LITRATONG PINOY

Everyone can cook, but not all cooks are chefs. The difference though lies in experience and passion.

Growing up, I was often shooed away from the kitchen by our kusinera because she didn't want anyone invading her territory. Only after marriage, did I learn the basics of boiling, frying and baking. Many years later, I had myown bakery then branched out to a catering business which was inherited by my daughter, who is the real chef in the family.

My passion for the culinary was intensified into creating a family cookbook that I could pass down as my legacy (kuno). However, hiring a photographer to record my every epicurean motives of such an ambitious project would entail time and expenses, and a lot of hard work.

So my question is: Why am I a photographer? Or would like to become one? Simple—First, I'm a cheapeepay/barat-- can't afford a photographer who might charge me an arm and a leg for my project. Second, time is uncontrollable. I can't have any photographer come at the last hour because I want him to get good shots of my creations. And third but most important, I wanted to become a photographer because as someone who loves to cook, I not only can write about it, but record it as well ---THROUGH MY OWN EYES!!!!!”

So when I want something done, what do I do?: I enrolled of course!!! Trying to hit two birds with one stone. Cook and shoot!

Here are the first three things I learned in taking good photos and I'd like to share them

1)A good photograph has a clear subject ...(that's my food)
2)A good photograph focuses attention on the subject –(that's still my food)
3)A good photograph simplifies. (how simple is food, well as explained it only includes those elements that draw the eye to the subject.)

Okay, so I have been a couple of months into the program (which by the way works out just fine for me since it is geared towards achieving at my own pace) But I still have difficulty in balancing apertures, f-stops and shutter speeds. But honestly though, I am appreciating the knowledge of learning the why's and when's of the clicking . And the first basic tip ever if you're going to have a love affair with photography is : Know your camera, then it will teach you what you want from it.

The skill of a good chef lies on how he presents his dish, because in reality, you eat first with your eyes. And a photographer with a good eye, can record that moment. I want to have both.


Here are three photos that explain three kinds of lighting techniques...and my subjects: MY FOOD, of course!


ARTIFICIAL LIGHTING : using flood lights to illuminate one side while the other is shaded


NATURAL LIGHTING (basically what you get from the sun) . this was taken during late afternoon when we were going to have
our 'sninner' (its the bisaya term for snack na dinner)...with us it's called merienda cena..




AVAILABLE LIGHTING - taken when I got my 'biko' out from it's parchment paper and the stove light was the one that showed it's sexy granules...Like just awakening from it's steamy slumber.

So, my question again: Where does a good picture come from? The photographer, the equiptment or the subject? Aba eh, paki sagot nga, ineng?!

litratong pinoy - husay

Appetizer and Dessert Spring Rolls!

Ever since Anthony Bourdain's comment about why Philippine cuisine is not highly represented even if there are numerous Filipinos abroad, I have had this desire to challenge him at his words. He was totally, totally right in saying that the Filipinos are such nice people, too compassionate not realizing that we are a compromising lot as well.

Why do I say this? Beacause we are too westernized in our ways. Someone told me that there are many Paris Hiltons in the Philippines, carrying their own dogs; and that wearing leather boots until the knees in the heat of the tropical weather is justifyable. But let's not stray from the topic.

In the next couple of weeks, my goal would be to innovate filipino dishes into the global arena, wherein I can introduce a new way of presentation without compromising culture and taste. After all, I once read that “Taste is relative. Everyone has taste, but not everyone has experience.”

Fried spring rolls can either be a dessert or an appetizer depending on what's inside the rolls. My sisters in law, after visiting the Philippines, would come home with frozen ngohiong rolls and storing them in their freezers then reheating them when the craving for Cebuano ngo hiong creeps in.

I have read that there are many 'best' ngohiongs in Cebu. Either its in Guadalupe, or Plaridel in Chinatown, Mabolo Atik's or near the vicinity of San Jose Recolletos, ngo hiong is all over. And have you ever heard of “Ngo Hiong House, home of the best barbecue? (What the?....) Let's face it, everyone has a story to tell about their own experiences. As for me, I will replicate what is best for my needs...and am sure it's you'll agree.

