The Taiwan Tourism Bureau held its “Time for Taiwan – The Heart of Asia” 2011 press conference in Manila, Philippines at the Makati Shangri-La Hotel, on July 26, 2011.

Mr. Tony Wu, Deputy Director of Taiwan Tourism Bureau revealed a new logo for Taiwan Tourism, symbolizing a completely new direction and branding for the whole Taiwan tourism industry. Depicted by a colorful, pulsating heart, the new logo represents the sincerity and commitment to welcome all international tourists to Taiwan.

The new tourism initiative introduces 10 different tourism themes, each bearing 10 different routes/itineraries. The themes include ecotour, health/wellness/lifestyle tour, shopping, dining, culture & heritage and more.

With the increased influx of Filipinos visiting Taiwan, the Taiwan Tourism Bureau recognizes the importance of the Philippine market and hopes to tap its potential. TTB, in the next few months, will introduce more tailored itinerary and travel packages to Filipino travelers.

In the next 2 days (27th and 28th of July 2011), TTB will also host a Taiwan Tourism exhibition at Robinson’s Galleria between 11 am to 7 pm to promote Taiwan tour packages.  In addition, there will be a vibrant aboriginal dance from the Ami Tribe performing at the mall.

The exhibit also showcases the lost art of sugar candy figurines, as well as fun souvenirs crafted from wheat dough and sticky rice. Samples will be given out free to shoppers.

The launch of the new logo and the increased promotional efforts by the Taiwan Tourism Bureau offers a new choice of travel destination to all Filipinos.

Mr Tony Wu ended his speech quoting, “Taiwan is committed to welcome all Filipino travelers.”

For more information, visit www.eng.taiwan.net.tw.

To view high-res poster, click here.

I stayed at Hotel Equatorial where I first discovered Peranakan or Nyonyan cuisine, the intermarriage of Chinese and Malay flavors, cooking techniques and cultural influences. At a time when I hardly knew anything about a job called food writing, I appreciated how the Malaysian restaurant manager fussed over his lonesome guest, recommending his cuisine with so much enthusiasm and pride. I could not resist.

I recall there was a long buffet table; instead, I let him happily organize a light but satisfying a la carte meal for a then-90-pound version of me. I had some simple fried fish and spicy kangkong cooked with shrimp paste together with a few other things I now don’t remember. Surprised by the familiarity of flavors, my first taste of this Southeast Asian cuisine brought me the sense of comfort I needed in those days when I felt lost and so far away from home. Seeing that I was happy, the manager took a few native dessert samples from the buffet table and treated me to a free taste

Life’s landscape has been dotted with so much food, cuisine and delicious experiences since. Thanks to this particular class which piqued a renewed interest in Malaysian cookery, I vowed to make my way back to the source and see for myself. I had a mission: laksa and char kway teow (and shoes!).

This time I was lucky to have a taste of contemporary Malay life in Kuala Lumpur, thanks to my gracious hosts and longtime family friends, Datin Minda Hassan and family, Johan Johari and Frida “Baby” Santiago.

Mission accomplished (and more) in short installment posts.

PART 1:

Not exactly your typical Malay dinner but the food spread above represents their penchant for variety. Arriving from the airport, I went straight to the kitchen and cooked this ox tongue asado using my Indang Mareng’s recipe.

Aware of my mission list, my host helpfully ordered takeout from the neighborhood eatery to include at our home dinner. My first taste of asam laksa, this Peranakan noodle dish was recommended to be eaten like spaghetti — pour the sauce over the rice noodles, garnish with bean sprouts, onions and accompanying vegetables, then mix altogether.

Far from my favorite creamy curry laksa in taste, this version was heavy with salty fish/shrimp paste with a hint of sour. Compare ipoh and johor laksa here.

Malay chicken satay: Jesleigh, my host’s youngest son, bought these also from the neighborhood, for me taste. Dainty cubes of meat marinated in a savory spiced sauce (usually of cumin, cinnamon, turmeric, coriander, shallots) skewered on thin bamboo sticks and roasted over live charcoal, I liked them soaking wet with the peanut dipping sauce!

