Jess Learn Something!: More Cool Pasalubong from the Philippines

Oh, it's the first post of the new year. I hope that you new year is treating you well so far.  I've been busy being a Jessicle, but there are more posts in the queue as usual. Today it'll be more 'show and tell,' and the next post will probably be a recipe or another tale.

This blog doesn't have a set schedule, but I think that I would like to try and post at least 2 times a week.

I'm thinking of making the 'essay,' type posts shorter; so that I can post more, but who knows. I'm going to experiment and we'll see what I end up making.

So, here are some more photos of cool Pasalubong from the Philippines.

This is a bag from the 'Cream of the Scrap,' line from the store Artwork. A really cool chain of stores that is based out of the Philippines and features local artists/contributors. This bag is made out of the scraps and fabric samples that are leftover; so each one is unique. 

This is the other side of the 'Cream of the scrap,' bag. I like the crazy strawberry suit man.

I don't usually wear hats, but I really liked these type of hats. The designs were really cool as well. My favorite is the one with faces.

The hats are reversible. This is what the design is on the interior.

Canvas/Jute bags, this one features the Salakot.

Kiss kiss!

I love the graphic print and text of this one.

2 types of batik bags

Another view of the batik bags

These are fairly common and I think these two are from the Baguio region.

Cebu's Tay Seng Bakery's special hopia.

Did you see the price of this wonderful snack?

Tay Seng, Sesame cake- Ingredients: Sesame, Flour, Sugar, Glucose, Mongo (mung bean) and vegetable oil.

I was so happy to find this unique treat that is a Cebu specialty. It's also one of the few types of Hopia that I could actually eat. 

Artisan Chocolate Bars from Manila based Theo Philo- Dark Chocolate with Calamansi, Dark Chocolate with Green Mango and Sea Salt and Dark Chocolate with Siling Labuyo (Labuyo Chile). 

While I was in Manila I saw a piece about Ralfe Gourmet and their Tablea/chocolate empire based out of Cebu; so I had to pick up some of their Tablea. This one is the quick cooking version. the tablets are like thin wafers of chocolate.

This is chocolate tablea from Argao, Cebu by the Tablea chain. They have a wide selection of chocolate from all the different regions of the Philippines. 

Chocolate Tablea from Argao, Cebu.

I will have to put a review of the different types of chocolate and I'm sure that'll be soon enough; since I'm a Jessicle right now and could stand to drink a few cups of good and true Philippine Cacao.

All of these things hold different memories of my visit and of course help me to keep my well wishing thoughts for the Philippines and all of my family and friends over there. Recover, rebuild and thrive! I love you all <3


I will possibly come back and elaborate on a few of the items, but for now; I'm going to make some tea and try to thaw myself out!


Love and good health to you all,

Jessica

Jess learn something! : Cool Pasalubong from the Philippines

Happy New Year to those of you who've already crossed over into 2014 and Happy coming New Year to those of you, who still have a few hours to go, like me.

So, in case you don't know what Pasalubong is; here is a link to the wiki article on pasalubong, but generally they are gifts that you bring/give to people who haven't seen in a while or like souvenirs when you come back from your trip, usually for other people, but you can get them for yourself as well.

So, I said I'd try to get at least 2 entries posted before the end of the year; so here is a little show and tell of some things that I got from the Philippines from the last 2 trips. This is not everything, just a smattering, but it's something interesting to share for those of you curious as to what 'cool' souvenirs from the Philippines, can be ;)

There may be future plans to expand on this, but for now, please enjoy this mini show and tell of Pasalubong from the Philippines.

Carved wood items: tiny spoons and caribao (Philippine water buffalo) sitting atop a native fabric purse. I bought these in Intramuros and all of the money goes to a craft cooperative/collective.

Various wooden bracelets, some made from coconut shells. My favorites is the one on the far left of the photo. I got these in Subic, from a vendor on the beach.

Little souvenirs from Bohol. I bought these after visiting the real Tarsiers of Bohol. 

Serving ladles/spoons made from coconut shell and tiny trinkets made of various layered wood. The shell necklaces were given to me free as a welcoming gift at their studio in Cebu.

The 2 beaded bracelets in the back were purchased from the Kultura collection in Cebu and the one in the front was bought at the Cebu airport.

Tablea! Chocolate tablets made from Filipino cacao beans. This roll of tablea was purchased in Tagaytay.

The jar of chocolate was purchased at the Sabel Cafe at the Ben Cab museum in Baguio.

Close up of the 2 kinds of chocolate. You use them to brew an indulgent hot chocolate or can use them to make  Champorado or any other baked good requiring chocolate.