Ngo Hiong in America

1 pc. Turnip (the white kind) , shredded
1 pc. Jicama (try to get same size of turnip), shredded
1 clove garlic
1 small onion
1 T. oil
½ cup ground meat
soy to taste
4 Tbsp. Ngo hiong or 5 spice powder
1 cup broth

square spring roll pastry wrapper (5”x5”)
oil for frying

Saute onion and garlice. Add meat, when cooked, place in the rest of the ingredients until
the turnips and jicama are cooked but still a little crunchy.
Strain and cool. Place a teaspoon of filling on a 5 X 5 wrapper, and wrap.
Meanwhile, in another pan heat the oil for frying and the batter for dipping the wrapped rolls.

Batter:
1 cups cornstarch
3 tsp paprika/white pepper
350 g water

Dip roll in batter before frying.
Ngohiong Sauce:

strained sauce
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun) or ngo hiong hun
1 T cornstarch
1 T. red chili garlic pepper (depends also on your taste. Add more for heat, or lessen)

ngohiong sauce:
Combine all ingredients in a small saucepan.
Bring to a low simmering boil over a gentle heat and cook for 1 to 2 minutes.
Stir occasionally until sauce turns smooth.
Set aside to cool then use. Garnish and plate





Mike said that the secret of ngohiong is it's thick crust. More on the wrapper and batter, rather than the filling. In my opinion, the reason why ngohiong was so very well remembered because it was a meal that was affordable for a students limited allowance. But best of all, I think we remembered the moment when ngohiong satiated our hunger, the taste was just incidental.

So that was the appetizer part, here is the dessert part!

Turon with Latik:

I made latik earlier with 1 can coconut milk and a half round panela sugar
I placed it in my slow cooker and left it to took. Every now and then (at least
every ½ hours I would stir it) At the end of the day, I had latik without constantly
stirring.

The other ingredients can be bought at any grocery store.

12 pcs. Wrapper
1 pc. Banana plantain
2 Tbsp. brown sugar
oil for frying

cut banana three ways crosswise
from one crosswise portion cut again cut into 4 pcs.
(so you will now have 12 small pieces altogether)
coat the banana pcs. In 2 Tbsp. Brown sugar
wrap banana pcs. In wonton wrapers sealing in water
in another bowl, place brown sugar and sprinkle with little water
quick soak your turon then fry in hot oil
(to know when your oil is ready, dip a wooden stick in the oil, if the sides bublle up
then the oil is hot enough)
fry till brown..then serve.

Our Valentine's Dinner

Remember a few weeks ago, I made my very first dinuguan with chocolate? Well it's valentines season and wouldn't it be great to have chocolate and hot spices as part or the main ingredients in a recipe? And who better people to come up with such a combination but Ming Tsai to provide the asian flavored spice with Jaques Torres, the chocolate master.

Ming Tsai is such a nice guy, having met him last year. I almost missed him at the book signing when he was in New York, but it was one of those days that being late sometimes pays.. He was almost about to board his waiting car when he saw me clicking away with my camera, trying to get last glimpses of my favorite Asian chef. He finally beckoned me over and asked if I wanted a picture with him. What an understatement...Of COURSE !!! And so here I am.


Then I remembered watching one of his episodes about making something spicy and something aphrodisiac and something Asian. He called it “Asian Mole with Seared Duck Breast” . A mole is mexican and is usually made with a mixture of chocolate and spice. And that's what he just did.

So yesterday, even with the wind chill and icy weather, Mike and I took a walk and braved the cold just so we could buy some duck breast at the deli and ingredients to make our own version of the recipe. This was to be our Valentine Dinner.



Asian Mole with Seared Duck Breast

4 duck breasts
1 Tbsp. 5 spice powder
1 cup bittersweet chocolate melted
1 onion
2 inches ginger
2 pcs. hot red Pepper
macadamia nuts
¼ c dried cranberries
about ½ to 1 c. stock
salt and pepper to taste

Score and season duck with salt and pepper
place on a heavy metal skillet skin side down and sear on slow fire
as soon as the skin is brown, set aside (you will finish cooking as soon as the mole is done)
discard (but do not throw away) all the oil except 2 Tbsp. In a container.
sweat out the onion and ginger in the skillet, meanwhile put all the remaining ingredients in blender.
When onions have turned transparent, place onion and ginger on blender together with the others, and pulse to liquify.
Salt to taste. If it is too dry, add a little of the duck oil.

When mole is done, return a little of the oil back to the skillet and brown the raw side of the
duck to thoroughly cook about 5 minutes. Take from skillet and rest.
Spoon some sauce on plate. Cut the duck in slices, then lay it on the sauce. Garnish and serve.

