Kinilaw na Ampalaya na may Dilis a la Carlo (Bitter Melon or Ampalaya Salad with Crispy Fried Anchovies)

Yes you read it right …… it’s a salad made of bitter melon or “ampalaya”. Kids will probably raise their eyebrows on this …… and most likely disappear from the dining table long before the serving plate even touch the top. First of all, we are talking about vegetable which most kids by nature are not quite excited about and second of all we are referring to “ampalaya” or bitter melon …… the one vegie most (if not all) children avoid, that is if not totally hate.

I sure shared the same feeling when I was younger but of course that’s no longer true at this time. I learned to love most vegetables including the mighty “bitter gourd” over the years. I have appreciated its unique bitter flavor which when prepared in specific ways becomes very palatable. This makes me excited about this simple vegetable dish which a colleague, Carlo, regularly eat (and enjoy) in their home province of Cebu, Philippines and now would like to share with us.

As a backgrounder, Momordica charantia is the scientific name of bitter melon or bitter gourd and called “ampalaya” in the Philippine language. It is a tropical and subtropical herbaceous vine of the family Cucurbitaceae that is widely grown in South and Southeast Asia, China, Africa and the Caribbean for its distinct edible fruit and sometimes for its young shoots and leaves like in the Philippines. One can easily remember the plant (or hard to really forget once tasted) for its fruit is among the most bitter of all fruits, or vegetables for that matter.

There are many varieties that differ substantially in the size, shape, configuration of the warty exterior body and bitterness of the fruit. The one usually available here in Sri Lanka is the Indian variety which I find more bitter than the ones sold in the Philippines - which I believe is the China phenotype. Bitter melon is generally consumed cooked in the green or early yellowing stage when its flesh is crunchy and watery in texture and skin is still tender and edible. The young fruit which do not have hard seeds yet are thought to be the best for cooking. As I said above, the young shoots and leaves may also be eaten as greens and I’ll tell you it’s great.

Bitter gourd is often use in stir-fries, soups and surprisingly stuffed and fried dishes in the Chinese and Filipino cooking. In some parts of Southeast Asia like Vietnam and Indonesia it is used in stews, cooked with coconut milk, boiled and steamed. In some parts of South Asia it is cooked with curry and other spices, stuffed with meat and boiled, sautéed with other vegetables and even pickled. :-)

Tokwa't Isda (Fish and Tofu in Sweet Vinaigrette)

It’s good to be back. Yes, I’m back from a long …… actually, prolonged hiatus which started during my long Christmas holiday back in the Philippines from late December last year. I had a grand time with my family, relatives and friends. Too many memorable moments that somehow led to an after vacation condition of slightly chronic amnesia that caused me to temporarily forget that I have a blog to maintain. Not cool, yeah!

All I can say is, sorry folks that I was not able to post anything for quite a long time …… well, make that very long time. In fact, it was the longest duration of inactivity in this website …… and I have no intension of repeating such a period in the future.

For a starter, let me share a simple but delightful tofu dish. Obviously this is somewhat a healthy variation of the popular Filipino side dish cum appetizer cum “pulutan” (bites or morsel) called “tokwa’t baboy” – a mixture of fried pork and fried bean curd in a slightly sweet vinegar-soy sauce dressing. While I prepare “tokwa’t baboy” regularly (especially when … okay let me cut that off … the wife wouldn’t like it and besides drinking is not good for our health, lol), I have not featured the dish yet and instead just posted the plain “fried tokwa” version which is prepared basically the same way except that the “baboy” or fried pork part was omitted.