I  bought this jar of  Peter Pinder's Dalandan (a type of Philippine citrus fruit, close to an orange) at the Sabel Cafe at the Ben Cab museum in Baguio.

Peter Pinder is originally from Scotland, but moved to Baguio and started making marmalade with native fruits.

Both of these I bought from the Bagasakan in Villasis, Pangasinan

This is a little cake of  coconut sugar. My Dad tells me that they just eat these like a candy. It has a sweet, but complex taste to it. It may be compared with a cross between a light maple candy and a molassesy brown sugar. It's good. There is a name for this, but I don't want to type it here because it sound too similar to something else ;)

This is one of many different kinds of Bocayo. It's a coconut candy/cluster. This version they scrape the coconut into strings and then cook it down with coconut milk and coconut sugar until it's all caramelized together. This version had sesame seeds on top. This is my favorite kind of Bocayo.

Also purchased from the Bagsakan (fresh fruit and vegetable market) in Villasis, Pangasinan, these are banana chips. They are cut lengthwise and lightly coated with sugar. 

They are very crisp and crunchy. Not too sweet, either. Wonderful for a little merienda or on a road trip.

There is so much to share with you all! I hope that you've enjoyed this installment and I will look forward to posting more about pasalubong in the coming new year.

Wishing you all good health, love and happiness!

Love,
Jessica <3 <3 <3

Join Me for Merienda: V,GF- Malunggay and Turmeric Rice

Can you comprehend that this year is nearly over?

I think like most of us, we're not sure where the time has gone.

A lot has happened this past year for me personally and for the world. I have had so many stories to share with you, but I haven't been able to let all the flood gates open, just yet. They are coming, but for now, in my own way I am paying tribute and homage to the Philippines by sharing this simple recipe with you.

I was in the Philippines not that long ago, in Metro Manila,Baguio,Pangasinan, Cebu and Bohol. When I came back from my trip, not even a  week had passed when, the earthquake struck and it decimated a lot of the places that I had seen in Cebu and Bohol. The feeling of helplessness because I cared about the people in those places that I had just been to and spent time with was intense. It reminded me a lot of the dark pit in my being after the attacks of September 11th. I had been in NYC not long before the attacks and spent a lot of time there at the World Trade Center, and I just thought of all those nice people who I met who were probably all gone. How does your heart not break or just turn to dust when bad things happen? Then Typhoon Haiyan struck and it was just senseless. Again the feeling of helplessness and anger of not being able to be there to physically help. It is now a month after the typhoon struck and everybody is still struggling. I am upset about so many things about how things were mismanaged for the preparation, the answer to the calls for help, basic needs and so on. I will be writing more about this in the future, but for now in my own way by sharing a part of my culture and experience from my trip, I remind myself and the people of the Philippines that they are never forgotten.

If you are inspired to help by giving a donation; the one that I can assure you is a 100% donation going towards the peopl is through the greatergood network. Please take a moment and follow this link to the greatergood network.

My brother also posted an entry about his experience and feelings about the current situation in the Philippines and you can check that post out, by clicking on The Canary Files.

Mahal kita, Pilipinas <3 I love you, Philippines

There are so many recipes that will be shared with you all, but today it will be a Malunggay and Turmeric Rice. This recipe was inspired by a meal that I had while I was in Baguio City. We had arrived in Baguio at 5am and visited the Ben Cab museum (which is tremendous and anybody who visits Baguio; should definitely go there for the art and also the food in the restaurant below it) went to the local markets and then came back to the hotel to rest a bit. My cousin had wanted to try and take us to a Vegetarian restaurant, but she had to leave early; so we couldn't go with her. We walked to the restaurant she suggested and the place was very interesting in décor, but the food was a bit lacking and they didn't seem to want to adjust anything on the menu for us (so it was difficult for us to really have a true meal, specifically for my brother and I). Then we headed downstairs (yes, we had to walk 5 flights of stairs to the restaurant!) and I reminded my brother about a deli with the name 'Greens,' in it and asked him if he wanted to check it out before we headed back to the hotel. Thank goodness we did because it was a revelation. Night and day in comparison to the experience that we had at the restaurant 5 flights above us. The service was awesome, the servers were willing to do whatever it took to make sure that we had a good meal, answered all our questions and always had a good attitude. True we had 'eaten,' upstairs, but we truly had a meal downstairs at the wonderful Azotea Greens Resto and Café.

Aside from the main dish that we chose, (I think it was called Tokwa sa Tinuktok) they had a choice of different types of rice: malunggay, turmeric, garlic ( of course) and plain. If you know my brother or myself; then you know that we ordered both malunggay and turmeric rice. Soooooo goooooooood! They were a perfect compliment to the main dish that we ordered which was tofu steaks that had been stewed in a coconut milk with chili based broth wrapped in nori. Naturally, I also tried mixing the malunggay and turmeric rice together and another lovely combination was born.