I tell you, after Mike and I made out ---- this dish of course, what did you think,! It is a sure winner in every couple's dinner date. If I ordered this at a restaurant, it would have cost us an arm...and the wine with it would cost us a leg...But with this dish, and we both made it.....it was priceless..

Lickin' Good

My nephew once said, “I don't like to eat anything that's licking me back.” And I'm referring to that dish called, Lengua . It used to be one of my favorite dishes when I was younger, but lately, I havent had any cravings and it's been years since I've had them.

Recently, while shopping at the oriental store , Mikc chanced upon a nice looking piece of ox tongue that he couldn't resist. He had an appetite for making lengua, thus it found its way to his grocery bag. Not until we reached home, that Mike solicited some advice on its preparation, but I give him all the credit for his culinary ability to come up with his own recipe.

Lengua can be prepared in many ways and with different kinds of ingredients depending upon the diners taste. But the main procedure in preparing good lengua is first to scrape off the white filament , boil the whole ox tongue for a couple of minutes, then peel off the outer layer which is rather tough. When it is thoroughly cleaned off, you can either fry it in oil, to attain a crust that will keep the shape and would add flavor as well, then stew again to its desired doneness. This is the stage of the dish where the outcome could be either estofado, adobada, pastel etc...

Lengua or otherwise known as 'tongue', is a controversial topic. As the bible says in Prov. 15:2 states, “A wholesome tongue is a tree of life.” The problem with us however, is not our tongue but our sense of hearing.....But then again the Cebuano tongue for me is the best, even how much you stew it, it remains hard and funny. And the epitome of this are the “Gintong Kamao' jokes. Enjoy!

(I appologize to those who don't understand Visayan jokes.)


Pacquiao: Honey, boksan mo na yun sweets.
Jinky: Nasan honey? Ang lambing mo naman. May pasalubong ka pa sa akin!
Pacquiao: Yung sweets ng elaw.. Ang dilim kasi!
 
************ ********* ****
Bisaya: Hulaan mo alaga kong hayop nagsimula sa liter I.
DJ: Isda?
Bisaya: Dili man!
Dj: Ibon?
Bisaya: Lapit na.
DJ: Ano nga, siret na!
Bisaya: IGOL.
 
************ ********* ****
Reporter: Nguang nanalo ka Manny, anong pasalubong mo kay Jinkee?


Manny: Ibon syempre. Mahilig sya dun e.


Reporter: Ibon? Anong klaseng ibon?


Manny: Yung mga lipstek, pangmik up ba? Basta mga Ibon products! Yo know…


***************************
a Las Vegas
Waiter: May i take your order, Madam?

Aling Dionisia: Soup

Waiter: Chicken, asparagus, noodle, fish or soup of the day?

Aling Dionisia: Soup drenks!


Service Galore!

It was one of those days that Mike and I decided to stroll around New York. Winter was winding down paving its way to early Spring breeze. Just about now would be the best time to make a reservation for that gift certificate to a Bobby Flay resto, Bar Americain which I had recieved as part of my christmas pack from my boss. We called earlier to get a lunch reservation but was turned down. However, the receptionist informed us if we wanted to have an early dinner at 5:30, there was an open table for 2 before the next diner comes in at 7. That was ample time to get that experience.

Upon arriving, the receptionist asked the maitre d' to seat us at our table, but not until after the coat clerk would have checked in our coats, which we happily obliged. We were then led to a long bench with a back rest that also served as dividers. Several tables were lined by the benches with a seat opposite the benches. The two seater dining areas, where we were assigned, was at the center of the whole room and those with larger tables were strategically placed around it. At the far end was the bar that had black and white uniformed men and women bartenders, busily preparing goblets and cocktail accessories. On the far right center side of the room from my view seemed like an oyster bar.

Mike slid into the bench as the Maitre d' pulled the chair opposite him, for me to sit on and upon cue, snapped his fingers for the head waiter who would wait on us. Our waiter introduced himself candidly, and gave us the menu to choose from explaining to us their special of the day and if there was anything we needed to know about the menu, he would gladly oblige. And then as if properly choreographed, as soon as he walked away, the somalier in black suit came in with the wines list and the appetizer menu. It wasn't long until we gave our orders both for the drink, appertif and the main course. We ordered oysters from the bar, which came a couple of minutes later and served by the appetizer waiter. Just as we finished the 6 pcs. Of oysters (yes, that's how many it was), another waiter came in with our bread saucers and served our bread. NO sooner had he placed our bread, another waiter came in with two glasses which he placed on the table and poured our water.

