use different tropical fruits. The particular recipe my mom gave me used sampaloc (or tamarind). So the process – you have to boil the tamarind separately. Then, once it’s all soft, you have to squeeze all the juices out of the tamarind, making sure not to include any of the actual solid matter in the sinigang. It apparently takes a lot of tamarind and a lot of squeezing, but it’s so much better from scratch than from the packages!!!!

Ube is another ingredient that I’ve always thought of as distinctly Filipino. It’s basically a sweet yam that’s purple. We make ube shakes, ube jam (ube halaya), ube ice cream, ube cake, ube pastillas – pretty much any dessert or sweet thing, we’ve probably put ube in it at some point. Ube ice cream and ube halaya have always been some of my favorite desserts (actually made some halaya with my mom last night, but that’s for the next post). I’m so glad the Filipino stores here in Glendale carry fresh and frozen ube. I was afraid I wouldn’t be able to find any.

Actually, this is kind of a tangent, but I never actually thought about how much Filipino stuff is so accessible to me. I sort of took it for granted and didn’t really appreciate it until I left Glendale for Philadelphia, where there is virtually nothing Filipino anywhere. In LA (15 minutes away) there’s Historic Filipinotown and the Filipino American library; in Eagle Rock (5 minute from my house) there’s Seafood City Grocery, Jollibee, Chow King, Goldilocks Bakery, Filipino traditional clothing stores; right here in Glendale there’s Arko Grocery, Red Ribbon and a Max’s of Manila; and more importantly, within a 20 mile radius, probably around 40 members of my extended family. I finally appreciate how much of my native culture has been around me growing up and I’m glad that I’m finally taking advantage of it and accessing all of this material.

As for other updates, almost missed jogging today. I didn’t hear my alarm clock go off, but luckily I woke up naturally, just about 10-15 minutes late. I’m slowly but surely getting into my summer reading, though it’s taken a back seat to the cooking and Mandarin projects. In Mandarin, I’m starting to get the grammar a little more; the vocab is getting pretty heavy; and I don’t think I’ve gotten very far at all with reading the simplified Chinese characters. Tonight I’ll be making Lumpiang Sariwa and for the dessert, the Ube Halaya my mom and I made last night. That’s it for now. Till next time!

Other Summer Projects
Books Read: 0
Current Book(s): The Girl with the Dragon Tattoo, Memories of Philippine Kitchens
Progress with Mandarin: Unit 1, Lessons 1, 2, & 3 – Language Basics
Weekdays Missed Jogging: 0

Filipino Spaghetti and Pan de Sal/Coco/Ube

Ingredients
Filipino Style Spaghetti
Spaghetti, Spaghetti Sauce, Banana Ketchup, Ground Beef, Hot Dogs, Onions, Garlic, Sugar, Laurel Leaves, Salt and Pepper, Cheese (for topping)

Pan de Sal/Pan de Coco/Pan de Ube
Flour, Baking Soda, Baking Powder, Salt, Sugar, Milk, Butter, Yeast
Pan De Coco Filling: Grated Coconut, White Sugar, Brown Sugar
Pan De Uber Filling: Ube Halaya

So I got creative this time with the side/dessert dish.  Instead of just making a lot of pan de sal rolls, I put fillings in some of them.  In four of them I put this sweet coconut filling that everyone at my mom's office really liked and in two of them I put this Ube (purple yam) sweet paste.  It didn't end up looking too much like pan de sal, but they were still delicious, so I'll keep working on them to perfect the bread recipe.

As I mentioned in my previous post, pan de sal is just the basic everyday bread that people eat in the Philippines. Apparently, some of the things we eat with pan de sal or that we do to it are seen as slightly abnormal, though I’ve always though it was pretty natural.