And now a photo show:

My brother standing in front of some of the dining area in the 'upstairs,' restaurant that was interesting, but didn't fit our bill.

My Dad, standing near some of the interesting décor in the 'upstairs,' restaurant.

At Azotea Greens Resto and Café, interesting art everywhere you look.

We had supernatural service! =)

Alkaline water for the win!!!

I will take that and then some, thank you very much!

One of the lighting fixtures. So cool.

The stars of my inspiration: The main dish was called Tinuktok and you can clearly see which type of rice is which.

Gorgeous Tinuktok

This is a real, 'Happy Meal.' 

Yesssssss!!!!

Is my brother tweeting about his glee?

Incredible meal, service and really affordable. We of course, left an awesome tip for them!

 Now back to the recipe and such. While I was in Cebu, we had a kitchen to use at our hotel and quite a few times I made a version of Malunggay rice, quinoa and so forth, using fresh malunggay leaves, but we although tasty; it wasn't the same as the experience at Azotea Greens.

Naturally, I bought a myriad of native ingredients to take back home to my 'lab,' with which to create and experiment. One of those ingredients was malunggay in powdered form. It was simply dried maluggay that had been pulverized. It looks similar to the green color of matcha green tea.

Back at home, I decided to bring it out one day and make a special rice. I went to my fridge and pulled out my turmeric that I had previously chopped and kept in olive oil. I sauteed about a tablespoon of chopped turmeric with some minced garlic and then added in some cooked short grain brown rice, coating it evenly and seasoning it with some pink himalayan sea salt and freshly ground black pepper. To finish it I added a heaping 2 tablespoons of malunggay powder and stirred it in to coat each kernel and added in a few splashes of water to 'revive,' it. Voila, my malunggay and turmeric rice was born.

As I went to eat it, the memories of Azotea came flooding back. Hurray!

Oh and I should include some links to what Malunggay and Turmeric are, just in case you are not familiar with these ingredients. If you're able to; please thank Wikipedia by donating a few bucks. Everybody uses it all the time; so if you're able to give a little; you know you'll get a lot back in return.

Malunggay is my type of gulay!

'Harvesting,' malunggay from a local tree in Villasis =)

Darasem!

Malunggay!!!!

Turmeric is terrific!

Turmeric in its fresh and dried/powdered form

V,GF - Malunggay and Turmeric Rice

Ingredients:

2-3 C Cooked short grain brown rice
1-2Tb Olive or any neutral oil
1 Tb of chopped fresh turmeric*
1-2 Cloves of Garlic minced
1-2Tb of Malunggay powder
2-3Tb of filtered water as needed
Himalayan Pink sea salt and Freshly Ground Black Pepper, to taste

*A pinch of turmeric powder can be substituted, but the flavor will not be the same.

Method:

In a large skillet, sauté the turmeric and garlic together for a few minutes, just until you smell the turmeric and garlic. Immediately add in the cooked brown rice, moving it around to coat all kernels, seasoning it as you go. Let cook for a few minutes and then sprinkle the malunggay powder on top, stir it around to coat the kernels and then add in a few tablespoons of water to 'revive,' the rice. Stir around a few more times and then turn off the heat, leave on burner for a few minutes to settle and then it's ready to serve.

One of the most recent versions of my Malunggay and Turmeric rice. This one was made with an addition of scallions.

This is the current brand of Malunggay powder that I am using. I think I was able to buy it for less than 6  USD. You might be able to find this at Filipino/Asian markets, but if not; I guess you might be able to substitute chlorella or spinach powder, but it wouldn't be the same. Try it though!

One of the many versions of my Malunggay and Turmeric rice. Look at the gorgeous color and those toasted bits of turmeric and garlic dotted throughout it. Heaven =)

What can you serve this malunggay and turmeric rice with? The better question is, 'What can't, you serve this rice with? =)

I eat it along with any type of vegetables. A quick meal, I might add in some pepitas or sunflower seeds into it and mix it with some fresh salad greens etc. Yum, yum in my tum and it keeps me from feeling gutom (Gutom is Tagalog for 'hungry)!

So, this is my simple recipe for you that was inspired by the Philippines and their good will and upbeat attitude. I know that they are struggling right now, but they can never be broken. I will never turn a blind eye to them and I know that they can feel my love for them.

If, I don't post again before the end of this year; I hope that you all will have a wonderful new year filled with good health and lots of prosperity. Remember to always pay it forward and do whatever you can to help in whatever capacity that you can.

Wishing you lots of love and good health,

Jessica  <3