Posts to be continued …

Prior to making Angeles City my home, I was a frequent visitor for many years — sometimes for work, for fun, and more often, to visit friends. When my best friend knew I was coming, she made it a point to prepare my favorite dish. With another friend, we would be driving around in his big white car with one question in mind: “What do you crave?” More often than not, this leads to a series of eating places in just one night, with a mini feast at every stop and take-home goodies to boot. And I was just one guest visiting on no special occasion. Imagine what it’s like to have close to 200 guests from all over the country coming to Angeles City, all at the same time, for one single event?

fried suman with mango mousse

Last month, I was invited by this same friend to the Fellowship Night of the Council of Hotel and Restaurant Educators of the Philippines (COHREP) held at the Angeles University Foundation. From February 3-5, Pampanga played host to the 19th national conference of COHREP, an organization of hospitality and tourism management educators. Held at the Holiday Inn, Clark in Angeles City, the three-day convention focused on the uniqueness of the Pinoy service culture as a brand of hospitality.

On the group’s first night in the country’s culinary capital, AUF hosted the event with such cosmopolitan panache, the kind that makes you burst with Kapampangan pride. Arriving at the school grounds with a bad case of taste fatigue for Filipino food, I had zero expectations. Instead, I witnessed a level of hospitality which I could only describe in these two words: Kapampangan BONGGA!

First, I was warmly welcomed by smiling students in smart business uniform. One of the girls cheerfully ushered me into the activity area which was transformed into a five-star dining hall under the cool night sky. Food was presented in a similar international fashion. The place served as the venue where COHREP national participants experienced the best of Capampangan hospitality and creativity.

turon with pastillas fondue

The long buffet spread highlighted classic and innovative Kapampangan cuisine such as Paksing Damonyus (a spicy vegetable relish cooked in vinegar), Asadong Dilang Baka With Castanas (Ox Tongue Stew With Chestnuts), Sisig Kapampangan, Fried Suman (Glutinous Rice) with Mango Mousse, Palitaw (Steamed Sticky Rice with coconut shreds) and Pastillas (Carabao Milk Candy), plus Turon (Banana Fritters) with Pastillas Fondue among others.

Just when I thought I had tasted the best of Kapampangan cuisine (which pretty much tastes the same and generally good), here comes the same dishes that I have known all my life (perhaps with the exception of a chestnut-laden lengua estofado) and they actually tasted far better than every Kapampangan dish that I have eaten. Is that even possible?

Not only did the food taste like it was cooked with love, but the way with which it was prepared suggested a high level of skill and expertise for Kapampangan cuisine. Perfectly seasoned and perfectly spiced, sisig did not need the sour calamansi to be enjoyed, with a little saltiness there, a bit of crunchy, charred bitterness here, and just the right amount of tenderness mixing into some chewy sizzling pork goodness.

Every mouthful of the ox tongue melted like a dream. The pork cracklings and chicharon bulaklak (deep-fried pork intestines) just had the right amount of salt, remained crisp even when cold and were gloriously not greasy. Guest participants eating buro (fermented rice and shrimp) for the first time savored spoonfuls of the (in)famous Kapampangan exotica as though it was dessert.

But what really excites me is the fact that we do have an abundance of local talent who are as good as Pampanga’s best known chefs, and could rival many of the country’s famous culinarians in the arena of Filipino cuisine.

The Kapampangan menu was put together by Angeles University Foundation’s leading chef instructors. (In photo L-R): Howard Dizon, Froilan Cruz, Harold van Aquino and Heinz Pelayo, all respected industry professionals from Angeles City.

As the guests sat down to a gastronomic feast, the AUF Concert Chorus dressed in colorful Filipiniana took the stage with a Tagalog classic medley of Hindi Kita Malimot, Buhat and Gaano Ko Ikaw Kamahal composed by Ernani Cuenco, Josefino Cenizal and Mike Velarde, Jr.

The crowd’s energy picked up as the AUF Dance Troupe joined the chorale in the folk songs Magtanim Ay Di Biro (a song depicting the reality of farm life) and Leron Leron Sinta (a funny story about young courtship). When the repertoire shifted to Englebert Humperdinck’s Quando, Quando, Quando, the guests started passing around a hat and filled it with money as a reward for the passionate young artists, a gesture of gratitude never before seen in previous performances.

