"Ensaladang Ampalaya" (Bitter Gourd Salad)

I will understand if some readers will freak out about ampalaya owing to its bitter taste. The ensaladang ampalaya (bitter gourd salad), however is an appetizer that puts a new twist to the bitter vegetable. The addition of bagoong (fish paste) appears to neutralize the bitterness with the right combination of saltiness and savory. Being an example of umami food, sliced tomatoes enhance the savory taste of this easy-to-prepare salad. A bit of spiciness is imparted by a dash of ground black pepper.

Never underestimated to be underestimated is the nutritional value of the salad. According to the U.S. Department of Agriculture Nutrient Database, bitter gourd addresses 13% of the daily recommended allowance of folate and 40% for Vitamin C. Of course the other ingredients have also nutritional merits. On the other hand the Philippine Department of Health recommended the use of ampalaya for alleviating type-2 diabetes.

Great Appetizer: Fresh "Talaba" (Oysters) in Vinegar

Talaba (oyster) is a type of shellfish that is commonly found in coastal areas in the Philippines. This shellfish can be used as an ingredient in many kinds of dishes, but it is also best eaten raw when freshly plucked out from the shell. Talaba is also an affordable source of protein. It may be sold with or without the shell. A package that includes about half a cup of shucked oyster meat sells for as low as 20 pesos in public markets.

Talaba shells

As said before, talaba can be eaten raw. To add twist to the eating experience, raw talaba can be made into kilawin. Kilawin is an appetizer similar to ceviche, but vinegar is used instead of lemon juice. Shown below is talaba prepared kilawin. It is made by adding vinegar, ground black pepper, crushed garlic and chopped onions to about half a cup of talaba. At least two chili peppers are then cut into threes and added to the mixture to make a spicier appetizer.

"Pan de Sal" Featured in Saveur Magazine

The January-February 2014 issue of Saveur Magazine features what it calls "The 100 most mind-bending, eye-opening, and palate-awakening dishes, drinks, ingredients, people, places, publications, and tools ..." The Philippines is represented through the pan de sal, which is No. 89 in the list.

In the write-up for the magazine, Kellie Evans describes pan de sal as "pillowy rolls that the Filipino women in our Catholic congregation would bring along with them from home. The rolls, which take a tumble in bread crumbs before proofing and baking, have a sweet and tender, spongy interior."

A recipe for the pan de sal is also included in that issue of Saveur Magazine.

Image Credit: Saveur Magazine

Pan De Sal (Sweet Filipino-Style Bread Rolls)
MAKES 20 ROLLS

Ingredients:
6 cups bread four, plus more
1 cup, plus 1 tbsp. sugar
1 1⁄2 tsp. kosher salt
2 1⁄2 cups milk, heated to 115°
1 tbsp. active dry yeast
4 tbsp. unsalted butter, melted, plus more
1 egg
1 cup plain bread crumbs

1. Whisk four, 1 cup sugar, and salt in a bowl. Stir 1 tbsp. sugar, 1 cup milk, and yeast in another bowl; let sit until foamy, about 10 minutes. Add remaining milk, plus the melted butter and egg; whisk until smooth. Slowly stir in dry ingredients until dough comes together. On a lightly floured surface, knead dough until smooth, about 3 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour. 

2. Place bread crumbs on a plate. On a lightly floured surface, divide dough into 4 equal pieces. Working with 1 piece at a time, pat dough into a 4" x 9" rectangle  about 1⁄2" thick. Working from one long end, roll dough into a tight cylinder. Cut dough crosswise into five 1 1⁄2" rolls. Gently coat cut sides of rolls in bread crumbs; place cut side up on parchment paper–lined baking sheets, spaced about 2" apart. Cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour. 

3. Heat oven to 350°. Bake rolls until golden, 15-20 minutes.

All-Time Favorite Food Combo: "Itlog na Maalat at Kamatis" (Salted Duck Eggs and Tomatoes)

When it comes to food combinations, itlog na maalat (salted duck eggs) at kamatis (tomatoes), more often than is always mentioned in every Filipino food lover's Top Ten list.  The all-time favorite combo can be eaten with boiled rice any time of the day. The rich and salty taste of the egg white and the mushy-yet-somewhat-fatty yolk merges with the acidity and mildness of chopped tomatoes. Patis (fish sauce) may be added to smorgasbord to enhance the savoriness.

There is also aesthetic value when eating itlog na maalat at kamatis. The white, the yellow and the red (or greenish-red if the tomatoes are almost ripe) provide a gastronomic color palette that is visually appealing.

