food moment: PAKUMBO

Pakumbo

When we had a family outing in Laiya, Batangas, Philippines… I’ve noticed something sweet being sold by the locals on the shores of the beach. Out of curiosity, I came to know by the vendor that it’s called “Pakumbo” or “Pacombo”

pakumbo on the beach

“Pakumbo” is a sweet delicacy with the use of young coconut meat strands as its main ingredient and boiled in coconut juice with brown sugar until done with its translucent form. It is usually recognized for its packaging in a dried banana bark. Locally known and sold in the beaches and nearby towns in the provinces of Batangas and Aurora, Philippines. 

pakumbo vendor

It is sometimes mistaken as “Bukayo”, only that it is served in a dried banana bark and not on the leaf. Nowadays, this yummy treat have evolved with different twist and flavors like being added with ripe langka (jackfruit) strips, peanut, and cashew nuts.

Photos taken by: Sukito San

food photos: FOOD FOR THE RAINY DAYS

Rainy season is best dealt with eating hot and warm food for comfort while listening to the cluttering sound of raindrops on the rooftop. Enjoy eating!

champorado

“Champorado”

ginataang halo-halo

“Ginataang Halo-Halo”

wanton mami soup

Wanton Mami Soup

sopas

“Sopas”

lugaw o goto

“Lugaw” or “Goto”

hot monay with coffee

Hot “Monay” with Coffee

dried fish with fried rice

“Daing” or Salted Dried Fish with Fried Rice and Vinegar Garlic Dip plus Fresh Tomatoes on the side

salabat

“Salabat”

food moment: UBE MACAPUNO ROLL

ube macapuno roll

I am not really into celebrating my birthday in an extravagant way. For me, It’s an enough gift that I’ll always see my family in good health and that we are all living harmoniously. I didn’t expect that my nephew named, Jai Jai, would surprise me by presenting his birthday present to me on my special day. He got near to me as I came home and showed me what’s on the table. It’s an “Ube Macapuno Roll” from Red Ribbon with a written birthday greeting on it and with six little lit candles on top of it plus six faces of smileys made of white icing which adds cuteness to the cake. Of course, he’s just the one who presented it to me. But, it’s actually his parent’s idea to give it to me.

cake blow

Another funny moment that goes along with that cake roll whenever I see one was that as my nephew presented the cake to me, he asked me that he wanted to be the one to blow it for me. By the way, my 5-year old nephew has this habit of blowing candles on any cake he sees. And yup, he did succeed of blowing the six candles on the cake! 

Photos by: Sukito San

food people: CHEF BOY LOGRO

Chef Boy Logro

Pablo Logro, who is well-known in Philippine television as Chef Boy Logro has an inspiring “rags-to-riches” life story to share. He came from a poor family and the second son among with his eight other siblings in Leyte. He lived by means of fishing particularly “muro-ami” in his younger years. When he went to Manila, he worked as a “siopao” mixer in one of the Chinese restaurants in Quiapo and worked as a dishwasher as well. His passion for cooking started out by learning the techniques in Asian cuisine through observing the chef and the assistant chef in the kitchen while doing the dough for “siopao“. And the rest is history…

Then, he became a chef in several restaurants in Manila as he later on completed his culinary training in Italy and United Kingdom to name a few. He also attained the position of becoming an executive chef in Manila Diamond Hotel and a sous chef in Qaboos_Bin_Said_al_Said’s Palace wherein he got exposed in international cuisine.

Chef Boy Logro turned out to be a household name when he entered the world of television by becoming a judge in a tv show, “Kitchen Superstar”. And became more popular when he started hosting his own cooking shows like “Idol Sa Kusina” in GMA News TV and “Chef Boy Logro: Kusina Master” in GMA Network… aside from other tv guestings for interview, performance and for featuring his life story. He also showed his acting skills in movies like “Boy Pick-Up: The Movie” and “The Fighting Chefs” as a lead character together with actor Ronnie Ricketts. In addition to that, he appeared in a television series “Tweets For My Sweets” playing a main role with actress Marian Rivera.

Currently, despite from his celebrity status, he also owned “CLICKS“, short for “Chef Logro’s Institute of Culinary and Kitchen Services, Inc.” as its President/CEO and as a Master Trainer together with his family… which aims of providing quality culinary education to every individual with passion for cooking and leading them to the path of becoming a professional chef and entrepreneur. This institute offers training programs on culinary, bartending, food and beverages, etc.