Personally, I found it refreshing to see college kids singing 60’s and 70’s songs like The Last Waltz, There Goes My Everything, Am I Easy To Forget, The Way It Used To Be, A Man Without Love and Release Me. With their music reaching through the hearts of the many parents in the the audience, the AUF performing arts received a well-deserved standing ovation.

Meanwhile, my taste fatigue may not have healed completely, but the revitalizing experience gave me more to look forward to in my delicious hometown

“Congratulations is a small word,” Madame Herminia Pamintuan, wife of Angeles City Mayor Ed Pamintuan, says to the founders of Bale Anghel (House of Angels) Joy Cruz and Myra Vargas Rivera for their community efforts to help the street children of Angeles City. Held last Thursday at the Museo Ning Angeles, the first public launch of Bale Anghel entitled Kids’ HeART, a dinner and exhibit of artworks by the kids themselves, received great support from the media and the public.

Bale Anghel is a place where street children are given a break from their harsh life in the streets. Everyday for a few hours, they get the chance to feel like normal kids. Located within the premises of Angeles Museum, a heritage and community center in barangay Sto. Rosario in Angeles City, this shelter becomes a safe haven where the children are fed, bathed and given clean clothing, taught to read and write, learn basic skills, get to know God, play and rest.

Although 53 street children have been profiled by the shelter, unfortunately, only 18 kids made it that night for various personal reasons.

Joy Cruz on an interview with local TV news network ABS-CBN

Understanding the street children

Street children can be classified into three (3) categories:

1. those who stay most of the time in the streets and go home when they want
2. those who actually live on the streets with their families
3. those who are totally abandoned

They stay on the streets because:

1. poverty has forced them and/or their families to find ways to supplement their income
2. they have to keep themselves busy as they cannot afford to go to school
3. they want or need to escape family conflict
4. they run away from a physically abusive environment at home
5. they join fellow children for thrills

Fernando “Bong” Dungca (left) dedicates his life to looking after the kids and the shelter everyday. Bong, who dressed the kids for the occasion, beamed like a parent as the children presented their music and dance numbers to the crowd. His colleagues Jonathan “Kim” Tinio, Rhoda Salazar and Richard Morales, all staff of Museo Angeles, continuously lend their support to Bale Anghel as though part of their museum work.

(Right) Bale Anghel co-founder Myrna Rivera’s voice breaks with emotion as she shares her personal experience with the street children. Prior to Bale Anghel, these kids, whose average age range is 3-12 years old, did not know what a toothbrush was for. They thought a face towel was a piece of cloth with which to wipe cars

To give these children hope for the future is by far the shelter’s biggest goal. Constant learning and exposure to people who make a difference in society have allowed these young free spirits to improve their outlook. From simple aspirations such as becoming a carpenter, some of them now dream of becoming teachers and doctors.

Ms. Malu Gueco of Sun Star Pampanga news daily helped organized this event. In her heartfelt speech, the volunteer teacher at Bale Anghel  expressed how the kids had taught her more than she taught them.

Dinner for a cause: Tickets sold at P350 included a simple Filipino buffet with refreshing fiddlehead fern salad and savory pork sisig.

Rellenong bangus (stuffed milk fish) and buro (fermented rice with shrimp)

Come dinner time, the well-behaved street kids carried their own plastic chairs and tables where they were served spaghetti and fried chicken and ate to their hearts’ content. Moved by the kids’ stories and the founders’ humanitarian efforts, Kiwanis Club governor Fred Cruz offered to adopt these children into their medical missions, while other guests pledged support in the form of cash donations and volunteer work. Best of all,  a number of the kids’ artworks were sold at P500 each.

How can we help? Click here.

Another quickie pasta recipe  sans the food styling — I just dumped it on my bowl, clicked my point-and-shoot and ate away! Savory, caramel-sweet, hot & salty spicy flavors are best enjoyed hot off the stove.

80 strands spaghetti
2 tbsps olive oil
2 cloves garlic, crushed, minced
4 pieces shrimp (instead of diced chicken meat), shelled, deveined
a pinch of salt
unsalted peanuts or cashew, as desired
1/3 pack Clara Ole Kung Pao Pasta Sauce (PhP 30.75/225g pack)

In a pot on a two-burner stove, cook pasta according to package direction. Remove shrimp shell, devein and wash thoroughly; sprinkle with salt. When the pasta is about to cook, in a separate pan, drop olive oil, garlic and shrimp all at the same time. When shrimp turns a light orange, add the nuts, toast a little, then add the kung pao sauce (more if you like it saucier). When sauce starts to bubble and thickens like light caramel, turn off stove. Toss in cooked pasta. Serves 1 if you’re really hungry.

