7 minute read
Pakikisama
Poch Jorolan
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“I’VE ALWAYS LOVED eating Adobo. It’s the most simple dish but when you do it right, it’s really delicious. So in 2007, I asked my Auntie Miling to teach me how to cook the Kapampangan Adobo or the Adobong Puti. While she was teaching me, she was also telling me that she was the one who taught my mom how to cook. That’s why she was so happy when she was able to teach me how to cook this dish.
Now, my mom and I run the family restaurant that my grandparents started in 1946. It’s called Everybody’s Café because during that time, Japanese, Americans, and Filipinos couldn’t eat together in one restaurant. But, everyone was welcome in Everybody’s Café. And because of that I’ve always believed in adding love to whatever’s being cooked and served. As a Kapampangan who loves to eat, I could tell if the one who cooked the dish is happy or masungit, because those emotions are shown through the food. That’s what I always tell people when I share my recipes with them: Even if you’re not in the mood, make sure that you cook with lots of love.”
Adobong Puti
Servings: 4-5
Ingredients
1/2 kilogram chicken or pork (kasim) 1 large onion, sliced 4 cloves of garlic, crushed 2 tbsp whole peppercorns 4 tbsp rock salt 1/2 cup native vinegar 500 ml water 2-3 tablespoons cooking oil
Poch’s notes:
1. Adobo is always best served a day or two after it’s cooked. 2. You may top it with additional sautéed onion rings and fried garlic before serving with rock salt on the side. 3. The best way to eat it is by putting adobo sauce on your rice then add some rock salt. 4. For best results, use good quality nipa palm vinegar.
Procedure
1. Heat the oil in a large deep saucepan over medium heat. Then, add onions and cook until fragrant, not brown.
2. Add your chosen meat and cook for about four to five minutes then season with salt.
3. Pour a little bit of water to deglaze the pan and incorporate the flavours into your cooking. Then, pour in the remaining water and bring to a boil.
4. Remove any visible scum from the surface.
5. Then, pour in the vinegar but do not stir it.
6. Bring to a boil then reduce heat to low or medium for about 20 minutes until the meat is cooked through. Transfer to a serving plate when ready to serve.
Mark Shin
“I HAVE A big family, so we cook often. All our relatives in Malabon and further places go to our village in Parañaque just to eat together. It’s like a small party every Sunday because our house always gets so full. It’s a potluck, so each family brings their own dish.
This recipe is from my grandmother’s sister, and the beef caldereta is actually a special dish because we don’t eat it often. When I make this dish, everybody eats. Plus, my family likes beef, so we look forward to eating this caldereta all the time. Eating together is a tradition; it’s really a wholesome thing for us every weekend. Those are my most memorable experiences with family.
There are also times when my parents would fight and they would be in a medyo unpleasant mood. But when my mom cooks the food and my dad tries it, my dad says, ‘Oh, this is good ah!’ And nagiging okay na sila. When my family is also in the kitchen together, things can get a little tense because it gets so busy. But cooking together reminds us to help out one another and complete the service. So, there are times when food makes up for a certain mistake or argument, and it definitely brings our family together.”
Mark’s note: Add water gradually if it is drying up too quickly. You can also use beef stock if available, which is better.
Mark’s note: Add water gradually if it is drying up too quickly. You can also use beef stock if available, which is better.
Beef Caldereta
Servings: 4-5
Ingredients
1 1/2 kilograms beef brisket, cubed 1 cup soy sauce 1/2 cup vinegar 50g garlic, minced 5 tbsp cooking oil 20-30g onions 1 whole green bell pepper 1 whole red bell pepper 10 ml gin 3 tbsp fish sauce 3 cups water 1 Bay (Laurel) leaf 200-300g potato, peeled and chopped into medium size cubes 200-300g carrots, peeled and chopped into medium size cubes 200g Tomato paste 30ml coconut milk Olives (optional) Salt and pepper to taste
Procedure
1. Mix the soy sauce, vinegar, and garlic. Marinate the beef brisket in the mixture for an hour to a day.
2. In a pot, sear the beef but do not fully cook it. Then, set it aside for later.
3. Add oil and sauté the onions, garlic and bell peppers for three minutes. Add the beef back in and sauté for another five minutes.
4. Pour in gin and let it evaporate. Add fish sauce and mix until it almost reduces completely.
5. Add the water, bay leaf, salt, and pepper to taste. Bring to a boil then lower the flame to let it simmer for 30-45 minutes. Ensure that the pot does not dry out.
6. Add tomato paste and coconut milk, then stir and continue to simmer for another 20 minutes. Turn the heat off when the meat is tender enough and when oil starts to appear on the surface of the dish in the pot.
7. Add olives, carrots, and potatoes. Let simmer for around 8-10 minutes until they are tender.
8. Add sugar if you want a little sweetness. Serve on hot rice or butter parsley rice.
Emma Disini
“I WAS INSPIRED to cook because my mom took a certificate course for baking. At first, it was really difficult because she really wanted me to learn, so she would drag me to the kitchen. I tried to act like I didn’t need help, but eventually, I would ask her to check my dough. She would be super critical with whatever I make, so there are things that I adjust according to her preferences. But still, baking with her is a bonding experience because we would share the kitchen and just do our own thing. She’s my number one food taster.
She also used to tell me that if I wanted to make friends, I should learn how to bake so I can give them food. She would always ask me to bring her cookies to school when I was young, and come Grade 5, I started baking them with her. Since then, ‘yun na yung palaging dinadala ko sa Christmas parties kasi every year din ‘yun hinahanap ng mga kaibigan ko. In our family Viber group, they would also ask us if we have extra cookies and then my mom and I would bake for them. In some way, it maintains my relationships because pinapakita ko na I’m still thinking of them and I know they can take on the day. It’s just a little boost for them. Through my cookies, I think I can convey to them — although not directly — that I bake because I love and care for them.”
Pandisini Chocolate Chip Cookies
Servings: 12 cookies
Ingredients
1/2 cup brown sugar 1/2 cup white sugar 1/2 cup unsalted butter 1 egg 1 tsp vanilla extract 2 tbsp dulce de leche 2 cups all purpose flour 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 50g Davao dark chocolate 100g of semi-sweet chocolate
Procedure
1. Mix together the brown sugar, white sugar, and unsalted butter.
2. Add the egg, vanilla extract, and dulche de leche.
3. In a separate bowl, mix the all purpose flour, salt, baking powder, and baking soda.
4. Then, add your dry ingredients to the wet batter.
5. Add in your Davao dark chocolate and semi-sweet chocolate.
6. Portion into 12 pieces and bake at 375° F (190°C) for 10-12 minutes.