Not really due to diet restrictions or medical condition …… but because we can’t easily find pork jowl here. You read it right, that’s pork jowl or the pig’s cheek that I’m referring to. For me and my male friends here, pork jowl is the best pork cut for the dish … and if you are uninitiated and have problem with that, pork belly or “liempo” is the next best cut which works just fine. :-)

Since the day I wittingly substituted fried pork with fried tuna and added some crunchy cucumber, the new concoction which is the subject of this post instantly became our group’s favorite tofu dish. I have already posted a photo of the dish in the Facebook fan page of this humble blog which received favorable comments and thus the recipe, a very simple one, is provided herewith for those who are requesting for it, for “pulutan” purposes I suppose. :-)

Ensaladang Labanos (White Radish and Tomato Salad) – The Patriotic Version

With the above image, I guess I really don’t need to explain at length why I have added the rather peculiar extra wordings in the title of what should have been a plain food post. This very humble Filipino dish especially made to resemble or at least reflect the colors and as attempted here, figure, of the National Flag of the Philippines (if it will really resembles at all :-)) and the color yellow famously associated with the martyrdom of Ninoy Aquino is actually my entry to the nationalistic August-September Culinary Challenge of the rapidly expanding Kulinarya Cooking Club (KCC). [Oh, I love that!]

The hosts of this power pack months’ challenge compose of Oggi of I Can Do That!, Day of Chef by Day, Ray of Wok with Ray and yours truly, Boyet of Reel and Grill. Collectively, we have chosen the theme – colors yellow, red white and blue taken all together in honor and consideration of the Philippines’ celebration of the significant Ninoy Aquino Day on 21st August 2011 and National Heroes Day last 29th August 2011. Although a little late, it has good intensions so therefore it is permissible. :)

While complying with the colors yellow, red and white is quite easy with the abundance of food ingredients which come naturally in such hues, the requirement for a shade of blue provided the difficulties, restrictions and depth to the challenge. While it intends to squeeze the possibilities, it added excitement and necessitated the dispatch of deeper imagination, creativity and ingenuity on the part of the participating KCC members. 

For my humble entry, I decided to dwell on the aspect of patriotism by trying [hard :)] to prepare an authentic Filipino dish, with some tweaking of course, which will somehow project the true image of the Philippine flag which incidentally also have the color yellow reminiscent of Ninoy Aquino. Your impression of the photos located far above and immediately below this will be the testament if I was able to realize my plan. :-)

Sinigang na Lapu-lapu (Grouper Stewed in Tamarind) - Kulinarya Challenge for July

It’s rainy season in the Philippines. Although this would mean bad news to many Filipinos and tourists alike, due to the flooding, thunderstorm and typhoon (name of cyclone in the pacific) that it brings, it is also a season for some good things. The sky will be cloudy, shielding everyone from the burning heat of the sun and the surrounding temperature will be cool and comfortable with a fine soft breeze. The rains will drench the drying lands and farms and will trigger the start of the rice (the Philippines’ staple food) planting season. An abundance of healthy and freshly harvested native vegetables, freshwater fish and other exotic catches will soon be seen lined-up at the local market. It is such an awesome scene for me.

Most importantly wild mushrooms like our family’s favorite “mamarang” will start sprouting in the farms, forest, woods and sometimes even on gardens, backyards and lawns in the rural areas and countryside. And this too will soon end up in the market or better yet directly in front of our gate courtesy of our friendly farmer neighbors who have particular knowledge of our huge …… okay make that very enormous and incessant ……… appetite for the truly delicious but extremely rare vegetables. :-)

In line with the cool weather that is now prevailing in the country (with occasional “uncool” typhoons of course) the even cooler group called Kulinarya ruled its theme dish for the wet month of July to be soupy, soothing and goodie ……… and what Filipino dish could better represent those than the mighty “sinigang”. Aside from “adobo”, “sinigang” is probably (just probably) the most featured Filipino dish by any Kulinarya member or any Filipino food blogger for that matter. I for one have already four (4) different posts of the sourly dish and yet I am not even a fan.

Among my “sinigang na tuna”, “sinigang na baboy”, “sinigang na baka” and not so long ago “sinigang sa buko”, I am deeply biased with the latter. Not only because it was fun, excitingly unique and adventurous but because it had a sweetish hint that really delighted my taste buds. If only I made the dish last year, I would re-do it for this month’s Kulinarya challenge. :-)

Ginisang Alimasag sa Patola at Miswa (Sauteed Blue Crabs with Gourds & Noodles)

It has been a while since I last posted something on the delectable blue crabs or sea crabs or to be precise the blue swimming crabs of Asia known as “alimasag” in the Philippines. While we usually have them for our Saturday seafood dinner, we always cook them steamed, an easy crab recipe which I have already featured here, so there is no special reason for me to do a re-posting. As suggested by a colleague-friend, this weekend it’s different. Instead of just steaming the blue manna crabs, we agreed to sauté them with ridge gourds and wheat flour noodles.

