Eat Matters

Taho/Salabat/Hot Ginger Ale

                   

I wasn't able to blog for the last few days because I literally got infected with spring fever. My respiratory passages were clogged up and I was limited to three, no make that four major activities: coughing, sniffling, sneezing and nursing a hammering head ache. Thank heavens I didn't get  the chills and a skyrocketing fever. What I dislike about this malady is that the sense of smell and the taste buds get affected  and all  one can mutter between sniffles on the dinner table are the words: bland, bland, bland.

Except for some occasional itch on the throat punctuated by a cough, I am okay now. I am back to my regular one hour walk/jog regimen. My taste buds are slowly coming back to life again.

What helped eased the discomfort in a way, was a constant presence of a hot glass of taho or salabat which  I sip once the coughing attacks starts up. The spiciness  warms  up the throat as the heat radiates to the chest area.  It somehow clears up the the nasal passages.

Taho is easy to prepare. Remove the skin of the ginger about the size of a thumb , crush it with back of a knife, throw it into about three cups of boiling water, let it simmer until the water has absorbed the spice and sweeten with brown sugar and you got it.

There was a phase while I was growing up when we were served taho daily-- during and after supper. There was always a pot  of taho on top of the stove. And I remember quite well that the house help uses crushed unpeeled ginger to make our daily doze of taho. Was she just being lazy or is it the traditional way of making taho ? Perhaps there might be a reason.

The Pilgrim's Pots and Pans  details another variation of making the comforting, sweat inducing salabat.

By the way, beats me why we call it taho in Iloilo. Taho in Luzon is a sweetish bean curd delicacy.

Trattoria Food: Penne Pasta with Broccoli and Anchovies

         

When in Italy, the best place to try authentic regional cuisine is in the Trattorias. "A typical Trattoria" according to Lori Zimring  in her article  "The Flavours of Home"(SAVUER Magazine, April 2006) "is family owned and unpretentiously homey, with a seasonal menu made up  almost entirely of local or regional dishes. It is not to be confused with a humble osteria( traditionally more a place for drinking than for eating, though some swanky new eateries use the name) or a refined ristorante, with its hotelier- schooled staff and dishes that reflect the gustatory whims of the chef."

The quality of food served in the trattoria cannot be underestimated because the Italians are picky eaters who  are extremely knowledgeable and passionate about their cuisine. It was not was surprising for them to  agitated when the humongous American fast-food icon McDonald's decided to set up shop(beside a historical site) on their shores. For other nations  such as the Philippines, this is a business opportunity that can rake in millions of dollars. Never mind if it will eventually breed a  nation(already unhealthy) of obese heart disease-susceptible trans fat eaters. For the Italians it wasn't only a business intervention  but more of an affront to their heritage gastronomic ethics. To them, food is not only a life sustaining need but a visible dynamic and edible symbol of their national identity.What they eat, how they eat is who they are and is an important fabric in their lives. As a reaction to this alien cuisine invasion, the Slow Food Movement was born.

Just recently, while looking for a different way of cooking pasta, I plucked  a book out of my bookshelf simple named "trattoria" written by Isabelle Sensi. It features "simple and flavorful Italian recipes" that can easily be prepared at home. I tried the  penne with broccoli and anchovies and instantly liked it. Just right for a light spring evening meal.

To make, you need some  golden raisins, anchovies, garlic cloves,  broccoli, penne, pine nuts Olive oil and a spicy sauce and bread crumbs.

First, soften the raisins in warm water. Chop the anchovies and the garlic. Wash the broccoli and separate into flowerettes. Cook flowerettes with the penne in salted water until you get the desired consistency--al dente.

Saute the chopped anchovies with the garlic and the pine nuts in olive oil.

Drain the broccoli and  pasta mixture.
Plate and drizzle with olive oil, the spicy sauce and toss with the anchovy, garlic and raisin mixture.

