Charice Pempengco on Oprah

So we know Charice, a young talented Filipino singer, sang on Oprah yesterday. Her performance was outstanding and emotional. As I listened closely to the lyrics of her song, I thought her "A Note to God" is a religious/faith song. I would describe it as quite similar to Jamie Rivera's "Heal Our Land." I was not surprise by her song choice as Filipinos would more than often sing religious/faith songs for Catholic Charismatic Church. I was touched and moved by her song. I believe so was the audience and Oprah. A couple of women were standing in the audience when she was singing. Charice even shed some tears while hitting high notes. Oprah, watching her audience, shed a tear as well. After she sang, Oprah had the chance to ask her what she felt when she was singing her song. Coming from Philippines from a middle class background, I was expecting from her a passion to relieve poverty and violence in her country and around the world. As someone who rose from middle class status in third world country to fame and riches, I thought she would be able to compare her life then and now and be able to express compassion for her fellow countrymen and to promote alleviation of poverty and violence in her country and around the world. I thought she would bring awareness to third world poverty and violence. I thought she would be a spokesperson for a non government organization to help others and so forth. But I was wrong. She replied with innocence that she was excited to release her first album and everybody had the chance to hear her new song. While watching her, I burst into a sneer. I was fooled. Charice was expressing some teenage mentality of self centeredness like other teenagers, which is normal. It's ok to think about yourself. It's ok to be excited about your new album. She was just being a teenager. But next time a little PR would not hurt. You know, talk like you're in a beauty pageant even if you don't really feel compassion for the poor or want to end violence around the world. Pretend. Say that you want to. Make people believe you want to. You'll sell more albums that way.

Picture from Wikipedia, "Charice Pempenco"

I still love Charice. She is talented. I have not seen anybody cry and hit high notes at the same time. However, she's a teenager and she'll change over the years. She'll become more seasoned and prepared to face the camera. If she listens to what Oprah would have to say in response to her teenage mentality-me first- comment, she will keep her feet planted on the ground even if she is wearing Manolos. Maybe one day she would be a spokesperson to end poverty in third world country.

Black Forest Ice Cream Cake

Mmmm... Black Forest Ice Cream Cake... No words can describe this dessert. I think I'm gonna have seconds.

Lit, Litercy, or Literacy

Another reason why California students are not academically prepared for college.

Reflection on my reflection on Love in the Time of Cholera

I wonder how many people have copied my book report on Love in the Time of Cholera and submitted it to their teacher and got a decent grade? Maybe I am being too conceited. How many people have read it without reading the whole book? I have to say that the book is amazing. Do not just settle for a book report online. Read the whole book and you will fall in love with the book and with the characters in the book.

Leche Flan, Caramel Custard, or Flan

The most delicious dessert of them all is leche flan, caramel custard, or flan. Again leche flan is another dessert that I thought was originally Filipino but is not. (I mentioned in my entry on champurado that some Filipino desserts did not originate in Philippines.) Nevertheless, caramel custard is one of the most favored desserts in international cooking. It is easy to make and it is a suitable ending to mechado or any meal.
Upon making leche flan, I realize that addition of egg whites gives air bubbles in the flan, causing holes compared to leche flan made with purely egg yolks. However, I am concern about cholesterol level in my household and I would like to keep my dishes/desserts as healthy as possible without compromising calories, some fat, some sweetness, and taste. So the addition of egg whites makes a healthier version of leche flan. Usually, I make leche flan in an oblong dish or llanera. However, I want to make individual portion for easy serving. Believe me, it was gone in a second! Also, I want to add some flair to the usual egg and milk mixture. So, Irish Creme adds a kick to the original leche flan recipe. Irish Creme already goes well with milk and the taste of alchohol dissipates after baking the flan. What is left is concoction of cinnamon, nutmeg, and blend of Irish Creme without the alcohol. Mi familia loved it!