Since I have already provided some information about the blue swimming crabs in my previous posts where I cooked them, steamed, “ginataan” or cooked in coconut milk, “torta” or fried like frittata and a very similar type of preparation sautéed with “sotanghon” or glass noodles, I will just share some background facts about the other two major components of this tasty dish – the ridge gourd and the “miswa” or wheat flour noodles.

Gourd or “patola” as called in the Philippine language belongs to the tropical and subtropical vines comprising the genus “Luffa”. The fruit of at least two species and typically called “luffa” or “loofah” or “lufah” is grown and harvested while still young and tender (before maturity) and eaten as green vegetable. The type I will use here is called ridge gourd and the other type (among the two species) is the smooth or cylindrical variety.

While it can only be cooked and incorporated into various dishes while still young, gourds are also allowed to ripe and dry when then it can be made into the popular plant sponge called “loofah”. It can be obtained after processing where everything but the network of fibers called xylem is removed. It is then marketed and used as bath and kitchen sponges. Due to its inherent natural properties, it is widely patronized as a hand and body scrub.

Sinigang sa Buko (Fish Stewed in Tamarind and Tender Coconut)

This is quite an unusual but exciting “sinigang”, the generic term that refers to highly varied Filipino stew flavored with any of the many types of natural souring agents such as tamarind, camias or “calamansi”. The use of young or tender coconut in the dish, both of its nutritious water and soft white kernel, is utterly innovative and truly promising, culinary speaking that is.

The idea is pretty rational too considering the popularity of “sinigang” and the abundance of coconut tree throughout the whole Philippine archipelago. It pretty satisfies the conditions that would make the seemingly special dish actually a practical alternative still falling within the range of the average (a.k.a. tight) budget of most Filipino family.

This type of “sinigang” was first mentioned to me by a friend who visited Mayon Volcano in the Bicol region where he learned and has actually tried the dish. Apparently, there is a restaurant in the region who wittingly concocted this “sinigang sa buko” recipe (a variation) which eventually gained wide acceptance among its guests and soon became the restaurant’s signature dish. In reality, there is no secret to the recipe, just plain ingenious concept that works. Its major difference from a typical “sinigang” lies only on the usage of tender coconut’s sweet and refreshing water as well as its spongy and milky flesh. That’s all. It’s simple but brilliant.

The restaurant usually uses slices of tasty blue marlin for the dish. But of course, wahoo or seer fish (“tanigue”), trevally (“talakitok”), yellow fin tuna and other fish varieties and even pork or beef are also options. For this preparation however, I intend to use slices of the predatory coral fish called grouper or “lapu-lapu”. No, I’m not trying to cheat here. I would admit that with grouper, my “sinigang” is probably one notch more delicious already but what can I do, in this part of the world (in our area at least), “lapu-lapu” is the much cheaper fish and easier to come by. Seriously! Its price is almost the same as the short mackerel or “alumahan”. :-)

Lumpia or Lumpiang Prito A La Sally (Vegetables Spring Roll)

Every mom (or everyone for that matter), who is truly passionate with foods or cooking, has her own specialty dishes. Select entrees which can be prepared by heart, without the aid of any notes, and almost always a sure delight for diners. These would involve tightly-guarded recipes or food preparation techniques which would come in the form of a secretly passed-on cooking knowledge (usually by parents or love ones) or learned through kitchen experiences or experimentations (intended or accidental) leading to process development and perfection and eventual acquisition of mastery through continued or repeated preparations.

These recipes, if we can only collect from our grandparents, parents, other family members, relatives and friends would represent the pinnacle of tried and tested cooking methods and information available within our reach. It can be considered as the best recipes there are, at least within our clan, extended family and circle of friends. For these reasons, I am deeply thankful and really treasure all the specialty recipes unselfishly shared in this website by families and friends for the noble purpose of spreading culinary knowledge for the benefit of others.

