This site is the venue of my collection of special and ordinary Philippine and American dishes. For the last 55 years, My wife, Macrine Nieva Jambalos Katague had been the boss in the Kitchen. However, when she was diagnosed with Parkinson's Disease in 2013, I have to take over her cooking duties. I have been enjoying cooking and this proves that one is never too old to learn new things in life.
Dungeness Crabs Available in our local Safeway Store on sale for $7.99/lb
Carlos
Avila search for Dimsum in San Francisco and posting it on his FB page,
reminded me of my article in my blogs about Dimsum and fresh Lumpia-
two of my favorite dishes I love to feast on New Year.
Carlos
is Macrine's (RIP) nephew, a professional pianist ( not accompanist), a
resident of New York City visiting the Bay area for Christmas.
However, besides Dimsum and fresh Lumpia my other favorite dish is
Dungeness Crab.
Yesterday, I ordered via DoorDash, 8 whole Dungeness Crabs
now on sale and available at my local Safeway Store. The 6 whole crabs,
I will serve on our New years Day Lunch with Ditas and Carenna. The
other two I gave to our neighbor as gift and reciprocation of the
Italian dishes she had given me in the past.
The price is
reasonable if you compare buying it from a Chinese or Seafood Restaurant
also via DoorDash. I paid $ 38 for two 2.5-lb pounders cooked crabs
from Safeway. The restaurant price is $50 for one crab cooked in a
variety of spices of your choice. The price does not include delivery,
tips and taxes.
One Crab I ordered from Asia Fusion Restaurant in Garlic Butter and Garnish with Green Onions and Parsley
Here are 2 videos on the opening of the crab season this year in the Bay Area.
Lots of work, but fun and cooking seafood and rice dish right on the Beach
Meanwhile enjoy this photo of Dimsum by Carlos and 15 Filipino Popular Traditions and Superstitions on New Year's eve and Day
I saw an ad the other day of the availability of atis or
sugar/custard apples in our local Asian store here in the Sacramento
area for $3 each. This reminded me of an article I wrote a couple of
years ago on the availability( although may be seasonal) and
affordability of fresh tropical fruits in the Philippines. Here's my
article on the subject of Popular Fruits of the Philippines.
A Few of My Avocado Harvests from the Orchards of Chateau Du Mer, Philippines
Some Filipino Fruits with their English Names
Here's a list of some popular seasonal fruits in the Philippines.
How many of these fruit have you tried?
Atis (custard or sugar apple)
Atis is also known as custard or sugar apples. (Pixabay/Stock photo)
Atis
has lots of seeds that are coated with a soft sugary pulp that tastes
like custard. The sweet fruit is available from September to December.
Banana
The country is one of the top producers of bananas. (Pixabay/Stock photo)
Banana
is considered the “most economically important fruit” in the country
since it is one of the locally-produced fruits available throughout the
year.
Chico (naseberry)
Chico is also called an energy fruit because of its high sugar levels. (Wikimedia Commons/Stock photo)
Chico
has a sweet and malty flavor that has an edible coat. It’s also called
an energy fruit because it has high levels of sugar. The fruit is
available every January and February.
Dalanghita (mandarin orange)
Dalanghitas are known as a symbol of good fortune every Chinese New Year. (Wikimedia Commons/Stock photo)
Dalanghitas
are considered an important fruit around Chinese New Year because it
symbolizes good fortune. They are available from January to February and
October to December.
Duhat (Java plum)
Java plums are known to leave a “puckering” sensation in the mouth once eaten. (Wikimedia Commons/Stock photo)
The
duhat leaves a dark violet stain on the tongue when eaten. It is
likened to an astringent since it causes a “puckering sensation” in the
mouth. These are available from March to July.
Durian
Durians
are notorious for their extremely strong smell but it’s also considered
the “King of Fruits.” (Wikimedia Commons/Stock photo)
Durians are notorious for being smelly
because of the mixture of several chemicals found in the fruit. Despite
this, they are known as the “King of Fruits” partly due to its size,
odor and prickly look. Durians are in season from August to October.
