Endless Possibilities

It started with the question over dinner with my kids: “Where shall we go for the Holy Week?”

Options were brought up, scrutinized and dropped… visit to China town (been there), Intramuros (done that), tour the lake towns of Laguna (traffic), Tagaytay and Baguio (NO! that’s where everyone goes)

Then I mentioned my grandma’s farmhouse in Leyte and my two kids sat up with interest. It’s been 5 years since their last visit and it was only right to renew ties with the relatives plus there was the chance to make a short visit to Samar. A quick check with the airfare prices proved that travel to Leyte via Tacloban was do-able and best of all affordable.

In the week that preceded our travel, I had bought a Leyte-Samar map and arranged for a van rental.



My daughter came up with our Samar itinerary and my son promised not to do any dangerous stuff that young men like to do on vacation—like swim, run or walk too far out into the unknown.

In the three and a half days together, I have discovered that:
• The San Juanico bridge can give the San Francisco Bridge stiff competition in awesomeness.



• There is so much beauty in our country. Samar may be labeled the poorest of the provinces but nature has endowed it with beautiful beaches and green landscape. Tourism possibilities seem endless.



• Europe has some of the most beautiful churches but are often times empty and sad. In contrast, Basey in Samar has a very old and dilapidated church whose bell tower is overrun with ferns and pews eaten away by termites.



But the fresh flowers



and the chorus of voices enacting the way of the cross attest that the faith is very much alive in this poor part of the country.



• There are so many delicacies made special in Leyte. Here are just a few:

 Batingkol- made from grated gabi and wrapped in banana leaves-- similar in taste as the binagol but less sweet.

 Binagol- made from grated gabi (talyan), eggs, sugar, peanuts and condensed milk and packed in a coconut shell



 Moron- made from glutinous rice, condensed milk, suar, margarin, cocoa powder, grated coconut and peanuts. This is wrapped in banana leaves and steamed.



 Salvaro- a sweet kind of bread with bits of grated coconut



 Suman Tinipa- two types of glutinous rice is used and entwined in banana leaves.

• My kids are truly grown up by the way they shook the hands of relatives. I proudly listen to my son and daughter as they share their opinion on what’s happening in the world with uncles and aunts.

• My kids are still kids by the way they still enjoy being spoiled by their mother. “Can I have some ice cream mommy?”

• My mother and her siblings may have discovered the secret to eternal youth. Simple living and limit beer intake to 3 bottles--- after 3 bottles, no more limit (thanks Tita C for that advise)

• I never tire of the stories told and retold on my grandma’s porch.



The shared experience of growing up together in the most pitiful conditions made for a strong family unit. This has been tested time and again in sickness, in financial strains, and in the simplest need for an understanding presence.

• In order for the family ties to stay strong, there is a conscious need for children to know their roots.



• Age is just a number. It’s hard to believe that my mother and her siblings are in their 70s and 80s. Their laughter rings with youthful vigor.



• The cycle of life continues. My cousins are slowly taking on from their parents the responsibilities of running their family’s farm.



• Having and using a chamber pot (arinola) in the room needs getting used to. But it beats going to the toilet so many steps away in the dark with a “tuko” hovering over the door.



• Fear can hold you back from a beautiful experience. Am glad I gave in to my kids and went with them on a two hour trip around the most fascinating rock and islet formations along the shores of Marabut, Samar.



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Sometime ago, I took the challenge of preparing the tedious but delicious Suman Tinipa. If you have time on your hands and have eager assistants, do give in to this challenge. Don’t let the fear of the unknown stop you.

Suman Tinipa (recipe taken from "Saru-saro Kita! 100 nga mga Kaluto ha Leyte" )

1 1/4 kilos white glutinous rice (busag nga pilit)
1 1/4 kilos violet glutinous rice (tapul nga pilit)
3 cups thin coconut milk (lapsaw nga hatok)
3 cups thick coconut milk (tuno)
1 kilo brown sugar ( pula nga asukar)
2 T salt (asin)

For wrapping:
banana leaves (wilted to be more piable) (dahon han saging)
string (higot)

Procedure:
Soak the white and the violet rice separately for 30 minutes.

Cook the white rice with the thick coconut milk. When almost done, add salt.Remove from the stove when cooked. (You may use rice cooker)

Cook the violet rice with thin coconut milk. When almost done, add the sugar. (Add sugar only when the tice is almost done otherwise it will not get cooked)

Entwine the violet and white rice in the banana leaf. Roll.



Roll up the banana leaves and tie by twos.

