The Beancounter

12 years…

2009-12-03T16:48:00.001+10:00

If I am a comedian I’m literally running out of material…

After 12 years (make that 17 if we include the years before the wedding) together you’d think finding a gift for your spouse would be a walk in the park. On the contrary, I walked and ran and still I couldn’t find the perfect gift for my lovely wife. There’s so much I want to say that one gift was not going cut it.

So, I’m not going to talk about what I got her. This year she’s certainly outdone me in the gift giving area.

For one, what she gave me is something I really want. Another reason is I really want she got me. Did I already say I love what she gave me? In fact, I wanted it so badly I joined a couple of competitions (unbeknownst to her) hoping I wouldn’t have to shell out that much moolah for a book(I’m still waiting for the email notifications to tell me I’ve won).

Yes, it’s a book. It’s actually a food book. I say it’s a food book because it’s more than just a collection of recipes. My newest food book is titled The Songs of Sapa, Stories and Recipes from Vietnam by Luke Nguyen of the renowned Red Lantern restaurant of Sydney. The title says it all. If you’ve been following this blog you know how enamoured I am by that country’s cuisine.

A food journey similar to that of Luke Nguyen (with the Philippines as the setting) is something I hope to make in the future.

Dreams do come true! After all, I’m married to my one true love…

Happy anniversary sweetheart!

Baon – Ginataang Hipon at Kalabasa (Prawn & Pumpkin in Coconut Milk)

2009-11-26T11:33:00.001+10:00

In the past I never would have dared bring such delights to work. But after my tuyo and curry lunch barely caused a murmur I feel almost invincile and uninhibited to bring whatever i fancy. I figured there couldn’t be anything worse of an assault to your nostrils than dried fish (there's plenty I know but let’s not get side tracked).

The recipe is a rehash of a previous post with a slight variation. I peeled the prawns before cooking for a less fiddly lunch at work.

I also brought some tuna for another layer of flavour to my lunch.

Ginataang Hipon at Kalabasa (Prawns & Pumpkin in Coconut Milk)

1 medium onion chopped
6 slices of ginger
6-8 medium prawns peeled
Pumpkin (I don’t know how to quantify this. 1 regular size wedge, I suppose)
1 bunch mustard greens (mustasa)
1 can coconut milk
Fish sauce or sea salt
Oil for sautéing

1. Heat the oil in a pan.
2. Sauté the ginger for about a minute then add the onion. Cook until the onion is translucent.
3. Add the prawns and cook for about a minute.
4. Add the pumpkin.
5. Add a bit of fish sauce or sea salt at this stage of the cooking.
6. Pour in the coconut milk and simmer until the pumpkin is done.
7. Add more fish sauce or sea salt if necessary.
8. Add the mustard greens and cook for another minute.
9. Serve with grilled or fried fish.

Baon – Banh Mi (Vietnamese Sandwich)

2009-11-19T15:40:00.003+10:00

The one and only sandwich that truly hits the spot for me is the Vietnamese Banh Mi.

What is Banh Mi?

It is a sandwich composed of a light and crispy baguette (made using a combination of rice and wheat flour) filled with mayonnaise, liver pâté, chillies, coriander, cucumber, pickled carrot and your choice of protein (Vietnamese cold cuts, leftover roasts/barbecues, etc.).

It does sound a lot…because it is. But you only need small quantities of each to create this masterpiece of a sandwich.

For today’s lunch I’ve used leftover lechon (and Vietnamese pork roll) to give it a Pinoy touch and then some beetroot instead of pickled carrots to add a bit of an Aussie element to my sandwich.

Baon - Pork Adobo

2009-11-10T15:34:00.003+10:00

Adobo is a cooking style indigenous to the Philippines but is similarly named to a Spanish cooking method. Filipino adobo basically means cooking meat (sometimes fish and seafood as well) in vinegar. The addition of soy sauce and other spices, black pepper and bay leaves in particular, came later when the Filipinos started trading with other cultures (especially the Chinese).