Use 6 custard molds

Caramel Sauce:
1/2 c brown sugar
1 tb water
Heat until sugar is melted and divide between six custard mold. Wait until sugar hardens before adding egg mixture.

Egg mixture:
1 can evaporated milk
1/3 sugar
2 tsp. vanilla
1/8 tsp. salt.
4 tb Bailey's Irish Creme
4 eggs
1/4 tsp. cinnamon
1/8 tsp nutmeg
Heat milk, sugar, vanilla, salt, Irish Creme. Do not let it curdle. Mix remaining ingredients in a big bowl. Add milk to egg mixture and divide between six custard mold with caramel. Heat oven to 350 degrees F. Place custard molds in a pan with boiling water to similate steam and bake for 40-50 minutes. Remove from water and refrigerate.

Champurado

I hear many people allude to globalization emerging with the advent of technology. With the invention of Internet and computers, people are connected with each other around the globe and able to share information, objects, emotions, and food. In the United States, when it comes to food, it is as if only recently has many Americans expanded their taste palate. Fifteen years ago when I arrived in California, Mexican food means burrito from Taco Bell, Chinese food equals fried rice, Filipino food is adobo and only a few have tasted Indian food. There were few Filipino markets in Bay Area selling staple food such as rice, fish, sinigang mix in a sachet. In those stores, it was not difficult to find sticky rice or malagkit na bigas. For this reason, champurado has always been in my kitchen in California.
Champurado is a Filipino dessert that unfortunately was not originally developed in Philippines. I learn that we share champurado with Mexican foodies. I was driving one day in the pockets of Los Angeles and I saw a taqueria with a huge banner that says "hot champurado for breakfast served here." I was shook by surprise and I had to actually pull over as I was not wearing my glasses to make sure I read the sign correctly. It turned out that I did not misread. By gullie, I was disappointed to find that champurado is not authentically Filipino. Though I could not trace back to the beginnings of champurado, I know that somewhere along Spanish colonization, Arab, Chinese, India, Malay migration, and Japanese invasion, champurado arrived in Philippines as a dessert/breakfast. This leads me to another question: Who said globalization just started? Globalization started a long time ago. Philippines and champurado are a manifestation of globalization that existed hundred of years ago. Although computers were not existent, many people from different nations have arrived in Philippines to trade goods in a fashion modernly stated as "up rise of globalization." With them, they brought champurado--sticky rice cooked in water with dutch processed cocoa powder, sugar, and milk. A modern version of champurado included in my recipe has 1 tsp of vanilla and cinnamon for dusting. In my short trip in Los Angeles, I learn that champurado is not originally Filipino and I learn to share what I thought was originally mine as a Filipino with other cultures who have brought champurado hundred of years ago in Philippines.

Cranberry Banana Pecan Bread

I'm not a big fan of cranberry. When cranberry is incorporated into bread or cake, I'll eat it. I'll also drink cranberry juice. I find cranberry tangy and sour for a tiny piece of fruit as small as an aratilis. When I found Rose Levy Beranhaum's recipe for Cranberry Banana Walnut Quick Bread, I had to try it for two reasons. I learn from making Rosy's recipe on The Bread Bible that she is a very good baker. I have tried many of her recipes such as Brioche, Challah, Royal Irish Soda Bread and Cranberry Banana Walnut Quick Bread is not far from what I had expected. Although this recipe is not originally her creation, I love it. After letting the bread sit for more than 12 hours, the cranberries have macerated and have mellowed its tanginess. The other reason is I want to use a big bulk of cranberries in my freezer. I want to make something out of a big bag of cranberries. I need to make bread for tomorrow and I decide to incorporate cranberries into my bread. I have two notes here. The only ingredient that I do not have available when making this bread is walnut. I substitute pecan for walnuts. I like pecans in banana bread and brownies and I want to try it with this bread. Perhaps if walnut can be substituted, cranberries can be substituted as well. It might be difficult to find cranberries in Philippines but as I have mentioned earlier these cranberries look like, although do not taste like aratilis. Why not? When your kids are hanging around the park and they bring home 2 cups of aratilis, make Aratilis Banana Pecan Bread. I know if I were in my house in Novaliches I would certainly try it.

