Mother Knows Best

I am back in my hometown. A brother and a sister were visiting and I wanted to make sure that I was in the thick of things-- endless reminiscing, partaking once more of the delicious meals that only my mother could wipe up, and visits to old haunts and excursions to the beach.

Now on a return home from a day at the beach, everyone thought it would be a great idea to have dinner at a new resto that had gotten a lot of good reviews. Excitedly, upon reaching the house, there was a race to hit the shower and get all cleaned up. One by one, each member of the family came down from their rooms to wait for the rest. My mom was still in her house dress when she suggested that it might be a better idea to just send the driver out for food, heat up some of yesterday’s party left overs and have a leisure no-fuss dinner at home.

My mom’s announcement was received with lukewarm reception but we all know that mothers know best. So my sister and I set the table and got busy with micro-waving the left-overs. Our cook of 40 years had fried some fish to a crisp and had a pot of “utan” simmering on the stove.



With the lechon manok (roasted chicken) brought in by the driver, the spread laid out was a feast.

Gathered around the dining table, grace was said and everyone filled their plates. Soon stories of past misdeeds and mishaps were swapped. Stories that must have been told a hundred times before but in it’s retelling continued to elicit roars of laughter, stamping of feet and banging of fists on table.

The teasing and the reminiscing continued into desserts of ice cream and my mom's leche flan (custard). Loud laughter broke out during each narration.



It was a long while before everyone stood up from the table to move on to the terrace for more stories and beer while glancing at the view of the city below.



It was another feel-good moment with family--- a moment that would not have been as boisterous in a public place nor as spontaneous. Indeed, mother does know best.

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A hit at dinner that night was the leftover chicken asado my mother had made the night before. Nothing fancy nor complicated. It’s a favorite dish my brothers and sisters love. A dish that has been part of wonderful memories that only a mother could cook up. Now here’s a dish no restaurant could come up with.

Chicken Asado



You will need to marinate a whole chicken* in the following: some vinegar, soy sauce, crushed garlic and pepper corns, and salt. Best to leave this overnight in the fridge. The next day, fry the chicken in a wok (kawali). Once brown, remove the chicken. Remove most of the oil to leave about 2-3 tablespoons in the pan. Fish out the crushed garlic in the marinate and fry lightly. Add slices of one big onion and a small can of drained mushrooms (optional). Saute until the onions are translucent. Bring back in the chicken; pour some of the marinate and add about a cup of water and a bay leaf into the pan. Let simmer for about 20 minutes. Add two to four potatoes (depending on size) that have been peeled and quartered.



Adjust the seasoning by adding more of the marinate or water, if vinegar flavor is too strong. Continue to simmer until the potatoes and chicken are fork tender. Serve to family with a side dish of happy memories.

*you could op to cut up a whole chicken for quick absorption of the marinate and easy frying.
** sorry that I can’t be exact with measurements. This is a dish that like love cannot be measured. It’s all a matter of practice and experience.