Homemade ensaymadas for breakfast

There are as many versions of adobo as there are Filipino households around the globe. Mine is quite simple and I prefer to use only pork. To achieve a real authentic adobo I suggest you use Filipino branded coconut vinegar (Datu Puti perhaps) and soy sauce (Silver Swan).

To balance the fattiness of my adobo I would normally serve it with a side of vegetables. For my baon today I brought fried eggplant that I topped with caramelised garlic and onion from my adobo.

Pork Adobo ala Kidpawan

1kg pork belly cut in fairly large chunks
60ml coconut vinegar
60ml Filipino soy sauce
1 teaspoon sea salt (or to taste)
Black pepper
1 head of garlic chopped finely
1 large onion chopped
Water (just enough to cover the meat)
Bay leaf (optional, I don’t use it in mine)
A bit of oil for sautéing

1. Combine all the ingredients in a pot but set aside a quarter of the garlic and onion for sautéing later.
2. Bring to a boil and simmer for about an hour or so or until desired tenderness of the meat is achieved.
3. Remove everything from the pot but separate the meat from the sauce.
4. Heat up a bit of oil in the same pot. Sauté the garlic then the onion.
5. Add the meat pieces back in and fry for a couple of minutes. If you prefer a “crispier” adobo fry it a bit longer.
6. Add the sauce back in and simmer for another five minutes.
7. Serve with steaming hot jasmine rice.

Minatamis na Kamote (Sweet Potato in Rich Syrup)

2009-11-04T14:30:00.005+10:00

A bad kamote (sweet potato) experience as a youngster put me off this tuber for a long time. I would naturally substitute regular potato for any savoury recipe that calls for kamote.

I was re-introduced to it when my wife craved minatamis na kamote and asked me to prepare some. I willingly obliged, of course, consequentially resurrecting a dead and buried taste for this root crop.

I like my minatamis chewy and stretchy. By this I mean I want the kamote almost candy like. I prefer it to have a bit more bite resulting from engorging each piece of kamote in the rich syrup. This is not hard to achieve. NEVER ADD WATER!

The recipe is actually quite simple and needs only 3 ingredients. I use the purple skinned/white fleshed sweet potato variety. This strain of kamote, I find, is able to hold its shape well even after a long cooking process.

Minatamis na Kamote

1-2 kamote (sweet potato) cut into cubes
1-2 cups brown sugar (depending on how much syrup you want)
A bit of butter

1. In a thick based pan combine the kamote and the sugar. Use low to medium heat. There is no need to put any liquid as the water in the kamote should suffice to melt the sugar. Using water will boil the kamote and not result in the chewy texture that I’m after. Let this simmer for about an hour.
2. Add a bit of (real) butter at the end then turn the heat off. This is a personal preference. The butter turns the ordinary syrup into something like creamy caramel.

Baon – Spaghetti Bolognese with Meatballs

2009-11-03T12:22:00.003+10:00

Who doesn’t like spaghetti? We might not agree on what is the best but everyone knows about it making it quite a “universally accepted” dish to have for lunch at work.

Spaghetti is quite popular among Filipinos (albeit, a version catered for the sweet-toothed). Evidence of this is found in all the popular fast food places. I might be wrong but I think it is only in the Philippines where you’ll find spaghetti at McDonald’s and KFC.

Brioche & Coffee for breakfast

I usually don’t make my Bolognese sauce from scratch. Getting home close to 7pm just does not give me enough time to pick tomatoes from the garden and simmer my sauce for hours and still be alive at the end of it. I use bottled pasta sauce (que horror!) and just tweak it to suit my taste. To give the sauce more body I add homemade meat balls.

Brioche w/ Nutella

Easy Meatballs

500g beef mince
1 bread slice torn to pieces then soaked in milk
Sea salt and freshly cracked black pepper to taste
1 egg
Parsley

1. Squeeze the excess milk out of the bread pieces.
2. Combine all the ingredients together
3. Form into your preferred size balls.
4. Cook half-way through by frying in olive oil.