Drizzle with browned bread crumbs and serve.                        

   
 ( -The recipe is adapted from the book "trattoria"by Isabelle Sensi. pp.33)

The Tripes of Spring

                   

This month's Lasang Pinoy challenge is dubbed Lamang Loob which actually sounds poetic when uttered in Pilipino. Spoken in a guttural  manner however, it conjures images of curdling blood and cauldrons boiling on moonless nights and simmering stories punctuated by  thin morbid high pitched laughter that frighten the inner child in us. hee,hee,hee,hee.

Lamang Loob or kasudlan  in my native tongue, are offals or innards of slaughtered edible animals which are cooked in different ways. The innards-- kidneys, heart, liver, tripe, lungs and choice guts-- have a variety of unique flavors of their own. Eating them sometimes require a certain degree of courage.

For this this month's Lasang Pinoy, I opted to deviate from the heavy, stew(y) manner of cooking lamang loob. I chose tripe as my internal organ of choice and I  wanted to prepare it in a way  that matches with the season-- spring. I wanted to that is light and spicy that you can eat  al fresco on the deck with beer or wine while grilling steak.

I came up with a kilawin of tripe with yellow peppers, red onions  and cottage cheese with a lemon and ginger vinaigrette. It is somewhat similar to the Italian Insalata di Trippa or Cold Tripe Salad.

I cut the boiled tripe into thin strips and mixed it with  strips of  onion, yellow peppers, crushed ginger and seasoned it with salt and pepper.

I then incorporated the juice of one lemon with olive oil and white vinegar and drizzled and thoroughly mixed  with the tripe.

Fish Head Soup

For obvious reasons during  the Holy Week, there was an abundance of fresh fish heads in the seafood aisle of the the supermarket. I bet the Asian community, especially the Vietnamese, were happy about this bounty. The fish heads were packed in styrofoam and neatly cling wrapped.There were three fish heads to a pack.Watching the heads arranged in the seafood chiller made me remember  the late Doreen Fernandez ruminations on the variety of flavorful and gastronomic pleasures one can wrangle on a fish head. Be it charcoal grilled or boiled as sinabawan or sinigang, the fish head never fails to enlighten the tongue in its potential to discover hidden flavors.
                   

Sour Fish head soup  or Can chua ca  is a  popular traditional South Vietnamese cuisine. It has some semblance to the Filipino sinigang because it uses a base souring agent. Sinigang has kamias, tomatoes or batwan as souring ingredients. Can chua ca uses pineapple. However the Vietnamese version infuses, sliced sour bamboo, cilantro leaves and fish sauce on the soup. It is more aromatic and several degrees saltier than sinigang. It has more layers and textures and altogether offers a different flavor.

My own version of the sour fish soup  excluded the sliced pineapple  and sour bamboo. Crushed ginger and a good bunch of sliced cilantro  were the central flavors in my soup.

         

One thing to remember when making fish head soup is not to plunge the fish head in the soup if  the liquid is still short of boiling or it will fall apart. The liquid has to be boiling. That, according to the book "The Classic Cuisine of Vietnam".

Tinu-om

                   

The celebration of Lent varies from one continent  to another. Rituals abound to nurture the framework of spiritual regeneration.The spiritual virtues of sacrifice, the goriness of death and the redemptive values of resurrection are brought to fore during the Holy Week. Despite the varying  theological interpretations of doctrine and dogma, the goal is still the same. Lent is a time for reflection about humanity's quest for  spiritual wholeness. In a Philippine context of the celebration, the daily grind comes to a standstill, the way of life is reverted to the the basics. The pause from frivolity is obvious as the grimy streets of the metropolis are emptied and the cavernous cathedrals are jam packed with supplicant souls. Others take the way of the  beaches as a way of emptying and many more return to the provinces of birth to reconnect with kin and valued traditions of communion. Keeping things simple is the norm and it is reflected  even in the food preparation.