I featured Chef Boy Logro on my food blog, not only because I watch his shows… but also, because of him as a source of inspiration of becoming what you can be in life as long as you have the drive and passion for what you do. Most of all, he doesn’t only share his life story… but also, passing on his knowledge in culinary to every Filipinos who have the same interest as him to learn in the field of cooking.

Kudos for you Chef Logro!

Photo by: Sukito San (tv screenshot from the show, “Tunay Na Buhay”)

Source: http://en.wikipedia.org/wiki/Boy_Logro

http://www.pep.ph/spotlight/profiles/25161/chef-pablo-boy-logros-siopao-takes-him-on-a-rags-to-riches-journey

http://www.chefboylogro.com/

 

food moment: ICE SCRAMBLE a.k.a. “ISKRAMBOL”

iskrambol with chocolate syrup

When I was a kid during my elementary years… one of my favorite food that I usually buy after school that was sold in food carts placed in a styrobox along the street near the entrance of the campus is… the famous “iskrambol”.

“Iskrambol” is a slang term derived from the word “Ice Scramble”, a shortcut street call per sé. It is the Filipino version of slurpee or slushy made of shaved ice and which is usually in bright pink color. Sometimes, This sweet street food is commonly topped with chocolate syrup with sugar caramel and powdered milk.

iskrambol toppings

As time flies, “iskrambol” evolved into something classy and with many choices of toppings aside  from the said syrup. New toppings such as marshmallows, pinipig and colorful candy sprinklers. You can now enjoy it in different colors as well such as yellow, orange and green. Presently, it is already being sold in malls and open for franchising in many brand names to choose from. Definitely a yummy and an affordable treat to beat the heat of the sun.

iskrambol

Until now, eating it or just even looking at it reminds me of my foodtrippin’ fun childhood days!

Photos by: Sukito San

food recipe: BLESSED COCONUT OIL on GOOD FRIDAY

coconut oil

Once a year, whenever “Holy Week” comes… I always see my mother extract oil from coconut on Good Friday and have it blessed on Black Saturday in a mass called “Blessing of the Fire”. It was believed that the blessed oil and water from this mass can heal sickness and can cure “spiritual illnesses”. This tradition were followed by devout Catholics during the Season of Lent and should be cooked with the use of wood through an “ulingan” and be extracted from coconut oil. This custom in cooking became vital not only in Philippine cuisine but also among the conservative Catholics especially those living in rural ares or in the provinces. Anyway, you can also use it as an alternative cooking oil for your specialty dishes or just by simple frying. It’s also healthwise because it’s natural and free from any preservatives. You can also use it by oiling your hair with it… 20 minutes before you take a bath to achieve thicker volume and to avoid a dry crowning glory.

You will need:

gata

coconut milk or gata ng niyog (4 coconuts will do)

pandan

4-5 clean and washed pandan leaves (for aromatic scent)

oregano

4-5 oregano leaves (optional)

calamansi leaves

6-7 calamansi leaves (optional)

ulingan

ulingan or any improvised stove wherein you can use wood or charcoal to fuel fire

Here’s how:

1. Have your coconut milk ready.

2. Fire up your ulingan using scrap wood or charcoal.

3. With the use of a wide mouthed pan or “kawan” heated in your “ulingan”, Pour in your coconut milk.

4. Cook it with cover for around 20 minutes while stirring it once in a while to prevent it from getting burned and to maintain the good consistency of the coconut milk.

5. Add pandan leaves. Stir it a little.

6. After a while, you can add up the oregano and calamansi leaves followed by slight stirring.

langis

7. After an hour or more, keep on stirring it once in a while. As the liquid dries up, you will just see the natural oil from the coconut on the pan with the “latik” or the coconut curds. By the way, the “latik” or coconut curds were commonly used as a main topping or as a garnish on local Filipino desserts like “biko“.

8. Keep on stirring until only the pure coconut oil remains on the pan and the “latik” as well.

latik

9. Cool it down for a while and use a strainer in filtering to separate the “latik” from the oil.

10. Put the oil in a dry, clean and empty bottle or medium-sized container for lasting storage.

IMPORTANT NOTES:

1. You must cook it on Good Friday and it should be done before 3:00 pm (which is the time of the death of Christ).

2. If you wanted it blessed. Take it with you and have it blessed on a Black Saturday mass which is the “Blessing of the Fire”. Then, you can place it in your altar at home.