Quick Bolognese Sauce

1 onion chopped
2-3 cloves garlic chopped
1 carrot chopped finely
1 celery stick chopped finely
500g beef mince
1 jar Raguletto Romano Cheese Tomato Pasta Sauce
Salt & pepper to taste
Olive Oil

1. Heat up some olive oil.
2. Sauté the onions until soft.
3. Add the garlic, carrots and celery.
4. Add the beef mince and cook until the meat changes colour.
5. Add the pasta sauce.
6. When the sauce starts bubbling add the meat balls. Simmer until the meat balls are thoroughly cooked. Add salt and pepper to suit your taste.
7. Serve with spaghetti or whatever pasta you prefer.

Coffee at Work

2009-10-29T09:05:00.004+10:00

One thing I don’t understand is why my workmates insist on getting coffee outside when at work we’ve been provided with first-rate espresso machines that produce decent coffee.

Coffee made using these machines are not inferior substitutes but rather equal if not better alternative. We’ve got at least five Delonghi Magnifica Espresso makers that allow you to make coffee that suits your taste. The machine uses whole beans (that it grinds itself) rather than ground coffee (plus for freshness!). You are able to regulate the strength of your coffee by adjusting the machine controls (unlike bought coffee which is normally set for one and all). The added bonus…it’s FREE!

I’ve got nothing against dairy (I consume milk in more delectable forms like cheese, cream, butter, yoghurt, ice cream, etc…) but I prefer soy milk in my coffee. This I buy myself but I do not mind it at all. There’s a plethora of choice in soy milk but the one that suits my taste best is the one in the photo.

To make my soy latte I heat up about ¾ of a cup of soy milk in the microwave (I could use the machine frother but this would take a while). I then set the machine at 2 shots of espresso and water mark 2. Press the button and voila, soy latte!

Baon – Singapore Chicken Curry

2009-10-28T14:50:00.003+10:00

If you’ve been following this blog for a while you’ll probably realise how much I love curries. It’s easy to make, keeps for long, and very tasty. Also, the variety of curries available guarantees a lunch that is not going to be mundane.

Toasted Ham & Cheese Croissant and Soy Latte

The other bonus, it is an “acceptable” meal to have at work…even inside the office. Some of my workmates might not squeal with delight when their nostrils are hit with the aroma of curry but no one protests as it is not an unfamiliar scent.

One of the easiest curries to make would have to be Singapore Chicken Curry and this is what I brought to work today.

Singapore Chicken Curry

2-3 Desiree potatoes (one potato cut in 4)
½ a free range chicken cut up in large pieces
2-3 tablespoons Singapore curry paste (depending on how spicy you want it)
Water or coconut milk (if you prefer a creamier sauce)
Salt to taste
Oil

1. Marinate the chicken pieces in the curry paste for at least half an hour.
2. Fry the potatoes until golden brown.
3. Heat up a little bit of oil and sear the chicken pieces a few at a time. Set aside.
4. Add the chicken pieces back in the pan. But if you prefer a spicier curry, sauté some curry paste on the same pan used to sear the chicken then add the chicken pieces.
5. Add the desired amount of coconut milk or water.
6. Simmer until the chicken is cooked.
7. Add the potatoes.
8. Adjust the taste by adding salt or fish sauce.
9. Serve with roti and/or steamed rice.

Baon – Open Face Tuna Sandwich

2009-10-27T12:13:00.003+10:00

A sandwich is not my idea of a meal. It could be a precursor to a meal but never the main event. I am always left unsatisfied even after gobbling down conspicuous amounts of these sliced bread concoctions.

But there are days when I’m left with no choice. I spent most of the weekend outside the house. There are therefore no yummy leftovers to speak of.

If you’ve been following this blog you know how much I can’t stand soggy bread. That is why I prefer my sandwiches open faced. The bread and the filling only have a few seconds to get acquainted before they get devoured.

For today I am having an open face tuna sandwich. I could have brought some cucumber to liven up this grey mass a little bit but I also did not have time to shop.

To make the tuna filling you basically drain a can of tuna, add a bit of mayonnaise and white pepper and mix together. I had it with lightly toasted wholemeal bread (only because we’ve run out of white).