Place in a pot and add 3 cups of water. Bring to a boil and steam until done-- about 40 minutes.

Abundance of Graces

“When a soul approaches Me with trust, I fill it with such an abundance of graces that it cannot contain them within itself, but radiates them to other souls.” (the message of Jesus, the Divine Mercy, to St Faustina)


I love to feel the coolness upon waking up early in the morning. All the more made special with plans for a visit to a new place with good friends. It’s a great motivation to wake up at 4AM.

Let me backtrack a bit.

Two weeks prior to my adventure, preparations were being made to sponsor a talk on the Divine Mercy in our Parish. A good friend had enlisted some parishioners ( including myself) to help with the arrangements. Everything was set: the speaker, the venue and the date. All that remained was waiting for the actual date to arrive.

To help the core group get the strength to carry out the task, it was only fitting that we attend the 6:30AM mass the National Shrine of the Divine Mercy located in Marilao, Bulacan before our event. Hence, the reason for waking up so early.



And boy, did we get inspired! Imagine seeing the church in Marilao filled up with mass attendants at that time of the morning.



And visitors continued to come in the three hours we spent in the church grounds that included a separate contemplation chapel;



an open air chapel for our Lady of Fatima with a small water fall said to be miraculous;



a huge covered court that can accommodate a large crowd during special masses;



Some visitors came by busloads from far off provinces and some were small groups like ours wanting to spend time to contemplate the message given to St Faustina by Jesus, the Divine Mercy. And there were some who came by their lonesome self.



The cloudy and breezy weather made doing the way of the cross a comfortable experience. It’s as if the Divine Mercy opened a giant umbrella to spare us from the sun.



Of course, we could not resist the urge to buy some religious souvenirs to take back with us. Somehow no adventure is complete without some shopping element built into it.



Having filled ourselves with spiritual food for our souls, it became apparent that it was time to fill our hungry stomachs with the many delicacies that Marilao had to offer. It is only natural that Marilao would have a lot of rice-based delicacies given the many rice fields in the area.

Here are just two of the many outlets and just some of the delicacies offered:





Suman & macapuno preserve



Leche Flan, Ube Halaya & Bibingka



And no visit to Marilao would be complete without dropping by a very small and non-descript eatery, Aling Simeona’s, located near the St Michael the Archangel Church in the town proper.



No signage, hardly any parking and only one item on the menu: Marilao’s Special Pancit Palabok.



What possibly makes it so special is the crispy topping. Not the usual chicaron (pork crackling), but a mixture of flour and egg that is fried to golden, crispy perfection.



You will have to try it for yourselves to know what I am talking about. The four Raymundo sisters continue the cooking as taught to them by their Aunt Simeona. Four sisters who have spent their lives serving their church. Four sisters who could have made a fortune but knew that it would mean spending more time making money and less time with what matters to them—devotion to the Divine Mercy. As one of them remarked, they have more than enough already.

Should you find yourself in the area, give Cora a call at 0917 755 0449 to ask for directions and reserve one of the 5 tables in their home. A plateful of pansit will cost you P30. This goes so well with binanli- a knock-your-teeth-out kind of bland biscuit.

But best to hurry with your visit as progress is making itself felt with the traffic and fastfood outlets.

Before I knew it, I was dropped back home shortly before 2PM with my souvenirs, my sumans and my stories.

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The Raymundo sisters were gracious enough to welcome us not only to their tiny eatery but to their kitchen where the pancit was being prepared. Neat as a pin with a iron stove burning wood in the corner.

Only the best can come out of such a kitchen because the food is prepared with loving care as dictated by their hearts.



The recipe for Aling Simeona’s pancit is a secret but I do have a pancit recipe that I would like to share with you. Lovingly prepared, you'll be surprise at how much love comes back to you.

Seafood Pancit or Lenten Pancit

100 grams each cubed dory, shelled shrimps, and small squids sliced into rings
¼- ½ cup water
1 onion, thinly sliced
2 cloves garlic
1 small carrot, sliced
A handful of sweet peas, “de-stringed”
A cup of chopped cabbage
250 grams of your favorite pancit or a combination of two kinds (canton, bihon, sotanghon, or miki)—you might want to soak the dried noodles before hand.
1- 2 T Oyster sauce
Salt and pepper

Saute the garlic and onions. Then quickly add one by one the dory, the shrimps and the squid. Add the carrot and the water. Simmer for 2-3 minutes. Add the oyster sauce. Add the sweet peas and the noodles. Mix well. If dry, add a bit of water. Place the chopped cabbage on top of the noodles and cover for about 2-3 minutes—just enough time for the cabbage to wilt a bit. Season with salt and pepper and mix the pancit one more time before serving.