In the same tradition of shared personal recipes such as the widely visited “pork adobo a la Dong”, “cuchinta a la Lalaine”, “siomai a la Jhala”, “kinilaw na tanigue a la Rene”, “igado a la Nanay Consuelo”, “binagoongan a la Lalaine”, “espasol a la Luz” and quite recently the “embutido a la Lalaine”, we are ecstatic to welcome here another golden recipe contribution by a friend whom we call Sally with her signature dish “lumpia” or “pritong lumpia”. While I have already posted here my recipe for the same “lumpiang gulay” dish, this version of Sally is just so good to pass on and really worth every minute of our time checking. That’s a promise Sally’s friend assures me!

Sisig or Kilawing Puso ng Saging (Sauteed Banana Bud/Blossom with Vinegar)

For the month of March, the challenge of Kulinarya Cooking Club (KCC) is centered on the mighty food group called vegetables. While most members including me, a perennial vegetable eater (converted by force :-)), were all deeply pleased and thrilled of the theme, probably my daughter’s and surely most kids’ immediate reaction (upon learning that “gulay” will be the basic ingredients) would be a very long “yaaaaks”. Probably, they would even continue by asking “Won’t you guys ever consider using jumbo hotdogs in your theme?” ……… and they will utter that with matching voice tone and facial expression suggestive of true seriousness. :-)

Those clueless kids! If only they knew the benefits. But then, from the inner faculties of my brain came tiny electrical signals which translate to “just like you when you were their age”. I kept silent for a moment. Not really thinking but then wondering. :) Well, probably that usual scenario (I believe most parents already experienced) could be taken as a compelling reason for the KCC members, and all parents at that, to work hard on the ideals of this challenge. That this is not only our way of somehow showcasing the unique Filipino vegetable dishes to the world through “blog sphere” and internet but effectively stirring interest to the healthy food for the children within the family, our circle of friends and hopefully, the whole community.

So that the proliferation of unusual (also funny) Filipino variations of popular international foods involving the (hold your breath) removal of vegetables in them such as in the case of all-meat “shawarma” (without cucumber, onion or tomato); likewise with the all-meat pizza (almost with neither tomato, bell peppers, onions, mushroom, olives, etc.); also with the plain burger with just the bun and a thin patty (with neither lettuce, tomato, pickles nor onion); and many more food versions which could quite aptly fall into the category of (though I really hate this cliché) “only in the Philippines”. Prompting me to worry that one day we might see a unique Filipino variant of “all-meat Ratatouille”. :-)

Ensaladang Labanos sa Alamang (White Radish & Tomato Salad in Shrimp Paste)

Simplicity brings out the best in anything. It is said to be the first step towards attaining great things. Quite startling still, simplicity sometimes provides us with the grandest form of excellence ……… of perfection ……… of sophistication. Indeed, there is beauty, creativity and harmony in simplicity. This is also true in food where simplification means avoiding or eliminating the excessive or unnecessary, either ingredient or process, so that the food’s natural goodness, taste, flavor and nutrients are fully brought out, highlighted and well preserved within the dish.

Simply saying, there are foods that are better made uncomplicated ……… truly simple. Not simpler of course. Just at the right level ……… where everything is wholly complementing with one another ……… where the main ingredient is at its best state and everything else is in harmony ……… jointly providing something more than the sum total of all of its parts. :-)

For me, the Filipino side dish called “ensaladang labanos” is among those foods. This could be debatable of course, but for me, it is. The easy salad dish made from thinly sliced white radish, chopped tomatoes and sliced onions and seasoned only with sea salt or sometimes with fish sauce or “patis” is surprisingly good despite its unbelievable simplicity. An easy and tasty dish loaded with character, texture, depth and color you won’t necessarily expect to come out from just mixing a few ordinary vegetable ingredients together. That’s right, there is no cooking process involved at all and yet such a nice delicious dish will emerge.

