REWARDING RECIPES REFLECTED UPON ON A RAINY EVENING (Recommended Reading for Recipe-Researching Two-legged Ruminants) In my earlier post, I recounted how the Good Lord put me to the test when He sent a sudden downpour with threatening thunder and lightning while I was in the middle of His Sea of Agricultural Bounties. Prepare three recipes, I seemed (seem, not claim) to hear Him say. Here is my list. 1. “The Greenfields of Summer” “… when the catfish is jumping as high as the sky.” The ADOBONG HITO SA ALAGAW is a balm for a weary mind and body. The stillness the catfish exudes whispers one’s own longing for calm. How therapeutic to see it rest in a bed of adobo sauce perfumed by the medicinal alagaw leaves, garlic and luyang dilaw (turmeric). Indeed this dish is a soothing massage to knead the knots of a beaten body and soul. 2. “Paint My Love” While I savor and revere the authentic Ilokano Pinakbet, I thought that today I would break tradition and explore new possibilities. Specifically, I wanted to see the vegetables served resplendently in their bright, natural colors and hues , untinged by the brownish-black broth from the bagoong alamang and inihaw na isda. Thus, this PINAKBET IN THE MANNER OF A SALAD. To do this, I parboiled the veggies individually. When the right moment came I ran them under cold water to stop the cooking process and thus preserve their crispiness and color. Then I applied a dressing of alamang (shrimp paste), sauted in coconut oil, garlic, ginger and onion. With the obligatory pork, of course. A most palatable still-life, I must say. And the veggies are bright and crunchy. 3. “Ebony and Ivory” This study in contrasts is a slow-fire STEW OF BLACK BEANS AND LANGKA (jackfruit). Truth to tell, this is my piano piece for the day. It’s bringing the principles of musical dynamics and technique to the kitchen. The first part is agitato as I brought the beans to a rapid boil and later sautéd them, allegretto, in garlic, onions and tomatoes. Putting them back in the pot, I shifted to soft and slow to start the simmering process, which is the second part. The blending of the chords began when I added the pork ribs. Then the langka, to create a contrasting tart to the creamy soup that was starting to form. At this point, the melody line created by the broth emerged gently and gracefully. It was sublime, and I wanted to emphasize it through quiet embellishments of patis (fish sauce) and slivers of ginger. Then to bring this dish to the heavenly harmony of an overture, I raised the flame to high crescendo, letting each of the ingredients find their proper places and reveal themselves in a triumphant blend akin to Handels Messiah. Then cut. (Stand. Turn to the audience. Bow.) Finally, tranquilo to fine with the infusion of ampalaya leaves. Black beans and white langka. Ebony and ivory. Presence and absence – they can come together with a little help. Just as in life. Happy Sunday, everyone. August 17, 2014.
Posted on: Sun, 17 Aug 2014 03:33:17 +0000
Trending Topics
Recently Viewed Topics
© 2015