Nostalgic Pinoy Party Food: Hot Dog and Marshmallows on Stick

During parties back in the day, especially in the Eighties, one colorful centerpiece never failed to appear—and it remains vivid in my memory: hot dogs and marshmallows skewered on barbecue sticks.

I will not mention the year but I had such a centerpiece on my fifth birthday party (so far the only birthday party I ever had).

The hot dog could be skewered whole, or for uniformity, sliced into pieces the same size as the marshmallows. Each stick would then be inserted into a pineapple, watermelon, or cabbage—depending on what suitable fruit or vegetable was available. 

There were no definite standards about what to use as a base. As long as the base could support the skewers, it was good enough. Sometimes, even the trunk of a banana tree was used.

For the child I was back then, this edible centerpiece was truly stimulating to the senses. The aroma and savory taste of cooked hot dog paired with the sweetness of colorful marshmallows created a delightful contrast. 

When the marshmallows came in pastel colors, they matched the predominant aesthetic of the Eighties. And if the base was wrapped in foil, the whole presentation sparkled even more.

This centerpiece also carried social symbolism. Each stick of hot dog and marshmallows seemed to represent the hosts and guests of the gathering. The way each stick was anchored into a single base depicted a shared focus: collective joy.

Although this centerpiece continued to appear at parties during the Nineties and early 2000s, its presence seemed to fade as the 2020s arrived.

Perhaps people have become more health-conscious and practical, especially due to the impact of the COVID-19 pandemic. After all, we know that hotdogs and marshmallows are processed foods. There are also added safety concerns because of the protruding sticks.

If given the chance, I would still love to see this centerpiece to the new generation.

What I want to experience once more is its nostalgic value. In light of the concerns I have mentioned, I will remind myself and others to "eat with caution."

And if they ever ask what this centerpiece means, I will wholeheartedly share the little reflection I have just offered.

Photo Credit: Facebook

Musings on "Batibot" and Smoked Milkfish

The TV program Batibot and its accompanying soundtrack remains a part of our childhood memories. One of the catchiest songs from that soundtrack is "Tinapang Bangus" (Tagalog: Smoked Milkfish).

Main cast of Batibot

Photo Credit: Wazzup Pilipinas 

It was about three decades ago when I first heard Kiko Matsing and Pong Pagong singing the repeating lines that attest to the deliciousness of smoked milkfish:

Tinapang bangus, tinapang bangus

Masarap ang tinapang bangus ...

Recently, while at the supermarket, I suddenly remembered this song. As I looked into the freezer in the seafood section, I noticed the neatly stacked packages of smoked and deboned milkfish.

(The milkfish is much bonier than other food fish. I prefer it deboned to enjoy the mild, slightly creamy flavor. For most people, the belly is the choice part of the milkfish.)

With the tune of "Tinapang Bangus" playing in my head, I reflected on the contrasting forces of heat and cold: heat that creates its distinct flavor, and cold that extends its shelf life.

My mind then veered towards various aspects of this ray-finned fished found throughout the Indo-Pacific.

In the Philippines, milkfish is popularly known as the national fish. However, the National Commission for Culture and the Arts has declared that this is not the case as it has no basis in Philippine law.

The fish plays a major role in the economy of Dagupan that this city in Pangasinan province hosts the annual Bangus Festival.

Meanwhile, the reverse-racist Filipino term mestisang / mestisong bangus is used to refer to someone who is half-European or half-American.

In 1963, a film titled Mestisang Bangus was produced by a company called Golden Harvest Promotion.

I am imagining that the funds used to create the Mina Aragon were derived from a bountiful bangus harvest.

As I realized that I was staying too long near the freezer, I did not overthink further. I bought the smoked milkfish—and I will enjoy it fried (not mestizo/mestiza anymore) while recalling the moments I spent watching Batibot as a child.

Fried Tinapang Bangus

Photo Credit: Devour.Asia