Baon – Thai Green Chicken Curry

2009-10-26T11:01:00.004+10:00

Now that I’ve decided to post about my packed lunches I make that extra effort to actually plate my food, nicely. I the past, like fellow blogger Julie (of Mama at Home to Two) I didn’t bother. I’ll heat up my lunch and eat it straight out of whatever csontainer I brought that day.

Also, to solve my “sauce-infused rice” issue I’ve decided to start bringing my lunch in at least two containers. The rice would always have its own. I’ll put it in a plastic bag if I have to.

Today’s lunch is Thai Green Curry Chicken. I also brought tuyong biya (as a challenge) which I like having with Thai curries. There you go Edik (of The World According to Melchizedik), I’ve done it! No more kaluoy!

Extra treats for today included leftover pancakes for breakfast and a pink muffin for morning tea as part of the Pink Ribbon Breakfast to help breast cancer research.

Baon – Leftover Steak Dinner

2009-10-22T14:34:00.002+10:00

I like my rice plain. But one thing that is almost unavoidable when bringing baon to work is soaking it in whatever ulam I’ve brought. Unless I’ve got separate compartments in my baunan my rice is bound to be infused. The rice and the ulam will go together later on anyway so what am I fussing about? Well, I like to do it in my own terms…

For today, I’ve brought left over steak and vegies. My workmate also gave me some home made bola-bola siopao (Vietnamese style) which I had for breakfast.

Baon (Packed Lunch) – Home Made Pizza & Pasta

2009-10-21T15:00:00.002+10:00

A lot has been said about the rising power of the Aussie dollar but to be perfectly frank I do not see it translating well to my day to day living. AUD might be sitting at USD$0.92 (it was USD $0.50 early this year) but the price of “my essentials” are moving at a similar rate and direction. Rice, for example, has actually doubled in price!

So, in an attempt to “simplify” my life I decided to bring “baon (packed lunch)” to work most days of the week. Not only is it beneficial to my pocket my lunch choices is now not anymore at the mercy of my local deli.

I thank God for our new open-air lunch area. I am now also basically free to bring anything I like even those “assault to the senses of my colleagues” type lunches. Binagoongan anyone?

For today, I’m having a slice of home made pizza and bow pasta arrabiata. Just click on the link for recipes.

Hot Chocolate (using Dumaguete Tableas)

2009-10-15T11:25:00.005+10:00

It's not a well known fact but the Philippines has got a rich chocolate culture that is believed to date back to the 1600s. Hot chocolate made from native chocolate tablets called tableas is the beverage of choice for breakfast, during Christmas or when simply enjoying rice cakes and other traditional desserts.

I’ll be honest I did not grow up on this thing. I’m more from the Milo and Ovaltine generation. My earliest memory of having Filipino hot chocolate was as a grown up at Café Adriatico. Sad but true.

So it pleased me to no end when we were gifted with Dumaguete tableas by my wife’s childhood friend - and now ninang to Eia. Thank you very much Thennie and advance happy birthday! It was very thoughtful of you!

Now, what do I do with it?

Water feature prominently in most recipes I’ve read. But since I like mine rich, thick and creamy I opted for milk and cream instead. To take the edge off the bitterness of the tableas I’ve added some Cadbury drinking chocolate.

Blogs and cookbooks recommend the use of a batidor (wooden chocolate beater) and a slender pot called tsokolatera, both of which I do not have (note to self: get some on next rip). I ended up using a saucepan and a regular whisk. The end result wasn’t too bad at all.

Hot Chocolate ala Kidpawan

1/2 cup cream
1 cup fresh milk
2 tablets of Dumaguete chocolates
2 teaspoons Cadbury drinking chocolate
2 teaspoons brown sugar

Combine the cream and the milk in a saucepan and heat until just boiling.
Add the chocolates and sugar and whisk until completely dissolved.
Top each cup with cream before serving if desired.

Paksiw na Pata – Braised Pork Hocks

2009-10-12T14:45:00.004+10:00

“Paksiw” is a Filipino cooking method of braising meat or fish in some sort of a sour broth. Usually with “meat paksiw” soy sauce is added and vinegar is the souring agent of choice.

