Skip to main content

AMPALAYA SALAD




WHILE VACATIONING AT MY SISTER'S HOUSE, I WHIPPED UP A FRESH BATCH OF THIS SALAD THAT I INVENTED BECAUSE OF MY NEED TO INCLUDE THE AMPALAYA OR BITTER GOURD SOMEWHERE IN MY DIET. TO GIVE IT A NEW FACE, I HAD TO ADD INGREDIENTS THAT ARE ACCEPTABLE TO THE PALATE AND AT THE SAME TIME MASK SOME OF THE BITTERNESS OF THE GOURD WITHOUT COMPROMISING ITS HEALTH BENEFITS. I RUMMAGED MY SISTER'S PANTRIES, LOOKING FOR ANYTHING I CAN USE, PICKLES, PINEAPPLE TIDBITS, HMMMN, NO BEANS..., TOMATOES, CHECK, RED ONIONS, TWO CLOVES OF GARLIC, CANNED TUNA, OOOPS.... THERE YOU ARE, APPLES... LOTS OF APPLES.

WHILE WORKING ON THE SALAD, I WAS LAMENTING THE FACT THAT DESPITE THE DRIZZLING OF ORANGE AND CALAMANSI JUICES, THIS PRETTY LOOKING BUT UNUSUAL DISH WILL NOT HAVE AN AUDIENCE ON OUR DINING TABLE. I WAS WRONG, EVEN MY NIECE LIKED IT. IT WAS A HODGE PODGE OF A SALAD, ANY FRUITS YOU CAN THINK OF, NEVER LEAVE THE AMPALAYA, YOU CAN OMIT THE TUNA IF YOU PREFER THE VEGETARIAN STYLE, BUT ADD PLENTY OF SQUEEZES OF ORANGE AND CALAMANSI AT THE LAST STAGE OR JUST BEFORE SERVING. SERVE THIS SALAD COLD AND EAT IT WITH ANYTHING GRILLED AND IT WILL BE A HIT!

SPEAKING OF VACATION, IT WAS NOT A VACATION AT ALL. I WAS AT MY SISTER'S HOUSE SINCE OUR PLACE AT NOVALICHES WAS UNDER 5 FEET OF WATER. TRAPPED INSIDE, AND WITH ONLY 4 HOUSES LEFT UNTOUCHED BY THE FLOOD, WE COULDN'T GET OUT OF THE SUBDIVISION. THE SCARY PART OF THIS SEPTEMBER 26 FLOOD WAS NOT THE WATER ITSELF, IF IT ROSE TO THIS MUCH HEIGHT OR AS HIGH AS YOUR ROOF, SO BE IT. THE HORRIFYING PART OF IT WAS NOT HAVING THE TIME TO FLEE. THE SPEED OF THE RISING FLOOD STILL HAUNTS ME TO THIS DAY, I AM HAVING RECURRENT DREAMS OF FLEEING A FLOOD, SOMEONE RESCUING ME ETC.,

10 MINUTES. IT TOOK ME ONLY 10 SHORT MINUTES TO GET OUT OF THE HOUSE, BEING THE LAST TO FLEE, ONE MINUTE THE WATER WAS ONLY AT YOUR ANKLE LEVEL, A FEW MINUTES LATER, IT WAS CHEST DEEP.

GOING BACK A WEEK LATER, AND TWO WEEKS OF CLEAN UP, GOSH, EVERYDAY, YOU SEE ITEMS YOU HAVE SCRUBBED AND STILL NEED TO SOAK, AGAIN AND AGAIN. IT WAS A NEVER ENDING TASK, YOU GET TIRED BUT YOU CANNOT STOP. YOU CANNOT ASK YOU MAIDS OR HELPERS TO DO IT BECAUSE THEY ALSO HAVE THEIR OWN MUD TO SCRAPE.

I WILL NEVER SEE A PIECE OF PLASTIC THE SAME WAY EVER AGAIN. A SANDO BAG WILL HAVE TO STAY LONGER IN MY CARE, WILL HAVE TO BE RE-USED OVER AND OVER UNTIL IT TEARS. I AM CONVERTING THE SMALL PLOT OF LAND IN FRONT TO MAKE WAY FOR A COUPLE OF MINIATURE TREES. THE MALUNGGAY TREE WILL NOT BE ALONE ANYMORE. I HAVE TO ASK. IS THE FLOOD ENOUGH OF A REASON TO START CARING FOR THIS EARTH, OR DO WE NEED MORE FLOODS BEFORE WE START HOLDING ON TO OUR TRASH. WHAT I MEAN BY TRASH ARE THE THINGS WE BUY OUT OF WHIM AND WITH A WINK OF AN EYE STORE THEM WHERE NO ONE CAN USE THEM.

LAST OCTOBER 14, I WENT TO SEE MY DOCTOR AT THE BLOCK SM NORTH AND BUMPED INTO MRS ESCUDERO, CHIZ ESCUDERO'S MOM WHO WAS MY TEACHER AT OBMONTESSORI. I TOLD HER ABOUT WHAT HAPPENED, AND SO I WAS GLAD SOMEONE CLOSE TO HER, (YOU KNOW WHO) WAS MAKING A NOISE ABOUT OUR ENVIRONMENT.

WITH ME ON MY WAY BACK HOME ARE 6 PIECES OF MINIATURE PLANTS. I DID NOT BUY ANYTHING FOR MYSELF, NO BAG, NO SHOES, NO ANYTHING UNDER THE CATEGORY OF PERISHABLE ITEMS THAT THIS NASTY FLOOD LOVE TO DROWN. PLEASE, I HAVE THROWN AWAY DRIPPING MUDDY WET BOOKS AND MAGAZINES, ALL 4 SACKS OF THEM. I TRIED TO SAVE SOME BUT THEY SMELL REALLY BAD. IT BREAKS MY HEART, I NEVER THOUGHT I COULD PART WITH THEM BUT NOT ONE BOOK WAS LEFT IN MY ROOM EXCEPT FOR THE BIBLE.


AND SO I AM GIVING THREE OF THE INDOOR PLANTS AS A GIFT TO MY NIECE. NO BOOKS. NO PLAYTHING, NO MAKE UP, NO TANGIBLE THINGS THAT WILL CLOG MY WORLD. JUST THREE PRETTY LITTLE PLANTS.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos...

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they...