One day in the dog day heat of Semana Santa, I prepared Tinu-om -- a simple fare popular in Cabatuan--one of the towns adjacent to Iloilo City.  It  is native chicken(darag) sliced into bite sized pieces and layered with chopped ginger, garlic, tomatoes,white onions and lemon grass and seasoned slightly with salt and  black pepper. Sliced potatoes may be  added as an option. The chicken and the fresh ingredients are wrapped in banana leaves,placed in a heat proof bowl and steamed to doneness.

To inhale the steamy aroma as the banana leaf is unwrapped is the first step to enjoy this dish. Then the flavorful broth is either  immediately sipped  or drizzled on the rice as the chicken is eaten.

A simple dish really but the confluence of flavors courtesy of the chicken, banana leaf and local spices are just irresistible. Some try this by wrapping  the chicken in aluminum foil. How does it taste? Your guess is as good as mine.

Eats Easter

HAPPY EASTER EVERYONE!

I know the greeting is a little late especially for those at the other  side of the hemisphere.

People yonder are back to the nitty gritty business of making a living which is good in a sense after a week or so of slowing things down. Back here, we have the Monday  after Easter Sunday as a holiday still and the course of events  is still bordering on the quiet. The world is still a little  laid back over here.

Well, after a Lenten hiatus I'm still trying  pick up some blogging rhythm. I'm a little bit rusty on the keys. The mind still needs a little push to get that flow of sensible thoughts and words to share on the blogging world.

I'm taking things slowly. I won't be too verbose in explaining  images that I have recorded with my camera about our Easter Sunday celebration spent with family. Let me just say it is all about family bonding  and good  food that gives joy and meaning to the season which is springtime.

                   

Hydrangeas in full bloom  lightens up an Easter  traditional breakfast of pancakes and crispy bacon and ....

                   

sliced fruits galore which brightens up the table. A healthy wake-upper too.

                   

My 4-year-old  rendering a cutting edge Easter design on a jumbo egg. The egg went well with the pancakes and bacon. He he.

                   

A parade of hand painted Easter eggs.Thanks to the roosters and hens who "worked" overtime  just to produce these Resurrection day delicacy. I wouldn't want  to be in their place.Never.

                   

After the egg hunt. Proudly showing off the loot.

                   

A colorful bunny and  eggs serviette for the table setting.

                   

Lunch started with a salad of field greens topped with strawberries, oranges and pine nuts drizzled with a raspberry vinaigrette. Eaten with the salad was grilled salmon fillet.

                   

On the side was fresh green and white asparagus roasted in olive oil. Simple but ah.. how can I describe the flavor.

                   

A taste of Asia with stir- fried  prawns and bell peppers in Sesame oil.

                   

The best way to end those painful meatless days is a healthy doze of prime rib roast rubbed with fresh rosemary and thyme. On the side to compliment the spring  aromas of the herbs were mushrooms sauteed in pearl tomatoes and aged balsamic vinegar.

                   



                   

                   

                   

                  

                   

                   

                  

Vanilla Ice Cream w/ Key LIme Syrup on Thai Wafers

Spring  is just setting in but the mind is pegged on summer. The ice cream shops are brimming with people. The habitues are all ready to take the  plunge. They come and (un)garbed  in their summer best. Shorts, short shorts and colorful  though  inedible spaghetti straps are revealing  a lot of skin and  the best of oh so interesting seasonal fruits whose undulating curves only the heat of the sun can bring. Ay, ya, yay. Summer is a feast for the eyes.

Frankly the air is still distilled with the remnants of the winter chill. The occasional gusts still brings that vaunted shiver to the bones but  humankind in this part of the globe doesn't  mind. They are done with the snow. The ice cream is ready for a good licking.

For my special ice cream treat  this week, I toyed around with  the Thai rice wafers and came up with a scoop of vanilla ice cream dressed up in Asian flavors.

