“The pen is mightier than the sword.” - Jose Rizal
Jose Rizal is the well-respected national hero of the Philippines. Rizal fight for the Filipinos during the Spanish colonization not by means of bloody revolution but in a peaceful manner by his writings. He wrote articles, poems and novels that depict the cruelties, graft and corruption of the government during his time. Through his intelligent and marvelous works, he defended the Filipino people from Spanish accusations of foolishness and lack of knowledge, Represented the cries and miseries of his country against abusive foreign officials. He attacked the foreign officials not by brutal strength but through the power of his words. Rizal’s popular revolutionary literary masterpieces are a poem entitled “Mi Ultimo Adios” (My Last Farewell) and two novels, “Noli Me Tangere” (Touch Me Not) and “El Filibusterismo” (The  Filibuster).

Noli Me Tangere is the first of the two famous books that Rizal wrote.

The title of the book is a Latin phrase which means “Touch me not!” Lifted from the verse in the bible in John 20:17 where Jesus told Mary Magdalene to never touch him when the woman recognizes him following his resurrection. The book was written and secretly published in the Philippines during the late 1800s.


Chapter three of Noli Me Tangere (“The Dinner”), there was a mention of a dish called Tinola – The Filipino soup made from stewed chicken with white squash, green papaya or potatoes, flavored with ginger and other local spices, and served steaming hot as the first course at dinner.

Crisostomo Ibarra, the main protagonist, was having a dinner party with several prominent characters: the influential man and dinner host, Kapitan Tiyago (Captain Tiago) and the infamous Spanish friar, Padre Damaso (Fr. Damaso). Crisostomo Ibarra was  (a person born in countries that are under Spanish colonization), Member of the high class Philippine society, and idealist and a traveled man.

He has attributes and visions identical to that of Rizal’s. The dinner was intended as a celebration for Ibarra’s safe return after his extended stay in Europe to study.  quoted was: “… the prosperity or the misery of a people is in direct proportion to its liberties or concerns, and consequently to the sacrifices or selfishness of its ancestors.”

Kapitan Tiyago ordered that tinola be served, Ibarra had the great luck to have been given the meatiest part of the chicken and the giblets (liver and gizzard).

 The dishes that he had not eaten for a long time since he go to abroad. Everyone on the table was served with good chicken parts except Padre Damaso.

He was given a chicken neck and wing . The poor friar was served the least favored part of the chicken which could be translated to a great insult during that time.

 “Observing all these, Franciscan mashed up some pieces of squash, tasted the soup, dropped his spoon and rudely pushed his plate away.

” Padre Damaso, often negatively described as being fat, arrogant and corrupt Spanish priest, is known for his being notorious and an enemy of Ibarra.

 He was the representation of the reigning Spanish government during that time. Being enraged by what happened, he belittled Ibarra's trips abroad which, according to him, were useless since everything that the young man learned outside the country could also be known without having to travel extensively.

The humiliated Ibarra did not argue with the friar but graciously excused himself from the dinner table instead. Kapitan Tiyago tried to stop him but to no avail.

During that night, Ibarra wrote down the following title for a chapter in his Colonial Studies: “Concerning the manner in which the neck and wing of a chicken in a friar’s plate of soup .

” His notes there aroused one of the following observations: “In the Philippines the most unnecessary person at a dinner is he who gives it, for they are quite capable of beginning by throwing the host into the street and then everything will go on smoothly.

Under present conditions it would perhaps be a good thing not to allow the Filipinos to leave the country, and even not to teach them to read.”


INGREDIENTS:
1 whole (2.5 lbs.) chicken, cut into serving slices
1 small green papaya or chayote, cut into wedges
2 small potatoes, quartered (optional)
1 thumb-sized ginger, julienned
4 cloves garlic, minced
1 small white onion, finely chopped
1 L hugas-bigas (rice washing)
3 tbsps. patis (fish sauce)
a handful of chili pepper leaves or malunggay (moringa) leaves
3 tbsps. cooking oil

PROCEDURE:
Heat the cooking oil in a heavy-bottomed pan. Garlic, onion and ginger until translucent and fragrant.
Add the chicken and cook until the color lightens. Add the fish sauce and mix to incorporate the flavors.
Pour-in the rice washing, enough to cover the chicken pieces. Bring the water to a boil and then set to simmer for 30 minutes.
Add papaya or chayote and potatoes. Continue to simmer for 5 to 10 minutes or until the vegetables are soft. Adjust the seasonings.
Remove from heat and then add chili pepper leaves or moringa. Leave aside for 2 minutes.
Transfer in a serving dish and serve warm.