Among all the paksiws there are Paksiw na Pata would have to be my favourite. It’s shockingly easy to make but don’t cook it too often as your “bad” cholesterol levels will probably shoot up quite literally. It is extremely high in fat but that should not put you off. If you choose your hocks well there should be lots of lean meat to be had as well. Connoisseurs recommend the front legs.

What makes this paksiw unique is the combination of dried banana blossoms (or lily flowers) and bay leaves that give this dish a distinct flavour.

Paksiw na Pata is best cooked over low fire for at least 2 hours. I don’t recommend using a pressure cooker as you need this dish to “age” properly rather force it. It is best eaten the day after it has been cooked when all the flavours have seeped into the meat.

Paksiw na Pata ala Kidpawan

2 pork hocks
1 cup vinegar
½ cup soy sauce
½ cup brown sugar
6-10 whole garlic cloves
2 bay leaves
2 tablespoons peppercorn slightly crushed
1 cup dried banana blossoms or lily flowers soaked in hot water
1 cup pineapple pieces
Water

1. Combine all the ingredients together (except the water) in one big pot.
2. Add just enough water to cover the hocks.
3. Bring to a boil then reduce to low to medium hit and braise for 2 hours. Skim off the muck that forms on top.
4. If you want to reduce the sauce further after two hours of cooking I recommend you remove the hocks first. This will keep your hocks intact. Return the hocks to the cooking liquid when it reaches your desired amount.
5. Serve with steaming hot rice.

Crispy Fry Fried Chicken (ChickenJoel TM)/Pork Chops

2009-10-05T15:02:00.001+10:00

If you want that “take-away” (“take out” for those in North America) taste in your fried chicken/pork chops it’s pretty hard to go wrong with Ajinomoto’s Crispy Fry Breading Mix. Yup, Ajinomoto! Probably the most well known MSG (monosodium glutamate) manufacturer in the world. So, if you’re MSG sensitive or want nothing to do with MSG at all please look away now.

Well, I don’t know if Crispy Fry has some MSG in it but just in case…

I do want to make it clear though that I was in no way paid by Ajinomoto to promote their product. I’m including it in my blog purely for taste reasons.

There are days when we just feel like eating take away food (take out” for those in North America). Unlike in the Philippines where you can get almost anything delivered right at your doorstep (yes, including McDonald’s), here down under the quickest way would have to be the drive-thru. But sometimes I couldn’t even be bothered to drive. It’s times like those when Crispy Fry comes really handy.

If you like your fried chicken with gravy you’ll be glad to know that each Crispy Fry packet also comes with a gravy mix.

I was introduced to this product by Mister J. He’s also showed me some tricks he’s learned during his stints at fast food restaurants to make your chicken extra crispy.

The recipe below, once again, is Mr J’s very own (in his own words):

Really Krispy Pork Chops (Also applies to ChickenJoelTM)

Rub a small amount of salt & pepper on thinly sliced pork chops (about a kilo or nine pieces).
Let stand for a few minutes. Meanwhile...

Mix about 200 grams all purpose flour, a teaspoon or less of fine salt and pepper. Or just mix the flour with commercially prepared breading mix such as Ajinomoto Crispy Fry or magic seasonings like Knorr Real Sarap.

Break an egg and manually cover the chops. In a separate bowl, bread the chops with the flour mixture, pressing with your hands to make sure the flour sticks to them.

Transfer the breaded meat to a sieve and dip in a bowl of water or wet it a little under a running tap for about 5 seconds. Shake vigorously.

Do the breading for the second time this time without dipping in the water. Be sure to eliminate excess flour by sifting.

Deep-Fry until golden brown.

Turon (Banana Spring Rolls)

2009-09-22T16:40:00.011+10:00

Turon (banana spring rolls) would have to be my all-time favourite Filipino dessert. I literally had it everyday during a recent trip to the Philippines (thanks to Mr J). At the end of it I still wanted more.

Making turon is a simple enough process. You wrap slices of banana in spring roll wrappers. You then fry them in medium hot oil. There’s really nothing to it.

