February 2018
Give workers their due: We condemn ‘wage theft’
Exquisite!
It’s more than just food!
Filipino favorites re-invented Learn to cook Adobo, Sisig, and Kare-kare, deliciously with a twist!
s s e r p x E l o c i B y p s i r C
Learn healthy food ideas
When crunchy pork belly meets ginataang gulay
Editor’s Note
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hile we indulge in the efficient services of fast food chains, many workers who make our convenience possible are deprived of what they deserve. This happens in what they regard as “wage theft” wherein workers usually work overtime without pay. This is due to unavoidable instances such as when there are still a lot of work to finish, or there are still customers in the store. It’s not that it’s a bad thing. But what we condemn is how these people aren’t getting paid for the extra work they do. When in fact, they are the ones who sacrifice a lot to operate the store. It’s considered theft because instead of giving the workers what they’re due, the revenue gained during the extra time they work goes solely to the company. This is obviously illegal, and violates labor laws. However, for some reasons, it continues to happen. Many workers are also disincentivized to complain and fight for what’s right.
http://articles.latimes. com/2014/apr/01/business/ la-fi-mo-wage-theft-surveyfast-food-20140331
“We condemn how these people aren’t getting paid for the extra work they do. When in fact, they are the ones who sacrifice a lot to operate the store.” They are more practical because finding a job is hard. According to some, it’s either they’ll get discriminated or terminated by the franchise if you do not comply. It’s also hard for them to go to court because of the stature of the people they’ll go against with. They may have good lawyers and have great influence. This leads to cases being slow and usually favorable
Editor in Chief Marius Raphael Infante Associate Editor Mart David dela Roca Writers Colt Herras Seth I. Cledera Moderator Mr. Raphael Henry Garay
to the corporations. Many other problems also plague fast food workers. These are contractualization, poor implementation of occupational safety protocols, etc. Companies are doing what they are supposed to do as mandated by law, which are, to think of it, are only due fairly. As of now, the government is almost toothless in championing the rights of min-
imum wage workers such as those in the fast food industry.We have the laws but we cannot implement them properly. We hope that we will all work together in raising awareness and coming up with a solution regarding this issue. We must put pressure on this companies and on the government. Hopefully, those who work hard to give others service and convenience, get what they justly deserve.
This publication was published as a requirement in TCON001- Empowerment Technology Science, Technology, Engineering, and Mathematics Senior High School Department Ateneo de Naga University
SPECIAL FEATURE
Crispy Bicol Express The Bicol Express train which once connected Manila to the Bicol region has been defunct since 2006 However, the name is immortalized in the form of aspicy coconut milk stew known all over the country.
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side from their religiousity and for having the perfect-cone Mayon Volcano, Bicolanos are known for their affinity to spicy food. This is perhaps one of the reasons for the existence of the Bicol Express, a stew notably made with chillies and coconut milk. Stew, as defined by the Internet Dictionary, is meat and vegetables cooked slowly in liquid in a closed pan. The said cuisine is believed to have been derived from another local delicacy, the gulay na may lada (vegetables with chillies,) which is now closely interchanged and have been present in many variations of
the Bicol Express. Despite being traditionally made by Bicolanos, the dish was popularized in the Malate area of Manila. Its name was derived from the popular passenger train in the seventies, which halted its operations in 2006 due to deterioration. As of 2011, efforts have been initiated to rehabilate the train service but up until today it still seems to be ummaterialized due to various of factors. Today, the Bicolano food is made with a lot of variations. An interesting one is the Crispy Bicol Express which has the pork deep fried. Here’s a recipe from Chef Jorge Mendez who works at the Vask Gallery Restaurant.
Ingredients 500g grams pork belly rock salt, as needed 4 cloves garlic, minced 1 small red onion, minced 1-inch ginger, peeled and minced
REFERENCES
5 teaspoons shrimp paste,divided 1 ¾ cups coconut cream 7 pieces red bird’s eye chili, chopped salt and pepper, to taste
Procedures 1) Divide the pork. Slice two 100-gram blocks, and slice the remaining pork belly into 2-inch thick strips. Set aside the latter. Wrap the pork blocks with foil, leaving just the skin part exposed. Cover the skin with rock salt. Place in a preheated 300F oven and roast for 2 hours. 2) In the meantime, in a pan over medium heat, render the fat from pork strips. Fry for 2 minutes on each side. 3) Add garlic, onion and ginger. Sauté for about 3 minutes. 4) Add 3 teaspoons shrimp paste.