Guyabano (soursop)
Guyabanos are used to produce juice and sweets, among others. (Wikimedia Commons/Stock photo)
Guyabanos
have a sweet pulp that is used to make juice, candies and ice cream
flavorings. They are available from August to November.
Caimito (star apple)
Caimitos (or “kaimitos”) are also known as star apples. (Wikimedia Commons/Stock photo)
Caimitos
are also known as star apples because of their star-like design when
sliced in halves. It consists of two colors — white and purple. Caimitos
are in season from January to March.
Langka (jackfruit)
Langkas are usually mixed in banana cue recipes. (Wikimedia Commons/Stock photo)
Langkas
are usually mixed in halo-halo or banana cue recipes because of their
sweet flavor. They are in season from March to May.
Lanzones
The seeds of lanzones are bitter but its fruit is a mix of sweet and sour. (Wikimedia Commons/Stock photo)
Lanzones
are known for its sweet and sour taste but it becomes bitter if you
taste its seed. They are available from August to December.
Mango
The mango is known as the national fruit of the Philippines. (Creative Commons/Stock photo)
The
mango is the national fruit of the country. One of its ripe varieties,
the champagne mango, is considered the sweetest mango in the world. It
is in season from March to June.
Mangosteen
The
mangosteen is known as the “Queen of Fruits” because it resembles a
queen’s crown when sliced in half. (Max Pixel/Stock photo)
If
durian is the “King of Fruits,” then mangosteen is the “Queen of the
Fruits” for its high antioxidant properties and crown-like shape once
sliced. They are available from June to November.
Melon
Melons are usually mixed in salads or prepared as a juice in time for summer. (Creative Commons/Stock photo)
Melons
are mixed with salads, halo-halo and sometimes even condensed milk. It
is also used to prepare juice that is usually a hit during summer. They
are available from April to July.
Pakwan (watermelon)
Pakwans are also known as dessert fruits. (Wikimedia Commons/Stock photo)
Pakwans
are popular as desserts and is best eaten during summer because of its
thirst-quenching properties. They are in season from March to July.
Papaya
Christopher Columbus reportedly called papaya the “Fruit of the Angels.” (Pixabay/Stock photo)
Papaya
was purportedly called the “Fruit of the Angels” by explorer
Christopher Columbus because of its sweet and soft, butter-like
consistency. It is in season throughout the year.
Pineapple
The Philippines is one of the largest producers of the tropical fruit. (Flickr/Victoria Rachitzky Hoch)
The
Philippines is the second largest producer of pineapples next to
Thailand. These fruits are exported to other countries as well.
Pineapples are in season from May to July.
Rambutan
Rambutans may look like lychees but the former has seeds inside. (Pixabay/Stock photo)
The
fruit is similar to lychee but rambutan has a seed inside. It is best
eaten when it is bright red in color, which means it’s ripe and sweet.
They are in season from August to October.
Sampaloc (tamarind)
Sampalocs are used as flavorings or prepared as candies with sugar. (Pexels/Stock photo)
Tamarinds
are usually used as a flavoring for savory dishes. They are also
prepared as sugar-coated local candies. These fruits are available from
October to December.
Santol (cotton fruit)
Santol is also known as a cotton fruit because of its white, cotton-like membrane inside the fruit. (Flickr/whologwhy)
It
is also known as a cotton fruit since there is a white cotton-like
membrane inside once it is peeled. Some locals eat it with salt to add
flavor. It is in season from July to September.
Siniguelas (Spanish plum)
Siniguelas
are also known as Spanish plums because they were introduced to the
Filipinos by the Spaniards during colonization. (Wikimedia Commons/Stock
photo)
Siniguelas are brought by the Spaniards
during the colonization period, hence the name. It contains antioxidants
that can help the body heal and repair. The fruit is available from
April to June.
