I was an hour early for my appointment. I would be a liar if I did not admit to a tinge of nervousness when I would start imagining scary “what if” scenarios. But a tiny voice would whisper back, “so be it”. I then would return to my crossword puzzle or the cooking demos being televised on an overhead screen. Then again, a glance at some of the serious faces of the ladies waiting their turn would send a rush of insecurities. “What if” sneaks in my thoughts and briefly I mirror the serious look of the women around me. And just as quickly, I hear someone whisper, “Lift it up”. Calmest envelopes me and I am engrossed once more as how the program host mixes peanut butter and jam in vanilla ice cream.
My name is called and quickly and efficiently the technician leads me to the testing room. The calmest I felt continued throughout the procedures. Unlike in the past, I did not shiver because of the cold temperature of the room. It also helped that the medical staff attending to me were gentle and cheerful. Before I know it, the tests were over and I was told to come back three days after for the results.
I hurriedly changed from the loose gown to my clothes and walked out of the hospital into the bright sunlight. No sneaky “what ifs” following me to my lunch date with former office colleagues.
(And by the way, it also helped that while inside the testing room, familiar church songs were discreetly being played in the background. What a lovely coincidence that the thoughts being whispered into my head had morphed into songs of praise and hope.)
: * : * : * : * : * : * : * : * : * : * : * : * : * : * : *
Lunch with dear friends are always a welcome treat-- especially if it had been awhile since our last meeting. I was told that so much has changed in the company I used to work for as well as in their personal lives. But such is life—always changing, never constant. We sometimes get into a tight squeeze but what is important, we all agreed, is we all come out of the experience with our spirit intact.
Below is a recipe that involves some squeezing. So let me be the voice that whispers in your ears: “This is going to be delicious”.
Binignit (Ginatang Halo-halo)
You will need- 2 grated coconuts out of which, you will need to squeeze:
½ c coconut cream (the 1st squeeze of a grated coconut: add ¼ c warm water, squeeze, and strain the resulting cream-- thick)
2 c coconut milk (the 2nd squeeze of a grated coconut: add 1 ½ c warm water, squeeze and strain the resulting milk-- thin)
12 inch pandan leaf, cut into two (optional)
4-firm bananas (saba or cardaba), sliced (to make 2 c)
2 med-size camote, peeled, cubed (to make 1 c)
Galapong (rice flour mixed with water and shaped into marble-size balls to make 1 c)
½ c shredded langka (jackfruit)
2 med-size gabi (taro) peeled and cubed (to make 1 c)
Ube, peeled and cubed (to make ½ c)
1 c cooked sago (tapioca balls)
1 c sugar (white or brown)
Place the coconut milk and the pandan leaf in a large pot over medium heat. Add the bananas. Add more water if needed to cover the bananas. Once this comes to a boil, lower heat and simmer for about 10 minutes. Add the following ingredients one by one with a 5 minute interval after each addition:
1. Camote
2. Ube
3. Gabi
4. Langka
5. galapong balls
6. sago
7. sugar (add this little by little and taste to check on sweetness level)
Check that all the root crops are tender but not mushy. Kill the heat and gently stir in the coconut cream.
Serve with confidence!
Notes:
I prefer to boil my galapong balls before adding to the mixture. This is similar to making palitao.
It is esthetically better if the banana and the root crops are cut to the same size.
Depending on your preference, you may add more or omit some of the ingredients. Just make sure to adjust the liquids accordingly.
No comments:
Post a Comment