Happy New Year of the Rabbit!

This entry follows two similar, quickie recipe posts.

Custom tour events for certified gastronauts, food & beverage professionals, hospitality students — and anyone who is simply crazy about cuisine — are ready.

Country Escape and Overnight Adventure available to groups upon request.

Family Trip (for parents with kids) coming in Summer!

See some of my previous guests and get a glimpse of their PampanGastronomic experience below.

90 pax in 2 buses = 2 batch photos: Students and faculty with their dean from the Hotel & Restaurant Management Department of Zamboanga State College of Marine Science and Technology beaming after our home-style Capampangan lunch spread at my favorite sisig spot in Pampanga. 15 years, 98% consistency. How?

Palate cleanser of classic Capampangan flavors served on board. Guess the secret ingredients.

Reality check: Junior HRM students are all ears as Chef Patron Chris Locher gives a resounding speech on what it takes to be a chef.

Panizza bonanza: I personally selected this seafood variety for my guests who do not eat pork. With every trip, food allergies and other health concerns are also taken into account.

Al fresco dinner of international specialties at Pampanga’s hidden mini “Las Vegas” sans the casinos.

The best beef kaldereta in the land inspired by a home cook’s long-time recipe, a legend among friends from all over. Look at the perfect knife skills on the vegetable dices and batonnets — that’s worldclass kaldereta fo’ you! This special dish is available upon request for a minimum of 60 pax

A smaller group of food writers, chefs, culinary instructors and true-blue foodies sample their Capampangan sandwich.

Burn calories, learn, have fun: At the heritage walking tour, guests hop from a museum to a few other places with our expert guide, get to watch short but informative presentations on Pampango history and culture including my (unpublished) video on the Capampangan psyche, and try their hand at lighting up a manageable replica of Pampanga’s colorful giant Christmas lanterns. In photo: A guest writes her name in ancient baybayin script.

A moment of peace: Balikbayan and local guests take in Capampangan creativity at its finest.

Korean cocktails: Gastronaut business professionals from Manila, Bohol and Zamboanga at my favorite spot in Pampanga’s Korea Town.

Hungry for more? Inquire and book here!

Not another culinary tour

Watercolor concept dubbed Capampangan Creative 2010 by Christine Nunag.

Thanks Jem Calungcaguin for helping me with the layout
HRM ZSCMST photos by Nadia Uy.

Got travel plans? Let’s start with my hometown, Pampanga. I can help you organize your gastronomic trip — where to go and what to eat, based on your personal and health preferences.

How may I assist you? Click on the link below to view my professional profile and services.

www.christinenunag.com

• My migraine attacks from ever since I could remember now almost gone.
• I have less allergies.
• No more painful period cramps or icky bloatedness.
• Fewer incidents of muscle/arthritis-like pain caused by certain foods.
• I feel lighter physically and mentally.
• Bonus: By avoiding certain foods, you lose weight. Underweight, I may not have much to lose, but some unwanted bulges have shrunk noticeably.

If you had the chance, wouldn’t you at least give it a try?

Not a fad: Published 13 years ago in Great Britain, the book Eat Right For Your Type was written by Dr. Peter J. D’Adamo. From the start he makes it clear that the blood type diet plan is not a cure-all, nor does it serve as “substitute for the medical recommendations of doctors and healthcare providers. Rather, it is intended to offer information to help the reader cooperate with doctors and health professionals in a mutual quest for optimal well being.” The author suggests that you try it for two weeks and see if you begin to feel the changes.

In a nutshell: The blood type diet zooms in on our internal chemistry. Our body absorbs nutrients differently depending on the blood type. Some types of meat are good for you. Not all vegetables are good for me. Our blood type also lets us handle stress differently.