There to many ways to the cook Filipino adobo.  Filipino hands cooking them.The long list of this Adobong Puti or White Adobo. White adobo is cooked without any trace of soy sauce. The most basic  ingredients: vinegar and salt. This variation is the most favored by the Filipino since it is our traditional way of cooking adobo. The Spanish marinades came to approach our shores, the ingredients of the Filipino adobo were already existent. Filipino natives, had already developed various methods of preserving food. Filipinos were known to cook their food through moist-and-heat techniques like steaming, roasting and boiling. And to retain the freshness of food and to keep consumable for a longer time, they used salt and vinegar. Acid and sodium, as science taught us, slow down the progress of spoilage-causing bacteria. When Chinese traders came to Philippines that soy sauce was introduced and found its way to our once nameless vinegar-braised dish, Ultimately taking the salt out of the scene.

This Filipino adobo could have been around for many years now. Simple cooking method and the use of minimal ingredients is a reflection of the simplicity of the life of the early Filipinos.

The absence of soy sauce does not make it less of a winner in the Filipino palate. The irresistible garlicky-vinegar sauce with mild piquancy of peppercorns slathered on fork-tender meat utterly makes a great companion for steaming hot rice.

Always true that the simplest dishes that have been passed on from generations to generations and cooked with pure love and affection are unquestionably the best.

The Filipinos, are family-loving people and we only want the best for our family. Adobo has become a benchmark of every Filipina homemaker who is learning to master the four corners of the kitchen and how good the dish turns out is how a matriarch would judge her future daughter-in-law.


Year 2002, a romantic comedy-drama movie named after this famous dish was released in the Philippines and in the U.S. and was entitled, “American Adobo”.

It was directed by a veteran Filipina film director, Laurice Guillen and co-produced by Kevin J. Foxe.

INGREDIENTS:

2 lbs. chicken or pork (or a combination of two) "sliced into adobo chops"
1 cup vinegar
1 tbsp. salt
2 cups water
1 head small garlic, chopped
1 thumb-sized ginger, julienned (optional)
1 tsp. black peppercorns, coarsely chopped
3 pcs. dahon ng laurel (bay leaves)
cooking oil

PROCEDURE:
Heat a small amount of cooking oil in a saucepan. The garlic and ginger (if you are using chicken) for 2 to 3 minutes.

Add the meat (chicken, pork or both) and cook until the color lightens, tossing occasionally.

Add the vinegar and pour in the water, just enough to cover the meat. Add peppercorns and bay leaves.

Bring to a boil and then set to simmer until the meat is tender, about 15 minutes if using chicken and 20 minutes if using pork.

Remove the meat and set aside the sauce.

Heat oil in a separate frying pan. The meat for 3 to 5 minutes or until light brown. Do it in batches so as not to overcrowd the pan.

Return the meat in the sauce and bring back to simmer. Continue cooking until the sauce is reduced and rendering fat.

Remove from heat and serve along with hot steamed rice or java rice.

I been too pre-occupied lately. I still have one pending baking entry in my list. And my baking buddy,  Princess and I made some almond cupcakes that topped with caramel frosting. The caramel was actually a shortcut because it is made from melted caramel candies. You will never believe me. This is where we got the inspiration for our buttercream salted caramel frosting. This blog has recipes for desserts with photos that you can eat before your eyes. The recipe was decadent chocolate cupcakes but a lighter almond flavor. We ended up getting indulged in both because the opposing flavors the sweet almond hint and the salty caramel complemented pretty well. The “skills” part is still a work in progress. Favorite hot munch them for dessert.

INGREDIENTS:

For Almond Cupcakes

1 ½ cups all-purpose flour

2 tsps. baking powder

1 cup regular white sugar

½ cup margarine, softened

½ tsp. vanilla extract

1 tsp. almond extract

¾ cup whole milk

2 eggs

For Salted Caramel Frosting

20 pcs. caramel candies

¼ cup heavy cream

1 cup unsalted butter

1½ tsps. rock salt, divided

4 cups confectioners’ sugar, divided

PROCEDURE:

Preheat oven to 350°F (175°C). Line standard-sized cupcake pan with cupcake papers. Set aside.

In a mixing bowl, sift together the all-purpose flour, baking powder and regular white sugar.

In a separate bowl, whisk in together the margarine and sugar until creamy and well-blended. Put In eggs, one at a time, stirring very well until each addition. Stir in the vanilla and almond extracts.