It can be noticed that the two eggs at the right are dyed magenta. Before being sold at the market, itlog na maalat is dyed as such in order to distinguish it from ordinary duck egg. To prepare  the food combo, the egg is shelled and chopped, or halved and scooped out with a spoon. Chopped kamatis and patis are then added to taste.

"Sotanghon" (Mung Bean Noodle) Soup

When it comes to comfort food, sotanghon soup usually comes into one's mind. This sumptuous soup dish includes sotanghon, or clear noodles made from mung beans, and minced beef or chicken. The orange hue is provided by achuete (annatto) seeds. Chopped leeks, fried garlic and hard-boiled egg can also be added to sotanghon soup before serving.

Beef sotanghon soup is one of the best-selling offerings at Lina's Refreshment in Malolos. It has become my habit to eat this soup dish everytime I visit the eatery. A filling snack or meal can be availed of for only 30 pesos per bowl.

"Goto" (Beef Tripe Congee)

Goto is the Tagalog word for beef tripe. In the context of a carinderia (eatery), ask for goto and you will be served lugaw (rice congee) cooked with strips of beef tripe. Aside from beef fat, goto may also include other protein-rich ingredients such as heart and intestines. Chopped leeks and gingers are also added to goto.

You may also add pepper and patis (fish sauce) until the desired saltiness is reached. Goto is comfort food to me. Every Sunday at Lina's Refreshment in Malolos, it has become my habit to eat the goto that eatery offers. The store owner even claims that goto is their best-seller. For only 30 pesos per bowl, you can have a filling snack or meal.

"Tuyo" (Salted Dried Fish)

Tuyo, a mainstay in Philippine food, is a delicacy made from salting and drying fish, typically tunsoy (herring). Dipped in vinegar or eaten with chopped tomatoes, grilled or fried tuyo is a suitable viand to rice. Tuyo can also be paired with champorado (chocolate porridge).

Filipinos' preference for tuyo might have been attributed to the country's coastal nature, so there is an abundance of fish. The salt from the sea has offered an opportunity to preserve the fish, and tuyo is the plausible result. 

Tuyo is popular with Filipinos from all walks of life. Jose Rizal, the national hero, used to eat tuyo for breakfast. (He, however, referred to tuyo as sardinas secas). Even some celebrity chefs formulate new recipes that take advantage of the culinary offerings of tuyo.

 

Christmas Countdown: "Queso de Bola"

With seven days remaining before Christmas, another food item that reminds me of the season is the queso de bola or cheese ball. Queso de bola is  believed to bring prosperity to those who eat it during the Noche Buena (Christmas Eve dinner).

Queso de bola is typically made of Edam cheese formed into a sphere and wrapped in red paraffin wax. Aside from served with ham and pan de sal bread, queso de bola may also be enjoyed with wine.

Christmas Countdown: "Bibingka" and "Puto Bumbong"

There are 8 days remaining before Christmas and two kinds of native rice cake associated with the festivities will be presented: bibingka and puto bumbong.  Commonly sold outside the church during the Simbang Gabi masses, bibingka and puto bumbong can also be enjoyed with a warm glass of coffee, chocolate or salabat (ginger tea).

Christmas Countdown: "Jamon de Bola"

Christmas in the Philippines means good food. There are ten days before Christmas and I presume many people are still thinking about the food selections they will serve for the festivities. One of the most popular food items during the season is ham ball or jamon de bola.

An example is the Purefoods Fiesta Ham brand, which is sold with pineapple sauce. It is suggested that the ham should be topped with sugar and bake in a pre-heated 375 degrees Fahrenheit for at least 20 minutes or until sugar melts and caramelizes.

Front view of the paper packaging

"Kung May Tiyaga, May Nilaga."

"Kung may tiyaga, may nilaga."

In English, this Tagalog  quote roughly translates as

"If there's perseverance, there's nilaga."

But what really is nilaga? Well, it is one of my favorite Filipino dishes, and this preference is shared by many.  Nilaga is a soup dish made by boiling meat chunks with an assortment of vegetables, including cabbage, pechay (bok choi), corn slices, kamote (sweet potatoes), potatoes, and leeks.

Nilagang baka and nilagang baboy are the most common variants of the dish having beef and pork as main ingredients, respectively.

Some people enhance the flavor by adding tanglad (lemon grass), luya (ginger) or both.

With these ingredients, nilaga proves to be both a nutrient-loaded comforting food.

Now let's get back to the quote.