Some calamansi and soy sauce would be nice to have on the side.

sorry, picture for this dish will be uploaded as soon as I cook this again

Get it Together

I must confess. I have turned into a noontime talk show addict. To be specific: Ellen Degeneres and Oprah addict. While getting lunch ready for my hubby and myself, I watch. I laugh at witty remarks of Ellen and eagerly lapped up what Oprah had to say about a multitude of topics.

In a recent Oprah episode, I watched as Oprah introduced her guest, Shirley MacLaine—a veteran actress of the glamorous Old Hollywood. I enjoyed listening to S MacLaine recount stories of an era that seem now only a memory—Frank Sinatra, Jack Lemon, Warren Beatty. Intriguing though was S MacLaine’s urging for everyone to get their “act together” in time for the end of 2012. Apparently there is a belief that the earth’s solar system will align with the center of the galaxy on Dec 21, 2012. She continues that “we could be on the threshold of a new beginning. I think what this pressure – this kinda psychic l pressure we’re all feeling – is about, what your internal soul is telling you is, ‘Get your act together!’”

This got me to thinking. It seems the human race will forever be looking for a sign of the end of the world before anyone “get their act together”.

What about me? I am constantly putting off “getting my act together” with the excuse that tomorrow is another day.

But what if tomorrow never comes?

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In the Oprah show, S MacLaine showed us around her New Mexico residence that has a beautiful and vast view of the dessert-like landscape. This location may be the inspiration behind her new age beliefs.

In my case, it was a coincidence that my daughter and I “got our act together” and were inspired to prepare a Mexican lunch over the weekend. We decided to do the 7-layer dip I learned from a friend of my sister.



And we also did chicken burritos which turned out "muy delicioso".

Burrito Delicioso
(adaptation from Rachel Ray’s Grilled Chicken Burritos with Mango Salsa)

Marinate for 15 minutes ½ kilo of skinless, boneless chicken breast, pounded 1/2 inch thick in:
3 T extra-virgin olive oil
3 T calamansi juice or fresh lime juice
3 smashed garlic cloves
1 ½ t Salt
Once done, In a grill pan or skillet, cook the chicken over medium-high heat until cooked through, 6 to 8 minutes; let cool slightly and shred. Set aside.

In a medium saucepan, heat 1 tablespoon oil over medium heat, add 1 cup rice and cook, stirring, until golden, about 5 minutes. Stir in 2 cups of chicken broth (can be made out from chicken Knorr cube) , ½ cup tomato sauce, ½ t cumin (this spice gives the burrito the distinct Mexican aroma), 1 teaspoon salt and a chopped garlic clove. Cover and bring to a boil, then simmer until the liquid is absorbed, about 20 minutes.

Assemble or getting the burrito together:
Preheat oven to 350.
Place 4 large flour tortillas on separate sheets of aluminum foil . In the center of each tortilla, spread about 2 T refried beans.

Divide the rice, the shredded chicken and grated cheese equally for the four tortilla and add on top of the black beans.



Roll the tortilla snuggly in the foil (the how-to-roll-a-burrito videos on youtube were most helpful)



and heat in the oven for 10-15 minutes before serving.



Have on had the following as accompaniments or add-ons to the burritos:
Sour cream
Bottled or home-made tomato salsa
Bottled or home-made Guacamole
Hot Sauce
slices of ripe mangoes



The burritos disappeared as quickly as Speedy Gonzales.

Leak Proof

“When is a wrench called a monkey wrench?”, I asked my husband as I watched him fixed a leaking water pipe.

“When it starts monkeying around,” was his quick answer.

I noticed a small smile creeping up on his face.

With a very strong water pressure coming into our 25 year old house, it was inevitable that our water pipes and fixtures would give out one by one to the strain. It did not help that the experienced and no-nonsense plumbers we once knew are either OFWs or presently working at the many condominiums and residences coming up like mushrooms. Not wanting to settle for a so-so jack-of-all-trade workman, my husband decided to take on the task himself—one leak at a time.

So for the last two weekends, I have acted as my husband’s plumbing assistant. I hand over to my husband the tool he calls out for—just like an OR nurse. In this short time, I am now able to identify a mechanical wrench, pipe wrench, combination wrench and oil filter wrench.



And don’t get me started on pliers and the merits between going stainless steel, copper or tin.