Gradually add in the flour mixture, alternating with the milk in several batches. Lightly whisk just enough to combine all the ingredients.

Spoon the batter in the lined cupcake pan, filling about ¾ of the way full. Bake the cupcakes in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Take the pan off the oven and let the cupcakes stay for about 5 minutes before transferring on the rack to completely cool at room temperature.

Meanwhile, make the frosting by first melting the caramel candies and heavy cream in a small saucepan over medium heat. Once the candies are all melted, stir in ½ teaspoon of salt.

Separately cream the butter until light and fluffy. Add in the remaining 1 teaspoon of salt. Gradually add half of the confectioners’ sugar to the butter and whisk until stiff peaks begin to form. Gently pour the melted caramel while beating continuously. Set aside some caramel syrup.

Add the remaining confectioners’ sugar and beat until well blended.

Put the frosting in a piping bag fitted with a pastry tip of choice. Pipe the frosting on top of the cooled cupcakes. Drizzle with the remaining caramel syrup. Store in an airtight container or serve right away with coffee or tea.

Once I had lunch with my highschool friend. We just heard that their specialty dishes are local skewered meats and vegetables, They are being frequented by patrons for their barkada (group) meals and unlimited service of rice. I was really after the unlimited rice as I was so hungry that day. The restaurant's opening at lunch time .Placed our orders and waited for not less than 10 minutes that we satisfied stomachs. The dish was served, Instantly went to yellow looking lumps of rice laid over the banana leaves all those are barbecue. The menu to check the name and it was written, "unlimited Java Rice." The unlimited part was really nice.
The typical steamed white rice, java rice was savory and richer in flavors. It`s yellow appearance made it look more attractive. The cute texture of the rice paired very well with the grilled dishes sided with spicy vinegar or atsara (local pickled papaya). The skewers became more enjoyable to eat that fantastic after yellow rice. We went back to our respective workstations happily. The food in me later began talking to myself, I would replicate the yellow rice when I get home.

I wanted to know how the rice was prepared, Where it came from so I consulted Google. I got many of recipe but with no definite and well-founded facts as to its etymology and origin. I made my own presumptions and then several thoughts in my mind. Would it be possible that it came from Java, one of islands situated in Indonesia, Well-known traditional Indonesian rice (from an island near Java perhaps)? This could be the multitude of dishes that inherited from our Spanish forefathers. It appeared and tasted like paella minus the visible proteins. My suspicions, I got three possible answers – Nasi Liwet, Nasi Kuning and Arroz Amarillo.

Filipinos and Indonesians are very similar when it comes to our love for rice, That we are Asian neighbors. We eat rice of the day as we wish because rice is our very important food. "Java", the fifth largest island in Indonesia, there is this very popular traditional rice they call, Nasi Liwet.

The rice is usually cooked slowly with coconut milk, spices and other flavoring in a claypot and open fire, And served on teakwood or banana leaves for that added flavor.

But java rice, nasi liwet does not have to be yellow in appearance as it never uses any kind of food coloring. Java rice might have copied its name from the island but it certainly do not originate in Java.

Meanwhile, there is a popular yellow rice dish in Indonesia known as, Nasi Kuning, nasi being “rice” and kuning, “yellow”, or what they also call Nasi Kunyit (turmeric rice).

Surrounded with numerous Indonesian-based curries and delicacies, and usually prepared during festivals and other special occasions.

Just like nasi liwet, nasi kuning is also cooked with coconut milk but its yellow from the turmeric spice. The look maybe similar to java rice but they still greatly differ in taste.

Nasi kunyit is usually flavored with numerous herbs like salam leaves,lemongrass or pandan. The Java rice is not cooked with coconut milk. But the yellow color and appearance, nothing else was borrowed.

Composition, texture, taste and appearance-wise, Arroz Amarillo. Popular in Spanish, Cuban and other Latin American cuisines, arroz amarillo is similarly cooked in annatto or achiote oil, a natural food coloring where it derives its bright yellow look.

Saffron and paprika are also often used. Spanish yellow rice is sometimes mixed with chicken stock and boosted with cilantro, parsley, tomatoes, capsicum, garlic and other spices.

How it jumped from Spain to Java? That still remains a rhetorical question to me but at least, I have found my closest leads.

If I have to make my personal conclusion, java rice, as a result of unification of different cultures, flavors and influences, should be a product of creative juices of the Filipinos.