Saute. 5) Pour in coconut cream and add chili. Simmer until thick. 6) Add remaining shrimp paste and adjust taste with salt and pepper. Set aside. 7) Preheat deep fryer to 370F. Dip skin part of pork on a shallow bowl of water. Place in a deep fryer and cook until skin is crispy. Transfer to a plate lined with paper towel to drain excess oil. Slice each block into 4 equal portions. 8 Plate Bicol Express then top with crispy pork. Serve.
https://coconuts.co/manila/food-drink/recipe-chef-jorge-mendezs-crispy-bicol-express/ https://www.knorr.com/ph/recipe-ideas/crispy-bicol-express-recipe.html, http://www.marketmanila.com/archives/ who-invented-the-incendiary-bicol-express
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Filipino
Re-invented
Favorites
Sinampalukang Adobo Your favorite Sinigang and Adobo with a twist in one cuisine. Recipe by Ingredients 1/2 kg 2-inch pieces pork shoulder 1 head garlic, peeled and lightly crushed 1 tsp whole black peppercorn 3 tbsp white vinegar 1/4 cup MAGGI® SOY COOKING & SEASONING SAUCE 1 1/4 cup water 1 tbsp vegetable oil 1 liter water 1 pc small onion, quartered
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2 pcs tomato, quartered 2 pcs gabi, peeled and quartered 2 pcs finger chili 1/2 cup biased radish 1/2 cup biased okra 1/2 cup 2 ½ -inch pieces sitaw 1 pack 22g MAGGI MAGIC SINIGANG Original 1 cup picked tender stems and leaves of kangkong
Procedures 1) Combine pork, garlic, peppercorn, vinegar, MAGGI® SOY COOKING & SEASONING SAUCE and water in a pot. Cover, bring to a boil and simmer with while covered for 45 minutes over low heat. Avoid opening lid. 2) Drain pork into a colander with a bowl and set aside to rest for 5 minutes. Separate pork from garlic and peppercorn. 3) Heat oil in a separate pan, add pork and sauté for 3 minutes over medium heat. Add garlic and peppercorn and continue to sauté for another 2 minutes. Pour
cooking liquid to the pan with pork and simmer for another 10 minutes while occasionally stirring . Remove and set aside. 4) Combine 1 liter water, onion, tomato and gabi in a pot. Bring to a boil and simmer while covered for 15 minutes. Mash the gabi to thicken the soup. 5) Add finger chili, radish, okra and sitaw with 2-minute intervals. Pour MAGGI MAGIC SINIGANG. Stir in reserved adobo and kangkong. Transfer into a serving bowl and serve.
Other styles of Adobo A brief background
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ingredients used to make this dish was long found in our country before the Spaniards colonized us.
Adobo was brought to us by the Spaniards when they colonized us. But, there was the idea that the
What is adobo exactly? According to Serna Estrella, these are “evenly-cut chunks of meat that are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then
e have a lot of things in our country that we are so proud to have.But, for us Filipinos the most important thing for us is food. And the one dish the we are so proud to have is adobo.
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Double Sandwich Adobo Available at Para: Filipino Sandwich Bar, Kapitolyo Gastropark
Adobong Baka sa Gata Available at Luna J. Filipino Gastropub added, and the mixture is left to simmer over low heat.”
time-consuming but undeniably rewarding.”
She adds, “the moist heat gently penetrates the meat to break down the collagen and tough fibers, resulting in a fork-tender texture with a thick, flavorful sauce.”
Indeed our country is rich when it comes to food. Our culture always reflects the food. That is why we Filipinos are undeniably one of the greatest culinary countries in the world.
“It’s a cooking method that’s REFERENCES
Adobo Truffled Fries Available at Lola Cafe by Chef John Mangibin
http://ph.phonebooky.com/blog/unique-adobo-dishes-metro-manila/
Unconventional
Crispy Kare kare K
are-Kare is said to have originated from the province of Pampanga. However, its history is vague with several sources suggesting that the dish might have been a regal dish of the Moro elite before Spanish arrival. This traditional filipino food starts with a base of oxtails, beef stew cuts, pork hocks or tripe, to be simmered for hours along with an assortment of vegetables.
Ingredients For Crispy Pata 2 pork shank about 400-500g each 1 big onion, sliced 2-3 cloves garlic, crushed 1 tsp peppercorn 1 Tbsp salt (or more) water for boiling, enough to cover meat oil fro deep frying For Kare kare sauce 4-5 Tbsp. vegetable oil 1 small onion, chopped 2 clove garlic, minced ½ cup peanut sauce or peanut butter ¼ cup glutenous rice flour 2 cups of the pork broth 1 tsp annatto powder 1 eggplant, cut into slices
REFERENCE
http://www.foxyfolksy.com/crispy-kare-kare/
But this version of Kare-kare recipe is not the traditional type. First, it does not use oxtail but instead uses pork shank or ‘pata’in Filipino. Second, the ‘pata’ is first boiled and later deep-fried to make it crispy . The broth from the port shank is then used to make the Kare-kare. sauce.