                   

What I did was to put the vanilla ice cream on top of the wafer and drizzled it with key lime syrup I made and cooled in the fridge beforehand. I then garnished the ice cream with toasted pinipig.

                   

I removed the seeds of about four key limes  and squeezed the juice into a boiling mixture of about  a cup of sugar and an equal amount of water. I cooked the mixture in medium slow heat until  the liquid is reduced  to a slightly sticky consistency.  I then cooled it at room temperature.

                                            

You can substitute the key lime juice with kalamansi or even with pandan juice extract. The syrup is a flexible way of adding layer of  color and flavor to the ice cream. The toasted pinipig will add the crunch.

                   

 

Rice Wafers with Cilantro

                   

I've been wanting to post this Thai "eats" but deferred because I wanted get more info about  it. I emailed my gang in Bangkok to give me the details about this product. I assume they are in the thick of of the hustle and bustle of existence because I got no reply.

As I write, the wafers are just about gone because I've been snacking on them daily.

They are  crisp rice wafers embedded with Cilantro leaves and red chili powder. They have a rough texture, irregularly round, and about  4 inches in diameter. From a distance they look like the piyaya of Negros  but are much thinner.

                   

Surprisingly, they are not spicy despite the drizzle of chili powder.The  flavor of the Cilantro is the one   that dominates and hovers on  the sweetish taste. I can guarantee that the wafers are very addicting once you begin to bite. It takes quite an effort to stop.

The wafers are all gone now but I'll be begging my Bangkok connection to send me more next time. Know why? It's because I've concocted something  out of it.

Know more about  it on my next post.

Tomatillos

                   

Ola! I met I new vegetable today and its name is Tomatillo. The name, I have encountered in my food and recipe browsing but never really got the chance to eyeball or use it as a cooking ingredient.  It stood out amongst the rest of its cousins in the fruit and veggie section of the supermarket because the  fruit is shrouded  by a husk or a calyx. In fact, its other name is Husk Tomato(Physalis ixocarpa).                   

To have a glimpse of the vegetable you have to tear a portion of the husk. What  you will see, if it's a good one, is a firm globule bathed in a sensual green satin sheen. In selecting a perfect Tomatillo,according to Marita Cantwell of the University of California Davis Post Harvest Harvest Tech Research and Information Center, " the fruit should be firm, bright green as the green color and acidic flavor are the main culinary contributions of the tomatillos".  It is used as pangpaasim by the hombres. They call it tomates verde for their salsa verdes.

                   

The Tomatillo is as ancient as the Aztecs who propagated them early on. Legends abound about this interesting veggie. It is touted to have medicinal qualities and is believed to have the power to ensure longevity.

I am just contented to enjoy it as salsa .Tonight.

Baked Peaches with Honey

                   

The peaches in the grocery's fruit section are just too hot to ignore. Can't resist to take one and inhale the bursting aroma. Their abundance announces that spring has, indeed, come.

The ground is still a bit soggy from the thawing snow but pretty soon the tulips too will greet the morning sunshine and a walk or a picnic in the park is simply irresistable.

Sometimes the word dessert is more appealing when you say it in Espanol just like how my Lolo (grandfather) used to say it with proper inflection. For postre, last night, I prepared melocoton al horno con miel -  a Spanish  dessert  of peaches  baked in honey and almonds. Superb when eaten with Vanilla ice cream. It is actually easy to prepare. 

Here's how:

Pre-heat  the oven to about 375 -400C.
Cut the peaches in half and take out the seeds.
Arrange the peach halves, sliced sides up, in a slightly buttered heatproof dish.
Sprinkle the peaches with slivers of almonds.
Drizzle the fruits with honey.( I used Sorsogon honey for mine)
Sprinkle with powdered ginger and bake until the peaches have softened and the almonds have turned golden brown.
Serve immediately with the ice cream.
Drizzle the extra honey left on the bakeware on the fruit and the ice cream.

Yum.