1) Filipinos in general love to dip pan de sal and other bread products in their coffee. I remember seeing my uncles and aunts doing it as a child – so they being my role models for what adults are supposed to do, just followed suit. Honestly, the bread does taste delicious after being soaked in some coffee, and I think the coffee tastes a lot better to.
2) The other thing that people find strange is that we put ice cream inside our pan de sal. This is something I clearly remember buying in the Philippines. Everywhere you go there are street vendors and some of them sell ice cream – everyone calls it dirty ice cream because we assume that the street vendors aren’t really abiding by any health codes and regulations…though to think of it, I’m sure a lot of restaurants in the Philippines in general don’t abide by health codes and regulations. Anyways, at these ‘dirty ice cream’ vendors, you can buy your ice cream inside pan de sal and it’s absolutely amazing! So simple, yet so good.
3) Maybe this one is actually a little weird. At least in my family, but I’ve corroborated this with my Filipino friends, we like to dip our pan de sal in sweetened condensed milk. I don’t know if anyone else did this, but my mom also liked to put peanut butter in the pan de sal before dipping it in condensed milk…and in addition to this list being a list of things we do to bread, it’s also a list of reasons why I’m fat! Jk

But seriously, Filipinos seem to have the biggest sweet tooth ever! I mean, even our spaghetti is made to be sweet. We use banana ketchup (look it up if you don’t know what I’m talking about), which is already inherently sweet and then add a bunch of sugar to make it even sweeter. Pretty much all of our dishes require some form of sugar, and if they don’t, apparently adding some sugar will make it better. If I’ve learned anything thus far from my aunt and mom about cooking Filipino food, it’s that sugar can never hurt! 

So yeah, if you guys do anything seemingly strange with your food/bread/meals, let me know! I want to know if any other culture is this obsessed with sugar and sweet things!

Tonight I’ll be making Sinigang na Baboy (Pork in a sort of sourish soup) and some Ube (Purple Yam) Shakes! Also, my Rosetta Stone for Mandarin arrived yesterday so I’ll be installing it and starting it tonight!!!! So excited!!!! That’s it for now! Till next time!

Other Summer Projects
Books Read: 0
Current Book(s): The Girl with the Dragon Tattoo, Memories of Philippine Kitchens
Progress with Mandarin: Rosetta Stone Delivered – Will Install and start today!
Weekdays Missed Jogging: 0

Adobo, Casava Cake and iPhones

Ingredients
Adobo
Chicken, Garlic, Soy Sauce, Vinegar, Laurel Leaves
Casava Cake
Casava, Grated Coconut, Evaporated Milk, Coconut Milk, Coconut Cream, Condensed Milk, Eggs, Sugar

Ahhh Monday night’s cooking was sort of a mess…though things didn’t turn out too badly! Anyway, there I was making the casava cake. I’d finished with the cake batter and was working on the topping for it (if you need context, just google casava cake recipes) when disaster struck! My iPhone, which I was using to take pictures, fell into the topping mixture and was completely and utterly submerged in a bowl of eggs, condensed milk, coconut milk and sugar. Luckily, the phone still works, though the speaker system is kind of quieter – so next time we’re on the phone with each other, make sure to speak loudly to make sure I can hear you! In any case, my mom’s insisting that I get a new phone since she doesn’t feel comfortable with me having a slightly broken one.

In my frazzled state worrying about my phone and making sure my contacts were backed up on my computer in the case that my phone stopped working, I ended up putting too much vinegar in the Adobo. I could taste the overpowering flavor of the vinegar when I smelled the mixture so to correct it, I added some water, more soy sauce, and some sugar to try and balance out the flavors. It worked to an extent and on some rice it wasn’t deplorable.

Since I’m posting this kind of late it’s overlapping with my cooking for today so I’ll keep this post short. I’m currently in the process of making some Pan de Sal (basic dinner/breakfast roll in the Philippines), just waiting for the dough to rise and for the main dish I’ll be making some Filipino-style Spaghetti. No dessert tonight since I still have a lot of casava cake to go through! That’s it for now! Till next time!

Other Summer Projects
Books Read: 0
Current Book: The Girl with the Dragon Tattoo, Memories of Philippine Kitchens
Progress with Mandarin: Waiting for Rosetta Stone! 
Weekdays Missed Jogging: 0