Procedures 1) Put all ingredients for the Crispy pata (pork shank), except oil, in a pot and boil under medium-high heat for 1-2 hours or until meat is tender. Remove the meat from the broth and let the excess liquids drain out. Deep fry pork shanks in hot oil until skin get crispy. 2) While waiting for the pork shanks to get done, prepare the sauce. In a sauce pan, heat oil in medium heat. Once oil is hot, add the eggplants and cook both sides until a bit brown, remove eggplants and cook the string beans next. Set them aside. Alternatively, the
vegetables can also be boiled or added later when the sauce starts to thickens. 3) In the same pan, saute garlic and onion with the remaining oil just until they are soft. 4) Add 2 cups of the broth or stock and the annatto powder. Mix in the peanut sauce or peanut butter and the rice paste or flour and let it simmer until the sauce thickens. Remove from heat. 5) Assemble and serve with shrimp paste on the side. Perfect with steaming hot rice.
Sisig Carbonara Sisig is one of our most famous cuisines. Sisig is made from a pig’s head that has been tendered and is seasoned with kalamansi, salt, pepper, and vinegar before being fried with chppoed onions. This food is the pride of Pampanga and is now renowned in the entire country. There are already several variations of sisig like sisig burger, sisig shawarma, etc. Who would have thought that a simple dish made from scratch was able to bring together families in the whole nation.
Sacred food for Women Sisig was once considered to be a sacred food for pregnant women. They were the only once allowed to it the dish then. Men were said to have experience morning sickness and signs of pregnancy if they would eat Sisig. On another perspective, finding ingredients for Sisig was a challenge then especiallly to to please wives who are naglilihi. Sisig was also said to be a social food for pregnant women, in which, they share the said dish with each other during pregnancy.
Sisig Queen and Capital Ingredients 75 grams bacon 1/4 to 1/2 cup onion 1 1/2 chilies (siling labuyo), sliced 1/2 packs prepared sisig salt 3/4 tablespoons mayonnaise 1 1/2 tablespoons butter 4 1/2 tablespoons cream 375 grams linguine noodles, cooked according to package directions parmesan cheese chives, chopped fried pork rind (chicharon)
Procedure Render oil from bacon in a pan. Cook until crisp. Sauté onions in bacon fat then add the chili and sisig. Cook quickly to keep them crisp. Season with salt and pepper. At the last minute, add mayonnaise. Set aside. In a large pan, heat butter and cream. Season to taste. Toss linguine in pan, making sure the noodles are well coated. Plate the noodles, and serve topped with sisig and garnished with cheese, chives, and chicharon.
REFERENCE
Lucia Cunanan, known as Aling Lucing, is regarded as the Queen of Sisig for her crucial role in reinventing the said dish. She was the first to think of using a sizzling plate to make the dish crispier. Due to her restuarant which serves Sisig, her hometown, Angeles City, has been regarded as the Sisig Capital of the Philippines. Her significance is duly recognized by the Department of Tourism. Since 2003, a Sisig festival is anually organized by the local government to encouarge and promote the culinary skills of Angeles City people. Sisig has since become a part of the city’s identity and glory, thanks to Aling Lucing.
References: https://www.yummy.ph/recipe/sisig-carbonara, https://www.buzzfeed.com/k4b5cd3b23/6things-you-need-know-about-sisig-and-16-more-you-1nomt?utm_term=.veMpe018j#.he6kDZRLr
Classically Healthy FOOD WE LOVE AND WHICH LOVES US
1) Champorado Composed of cocoa tablets, it can lower blood sugar, prevents cavities, and help aid weight loss. To make Champorado: 1) Boil water in a pot 2) Put two to three tablea of cocoa (depending on your desired serving 3) Add the sticky rice. Stir constantly to prevent it from sinking from the top. Let the rice absorb from 15-25 minutes. 4) Add and stir the sugar and milk in.
2) Taho Because it’s made up of soybean custard mixed with brown sugar and sago, Taho is rich on protein, and helps decrease cholesterol level. It may also prevent heart disease.
3) Turon benefits your heart and nerves due to the high dose of potassium, increases the performance of kidneys and bones, acts as a mood enhancer or mild sedative, is one of the highest sources of naturally available vitamin B6, and can help keep you “regular”.
References: https://www.lifegetsbetter.ph/kitchenomics/recipes/1082/turon-espesyal http://www.panahon.tv/blog/2015/12/eat-drink-and-be-healthy/
The Mang Inasal Story Mang Inasal is the country’s first grilled and barbe- pany at the price of three billion que food chain who made its pesos, making Sia a billionare. founder the youngest billioniare in the country. Today it is widely known for it’s unlimited rice offers, which it pioneered in the Philippine food industry. Mang Inasal was founded by Edgar Sia at the Carkpark area of Robinsons Mall Iloilo City with only one store. It then expanded to the neighboring Visayan and Mindanaoan areas. This turned the eye of Jollibee Food Corporation, which is trying to expand its monopoly over fast food industry. Sia and Jollibee partnered together and subsequently, the latter was allowed to acquire the com-
“Good food is all sweeter when shared with good friends”
EAT RESPONSIBLY.