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.
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