Cranberry Banana Pecan Bread
Adapted from Rose Levy Beranhaum's The Bread Bible

2 cups minus 1 tb all purpose flour
1 tsp baking soda
1 tsp salt
4 tb butter, soft
1 c brown sugar
2 brown eggs
1 large very ripe banana
3 tb sour cream
1 tsp vanilla extract
2 c cranberries
1 c pecans toasted

Combine flour, baking soda, and salt. In another bowl, cream the butter, sugar, then add eggs, banana, sour cream, vanilla. Add flour mixture and beat until incorporated. Add cranberries and pecans. Heat oven to 350 degrees F. Bake for 45-55 minutes.

Solvang I

Ok kids, I am not in Denmark. This is Solvang, Ca is where you would find a Danish community that is true to her roots. From highway 101, you would have to drive 30 miles east. It is about 2 1/2 hours from Los Angeles. Solvang is so beautiful with patches of pastoral land, an existing mission, and a tourist attraction community. People are so friendly!
In Solvang, everything is so colorful and artistic. Look at this chair made by a local artist, quietly tucked in a corner.
They have the best danish pastries. It so de-lish-cious!
Here, they serve beer for breakfast. How awesome is that! I would love to move here. It so relaxing and so country.

Orange you glad you're home?

Orange, naranje, or sunkist--as I remember Filipinos call it, referring to a sticker which identifies the type of orange--I want lots of it. I feel so lousy today; I cant even get up from bed. My head throbs as if a giant is squeezing my head to fit in a small purse. My nose sniffs sinusitis in the cavity of my head. My ears can hear nothing; they are clogged like a bathroom full of hair. My stomach churns and turns; it has injected the flu. So give me orange, lots of orange, and water, lots of water while I get better to face tomorrow half filled with sorrow.

San Gabriel Mission III

More pictures around San Gabriel Mission. Below is a theater that has been around for a long time. At one point, officials shut down the theater. When the community complained they did not have any source of entertainment for the people, they allowed the use of building for theater production and plays. The front of the building is beautiful. I like the bells on the tower and the fountain in front of the building. The inside of the building has a elegantly structured foyer.

The cemetery is adjacent to the Mission. There are two. One is where christianized Native Americans were buried. Below is a Catholic Cemetery. On the day I took pictures, the clouds were rolling and gray. (It actually rained that afternoon.) The cloudy weather was an element to make this picture seem so gloomy as if someone was just buried. In addition, although Los Angeles County has a reputation of having only one season that is summer and temperature that stays in 80 degrees F, this picture is a testament that in Los Angeles season changes.


Would you play hide n seek here in the dark?

Suman

If there is a name for returning Filipino citizens to Philippines, "balikbayan," should there also be a name for returning Filipino American citizens to America? Should they be called "balikbayan" in America? I may never be able to answer that, but if there is one thing I like about balikbayans in America it is bringing "pasalubong" or gifts.
My fave pasalubong is food. Nothing can beat Filipino desserts such as suman or sticky rice dessert. When my granduncle came back, he brought with him suman of different kinds. Although suman varies from region to region, one staple ingredient in suman is sticky rice. Without sticky rice, suman would not be suman. In my granduncle's province, suman is cooked with coconut milk, brown sugar, and coconut oil. This variety is wrapped in banana leaf. When I bite into it, I can taste each ingredient. The rice has mellowed its flavor and has absorbed the brown sugar and coconut milk that it does not taste like rice anymore. A good suman has a rich coconut milk flavor.
When you decide to bring suman with you back to America, buy freshly cooked suman, preferably cooked the day of your departure. Upon returning to America, store in freezer for upto 3 months. To reheat, steam on stove or place in the microwave with a cup of water to stimulate steam.

San Gabriel Mission II

I have no words on Wednesday, but I have a quiet post that gabs a thousand words.