But what makes this such a unique dessert is the type of banana used. Saba bananas (Musa x paradisiaca) is not that uncommon in Australia. You can get packs of par-boiled frozen sabas from your neighbourhood Filipino food purveyor. There you’ll also find jars of sweetened sliced saba used for halo-halo (mixed fruit/bean iced dessert). Fresh saba though is seasonal and very rare. You have to be in the know to get a hold of them as I’ve never seen them sold in major Asian shops. We get ours from Mom who sources hers from a tiny shop east of Brisbane. Apparently, their flown in from Darwin when in season.

In a lot of recipes I’ve read plantains are always recommended as a substitute. I’ve never actually used plantains so I can’t really tell you if it’s any good. You might still be better off using the frozen variety for a more authentic taste.

Saba is starchier and less sweet than other bananas. Brown sugar is commonly added for sweetness and texture as it also coats the dessert with crunchy toffee.

Slivers of jackfruit are also added as its taste complements that of the saba banana.

Turon (Banana Spring Rolls)
6 Saba bananas (halved or quartered lengthwise)
Spring roll wrappers
Oil for frying
Brown sugar (optional)
Slivers of jackfruit (optional)

There are several ways you can add sugar to this dish. You either mix the sugar and the sliced bananas together or sprinkle them before wrapping. You also melt sugar in oil halfway through or after you’ve fried the banana spring rolls.

1. Heat up lots of oil for frying. Keep this at medium level.
2. Wrap the (sugared) bananas and jackfruit (optional) in spring roll wrappers.
3. Fry them.
4. Add some brown sugar to the oil (half-way through the cooking process or after cooking the spring rolls). You then spread this melted sugar onto the spring rolls to create that crunchy toffee coat.

Trang, West End

2009-09-11T15:44:00.004+10:00

I love Vietnamese cuisine. I like the balance they have in their dishes. Fresh herbs and salad go together with rich soups and stews. But there’s a lot more to the Vietnamese gastronomy that I’m yet to explore. The rest would just have to wait when I get the opportunity to visit the country itself. For now I’m limited by restaurant offerings.

I Love Food Awards finalist

Whenever I get a hankering (7 days a week that is) for Vietnamese food I only go to one place, Trang at Brisbane’s West End. Among all the Vietnamese restaurants I’ve tried Trang stands out for several reasons:

Bun Bo Hue (Spicy Beef & Pork Soup)

1. Food is delicious & consistent

We tend to order almost always the same menu items. Naturally, we expect the food to taste like the last time. Otherwise, we might as well select something else.

It annoys me a whole lot when a dish tastes different from one day to the next depending on who’s manning the restaurant. This is never an issue at Trang where food is consistently delicious.

the classic pho (beef soup)

2. Food is authentic

A Vietnamese friend introduced me to Trang. That says a lot about the authenticity of the food on offer. You don’t get a “watered-down” version which is pretty commonplace in Australia.

com chien (fried rice)

3. Family Friendly

With four kids in tow it’s quite a challenge to find a restaurant where one feels “welcome”. Trang has established itself as a “family-friendly” restaurant where everyone goes away satisfied.

mi ga chien don (crispy fried chicken noodle soup)

4. Warm and friendly service

The staff are friendly but not in your face. As “regulars” we’ve done away with the menu as the staff know exactly what we want.

sam bo luong (mixed drink)

5. Price is reasonable

To top it all Trang’s prices are exceptionally reasonable. They’ve recently pushed them up but for what you get you’ll be willing to fork out more. A satisfying bowl of pho, for example, will still only set you back less than $10.

kem chien (deep fried ice-cream)

My original intention was to include Trang in my “cheap eats” series. But that would be doing them a disservice.

Spaghetti with Broccolini

2009-09-08T13:18:00.004+10:00

Broccolini looks like a cross between the regular green broccoli and the Chinese vegetable kai lan. The florets are similar to that of broccoli (although much looser) while its slender body is very much akin to kai lan. The three are related but are totally distinct vegetables.