Pinoys love to borrow and incorporate ideas and translate them into their own by innovating and adding a personal touch to it.

I remember a friend once told me, “Pagsama-samahin natin lahat ng masasarap at para masarap din ang kalalabasan. (Combine all things delicious so the end product will be delicious.)

 That is what Filipino cuisine is all about. It is as well worthy to note that a little bit of everything could already mean everything. Who would wish to seek for more?

INGREDIENTS:
4 cups left over cooked rice
1 tbsp. dried annatto or achiote seeds
2-3 tbsps. olive or vegetable oil
4 cloves garlic, minced
1 small white onion, finely chopped
1 tsp. grated ginger
1 chicken bouillon (optional)
2 tbsps. banana or tomato catsup
2 tsps. soy sauce
salt and pepper to taste

PROCEDURE:
In a large saucepan heat the oil and annatto. Steep the seeds to extract the orange or red color. Discard the seeds. Click here for the step by step procedure.
Sauté the garlic and onion in annatto oil until fragrant and translucent. Add the grated ginger and chicken bouillon if using. Keep stirring until chicken granules are diluted.
Mash the rice with clean hands or with a large spoon to disintegrate the clumps. Gradually pour the rice in the pan. Keep stirring and mashing with spatula until no more lumps are visible and the rice grains are evenly coated with annatto oil.
Add the catsup and soy sauce, and then mix until well blended.
Remove from heat and serve warm along with barbecue and atsara (pickled papaya).

This is the very popular salad in the Philippines.Meat of young coconut fruit Filipino`s favorite. Coconut tree is symbol of “The tree of life"
Coconut tree, which can grow up to nearly 100 ft tall, It thrives on sandy soil and in tropical climates. The coconut fruit is a fruit but rather considered a drupe, with the hard shell covered by fibrous outer layer. Examples of the drupes are olives,peaches,mangoes,almonds. Philippines, is near in Indonesia and India, That we have are the largest planters and producers of coconut in the world.The trunk of the coconut makes a hard and durable that is utilized as construction material for buildings, furnitures and house. The midribs and leafstalk are where the pulps and abaca are extracted, Eventually are used in the production of handicrafts and paper. The leaves with the stems, they also be manufactured to brooms,basket,mats and other home decorations. The root of the tree use as dye, mouthwash and alternative medicine for dysentery.

The soft meat is usually mixed in salads and beverages (e.g. Halo-halo,buko shake or Filipino dessert). The meat of old coconut fruit is where the coco flour and desiccated coconut is derived.

Coconut milk, is an important element of the curry food in the Philippines and other Asian countries. The dried meat has highly digestible fat content and processed into oil could be the healthiest option for cooking (like using a coocking oil, butter or margarine).

 The virgin coconut oil is notable for its anti-fungal, anti-microbial and anti-viral properties.This can also be processed into coconut vinegar or wine.

The coconut contains coir and fibers that are very suitable as materials for industrial and cleaning purposes like doormats, brushes, ropes, fishing nets, air purifier,  air conditioners, and many more.

The coconut shell is the activated carbon which is useful in the production of charcoal.

The Buko Pandan Salad (Young Coconut and Pandan Jelly) is composed of young coconut milk, nata de coco, agar-agar jelly, pandan essence, cream and milk. This is usually served in every Filipino occasions.


INGREDIENTS:

2 cups shredded buko (young coconut meat)
1 stick green dried agar-agar, flaked or 1 tbsp. green gelatin powder
1 cup nata de coco (coconut gel)
300 mL (10 oz.) condensed milk
250 mL (8.5 oz.) all-purpose cream
1 tsp. pandan extract
3 tbsps. muscovado or brown sugar
3 cups water
2 strands pandan leaves




PROCEDURE:

Put some water in a saucepan. Soak the flaked for 45 minutes.
Make a tie and knot in the middle of pandan leaves and add into the mixture. Set the heat to high and boil.
Add some sugar and stir. Lower the heat to simmer until the agar-agar and sugar are completely dissolved. Cook for 5 to 10 minutes while stirring.
Release the pandan leaves and transfer the liquid jelly in a flat molder. Allow to cool at room temperature and then refrigerate to set. Take out the hardened jelly from the molder and slice it into small cubes.
Get a large mixing bowl, combine the shredded coconut and nata de coco.
Pour in the condensed milk, all-purpose cream and pandan extract. Mix until blended.
add the sliced jelly. Stir to combine all the ingredients. Be careful not to break the jelly into pieces.
Place the buko pandan salad in the fridge to chill for 3 hours. Serve cold for meal dessert.