The goal: If carefully followed, the diet plan aspires to help you:

• avoid many common viruses and infections
• lose weight as your body gets rid of toxins and fats
• fight back against life threatening diseases such as cancer, cardiovascular disease, diabetes and liver failure
• avoid many of the factors that cause rapid cell deterioration thus slowing down the ageing process

Examples: The blood type diet recommends that we combine the foods that are right for us as well as exercise.

Blood Type O

• OK to eat meat but stick to a high protein, low carbohydrate list
• No wheat and most other grains — wheat and sweetcorn cause weight gain
• Spinach and liver help you lose weight
• Engage in vigorous aerobic exercise
• Risk of ulcers and inflammatory diseases such as arthritis if you eat incorrectly for your blood type

Blood type A (me! )

• You should be a vegetarian (high carbohydrate, low fat) ?
• No meat – poorly digested, stored as fat
• Dairy foods increase mucous secretions – as a child I used to eat blocks of butter like cheddar cheese. I always had runny nose.
• Soya foods and pineapple encourage weight loss
• Gentle exercise such as yoga or golf
• Meditate to deal with stress
• Risk of cancer and heart disease if you eat incorrectly for your blood type

Blood type B

• Have a varied diet of all the blood types, one including meat
• B does well with dairy products.
• Peanuts, sweetcorn and wheat cause weight gain
• Liver, eggs and some meat encourage weight loss
• Engage in moderate swimming or walking
• Risk of slow growing viruses which attack the nervous system increases if you eat incorrectly for your blood type

Blood type AB

• You have most of the benefits and intolerances of types A & B
• No red meat – poorly digested, stored as fat
• AB does well with dairy products.
• Sweetcorn and wheat cause weight gain
• Tofu, pineapple and some seafood encourage weight loss
• Engage in calming exercises and relaxation techniques
• AB has the friendliest immune system of all the blood types (i.e. most susceptible to diseases)

Reality check: I still eat things that I love but are not really good for me, occasionally — butter, potatoes, tomatoes, sisig, beef bulalo — slurp vinegar and drink root beer when I’m not supposed to, to stave off the cravings.

I cheat because of my eating work. Because life is short. And in case I find myself in an emergency situation where I am forced to eat something that’s against my blood type, my body won’t react adversely.

In all this, I find comfort in knowing what I can eat a little less of, or indulge in once in a while. I hope this helps you and your loved ones the way it has helped me.

Here’s to a healthy new year!

For the scientific history and technical details, list of food and beverage to eat and avoid, specific exercises, recommended meals plans/recipes and testimonials, see the book Eat Right For Your Type by Dr. Peter J. D’Adamo, or visit the website.

Notes:

There are a host of internet versions. I’m sticking to the book. From its 1998 publication, the original blood type diet book is now available in individualized copies based on specific blood type and diseases (diabetes, arthritis, cardiovascular disease, allergies/asthma, menopause, aging, etc) as well as in pocket size to carry with you for easier reference.

The original book (above photo) is now quite hard to find but you can order it via Fully Booked. While you wait and go on with your usual diet, remember one basic truth: moderation is key.

The event is marked by a procession on land locally called limbun where two rows of lanterns mounted on bamboo poles accompany the andas, a carroza or shoulder-borne wheeled carriage bearing the santo, the patron saint’s image. According to the Museo Angeles, this tradition dates back to December 1830. Although a few barangays may have stopped, some have continued with this practice to this day. The yearly competition is part of the continuing mission of Kuliat Foundation, Inc. (KFI) to perpetuate the observance of Christmas Novena and keep this colorful religious legacy alive.

Here’s a glimpse of our original lantern festival through scenes from Angeles City’s recent Lubenas. Of course there was food, too!

The lanterns, six of them on each row, are carried by boys or men.

At the head of the procession is a lantern in the shape of a cross.

Behind it is another lantern  in the shape of a fish with moving fins, mouth and tail. The fish symbolizes prosperity. Whether it’s a dove for peace or lamb for sacrifice, the image serves as a symbol of the novena’s intention.

Right behind the santo is a solitary lantern that is larger than the rest. This is the lantern in competition. This practice evolved into the Giant Christmas Lantern Festival that we know today.

Trailing behind is the local choir singing solemnly, accompanied by a guitar or banduria, drum beats, or a marching band. (Photo): Elder folk chant their own version of Dios te Salve (Hail Mary in Spanish).