Zucchini with Thyme (Courgette with Thyme)

In an effort to feature appetizing vegetable dishes outside the boundaries of the traditional Filipino veggies like “ginisang gulay” a.k.a “pinakbet tagalog”, “abraw” or “inabraw”, “laing” and even “chop suey”, among those already posted here, and to continue the surprising saga of the now popular “beef with broccoli” recipe, I heeded to our group’s request that I cook zucchini. So when we went shopping for our weekly food provisions over the weekend, a medium-sized pretty zucchini is among the new food items that we acquired. We are hoping to transform it into a delectable veggie dish for our Sunday dinner.

Like broccoli, zucchini is a European vegetable now widely available in the fresh harvest section of most Philippine supermarkets. As some of us know, it is now successfully being cultivated and produced in the cool regions on the Philippines like the environs of Baguio City in Benguet and probably Tagaytay City in Cavite. It is a fine–looking and intriguing produce which is akin to a cross breed of the local gourd or “upo” and squash or “kalabasa”. While its skin’s usual deep green color with tiny white spots (there is a golden variety colored yellow or orange) resembles that of the skin of a young squash, its flesh is pretty much like that of a gourd, soft and whitey.

Zucchini as commonly called in North America, Italy, Germany, Australia and the Philippines or courgette as known in the United Kingdom, Greece, New Zealand, Ireland, France, the Netherlands, Portugal and South Africa, is a popularly cultivated summer squash that can grow big (up to one meter in length) but harvested while still immature at just half the size. While botanically, zucchini is a fruit, being the swollen ovary of the female zucchini flower, it is considered a vegetable in the culinary context. Meaning, it is usually cooked and served as a savory dish or accompaniment rather than consumed raw or fresh.

Tinola or Tinolang Manok (Chicken Stewed with Ginger & Green Papaya)

It has been raining hard for several days. The rivers and streams are swollen. The marshes, grasslands and green fields are inundated with water. The surroundings are dripping wet. The forest canopy is shrouded with mist. The air is overwhelmed with cool wind. Thick clouds abound, shielding the warm sunrays from reaching the land. The atmosphere is cooler by about 4 degrees centigrade. Yes, it’s cold in here! …… and we need a piping hot chicken soup. But since we are Filipinos, the last phrase simply means we want some “tinola” or chicken stewed in ginger. For lunch or dinner, it doesn’t matter. Just serve it fast with a rice platter.

Chicken soup is a classic comfort food that is believed to have healing properties for common colds and flu. It is a soup made by boiling and simmering chicken parts and/or bones in water and added with various vegetables and flavorings. It is typically served consisting of a clear broth with small pieces of chicken or vegetables or with noodles or dumplings. The Philippines’ answer to this classic feel-good soup is its “tinolang manok” or simply “tinola”. A soupy chicken stewed dish flavored with ginger and added with green papaya and chili leaves. The rejuvenating flavor of ginger and the slight kick and peppery flavor of chili leaves make Filipino “tinola” an even better chicken soup alternative……..at least for me.

The dish, regarded as the Filipino chicken soup, is widely accepted among all sectors of the society because it is quite inexpensive, could well satisfy a rather big family or group of diners and can be quickly and easily prepared. While it is believed to have been first invented in the 1800s using the delectable native chicken and referenced in the famous “Noli Me Tangere” novel of Dr. Jose Rizal, it remains extremely popular today. It has withstood the test of time and is continuously evolving. Exciting variants using pork, edible frog, fish and shellfish are regularly seen. In the Visayan Islands of the southern region of the Philippines, there is a version called “binakol” which uniquely includes flesh of tender coconut and coconut water to the dish.

Beef with Broccoli in Oyster Sauce

When thinking of a dish composed chiefly of meat and vegetable, a stir-fried beef flavored with oyster sauce will always come to one’s mind. For some reason, beef and oyster sauce easily create a pleasant combination of flavors which works very well with many kinds of vegetables especially those belonging to the families of cauliflower, kale, cabbage, Brussels sprout as well as gourd like bitter melon. So when a friend requested that we cook broccoli for a change, in our regular list of weekly veggies actually, I immediately thought of beef broccoli. Sounds pretty delicious right!