We had leftover chicken meat from roast chicken. I guess all of us were getting bored of the usual chicken and gravy or chicken sandwich. We have had to use up leftover roast chicken meat.
I saw the photo of "Gumbo Biscuit Bake". I thought we could make gumbo without the biscuit.  We still did not think much about consuming processed food, my favorite soup to bring to work was Chicken Gumbo soup. That we have been trying to stay away from processed foods, The recipe for this inspired me to make my own.

Reading the other ingredients, I will use the tapioca flour as thickener. And also used 1 can of diced tomatoes instead of 2. Just added tomato sauce, used homemade chicken broth.

Taste that of the commercial one, without the fake and unhealthy ingredients. I think the natural umami developed in my chicken broth made a big difference

I cooked usual ground beef potatoes brocolli meal (Serve to her when I cook something that she most likely would not eat like noodles).

She was intrigued that I did not serve this to her,and she said it was delicious. Had another spoonful. Then she said, she would eat what.

 I cooked for her because I spent the effort and time to prepare it, she would like to have the chicken gumbo for lunch on other day.



INGRIDIENTS:

1 lb smoked kielbasa, sliced
10 oz cooked chicken breast, diced (about 1 big breast)
1 tsp salt
1 tbsp paprika
1 tsp cumin
1/2 to 1 tsp cayenne
2 tbsp cooking oil (I use coconut oil or chicken fat or pork lard)
1 medium onion, diced
3-4 celery stalks, sliced
1 large green pepper ( to 8 oz), diced
 pepper, to taste
1 can (14.5 oz) diced tomatoes
1/2 cup to 1 cup tomato sauce (I used homemade)
3 cups chicken broth (I used homemade)
1/4 cup tapioca or arrowroot flour for thickening (dissolved in 1/4 cup water)


PROCEDURE:

On medium high heat using a large saute pan , the vegetables and cook for about 5 minutes or until veggies are soft.
Add  meat, spices, tomatoes, tomato sauce, and broth.
Bring to a simmer. Turn the heat to low. Add the thickenerCover and continue to simmer for about 25 minutes.
Taste and adjust salt as needed.
You might want to consider serving biscuits or rolls with this.

That egg whites prevent the leche flan from turning creamy. and still creamy, the outcome has a lot to do with this preparation. I will do it slow and low "1-hr baking in a water bath on low temp of 295 deg F". Many think using the strainer is the best way to make it smooth. I made use of the pulse setting of a blender "short bursts" to make a mixture with minimal waste. You know how hard it is to push the eggwhite through the mesh. How hard it is to clean it up. This recipe tastes so good in my opinion (I got the recipe from Milkmaid label.I was still in College), does not make me crazy trying to figure out what to do with the egg whites. More importantly, egg white is having a protein, and egg yolk is mostly cholesterol. I really do not want to waste protein and make the egg flan cholesterol-laden. I have very rich tasting leche flan this way (Friends who have tasted this can attest to that. Get together and they see a leche flan on the table, (Masayang masaya ako dahil gumawa ka ng leche flan. Buti gumawa ka!" my friend said. We have tasted the yolk only flan, it is just rich, like the cake. I have been making this for 12yrs (Moderate heat for 30 minutes covered with foil, baked in water bath for 1 hr or so at 295 F).






INGRIDIENTS:

1 tsp vanilla (alternative: few drops of McCormick lemon extract essence)
(optional: 1 8-oz cream cheese + 1 additional egg for cheesecake-like flan)
1/2 cup white sugar
4 whole eggs
1 can condensed milk (14-oz)
1 can evaporated milk (15-oz)


PROCEDURE:

NOTE: I prefer to use the oven, using water bath method.

1. Caramelize the sugar in an 8-inch round aluminum pan over low heat . Swirl the pan around stir with a spoon once it starts to melt. Easily scorch and will be bitter if that happens, keep an eye on that (takes about 20-30 mins and it start melting. I prefer a bit of bitterness like that of drinks.
You may want to try caramelizing sugar in the microwave. Place 1 cup of sugar in microwave-safe cup and add enough water (about 2-3 tbsp) to wet all of the sugar.  Microwave for about 4-5 minutes,  on the 4th minutes wait until it turns into amber-colored liquid per your preference (if you want it lighter, stop earlier). Grab with gloves on and then pour into the pan that you are going to cook your flan in. Small custard cups or 8-in round baking pan. Quickly tilt to coat before it hardens.