In the short time, I have gained a better appreciation for a qualified tradesman—plumber, electrician, mechanic, carpenters and the like. They have my high respects. At the increasing rate of demand for such skilled workers, it is just a matter of time (if the time has not yet come already) when these workers will be earning top bucks.



And best of all, I realize that time spent together with my husband on this project was another way of “leak-proofing” our relationship. Dare I say comparable to a candle-lit dinner for two with romantic music in the background--- without the need to dress up.

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Like plumbing or carpentry, cooking calls for appropriate tools. Knives and chopping boards.



25 year old sandok, turner and wooden ladle.



Rubber scrapers, peelers, and whisks.



These are a few of my favorite tools.

But if there was only one tool that I could have in the kitchen, it would be a sharp knife. A knife can determine how quickly and evenly I am able to prepare my ingredients. Although I do not own any state of the art chef endorsed knives, I make it a point to have my knives sharpened on a regular basis. My criteria: a knife that can easily knick a tomato when applying light pressure.

Now if you were to try my papaya atchara recipe, you will definitely need a very sharp knife.

Papaya Atchara (Pickled Papaya)

4 cups grated green papaya
1 tablespoon salt
½ c baby onions, peeled
¼ c sliced bell pepper
¼ c sliced ginger, cut similar to match sticks
½ - 1 c sliced carrots, cut similar to match sticks
½ head garlic, peeled
1 c vinegar
1 – 1 ½ c sugar (more or less depending on whether you want a sweet or sour pickle)
10 whole peppercorns

In a glass bowl, add the grated green papaya and the salt. Squeeze to mix in the salt. Place the papaya in the middle of a muslin or tulle, roll and squeeze out the papaya juice. Do this to the rest of the grated papaya and set aside. (You can squeeze the papaya without the use of the cloth but it will not effectively remove much of the juice.)

In a glass bowl, place the squeezed and grated papaya, carrots, bell pepper and the onions. Set aside.

In a glass or ceramic pot, add the vinegar, sugar, salt, ginger, peppercorn and garlic. While stirring, bring to a boil. Set aside.

Pour the hot vinegar mixture and stir to incorporate. Cool before transferring to clean dry bottles. Refrigerate for at least a week before serving to allow the pickled flavor to mature. Enjoy with grilled meats or fish or serve as a side dish for fried dishes.

WoW Davao

48 hours. 8 Friends. 1 word. WOW!

To get the most of the limited time, we arrived in Davao mid-morning and were met by P, our gracious and knowledgable Davao host.



We loaded our bags in her van, and immediately got down to the serious search for the sweetest pomelo.



Added treat: mangosteen- sweet in a tart sort of way.



Plus marang—for those of us who were not too fond of durian—creamy without the pungent durian smell.



But if you are a big fan of durian, Davao is the place to be. There is an abundance of durian flavored pastries, candies, cake and ice cream.

Lunch was at Ahfat Seafood Plaza.



The restaurant has gained quite a following that I spotted three branches in one location! Try the slipper lobsters. Address: Victoria Plaza Compound (Parking Lot),J.P. Laurel Avenue,Bajada.



Next stop: afternoon cheese and chocolate treats as the Puentespina produce outlet. This is located on Bolcan Street, Agdao.



It was a privilege for the group to meet Olive Puentespina—the genius behind the cheese enterprise.


Feta, blush, blue, chevre, cheese in chocolate and fruit-in-cheese blends were just some of the cheese products on display. She gave a brief lecture, an added bonus, about each of the cheese served in a cheese platter she personally prepared for the group.



Her goal is to put Malagos, the name of the town were the cheese are produced, on the world food map for quality cheese.

http://www.malagosfarmhouse.com/products.php

All that cheese somehow brought on a craving for some sweet desserts. A short ride brought us to:

Margie’s- for oatmeal thins and more. Located on F. Torres St.

Joniel’s- for the moistest chocolate cake with fudge icing. Address: 1006 Jacinto Extension



Tiny Kitchen- for a variety of cakes and ready-to-heat and eat viands. My favorite was the Frozen Chocolate Brazo-- layers of meringue, chocolate ice cream, yema and chocolate cake. Winner!



Their menu listed a choice of paella dishes as well as bottled tuyo.



It was a pity that we were too stuffed to try the paella. Address: Mabini corner F. Torres Street.

At 5 in the afternoon we decided to head for Marco Polo to check-in. Time sure flies so quickly when one is having so many delicious moments. We also needed to to off load our van as we managed to fill it to its maximum capacity with boxes of fruits, cheeses, sweets and bottles of tuyo.