Broccoli is a plant of the Kale family “Brassicaceae”. The plant has large lovely flower heads stunningly arranged in a tree-like fashion on branches sprouting from a thick stalk. The edible flower head is usually green in color and attached to an also edible stalk. The mass of flower heads is surrounded by leaves. Broccoli is a cool season annual crop most closely resembles cauliflower, a different cultivar group belonging to the same species. It is believed to have evolved from wild cabbage plant that grew on the continent of Europe.

Apart from tasting real good and quite an attractive ingredient, broccoli is a very important vegetable because it is highly nutritious. It offers many health benefits - enough reasons for us to regularly include it into our family’s everyday meal. It is an excellent source of vitamins C, K & A and dietary fiber; and a good source of selenium. In fact, a single serving of the vegetable could provide more than 30 mg of Vitamin C. It also has high levels of carotenoids, particularly rich in lutein and a provider of beta-carotene. Amazingly, it also contains multiple nutrients and chemical compounds with potent anti-cancer, anti-viral and anti-bacterial properties.

Kamote Que or Camote Que (Deep Fried Sweet Potato with Caramelized Sugar)

As a variation to the traditional Filipino snack or “merienda” or “kakanin” called “banana que” (referred to as “sundot saging” in the Province of Batangas, Philippines and other nearby Provinces), “kamote que” (can this be called “sundot kamote”?) was conceived. It is basically a snack or dessert dish made from slices or as recently being prepared, large sticks, of sweet potato deep fried in oil with sugar until pieces are coated with caramelized sugar.

Like, “banana que” and “turon”, “kamote que” is also a popular Filipino comfort food widely patronized by the masses and even by some socialites. A relatively healthy and cheap snack meal widely available in many places where there are gathering or congregation of people like markets, schools, townships, churches, supermarkets, transportation terminals, major road junctions, government offices and many more.

The name “kamote que” was also probably coined by the common people due to the way it is served; skewered in bamboo sticks like “banana que” and of course barbeque. Recent preparation however has deviated from the usual skewered type. Now, the sweet potatoes are cut in large sticks or strips instead of just sliced and after cooking are served in small paper or plastic bags and not impaled with the familiar bamboo sticks.

While I still call this as “kamote que” we will be preparing the large sticks version. I find them a lot easier to eat and more appealing to serve. The nice coating of caramelized sugar is also better distributed around the smaller and more uniform sweet potato pieces. But you can prepare it as you like……. it will be the same sweet and yummy “kamote que” at the end after all.

Ginisang Gulay or Pakbet/Pinakbet Tagalog (Sauteed Vegetables with Fish Paste)

For the last several posts, I have bombarded you with tasty but quite oily meat dishes. In consideration of the health aspects which everyone owes to take pretty seriously, let me share with you today a healthy mixed vegetable dish simply sautéed or “ginisa” as called in the Philippine language. Like the “inabraw” dish posted earlier, this “ginisang gulay” uses various types of vegetables and chiefly flavored with fish paste or “bagoong”, a unique but popular Filipino condiment made from fermented small fish usually eaten with locally grown vegetables.

“Ginisang gulay” as prepared in the Tagalog regions of Luzon, Philippines, although distinct and has its own character, is probably their version of the Northern region’s equally popular vegetable dish called “pakbet” or “pinakbet”. Hence, some of my friends refer to this dish as “pinakbet Tagalog”. Interestingly, both dishes share many similarities, in texture and in taste. Some who are neither from the two regions might not even notice the difference and would unwittingly interchange their names.

Along with fruits, we hear a lot of praises to vegetables as being the healthier food. Eating a good amount of it is sometimes tantamount to psychologically eliminate the feeling of guilt that has developed after indulging heavily on meaty and oftentimes oily dishes. To have a better understanding of the wonder food though, let me provide some facts about vegetables.

Vegetable usually refers to an edible plant or part of a plant other than a sweet fruit or seed. Generally it means the leaf, stem or root of a plant. However, please remember that the description is not scientific and its meaning is largely based on culinary and cultural traditions. Therefore, the application of the word is not definitive and somewhat arbitrary or subjective. Some vegetable in culinary sense is actually a fruit in the botanical context. Some people consider mushrooms to be vegetables while others consider them as falling under a separate food category.