My order of medium rare tenderloin with a red wine reduction and a garnish of baby veggies came beautfully presented. Mike had a roasted duck with a dollop of foie gras. This was again served by a different waiter who told us to enjoy our dinner.

My dinner was a bit dry for my taste but since the portions were just right, it was soon gobbled up to a clean plate. No sooner did I place my utensils to the sides of my plate, had another waiter collected our dishes. The head waiter again appeared to take our dessert orders. Since we were already stuffed, Mike and I shared a dessert and had coffee to go with it. In 5 minutes, our dessert and coffee was served again by a dessert waiter.

Am not sure if the fast service we were having was the result of shooing us away for the next in line diner, and if it did, it sure worked. As we took the last sip of our coffee, we asked for our bill and paid with the certificate which left a huge tip for the servers, (and I mean HUGE- which is more than the regular 20 percent or so that is required) I didn't mind because the meal in itself was a gift, and it rubbed down to the servers, as well.

As we left the place, I concluded that there were about 9 different faces who attended to us from the receptionist that greeted us until the coat clerk that gave us back our coats. And as I pondered on my experience, I am only referring to the resto's 'front of the house' experience. The real battle is actually in the 'back of the house', where different stations are manned by heads and helpers and dishwashers. Hmmmm, wonder if I can ask Bobby Flay for apprenticeship, now that would be an experience.

Veggie Treasures

Last Saturday, Mike braved the cold winter weather to grace a fellowship meeting he had promised a friend he'd attend . When it was over, he phoned me and said, “I'll be home soon, I'm just doing my rounds at Union Square, ” then he added, “ I bought something for you. I know you'll like it,!”

I was fiddling on my computer, wondering what he was bringing home this time. Godiva chocolates or Lindt? Maybe a bottle of Merlot or Cabarnet Sauvignon with some Brie to go with it. Am not into jewelry but I could use a beady bib to match my dress. Or probably just long stem roses, simple token for a meaningful surprise.

So when the door opened and Mike walked in, I was anxiously awaiting my surprise. He was carrying a plastic bag and was soon revealing its contents. Slowly he pulled out a clear plastic containing loose leaves, then another bag of colored potatoes, the third was a small ginger look alike and finally a big pathetic looking wrinkled jicama that has seen better days.

My smile froze and my emotions were running haywire. Was I suppose to be happy he brought me vegetables? Am I a horse needing grass to feed on? Should I string those colored potatoes and form it into a necklace? One by one, Mike revealed his find, and just like an enthusiastic schoolboy finding treasure from a field, he enumerated his gems. The leaves were called mache's and they grow only in the winter, the fingerlings were actually Jerusalem artichokes, the wrinkled root was a celeriac and finally he just had to buy those cute colored potatoes because it would look good when he eats them with his steak. He presented his valuables to me and said, “here, you're suppose to be a foodie, go make something out of this.”

I swear that if I was in the show, “CHOPPED”, Ted Allen would have my head on the chopping block in no time. What do you do with ingredients you're not familiar with. Invent? And hope they come out good? Thank God for laptops and google! I just had to check what they were.

A mache rosettes also known as 'little sweet one' originally came from France. The settlers brought it and now is known as corn salad, field salad or lamb's lettuce. It is sweet and nutty and has a green vibrant color.

The celeriac has a distinct taste of a celery but looks more like 'turnip-root, thus the name. It is mostly used o flavor stews although it can be eaten raw. It is rather hard to peel and unlike root crops that has lots of starch in them, this veggie only contains 5%to6% starch by weight.

The fingerlings, I realized were Jerusalem artichokes but has no relation to Jerusalem nor does it belong to any artichoke family. It was cultivated by native Americans and when a French explorer tasted the tuber, it's flavor resembled that of an artichoke.

The purple potatoes are really purple---and they're not ube or purple yams...there are so many different kinds of potatoes and each potato has its distinct characteristics. Just like the reds are better at salads than the whites or yellows are good for mashed dishes. Gratins are always safe.

Having known all these, my imagination ran wild into how I would cook and present all my husband's finds into masterpieces. My enthusiasm ignited and my adrenalin started to kick in.....then I realized, my hubby knows his woman!!!!And he was right, I did enjoy my surprise after all.