First Sunday of Lent

On the first Sunday of Lent, I was moved by the homily yesterday. The priest encouraged us to act upon our mission as children of God. Lent is the time to make a full commitment to God. The time is now when God is convicting hearts of individuals who are ready to listen. Three pointers made are: what am I giving up?, what are my prayer lists? and what changes am I going to manifest? On these, while sitting on a pew, I thought I have to give up laying safety cushions around me so I can place my full dependence on God, which increases my faith and develops my spirituality. I am praying for people around me that some may find jobs to support and feed their families, that some may find peace in God, and that others may discover joy in the community of faith. I want to change a habit of neglecting the poor, homeless, and hungry. When I see a homeless person on the street, I will remember to buy them food/spare some change. The homily brings me to a different level of spirituality. I am enabled to serve others, encouraged to pray for others, and empowered to bless others.

Sweet potato omelet on a Bagel

Sweet potato omelet is a variation of potato omelet or tortillas de patatas. My first instinct was to eat sweet potato omelet as a tapa. I had it all planned. I was going to prepare the ingredients, cook them, and serve on a plate sliced bite sized and I was going to eat sweet potato omelet just as it was with no bagel or anything. However, I could not control my stomach making so much noises and whining to be fulled to its maximum potential, so I took a bagel and toasted it and sandwiched sweet potato omelet in the middle. It was filling!
I have a new favorite food now. With or without bagel, sweet potato omelet is so good. The sweetness of sweet potato complements the tanginess and spice of cooked red onions. After making sweet potato omelet, I have turned my back against tortillas de patatas, which I used to love as a kid. With the development of sweet potato omelet, tortillas de patatas is so bland and boring. I have been eating it for as long as I remember. I want something new and tasteful and I got it.
Sweet potato omelet is so easy to make and diced sweet potatoes cooks faster than I thought--3 minutes at least. I learned that marinating cooked sweet potatoes and cooked red onions into scrambled eggs builds the flavor of omelet. I was munching on some nuts while waiting for the marinate.

Sweet Potato Omelet
2 small size sweet potatoes diced
1/2 onion diced
2 free range brown eggs
1 tb water
olive oil
salt and pepper
Toasted bagel

Scramble eggs and water and add salt and pepper. Fry sweet potatoes, incorporate into scrambled eggs. Sautee onion and incorporate into scrambled eggs. Mix. Let stand 15 minutes and cook. Sandwiched in toasted bagel and feed hungry stomach.

San Gabriel Mission I

I love Missions. Part of living in California is familiarity with California Missions. When I lived in San Gabriel, I have always wanted to visit the Mission. Being busy with grad school, I had not had the chance to stop by and indulge the beauty of California history manifested through huge churches, cemeteries, living quarters, farms built together to support a community. Some of California Missions existed as hospitals, taking care of wounded soldiers fighting Spaniards off California. Missions were churches also; priests baptized American Indians into Christianity otherwise they were doomed as enemies, even demon possessed. When American Indians conceded, they became slaves of priests; those who refused were killed. (Does Christianity condone murder? How about if they have weapons of mass destruction? hmmm....) Inside a mission were markets where skilled men traded goods with buyers. Some had libraries, albeit books were expensive, to support the haughty and comfortable lifestyle of priests. Missions served many purposes. Today, missions are churches, wedding venues, historical sites, and cemeteries.

Arroz Caldo de Pollo

I like cooking arroz caldo especially with chicken. In winter months when it is 40 degrees F outside and the wind is blowing 15 miles per hour, it is nice to cozy up in front of the tv and eat a bowl of arroz caldo de pollo. Since I moved to Northern California, I have been making arroz caldo de pollo. I would take my food lay it on a coffee table, I would wrap myself in an afgan, turn on the tv, get comfortable, then I would take my hot bowl of arroz caldo and eat away.