Abraw o Inabraw (Vegetables Stewed in Fish Paste)

Another popular regional dish from the northern Luzon area in the Philippines is “abraw” or “inabraw”. I believe the other Ilocano term “dinengdeng” also refers to the same dish. “Abraw” is a simple vegetable dish where several types of vegetables are stewed in a small amount of water and seasoned with “bagoong” or fish paste. Sometime during the cooking process, a flavoring meat usually fried or grilled fish or dried shrimp fry or krill are added to further improve the taste of both the broth and the cooked veggies.

For me, this dish is not really something we can brag about. After all, from its original and humble inception, it is prepared in a simple, easy and straightforward procedure utilizing simple ordinary vegetables and inexpensive local seasoning. That’s all. It is basically intended to be a simple meal of a rather simple, and probably frugal, family. But out of its simplicity, the dish is tasty and satisfying…… not to mention very healthy. That it has become popular not only in the Ilocos region (Philippines) but also in other neighboring regions and even in the Manila Capital area.

Being a vegetable dish using fresh local harvests, it is best eaten with some fried or grilled fish along with lots of steamed rice. But it also goes well with other seafood dishes like the “halabos na hipon o sugpo” (steamed shrimp or prawn) which we ate alongside "abraw” and posted here before. If you like grilled or boiled or steamed veggies dipped in “bagoong” in your meal (like me), then you will appreciate this dish and probably love it later on.

Coleslaw or Slaw (Cabbage Salad)

If you like KFC coleslaw, then you will probably like this coleslaw version of mine. I thought of making this salad as an accompaniment to the fried chicken dinner we had last Sunday. With a deep-fried chicken that taste like Max’s and coleslaw that taste like KFC’s (that sounds very boastful though, not very like me) what could we possible ask more for a dinner? None really, except for a cool cola drinks and probably some vanilla flavored ice cream at the end of the meal. :-)

Coleslaw or simply slaw in some American dialects is a vegetable salad mainly consisting of shredded raw cabbage. Sometimes different varieties of cabbage, such as red cabbage, as well as shredded carrots are used for better color and texture. Other variations of the dish include the addition of other ingredients, such as pepper, onion, grated cheese, pineapple and apple. What distinguishes coleslaw from cabbage as a condiment is that it is mixed with a dressing which traditionally consists of vegetable oil and vinegar or vinaigrette.

Coleslaw is a side dish generally eaten with fried chicken, barbecue, fried fish fillet and potato fries. It is also widely used as a sandwich ingredient like in hamburgers and hotdogs. With its popularity, many variations exist. Some U.S. variations contain buttermilk and/or mayonnaise, prepared mustard and sometimes ketchup and vinegar in lieu of mayonnaise. In Sweden, there is a version that is made with vinegar and oil and usually served with pizza. Interestingly, there is another variant called broccoli slaw where broccoli is used in place of the cabbage.

Tofu and Mushroom Delight

I hated tofu or "tokwa" during my younger years. Probably most kids of my generations, and even other generations before and after ours, shared the same feeling. But that changed when I grew up and learned to explore with food, outside the boundaries of usual family dishes. I developed an appreciation of its health benefits and eventually its unique taste that it only acquires from various flavoring ingredients that it is cooked with. It is basically tasteless on its own and requires good batter or sauce or broth to be truly enjoyed and admired as a main food.

Although I have already posted two tofu recipes here before such as the simple fried tofu or “pritong tokwa” and the much elaborate sizzling tofu in oyster sauce, I am still in constant search for new ways to get pleasure from the rather bland but healthy and energy-packed food from China. Interestingly, other nations have also noticed and showed acceptance of the food item as an exciting addition to their cuisines. It is either for health reasons or due to its wide usage and applications to vegan principle (not using or consuming animal products) and vegetarian (plant-based) diets.

An alternative way of preparing the food is in combination with the tasty abalone or oyster mushrooms cook in mayonnaise and soy sauce. While the resulting dish will resemble the one with oyster sauce, its taste will be distinctly sourly and salty as oppose to sweet and salty of the sizzling tofu. Appreciation to this dish will then be a matter of taste preference. While I am biased over the one using oyster sauce for I really love that dish, this remains a stimulating option, especially for the daring and adventurous in taste.

