Daddy can you hear me?

Hi Daddy,

Remember how stressed out you were when you got a phone call that I had bit off my tongue as a result of being side swept by a provincial bus? Do you still remember the relief that went through you when the doctor told you that I would be alright?  Did you laugh to learn that it was not my tongue I bit off but it was the hotdog I had been eating at the time I crossed the street?

Wild (Garden) No More

He says to the snow, 'Fall on the earth,' and to the rain shower, 'Be a mighty downpour.' Job 37:6



The weatherman said that the interment heavy rains does not mean summer is officially over. Apparently there are conditions that need to be met before it can be declared that the rainy season is upon us.

Good Morning Katagbakan

It's already past six in the morning and the temperature continues to be chilly in my grandparents’ (mother side) farm.



There are tiny dew drops on every leaf in the surrounding garden. An early venture out of the house meant coming back with wet slippers and toes.

When I was so much younger, I remember my uncles getting ready to check on the farm right after drinking a cup of steaming coffee. That was at 4:30AM! Now that they are in their 80s, they take their sweet time swapping stories on the balcony and wait for trusted workers to come over to the house with crop and cattle report later in the morning.



The kitchen is slowly filling up with the sweet smell of burning wood as preparations for breakfast gets underway.



Soon there erupts a combination of squeak and squeal from the pigpens and the cackle of chickens as they anticipate the approach of a younger uncle with their morning meal.



The floors are quickly given a good sweep and the contents of bedpans quickly disposed of.



Before long, a hearty breakfast is ready and a call goes out through the house for everyone to come to the table before the food gets cold.



My grandparents are no longer around but I still feel their presence-- specially my grandmother. She's watching over us as we share stories of time past, present concerns and plans for tomorrow.

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Just recently, I asked the origin of the name “Katagbakan”-- the name given to the area where my grandparents’ farm is located. I was promptly shown the “tagbak” plant that grow all over the area. (Tagbak is a stout herbaceous plant growing to a height of 2 to 4 meters, with stout rootstocks).



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A lot of meals have come out of my grandmother’s kitchen. A gas stove and oven had been installed sometime ago but it seldom is put to use. Instead, a wood-burning, three burner iron stove continues to be the work horse of choice.

Many outside help have been employed to do kitchen duties. Their number would swell during celebrations. At present and for the last 10 years, “Ibyang” has taken on the task of coming up with daily meals for my aunt and uncle and the occasional visitor. Although physically challenged at a height below 4 feet, she manages to cook up a storm on the iron stove while standing on a small stool. Because of her happy disposition and infectious laughter, one would not know of the many heartaches and hardships she continues to face. Putting on a wide smile and with pride, she comes out of the kitchen with dishes taught her by my aunts. Recipes of which were handed down by my grandmother.

Below, are just some of dishes she prepared while I was visiting. Unfortunately, she could not give me exact measurements as everything is by “feel” and ingredients added on to taste. Surely a good reminder to live life with spontaneity rather than following a step by step measured plan.

Sliced Eggplant with Minced Pork



4-5 eggplants, sliced
About ¼ kilo of pork, minced
Sliced Garlic & Onion
Soy sauce
Salt and pepper

Soak sliced eggplants in water with a little salt. In a wok, sauté the garlic and the onion. Add the minced pork and continue to cook. Drain the eggplants and add to the wok. Add soy sauce, salt and pepper. Soy sauce should be an amount that would bring the dish to a uniform brown color. Serve with lots of steaming rice.

Native Chicken Tinola



1 native chicken, cut into serving pieces
Tanglad
Sliced Ginger, garlic & onion
sili leaves
Small green papaya, peeled and sliced
Salt and pepper

Boil the native chicken in plenty of water. Add the tanglad, ginger, garlic and onion. It’s tough so this will take some time to become tender. Lower heat to a simmer. When chicken is tender, add the sliced green papaya. Cook until papaya is tender but not mushy. Add the sili leaves, salt and pepper. Turn off heat when leaves start to wither. Serve hot with lots of rice.

Pata with Kangkong



1 pork pata, sliced
Tanglad
Sili espada
Garlic
Onion
A bunch of kang kong
Salt & pepper

Put pata in a pot and cover with water. Bring to a boil and immediately throw out the resulting broth. Return pot to the stove and add new water. Add garlic, onion and tanglad. Bring to a boil then lower heat to a simmer. Continue cooking until pata is tender. Drop the kangkong leaves; sili espada; add salt and pepper to taste. Turn off heat when kang kong leaves have withered somewhat. Serve hot with lots of rice and a side of fried dried fish (daing).

Roasted Eggplant with Coconut Cream



4-5 eggplants, roasted and sliced up after burnt peel remove
Sliced Ginger, tomatoes and onion
Sliced Green onions or leeks
Coconut cream (the 1st squeeze from grated coconut)
Salt and pepper

Place the sliced roasted eggplant in a bowl together with the sliced ginger, onions, tomatoes, green onions, coconut cream, salt and pepper. Toss around until everything is well coated with the coconut cream. Chill before serving. Best served with grilled meat or fish.

Good Copy

When I was growing up, copying was a no-no. Teachers would always announce before a test, “No copying”. It was fashion suicide if you find that you have on the same dress or blouse as another guest at a party. Woe to you if you were caught passing counterfeit bills. There was always the call to be original, to be a trail blazer, a one-of-a-kind.

As I grew older, I realize that like anything in life, there are always two sides to a coin. And copying too can be positive. Positive when one tries to emulate someone’s noble action— a favorite hero or saint or a child’s unconditional love; positive if the outcome brings some benefit to oneself or to others-- like copying best practices picked up in the corporate world and incorporate in ones business or outreach program; positive if you feel joy and fulfillment— like singing or dancing ala Byonce (in your room).

I did a lot of copying while I was recuperating from a strained back muscle. It brought me much joy and a feeling of accomplishment when I gave water coloring a try. I tried my best to make a water color copy a picture I took of a gumamela. Can't compete with nature but as they say, "Copying is sincerest form of flattery".


Nature's Beauty


My sincere attempt at Flattery

The second was to copy a beadwork done by some African tribe woman on a bottle. My copying skills were truly put to a test with wonderful results. I have then moved on to teach my help how to copy what I copied in an effort to give them something new to learn and occupy their time.


The original


My copy

How about you? Copied anything interesting lately?

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For lunch today, we are having Sauted Beef with Eggplant & Alugbati (Malabar spinach). The original recipe I copied from my mother. To lend some bit of originality to it, I have tweaked the recipe and used oyster sauce instead of soy sauce. You are most welcome to copy and give it your own special tweak.

Sauted Beef Strips with Eggplant & Alugbati

1 ½- 2 cups of chopped eggplants (soak in water to keep from discoloring)



2-3 cups of rinsed alugbati leaves
2 tomatoes, chopped
½ onion, chopped
2 cloves garlic, chopped



¼ kilo of beef strips (if you suspect it to be tough, give it some pounding)
2-3 tablespoons of oyster sauce
½ c of stock or water
1 green chili pepper (sili espada or mahaba)
Salt and pepper and fish sauce (patis- optional)

Saute the garlic then follow this up with the onions. When the onions become translucent, add the tomatoes. Saute until tomatoes are tender before adding the beef strips. Cook lightly over medium to low heat. Add a splash of water or stock and the oyster sauce. Toss in a green chili pepper and the eggplants. Let simmer for awhile. Season with salt and pepper and fish sauce (patis) if the spirit moves you.

Add the alugbati leaves once the eggplants become tender. Stir to wilt the leaves. Check the flavor and correct if necessary with more salt and pepper.

Serve piping hot with steamed rice.