I make arroz caldo in the winter because it warms and fills me. The hot caldo or broth is sufficient enough for me to stand the cold. After I finish eating my bowl of arroz caldo, I feel hot inside and start to sweat a little bit. I look forward to making arroz caldo to reenact that feeling of warm and sweat--something that does not come often in winter months in Northern California.

My version of arroz caldo de pollo is also filling. I put everything in it--carbohydrates in rice, protein in chicken, vegetables in peas. It is very simple and easy to make. So cozy up in winter months and make arroz caldo de pollo.

Arroz Caldo de Pollo
2 chicken breast cut into 1" slices
8 garlic cloves (I love garlic!)
1 red onion
salt
pepper
bay leaf
sprig of rosemary
1 c rice (I use jasmine and brown rice)
4-5 c chicken broth
olive oil

Saute onion and garlic in olive oil. Add a pinch of salt to sweat onion and garlic. Remove from pan and set aside.

Salt and pepper chicken. Brown chicken in the same pan. Remove and set aside. Add more olive oil if needed. Cook rice in olive oil as if browning rice. Wait for the rice to achieve an opaque color.
When rice is opaque in color add chicken broth and wait for a slow boil. Add peas. Season with salt and pepper.
At this time turn down the heat to low and let rice cook for 15 minutes. Half way through return chicken, onion, and garlic into pan and let everything cook together. Stir the bottom so rice would not settle and stick in the bottom and that good brown stuff gets incorporated into the broth. Voila! I am eating my arroz caldo de pollo while watching American Idol.
Would you like to try this recipe? Let me know if you like this variation.

Thrift Shop Finds

I remember hot summer afternoons in Philippines when I was a child. It was 90 degrees outside on a full blast humidity of 85%. My thick course hair was uncontrollable. I was wearing cotton shirts and shorts with a glass of cold orange powdered Tang. My grandmother was sitting across from me sewing a torn pants. She came back from her island of Marinduque and brought an orange metallic tumbler. It was an antique tumbler from her younger days in circa 1930's. It was the only piece left after a so called friend stole all her dinnerware in 1960's, absent mindedly forgetting one tumbler on the sidebed. It was the only tumbler left, a piece that reminds my grandmother of her youthful days--those days when she could afford fine dinnerware.

20 years later in California, I was having a conversation with my mother about antiques. She brought up her family's stolen dinnerware. She mentioned how they were beautiful and grand like no other kind. She expressed her sadness on how they lost a big collection of antique dinnerware, which would probably survive all these years knowing how my grandmother is so meticulous, careful, and cautious with her things.

2 years ago, my mother went to Philippines and took with her this beautiful tumbler as a reminder of her younger days and her love for antiques.

Do you see why my grandmother and my mother are so in love with this tumbler and their collection of dinnerware? The detail on this glass is exquisite with fine glass etching and extraordinary triple grape leaves handles. The lip of the tumbler has a wave so is the bottom. (I have always wondered how they drank with this cup.) When sunlight hits the tumbler, it reflects a metallic sheen with different colors of the rainbow. This glass is opaque for it has been sitting away from sunlight for 80 years!

2 days ago, I was browsing thrift shops and I was not expecting to find a serving bowl that matches this tumbler. Of course, this tumbler was made in Philippines with a different make and model but the resemblance is present. I bumped into this serving bowl, which I paid for a reasonable price of $30.00.

The color and opacity is definitely similar. However, when I turn the bowl upside down, I could not find the same grape vine design, but I fell in love with it just as my grandmother and my mother fell in love with the orange tumbler.

To Good Will employees I hope this marked price will come off!

This is the smaller bowl I found with the same wave pattern or pinched pattern, which I got for $20.00. They are both from the same year circa 1930's. The design has leaves and flowers but not like the tumbler above.
Here they are together--an orange collection of the beginning of my antique hunting for 1930's dinnerware. So my collection shall begin. I can see how my grandmother and my mother fell in love with orange dinnerware. It is all about the opacity of the glass, etching and design, metallic glow, and memories that come with it.