Today’s lanterns come in different sizes, shapes and color.

The Culinary Museum served a Christmas spread consisting of an enormous, nicely  scorched, savory-sweet ham paired with the famous Angelina’s pandesal courtesy of Paul Santos & Jiji Paras, a steaming pot of molo soup from Annette Tinio, bukayung camuti and hot tsokolate from Madame Miniang Pamintuan, bibingka and puto bumbong bought from the street vendors at Pisambang Maragul (big church of Sto. Rosario).

The winners of this year’s Lubenas with the following categories are as follows:

Pekamasanting a Parul (Best Lantern): Bgy. Sto. Rosario
Pekamasanting a Simbolo (Best Symbol): Bgy. Pulung Bulu
Pekamasating a Kanta (Best Song): Bgy. Tabun
Pekamasanting a Lubenas (Best Lubenas): Bgy. Cutcut

In my book, all 11 barangays who participated are winners for their cultural contribution and community spirit.

This year’s board of judges included some of Pampanga’s esteemed creative personalities namely, three-time Giant Lantern Festival Champion Ronald Quiambao, painters/sculptors/designers Nikki Reyes and Ronnie Tayag and founder of Sinukwan Capampangan Performing Arts Peter de Vera, together with Fr. Ed de Leon of the Parish of San Agustin and Minerva Arceo, editor-in-chief of  The Angeles Observer.

Sources:

Kuliat Foundation, Inc.

LUBENAS IS PAMPANGA’S PRECIOUS CULTURAL GEM

The Lanterns of San Fernando and Angeles, Singsing, The Juan D. Nepomuceno Center for Kapampangan Studies, Vol. 4 No. 1 p. 98

Ladies Night: In between exchanging cheery hellos with the guests, accomplished women chefs Jessie Sincioco, Myrna Segismundo, Jill Sandique, Penk Ching and Nieves Ong set off to create their best version of some of  the signature offerings of Via Mare, the successful restaurant chain and catering empire of  Glenda Barretto. The special dinner was offered as a tribute to “Tita” Glenda, regarded as the Doyenne of Philippine Cuisine, for her pioneering industry achievements and her “tireless pursuit of elevating Filipino cooking to global status.”

While the streets of Manila remained in a gridlock brought on by the sudden storm, the indoor affair sizzled with excitement for the 11-course dinner that lay ahead.

Together with this exquisite fish roe canapé, arriving guests were greeted with refreshing Ormoc pineapple shake, juicy oysters-five ways, and sun dried tapa + cantaloupe in mini skewers.

Welcome distractions: I was here as guest of IWFS member and culinary heritage book author, Felice Prudente Sta. Maria. At the same time, I was requested by my editor, Nana Ozaeta, who also sits as president for IWFS Manila Ladies Branch, to cover the event for F&B World.

So how does one mix business with fun, when distractions are “one too many”?

First, I made it a personal goal to have my copy of the Kulinarya book signed by the authors — a rare occasion to catch the majority under one roof. Thanks to cabalen and Kulinarya food stylist Claude Tayag for helping me partly accomplish this, I could now try to take near-decent photos with my point-and-shoot under challenging lighting and attempt to hang on to the key speeches.

Not an easy feat when the infectious female laughter around my table grew louder — sultrier — by the hour, thanks to overflowing bottles of 2008 Delta Marlborough Pinot Noir and 2009 Spy Valley Sauvignon Blanc.

For fear of ending up without a single useful work note, I fought the urge to allow the friendly male attendants to pour me another glass of white that I adored — a semi-sweet, somewhat fruity (and did I imagine buttery?) 2008 Schloss Schonborn Estate Riesling.

My tablemates and I seemed to agree at how likable the tinola flan was in its somewhat creamy/jellified state, with a nice kick of sauteed ginger and garlic spice. Despite the modified textures, it tasted exactly the way I have it at home.

The crisp, fried exterior of the pinais na alimasag revealed flaky and moist, savory-spicy crab meat filling.

Balut surprise: I warily expected a chick embryo hiding beneath this delicate mound of pastry. Nonetheless, the gentle nilaga taste was soothing. Ube bread was also served together with pako (fiddlehead fern) salad with shrimp, salted egg and adobo flakes in adobo dressing.