After a short rest, the group freshened up and once more eager for dinner at Claude’s Le Café de Ville. The restaurant is located on Habana Compound, on Rizal St. Claude’s is a restaurant found on the 2nd level of a charming old house. More charming is the French owner, Mr Claude Le Neindre . Crisp linen, fine silverware and a trio of roving musicians and flavorful dishes made for an evening to remember. What more can you ask for to cap a delightful day?!?!

Early the next day, the group enjoyed a leisurely Marco Polo buffet breakfast. And boy did we have our fill from the different food stations. Eager for the new day's eating adventures, we pushed ourselves away from the table and took our respective seats in the van waiting to take us to other Davao gastronomical discoveries.

Having stuffed ourselves at breakfast, we decided it best to check out some Davao landmarks-- of the shopping nature. Nothing relaxes women travelers than a chance to do some shopping together. Shopping with like-minded friends give each a chance to get validation that her choice is the best; or, best to leave on the shelf.

T’boli Weaving Centre- quite an enriching exposure to local culture. Here you will find a T’boli weaver with her loom.



The weaved cloth is called Tinalak.



The Tinalak is a ceremonial clothing among the T’bolis. It is made up of abaca fibers dyed using natural colors from boiled leaves, roots and barks of plants. It is hand-woven and the patterns are believed to be revealed to the T’bolis in their dreams. There’s a tiny shop beside the weaver’s room that sells all sorts of creative abaca products.

The center is located at the “Marina”- the Pearl Farm Resort take-off point.

Cocoon- Cebu based ladies’ shop with very affordable clothing line. A great find located at Ayala Abreeza Mall.

Aldevinco Arcade- a block of small establishments selling pearls, brassware, tribal artifacts, batik printed outfits, souvenirs, t-shirts, and the like. Address: C.M. Recto St. corner M. Roxas St.



Finally, it was lunch time. Craving more crab dishes, we moved on to “Grab-a-Crab”— how appropriate.



Located inside the Ayala Abreeza Mall. The quotes on the resto wall kinda grab me too.



Later, we drove to Kuilan Siopao, a small hole-in-the-wall outlet. Being full from lunch did not stop me from getting a dozen for take-home. Address: Dacudao Ave., near Opal St, Agdao.



Needing some coffee to perk us up, the group decided to go back to Tiny Kitchen. There were still a lot more desserts we wanted to sink out teeth in.

It’s funny. I thought I was so full but somehow found that I still had a lot more room for a Japanese dinner at Tadakuma. Address: Damosa Business Center, Mamay Road, Lanang.

Before we knew it,we were heading back to Manila the next day.

But no trip would be complete without a visit to the St. Peter's Church-- the Davao Cathedral.



The group indeed savoured the best that Davao can offer and it was just fitting that we end the trip with "food for the soul".

I was grateful for a friendship forged with P; and, thankful that we did not have to fork out payment for our slightly overweighed bags and happy memories of Davao we were taking back with us.

Food tripping is more fun in the Philippines!

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I couldn't end with just sharing with you some of Davao's culinary delights. That would not do. So if you happen to get your hands on very sweet pomelo, you might want to try making it into a salad-- a Thai Pomelo Salad to be exact. One taste and you will declare that it's more fun to eat a Thai Pomelo Salad in the Philippines.

Thai Pomelo Salad

1 sweet pomelo, peeled and segments broken into bit-size pieces
1 small onion, sliced thinly and fried
about 3 stalk spring onion, sliced
2 tablespoon dessicated coconut, lightly toasted in a pan
1 tablespoon garlic, chopped and fried
100 grams of peeled shrimps, boiled
200 grams of chicken breast, boiled and cubed or flaked (your preference)
(in the absence of boiled chicken breast, I used left-over roasted chicken)

Sauce or Salad Dressing:
2 Tablespoon fish sauce (patis)
2 Tablepoon white sugar
3 Tablespoon calamansi or lemon juice

Garnishment:
4 pcs sili, chopped
1 Tablespoon dried shrimps, fried (optional)
1 Tablespoon cashew nuts (in the absence of cashew, I used chopped almonds)
some coriander (wansoy)



Prepare the sauce by mixing the patis, sugar and calamansi in a small bowl. Set aside.

In a bowl, mix together the top salad ingredients. Flavor with the salad dressing and chill. When ready to serve, garnish with nuts, fried dried shrimps, coriander and sili.