Seafood Balls and Veggies Hotpot (Steamboat)

Hot pot style of preparing and eating food is not only satisfying but also fun and fulfilling. Apart from the fact that hot pot is a truly tasty stew and soup dishes combined into one which, due to increased level of excitement in the preparation, could cause diners to somehow over-eat and feel really full afterwards, it is also a source of personal fulfillment and pride. The participation of the diners with the associated form of control in the cooking process somehow provides a feeling of accomplishment or achievement of sort, both in the dish and in the meal.

Hot pot or steamboat refers to several varieties of stew in a metal pot prepared at the center of the dining table. It consists of a simmering broth or stock and many other ingredients cook right on top of the table. While the hot pot is simmering, typical hot pot dishes such as thinly sliced meat, leafy vegetables, mushrooms, wontons, egg, dumplings, noodles, seafood and various types of Chinese balls are placed into the pot and cooked through and then eaten with a dipping sauce.

This is among our favorite Chinese food and usual orders whenever we are dining in a Chinese seafood restaurant, either in the Philippines, here in Sri Lanka or elsewhere in Asia. On several occasions, we have also tried this at the comfort of our home using electric rice cooker and even conventional pot and single burner stove. This is quite easy to do and a constant hit to families and friends. This is worth doing whenever you have time especially during the rainy and cool season when piping hot soup is the preferred meal by everyone.

Suam na Itlog (Egg Drop Soup with Chicken and Mushroom)

I woke up with a heavy head. I had a long and exhausting night before and my physical conditions aren’t quite tuned-in this morning. In such moment when I am not feeling good, I can only think of one breakfast dish to eat in order to perk-up my feelings and at the same time rejuvenate my downed strength. I am referring to the Filipino egg drop soup called “suam” or “suam na itlog” which, in its simplest form, is basically a quick-fix soup made of egg or eggs, beaten or whole, flavored with crushed garlic and seasoned with salt and freshly ground pepper.

This is the same soup that is usually serve to the sick and the elderly who are either too weak to eat solid meal or has lost appetite for food. It is said to have some sort of healing properties and the ability to provide energy to the frail body. With such renewing effects, the same soup was a favorite breakfast dish of people who have drank one too many the previous night and have woken up with severe headache and dizzy feeling due to hang-over. No, this is not from experience. :-)

Generally, egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper and finely chopped scallions or spring onions, grated corn and tofu are typical additions. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Due to its easy preparation and great taste, egg drop soup popularity has grown and many varieties using different recipes are now common in different European and Asian countries, like the Philippines.

Kare-Kare (Meat and Vegetables Stewed in Peanut Sauce)

My mom does not like beef so much. I believe the preceding statement alone, pretty much settles why we are using pork in this well-loved Philippine stew dish called “kare-kare”. Just like most Filipinos, I also prefer the succulent meat from oxtail (“buntot ng baka”), or the delicate tripe (“tuwalya”) or even the gelatinous meat from the cow’s face (not for the uninitiated or squeamish, sorry) called “mascara” in the Philippines, but you see, my mom, along with my better half and the kids, are not fond of those exotic cuts of meat, hence, the pork.

"Kare-Kare" is a popular meat and vegetables stew made with ground roasted peanuts or peanut sauce or as most often use due to its wide and easy availability, peanut butter. It is usually prepared with a variety of vegetables, oxtail, beef, offal or tripe, beef tendon and occasionally pork, particularly hock & knuckle (“pata”) and belly (“liempo”). Other variants may include goat meat, sometimes chicken, full veggies and surprisingly mixed seafood, which includes fish, squid, shrimp, crab, clams and mussels, among others.

There are two stories as to the origin of the distinctly delicious “kare-kare”. One goes on saying it originated from the important and most evolved Kapampangan cuisine of Pampanga, Philippines where it is extremely popular, and another one crediting it to the regal dishes of the Moro elite who once settled in Manila prior to the arrival of the Spanish colonizers. Amazingly, it is still a common dish in the islands of Sulu and Tawi-Tawi in the southern Philippines.