The Squeeze

It’s that time of the year when I take a deep breath and get squeezed. I have yet to meet a friend who looked forward to their annual mammogram and sonogram tests. I remember one comedian describe it as “putting your breast, one at a time, on the inside of an opened refrigerator and slamming the door shut”--- ouch!

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.)

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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.

The Planted Seed

Seeds are like people. And like people, seeds have different ways of getting up from their cosy beds. Some seeds, like the mongo, can’t seem to wait very long to burst out of their case after just an overnight soak in water. Some seeds, like basil, come up with two tiny baby leaves stretched out as if to say hello world.



And there are seeds, like chico and other fruit tree, that take their sweet time straightening first their spine-like stems before they leaves shyly take a peek.


Their long sleep have caused me to despair and often I am turned between digging them out or patiently continuing to water their barren beds.

Like people, all seeds once awaken need nurturing. You have to give them nice cool shower, time to sun, time to rest in the shade and give them a once over to check for pesky bugs.

Like people, the treatment you give your a come-alive seedling can very well determine how that seedling will turn out in life.

Sounds familiar?

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Seeds are not only for planting but if done right, are good to eat. Steamed soy beans, crushed pepper-corn steaks, popped corn, and boiled jackfruit seeds.

And here's a seed of a recipe. A favorite during Sunday lunches at home is a soup made of mongo beans, flaked dried fish and coconut milk. This soup is usually paired with grilled meat.

Mongo in Coconut Milk (Ginatang/Linubihan na Mongo)

1 cup of mongo beans, soaked over night in water
½ cup of flaked dried fish (bisugo or other fleshy dried fish works well)
½ cup coconut cream (the resulting milk when you squeeze grated meat from a large coconut for the 1st time—add about ¼ c warm water)
2 cups coconut milk ( the resulting milk when you squeeze grated coconut for the 2nd time—add about 1 ½ c warm water)
1 sliced medium size onion
1 minced clove of garlic
Optional:
Some chopped green onions or leeks (sibuyas dahonan)
A handful of mallongay leaves or ampalaya leaves



Procedure
Drain your mongo beans and put in a pot with some water to cover. Bring to a quick boil then let simmer until beans are very soft. Set aside.
In another pot, sauté in a little oil the garlic, onions and then add the flaked dried fish. When done, add the cooked mongo beans (including the resulting stock).
Add the coconut milk, bring to a boil then reduce heat to a simmer.
Once the flavors have mingled, turn off the heat, add the mallongay or ampalaya leaves (optional) and pour in the coconut cream.
Ladle into a lovely soup bowl and sprinkle the top with chopped green onions.