Photos by: Sukito San

food trivia: “SAWSAW”… BREAD DIPPED IN COFFEE

bread dipping by sukito

If Americans dip their cookies in milk before they consume it like in an “oreo television commercial”… Filipinos have also their version of doing it, and that is “sawsaw ng tinapay sa mainit na kape” or bread dipped in hot coffee before eating it and drinking the coffee afterwards. Guilty as charged… I am doing it too!

When we were young, we usually see our elderly, our parents and grandparents dip their bread particularly “pandesal” in their hot coffee (with cream or black) every breakfast. They commonly call it as “sawsaw“, a Filipino term which means “to dip“. Traditionally, this manner of eating was passed on from many generations of our families and turned out to be a part of our culture by how Filipinos, wayback since the Spanish times until now consumes their bread and coffee every morning. Research also stated that it is the “aristocratic” way of how Spanish have their breakfast wherein they dip their “churros” which is a Spanish fried doughnut in hot chocolate or “café con leche“, which means “coffee with milk”… and that is why Filipinos tend to adopt it and apply it in the food they eat. With this way of eating for many years usually of common “pinoys“, dipping bread in coffee became one of the identity trademark of Filipinos when it comes to food consumption and also earned its spot to be a part of our “pinoy” culture and tradition as it was being adopted along the Philippines’ rich history up to the present day.

Another reason that can also be associated with “sawsaw” is that it adds flavor to the bread when dipped in coffee… especially when there’s no available  spread on the table. But nowadays, pinoy folks still dip their bread even with butter or margarine on it which makes it more tasteful. In fact, the bitterness of the coffee compliments the sweetness of the bread. In addition, the old ones, our grandparents, loves dipping their bread in hot coffee because it softens the bread and it does enable them to consume it easily because of the fact that elders have this difficulty in swallowing their food as they age or should I say… as we all are. Others say that its hard to drink their coffee while it’s still hot, so they dip in their bread to lessen the hotness of coffee as they consume it with a taste of their bread at the same time. Well, a good way of time management for busy people. In rural areas, the dipping of bread in hot coffee were usually done with some body formation or eating it accompanied with a habit which is bending your one leg up on the chair while your heel lays flat on the seater.

Anyway, it’s ironic how a simple habit that was imitated turned out to be a viral custom and became a part of one country’s culture even if it really wasn’t originated from that particular place. Actually, we have the freedom to eat anyway we want as long as it satisfy our hunger while sharing our food or eating it with someone whom we love or having a good company with while munching.

Enjoy eating and happy dipping!

Photo taken by: Sukito San

food recipe: TIKOY PEANUT STICKS!

Kung Hei Fat Choi! For those of you who have left-over “tikoy” in your refrigerator after your Chinese New Year celebration, here’s what you can do about it.

You will need: tikoy (any flavor or plain), eggs (beaten), fried peanuts (crushed), cheese (cut in strips), molo wanton wrapper, cooking oil, water (to paste the wrapper).

What to do: First, cut “tikoy” into strips and dip it in beaten eggs. Second, roll the dipped “tikoy” in crushed peanuts. Third, put the “tikoy” strips and cheese strips on molo wanton wrapper. Then, roll it over and paste the wrapper with water to seal. Lastly, fry it ’til golden brown and drain the oil afterwards. Serve hot with any drinks of your choice. Enjoy eating!

food moment: PASTA AND PIZZA!

It was the first week of January when I joined my two sisters in their shopping for a wedding event. Then, after a tiring walk… my sister who’s gonna get married treated us with “pasta and pizza” in Pizza Hut Food Express paired with iced tea. The pizza is in it’s Hawaiian taste while the pasta or the spaghetti is a little bit sour but good in its Italian taste. It’s a simple treat yet made fun and luscious because I ate it with the persons I love. I just then realized that any kind of food even the simplest ones can be tasty and finger-licking if you’re eating it with your family, your special someone, with a friend or with your “barkada”. So, this experience inspired me to put up a food blog that will feature simple and easy-to-eat food, snacks, drinks, street delicacies and the like. Hope you’ll enjoy reading my entries as you eat and share your favorite food with your loved ones 🙂

food photos: ICE CREAM CRAVERS!

People I knew having their ice cream moments…

 

Photos by: Sukito San

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