Finally, boneless lechon stuffed with paella (a Via Mare original says Chef Myrna) paired with alicantino salad arrived, filling our noses with its aromatic red wine liver sauce reminiscent of a peppery, dark adobo. The roasted pork skin remained crisp even after the last forkful.

Guessing game: “Kale!” exclaimed one as she studied the accompanying delicate, steamed blanket of green leaf which to me and Felice looked and tasted like our native pechay, a fitting choice for the evening’s Filipino theme.

Moments after each unwrapped the rice dish to reveal a whiff of the coconut-creamy fragrance mixed into mussels,  chicken and pork, the half-Capampangan sitting to my left, Carlos “Chibu” Lagman, leaned forward conspiratorially: “The paella tastes like …” he chuckled as though to recall a happy memory. “Our biringhi!” I finished for him.

Chibu happens to be an international relations specialist who studied at the Culinary Institute of America and spent years living in Latin America. Can you imagine how tough it was for me to divide my attention between the speakers onstage and my little chat with this fellow Pampangueno? Topics ranged from the legendary Peruvian seviche and what could be a shared consciousness among fisherfolk across the world in discovering and creating their own citrus-marinate versions since the beginning of time, to how Mexicans eat and drink like Filipinos do, with their array of sawsawan (dips) at every meal and penchant for “spirited” banter.

Across the table, food writer Margaux Salcedo sat still, gazing quietly at — was it the shot glass of thick, bitter Argao hot tsokolate on which to dip a sticky, crisp barquillo (wafer roll) ? Or the rest of Chef Jill’s divine dessert assembly, of buttery-fluffy-nicely-gritty bibingka with quesong puti (rice cake with white (buffalo) cheese), coconut milk, salted egg and toasted coconut meat; or the lightly creamy canonigo, a caramel-coated meringue in custard sauce tempered with dayap juice and garnished with fresh mango balls?

Taking my sweet time with the bibingka and canonigo, I waited for my Monk’s Blend Coffee. With precious beans transformed into our favorite daily beverage in an environment of peace and prayer, I am convinced that all this positive vibe adds to the quality and flavor of the coffee. And on this evening of gastronomic indulgence,  a cup might also help lessen the guilt. After all, wasn’t it the monk in my table who declared that with every sip, “Salvation (is) guaranteed!” ?  This good-humored member of the Order of Benedictines from the Monastery of Transfiguration in Bukidnon was Dom Martin Gomez, also known as the former haute couture designer, Gang Gomez.

In the same dinner event, the top winners of this year’s Doreen G. Fernandez Food Writing Award were presented. From the three delicious excerpts read to the audience by Felice, it was clear that the new batch of food writers possess not just the gift of insight and love for food, but genuine skill in documenting cuisine. Their essays on Almusal (breakfast, as this year’s theme)  were chosen from 40 competition entries by Filipino foodies from all over.

2010 DGF Food Writing Competition winners with the awards committee & judges (L-R): Chairperson Micky Fenix, Anvil Publishing’s Karina Bolasco, Liza Vida Cortes Paqueo (“Loaves and Fishes”, 1st place), Therese San Juan (“Almusal al Fresco”, 3rd place), Dom Martin Gomez, Datu Shariff Pendatun III (“Patil”, 2nd place), me (honorable mention, “Paksing Bangus”), Felice Sta. Maria, Manolo “Mol” Fernando and Margaux Salcedo, my batchmate in the DGF 2004 Awards (Slow Food).

Sweet souvenir: A miniature banana walnut cake in almond frosting sheet by celebrity cake designer, Penk Ching.

Before the night ended, Madame Glenda Barreto’s lifelong friends, devoted staff, and colleagues whose careers she helped shape offered heartwarming anecdotes and stories. What I always find inspiring about being in the company of these accomplished women is the fact that when you get to meet and chat with them, they are just normal girls, having fun doing what they do best.

***

Blue links lead to sources and more info on the food served.

2010 Judging and Announcement of Doreen Fernandez Food Writing Award Winners by Micky Fenix  here.

Chef Jessie
G/F Amorslo Square, Amorsolo Drive, Rockwell Center
Makati City, Metro Manila
Philippines
+63 (02) 890-6543