It is currently in season. I use it to make a simple pasta sauce that is healthy (vegetarian almost if you take away the anchovies) and quick to cook. Orecchiette (small ear pasta) is what’s commonly used to make this but I think spaghetti works just as well. And instead of broccolini the Italians prefer rapini which has a similar but stronger flavour than broccolini.

Spaghetti with Broccolini

350g spaghetti (cooked al dente, reduce packet instruction by a minute or so)
1 bunch broccolini
Extra virgin olive oil (lots of it)
2-3 cloves garlic chopped finely
5 anchovy fillets
Chilli flakes (to taste)
Sea salt
Black pepper
Parmesan cheese grated

1. Prepare the broccolini by removing the florets and discarding the woody parts of the stems.
2. Cook the spaghetti al dente. You probably need to reduce packet cooking time instruction by a minute or so.
3. Heat some olive oil in a large pan. Add the garlic, chilli and anchovies. Sauté for a couple of minutes.
4. Add the broccolini. Season to taste.
5. Drain the pasta and add to the pan. Coat the pasta well. Add a bit of the pasta cooking water for a saucier result.
6. Serve with parmesan cheese.

Gladstone and its hidden Gems

2009-09-07T14:12:00.005+10:00

In the past I have been quite unfair to the city of Gladstone by making remarks about it that were less than complimentary. Being an industrial/mining town you go to Gladstone for one thing alone. As a result the population is largely itinerant. After you’ve done your time you head to a more “beautiful” destination.

But during a recent trip I made it a point to find something that is both beautiful and possibly unique in this harbour city. And I didn’t have to search far and long to find what I was looking for.

I’ll let the photos tell the story.

Lanzones ((Lansium domesticum)

2009-09-04T10:06:00.006+10:00

I was pleasantly surprised at the abundance of lanzones in the markets during our trip to the Philippines in July. In Laguna, where I grew up, we normally do not see this exotic roundish fruit till much later in the year, mainly the beginning of October. But we are genuinely grateful that they were there. Like the santol in the previous post it is not available in Australia. The last time I had them was probably over a decade ago. The timing of our previous trips were always not in the lanzones season.

Again, like the santol, I struggle a little bit to describe lanzones to the uninitiated. It’s got creamy latte coloured leathery skin. Inside you’ll find translucent segments that can be intolerably sour to very sweet depending on the ripeness of the fruit. Be warned though, if a segment has noticeably large seed make sure you do not bite it. It is extremely unpleasant and might put you off this tropical fruit for long time.

It doesn’t have a very long shelf life. The skin turns brown a few days after picking or when bruised. Everyone in my household seem to be aware of this fact as kilos of lanzones quickly disappear soon after they’re laid on the table.

Santol (Sandoricum koetjape)

2009-08-28T14:20:00.006+10:00

Santol season is definitely here. Well, in the Philippines at least.

We were fortunate enough that during our recent holiday to the country we were able to get our fill of this “unique” tropical fruit. It’s “unique” in the sense that I’ve never seen them sold anywhere in Australia.

Friends have told me they are sometimes available in an Asian market west of Brisbane but I think they were all just lying.

I find it a little bit difficult to describe this fruit as I don’t think it is similar to anything. The closest, I suppose, is mangosteen. Naturally, other cultures call santol “wild mangosteen”.

The ripe fruit is pleasantly tart but some varieties are too sour to be eaten raw. They can be used as a souring agent or made into preserves. One unique Laguna dish is called “sinantolan”. The rind is turned into pulp and mixed with coconut cream and spices. What you then get is a creamy soury dish eaten on its own or as a side to fish and grilled meats.

One morning during that holiday I chanced upon a couple of the neighborhood boys who were picking these fruits from a tree outside the house. What follows are just a series of photographs of that morning’s affair.

Inihaw na Pusit (Char-Grilled Squid) ala Mr J

2009-08-19T11:37:00.003+10:00

I love cooking, no doubt about that. But during our recent holiday to the Philippines I took a break from the kitchen as well. Thanks to my cousin-in-law Joel there was no need to get my hands dirty as he always guarantees very tasty meals. Not only is his food lip smacking good he always manages to prepare them in no time at all.