Suha (pomelo)
Pomelos are considered the largest fruit in the citrus family. (Pixabay/Stock photo)
Pomelos
are the largest fruit in the citrus family. They are also considered
the cousins of grapefruit. Like the santol, some people also eat it with
salt. These are available throughout the year.
With the
exception of the Durian, I have all of these fruits in my orchard at
Chateau Du Mer, Boac, Marinduque. Not in the above list are my avocado
and guava trees. For a list of fruit trees in my orchard in the
Philippines visit:
Ditas and I are both excited at the above purchase!
Ditas
went to her nearby Sea Food Market( Sunh) today to buy some Manila
Clams. Luckily, live dungeness crabs for only $12.99/lb were also
available. This is not bad a price since I had been comparing prices
for steamed Dungeness Crabs in our local grocery stores. The price
ranges from $12.99 to $16.99 per pound depending on the grocery store. I
had also been pricing whole cooked Dungeness crab with spices at our
local seafood restaurants. The price ranges from $35 to $50 for one
crab. For more details about Dungeness Crabs visit the following site:
Two
of my favorite Pinoy Dishes during Easter, Christmas and other special
occasions are Relleno na Bangus (milk fish) and Chicken Relleno. In our
younger years Macrine( RIP) would cook either Relleno Bangus or Chicken
Relleno for our Easter Dinner. In the Philippines she had the assistance
of our regular cook, but here in the US she had me as the errand or
chopping boy. I enjoyed watching her cooked the Rellenos. The recipes
are not that hard but the Deboning Process required skills, practice
and special tools. Here are the videos for your viewing pleasure.
And for the Chicken Relleno
Meanwhile enjoy some spring blooms from my garden here in Northern California. Again, Happy Easter to All!!
I
ordered Blue Rice from a Thai Restaurant the other day along with fried
and Spicy Pompano. It was my first time to taste blue rice. The taste
is similar to the regular Steam Jasmine white rice. Below is a
description of what blue rice is
While Blue Rice is not new to Asian cuisine, it is the striking colour
that has made people sit up and take notice of the dish lately.
Recently, even actress Jacqueline Fernandez was seen indulging in this
dish along with her friends. Blue Rice, also known as Nasi Kerabu, is
prepared using butterfly pea flower and is commonly consumed in Malaysia
and Thailand. Though mixologists across the country have previously
used butterfly pea flowers to impart blue or purple colour to drinks, it
is only recently that blue rice has been introduced in restaurants in
the city.
Chef Tarun Sibal, who serves Blue Rice with Yellow Tofu curry at his
eatery, shares:
How to prepare it Take a cup of Jasmine rice and cook it
like you prepare regular white rice. To the water add a handful of
butterfly pea flower. “You will need a lot of blue pea flower so that
the rice gets the blue colour,” he says.
Pair it best with This rice can go with all kinds of
curries. “Since it is fragrant rice, personally, I prefer to pair it
with Asian flavours. So, an Asian curry with mild flavour is definitely a
good choice,” he adds.
Nutrition aspect Butterfly pea flower is packed with anti-oxidants and is said to detoxify your body and enriches skin texture as well.
Personal Note:
Rice Farming and its income made me of what I am today. My Parents and
Grand Parents from Iloilo were Rice Growers and Landowners during their time. My Parents
had more than 30 tenants planting rice annually in Barotac Viejo. It was
our primary income.
On the other hand, Macrine's (RIP) Dad in the
island of Marinduque was a coconut grower and copra dealer( coconut
plantation). Macrine's Mom was an Educator! My own Mother was a full time homemaker. My Dad on the other hand was
a Dentist in his younger years. Later on he retired from Dentistry and
helped my Mom managed our farm land and other properties, including a
commercial building in Iloilo City.
In my previous two articles, I discussed Food Presentation
Techniques. Today it will be about the most expensive dishes in the
world. This was inspired from my conversation with a neighbor about
Filipino Dishes versus European Dishes from her former Mother
Land-Italy.
