MANGAN TANA... Food Talks with Inang (1 of 2)

This is part 1 of 2 stories I would like to share to all in honor of my dearest Inang as she celebrates her Birthday. May it inspire you and may you learn something special yet simple on how food played an important role in our family's history... This is for you INANG. 

Food is always part of family conversations whenever we get a chance to reunite with relatives in one table after a bountiful meal. Kasama sa paguusapan ang mga lumang pamamaraan ng pagluto plus the current trends in the kitchen. The most memorable times are spent with our dear Lola… the Family Matriarch, 

… Our beloved Inang  

She died a celebrated and happy woman. She lived the years with pride in her heart. Imagine, napagtapos nya lahat ng mga anak nya without any burden of paying dues or debts? She was a strong woman during her time and she is admired by many because of her resilience and candor. Eto ang mga namana ng kanyang mga anak at apo.

Her memory is top notch and until her last days would remember all our birth dates – this includes her children, grandchildren and great grandchildren. She would even memorize the towns and cities in Washington State where she lived for quite a while. She remembers so many things and these she shares with us on the table during meals or during a simple merienda cena.

She narrates that every morning my Mom would assist her in preparing fish for daing to be sold in the nearby market. This is an assortment of fishes from tilapia, galunggong, bangus, all sliced into a butterfly fillet and salted naturally. One recipe would even include sugar - this came from our Lolo. Everyday Inang would sell this and would keep her income to help with family expense. Take note, lahat tapos sa college all because of this humble manner of selling fish. Maybe nga the miracle of the multiplication applied here. God is truly good to our dear Lola. She was never left alone and never left without resources. 

As simple as she is, lagi nya kaming tinuturuang magtipid sa lahat ng bagay. The word pag-iimpok is common. She made sure we know this word kasi eto ang gawain nya nuon pa kaya sya umasenso. Part of her story is her famous hamon. It looks fancy but in all its grandeur and elegance, the words we are talking about are leftover salted pork skin. Yes, leftovers. These are trimmings of pork fat from her sahog whenever she cooks. She would have this small tapayan filled with salt and under the jar are slices of pork skin. It stayed there for months and it never went putrid due to the salt content… one way of our Inang preserving meat.

During the holiday season or in fiesta celebrations, this salted pork skin is always a hero in a dish Inang is known for… her Nilagang Tagalog. This comprises of Pork, Chicken, and Beef. It also has sweet Saba Banana and Garbanzos. The star of this and what would define it to be Inang’s Nilaga is the addition of the salted skin. It makes the broth opaque and very aromatic. Something na lagi naming hinahanap sa Tarlac. This is even elevated to a certain level of beyond gastronomic proportions if the dish is cooked using firewood and would yield the meat falling off the bone. Or the prok and beef that even your pinky finger can smoother it into pieces due to its melting tenderness. This is Inang’s cooking at its finest…

One time I was about to cook lunch and she was at home in our small abode in Makati when she approached me and said, “Hindi ganyan yan. Ganito ang tama…”

And from here a classic dish I’ve mastered she once again elevated to a degree of perfection.

Watch out for more Food Talks with Inang.

The CARDINAL's CHICKEN

One time as I was accompanying a good Liturgist friend of mine in one of his seminars in General Santos City. We came to talk about the Liturgy of the Eucharist. This is the part of the mass where we offer bread and wine - who eventually will become Christ's Body and Blood. The conversation goes on till we talked about what are the right items to offer.

We came across the wine that is being used in mass. In the Philippines, this is commonly known as MOMPO - A Brand that most of our churches use as wine for the Celebration of the Mass. 

This wine is made from grapes and is sweet and pleasant. Humble because it is not premium wine but not cheap since it has really good quality and can make you tipsy. Another is Cardinal Wine, which is less sweeter and full bodied. This discussion triggered my taste buds for I have been exposed to the taste of these wines sine I was an Altar Boy myself. 

With this, I came to remember an Italian Recipe called POLLO CARDINALE. It is humble but rich due to its luscious and aromatic flavor. Having thought of it, and while me and my friend are in the discussion of The Liturgy, why not incorporate Mass Wine to the recipe for me to properly call it the Cardinal's Chicken. 