We bought a few kilos of really fresh large squid on our trip to Dalahican. It would be a “waste” if we make “adobo” of such high quality squid. Grilled was the only way to go! Mr J gladly agreed. He did it all from cleaning to firing up the coals to plating! Thanks once again! If only we could fly you here! Someday…

The recipe below is straight from Mr J, verbatim. Walang binatbat ang Ilonggo Grill to his Char-Grilled Pusit! Do try it! More Mr J recipes in future posts!

Char-Grilled Pusit

Ingredients:
Pusit (squid), medium sized, cleaned

Stuffin':
Diced Tomatoes, Onions, Salt and Pepper, Optional Wansoy (coriander)

Baste:
Half cup Soy sauce, 3 tbsp UFC banana catsup, 3tbsp sugar (brown preferred)
Chopped garlic, Oil

Procedure:
Grill over charcoal while basting for about 5-7 minutes each side depending on how hot the grill is. Make sure to achieve some pretty nice grill marks.

Can also be cooked through in an oven.

Serve with TLC!

joelarguil
0927XXXXXXX

The Auction of a Thresher Shark – Dalahican Fish Port, Lucena City

2009-08-18T08:51:00.017+10:00

Thresher shark is classified as a “vulnerable specie” by the International Union for Conservation of Nature. This means it is now facing a “high risk of extinction in the wild.” I did not know this when I was taking photographs but this fact made me a bit unsure about posting this. But the thing is, it happened and I was there to witness it.

The day’s catch comes to the fish port in trickles. There was no big flood of produce. What I saw instead was a constant flow of goods as the boats arrive at the port. To my surprise one boatload included a thresher shark. This must be a regular occurrence as the locals did not seem that fascinated. When it was placed on auction it only received 3 bids.

In 2008 the province Batangas tried to pass a law prohibiting the hunt of thresher sharks. I don’t know where that’s at. If it had been passed does it mean then that it does not apply anywhere else in the Philippines? I’m no law expert. Anyone out there care to enlighten me?

The shark is presented to the market

The owner starting the auction process

Gathering interest from bidders

Two bids so far (rolled pieces of paper)

Checking the bids

P3,100, P2,500 and P350

The winner claims his prize

Meat @ P150/kilo, Fins @ P1,000/kilo

Dalahican Fish Port, Lucena City – Fruits of the Sea

2009-08-14T16:14:00.007+10:00

This is the first of a series of posts focusing on what my mom-in-law delightedly expressed as the “highlight of her holiday.” No recipes. Just a series of photographs.

One very early morning I accompanied her to the Fish Port of Barangay Dalahican in Lucena City. There are only a few things that excite Inay and one of them is fresh seafood. Looking at the photos below it is not hard to see why she described that morning as such.

Calamansi (Citrofortunella macrocarpa)

2009-08-14T12:32:00.002+10:00

One thing I definitely miss ‘bout not living in the Philippines is the fact that I can’t get Calamansi (Citrofortunella macrocarpa) wherever and whenever I want it (which is “all the time”). This citrus variety is by no means non-existent down under but they are not plentiful and they are also seasonal. Calamansi is excellent as a drink and widely used also as a dipping sauce.

I’ve tried to grow my own but for some reason (my non-green thumb, I suppose) I have been less than successful. The fruits of my calamansi shrub fall off before they even mature. Any advice from anyone out there on how I can prevent this from happening?

To make up for how much I missed calamansi I made sure I got a dose of it on a regular basis during a recent trip to the Philippines. Thank God for the couple of calamansi trees in my mother-in-law’s property that are teeming with fruit I literally had access to this prized produce right in my backyard.

To make a glass of calamansi drink you need the following:

4-5 calamansi (you can add or reduce this depending on how tart you want your drink to be)
2 tablespoons of sugar (again, adjust to taste)
Water
Lots of ice

1. Cut the calamansi in half and squeeze the juice into a tall glass. You can get rid of the seeds if you like but I really do not mind them.
2. Add the sugar to the juice and mix well.
3. Add about half a glass of water and mix well.
4. Fill the glass with ice.