Several
years ago, Macrine (RIP) and I spent our snowbird style vacation in the
Philippines. We were able to bond with relatives on both sides of our
family. One of Macrine's rich relatives treated us for dinner in one of
the most exclusive and expensive restaurants in Metro Manila. This was
where I first tasted Caviar. It was ok but I am not really crazy
about the taste ( a little salty for me). If I have the money, I would
rather indulge in ostrich steaks than caviar. In case you are not familiar with caviar, here's some information from the Web
Beluga Sturgeon - most highly ranked and expensive black caviar in the
world. As a threatened species Beluga can’t be sold in USA. OLMA is the
first company on US market to introduce a legal hybrid variety between
Huso Huso(X) x Acipenser Baerii(Y) = Beluga Hybrid Caviar.
Trademark Characteristics – Beluga Sturgeon black caviar is valued for
its large pearls and rich creamy flavor which is often compared to the
consistency of butter. The color of Beluga Sturgeon pearls can range
from light grey to black. However, their color variation has no effect
on their taste, which is heavenly.
"Caviar is considered a luxury food because it is very expensive. Depending upon the quality of the caviar (as judged by flavor, size, consistency and color), prices can be as high as $8,000-$16,000 per kilogram!
Caviar is often eaten as a garnish or spread on crackers or bread. It has been around since the time of the ancient Greeks and Romans. Throughout history, caviar was almost always reserved for the upper echelons of society".
In
my last posting the other day, I discussed the basics of food
presentation. Today is my attempt to practice the art of plating. My
attempt is limited to my not owning several sizes/types of plates and
other condiments and tools available only in five star restaurants..
Baked Salmon in Aluminum Foil versus Grilled Salmon also in Aluminum Foil
My
grilled salmon is dryer but tastier. I loved the baked salmon because
of the butter-lemon sauce at the bottom of the foil. Served the salmon
with white steam rice along with my cucumber salad in Italian dressing
creation.
My creation of Cucumber Salad with Tomatoes, Pepperoni and Pickled Beets
The Plate is too small!
Feast your Eyes First, then your Stomach
Attempt of A Mexican Restaurant on Food Styling for Delivery Services
Carrot flowers and greenery (Spinach) on my Chile Relleno and Steak Taco Orders
The
subject of Food styling and Plating has been a subject that I enjoyed
reading for the last decades. Today, I finally had the time to write a
short article about it. Here it is and enjoy!!!
Food Styling and Plating- Feast with your eyes first, then your stomach.
Roasted Lamb Shanks and Beef Marrow for your 'Media noche',
accompanied with a selection of pickled vegetables, cured meats,
cheeses, fruits and breads.
Photo Credit: Aida Largado Peevers Eat with your Eyes First, then your stomach.
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. ... It is not only about decorating the food, but also making it taste more delicious psychologically for the customers. Customers love it when the food
is arranged and served correctly. Sometimes, it is called plating
techniques. It is essential if you have a restaurant business, but there
is no harm if you practice at home. It is an art form, just like
painting.
Here are two examples:
Photo Credit: eatwell101.com
Photo Credit: Wikipedia
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
The visual presentation of foods is often considered by chefs at many different stages of food preparation,
from the manner of tying or sewing meats, to the type of cut used in
chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes.
Historically, the presentation of food has been used as a show of
wealth and power. Such displays often emphasize the complexity of a
dish's composition as opposed to its flavors. For instance, ancient
sources recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal. Additionally, Medieval
aristocrats hosted feasts involving sculptural dishes and shows of live
animals. These banquets existed to show the culture and affluence of
its host, and were therefore tied to social class.
Contemporary food
aesthetics reflect the autonomy of the chef, such as in nouvelle cuisine
and Japanese bento boxes. Dishes often involve both simplistic and
complex designs. Some schools of thought, like French nouvelle cuisine,
emphasize minimalism while others create complicated compositions based
on modern aesthetic principles. Overall, the presentation of food reflects societal trends and beliefs.