Allow me to offer my version of this classic dish as I celebrate, with the Catholic Church, the elevation of 19 Bishops to the COLLEGE OF CARDINALS.

Here is my recipe... 

INGREDIENTS:

2 Sprigs Rosemary, chopped
4T Fresh Lemon Juice
1T Lemon Rind
2 cloves Garlic, minced
2T Olive Oil
1T Kosher Salt
2t Ground Pepper
1kg Chicken Thigh Fillet
1C Bacon, sliced
2T Olive Oil
1C Button Mushrooms, sliced
1t Ground Oregano
1C Mass Wine
1T Balsamic Vinegar
1C Mozzarella Cheese, grated
½ C Parmesan Cheese, grated
1T Flat Leaf Parsley, chopped

PROCEDURES:

1. Preheat oven to 350 degrees F. 
2. Using a mortar and pestle, grind rosemary, lemon juice and rind, garlic, olive oil, salt, and pepper till paste like. 
3. Rub over chicken thigh and marinate for at least 2 hours.
4. In an oven ready skillet or pan, render bacon till crisp. 
5. Add in olive oil and heat accordingly.
6. Pan-fry marinated chicken till brown on both sides. Remove and set aside.
7. Sauté mushrooms till brown. Remove and set aside.
8. Add in ground oregano and toast till aroma develops. 
9. Pour in Mass Wine and Balsamic Vinegar. Deglaze pan till all frying residue are removed.
10. Place chicken and mushroom back in pan and reduce sauce till thick over low heat. 
11. Sprinkle mozzarella and parmesan cheese together with parsley and pre-cooked bacon.
12. Place in oven and bake till cheese is melted and golden crust has formed. 
13. Served immediately with Pasta or Bread.

Yield: 4-6

Recipe Picture Courtesy of: http://img.recipezaar.com/img/recipes/17/10/61//large/pic5zUeqt.jpg

KUNG HEI FAT CHOI... Celebrating Prosperity

Here is a recipe that "Nanay" use to make whenever there is a special Chinese Occasion. At one point it became part of our regular house menu. But this "fiesta" dish is one of the well-loved recipes friends and relatives look forward to see in our table.

Here is my take on Nanay's classic PATA TIM.

INGREDIENTS 

1.5 - 2 kg Whole Pork Pata (Front)
Oil for frying
½ cup Soy Sauce (Silver Swan)
2 tablespoon Vinegar
2 tablespoon sugar
1 whole Garlic, peeled and crushed
2 large Onions Sliced
1 cup Leeks, sliced
1 cup Spring Onion, Sliced
3-pcs Star Anise Flower (Sanque)
¼ cup Sesame Oil
2 tablespoon Whole Black Pepper
2-pcs Dried Laurel Leaf
1-pc Knorr Beef Cube
1 cup Sliced Shitake Mushrooms (Purchase dried. Soak in water for 2 hours before slicing)
¼ cup Cornstarch dissolved in 4 tablespoons of cold water.
¼ cup Brown Sugar
4-5 bunches Bok Choi, blanched over boiling water till wilted.


PROCEDURE

1. In a pan, fry Pork Pata over high heat until brown. Make sure to regulate fire to prevent oil from burning. 
2. Transfer meats in a deep casserole. Add in the rest of the ingredients EXCEPT cornstarch, sugar and Bok Choi. 
3. Add water just enough to cover the meats. Place over high heat and bring to a boil. 
4. Allow 1 minute boiling and reduce heat to a simmer. 
5. Continue cooking till the meats are melting tender. 
6. Carefully remove Pork Leg from casserole and place over a bed of blanched Bok Choi. Note that at this point the pork meat is very tender, you would need to carefully handle it in order for the flesh not to separate from the bones. 
7. On a separate casserole, strain the boiling liquid and simmer over low heat. 
8. Add in sugar and continue for another 5 minutes. Note that you can adjust the sweetness depending on your desired taste. 
9. Add in Cornstarch mixture and continue simmering until thick. 
10. Pour sauce over Pork Pata and served immediately.

Yield: 12 - 15