Rediscovering an Heirloom Recipe

I had the privilege to attend a workshop yesterday called Discovering the Filipino Palate at Enderun. The program was initiated by noted author and New York-based restauranteur Ms. Amy Besa and Enderun Extension.



I almost did not make it in the workshop because hubby and I had our blood tests and his annual physical exam. Though I was very tired that afternoon, what caught my interest was Ms. Besa's passion to relive Filipino cooking techniques, such as the use of the palayok, bamboo and banana leaves.

There was no cooking session, but the event concluded with a tasting feast of simple Filipino vegetables and seafood with an assortment of condiments and fermented foods, such as burong isda and atcharang kamias.

I went home with a full stomach but felt the urge to look into my family's heirloom recipe for TIDTAD or the Kapampangan's version of dinuguan. Whenever we go home to Sta. Rita, it's always what I request from my lola. Somehow, tidtad reminds me of my childhood, having spent the first 8 years of my life in Pampanga. I have tried tidtad in restaurants, but my lola's version will always be my favorite. She used the palayok and the classic lutuan with panggatong. Never the stove with gas.

I got this recipe from my aunt, who does a version which is almost close to that of my Lola Flor and Lola Maring. When my cholesterol level is back to normal, I will ask my mom to cook tidtad with me.

TIDTAD NI LOLA
1. I-adobo ang liempo meat, garlic, pepper, salt, bayleaf, and vinegar using a stock pot. Let it boil and then set aside.
2. Saute garlic, onion and the inadobong meat. Just let it boil, adding a little water.
3. Add cubed blood of pork. Start mixing once it boils again.
4. If there are remaining pork's blood, strain to break it into small pieces. Add into the pot.
5. Add vetsin and patis to taste.

Yet to do this on my own. But I'm really inspired. Tidtad is my comfort food. If I do this really well, my late lolas will be very very proud.

Feeling Like a Top Chef this Noche Buena

When I was still single, I used to cook tomato-based Italian spaghetti for Noche Buena. As far as I can remember, I did that for about 5-8 years before I tied the knot. It's not really that special but I really loved my spaghetti. I barely cook that now because I now prefer oil-based pastas. This tradition stopped when I got married and spent Noche Buena at my in-laws, my mother-in-law being such a great cook. I just appreciated what was served before us.

This year was a different story. Hubby and I decided to have Noche Buena at our home with my parents, and I did the cooking! I felt like a Top Chef because I only had 2 hours to prepare the salad, 2 main courses, and a pasta dish. Our theme was something healthy (our next door neighbor though just kept on sending "sebo" and "ma-cholesterol" foods which spoiled our diet a bit. :D)

I made the oriental salad that I learned from raw food class, which was a hit to my hubby because of the kelp noodles. I was a bit disappointed though when the helpers threw the remaining dressing because the ingredients were quite expensive. Hubby just told me to move on-- it's Christmas!

The other courses were buffalo wings, which is one of my signature dishes. I use Frank's hot sauce and tried using margarine this time instead of butter for the coating. That was suggested by my neighbor Pia who's the master chef in our village. I still preferred the my butter version though, because it tasted closer to that of Friday's. The other course was grilled blue marlin with lemon butter sauce.


Buffalo wings (taken months ago)

Our pasta was simply tuna with olives and capers. That was a choice by my husband who really wanted something light.

I'm very very happy because my parents and hubby appreciated the dishes I made. I could have cooked turkey but hubby said we'll do that next year on thanksgiving. We were also trying to "be healthy" though the sauces that I used are not exactly the healthy kind.

Speaking of Top Chef, I'm so excited to watch Season 8, their All-Stars season. I know it's still on-going in the US, but we are just waiting for it to finish so hubby and I can do the watching marathon.



Merry Christmas everyone! Have a healthy year ahead!

Paksiw na Pata ng Baboy

Me and the 2 helpers are always excited to cook after the kitchen renovation. Yaya would make her signature gata favorites due to her Bicolana roots, while Ate would look forward to chopping sprees with our new cutlery sets.

As for me, the first part of the house that I would go to after I wake up (besides the toilet of course) is the kitchen. Just a mere toast of my bread with margarine felt like bliss.

Last Saturday, I decided to make Paksiw na Pata ng Baboy for lunch. Hubby, who does not like pork at all, was in a book signing event and was not around to partake my sinful dish.

I got this idea from one of my favorite blogs. I simply followed the recipe from Home Cooking Rocks/ Pinoy Cook. Since I am still recovering from my operation, I had to compensate my guilt by eating a slice of cucumber after each spoonful of pata with hot steaming rice. It was truly a yummy dish.