Anna Bermudo: Kindness Behind a Pretty Face

Anna Bermudo: Kindness Behind A Pretty Face

By Apolinario Villalobos

 

When I took a respite at a Jollibee joint in Divisoria, particularly, corner of Sto. Cristo St., due to my heavy packs, I found out that I needed a separate bag for some items intended to be given to one of my friends in Baseco. It was then, that I noticed one of the crew who was cleaning tables. I told her my problem, without much ado, she left and when she came back, she had a paper bag which was just what I needed. Her prompt assistance impressed me, despite her doing something else during the time. She practically dropped everything and attended to me, although, customers were beginning to crowd the room.

My appreciation for such kind act, made me ask her permission if I can share it with friends. She shyly hesitated, but I had my chance to take her photo quickly, when she began to clean my table. She thought I was joking when I aimed my cellphone/camera for a quick shot. I found the photo to be hazy when I checked it at Baseco, so I came back to the burger joint. Luckily, I found her having a late breakfast in a sidewalk food stall near Jollibee. I practically begged her to allow me to take a clearer photo, explaining to her that what I am doing is for the benefit of others who might be inspired by people like her. Fortunately, she conceded and even cooperated by giving information about herself.

Although merely, a high school graduate, she courageously left her hometown in Zamboanga to seek a “greener pasture” in Manila several years ago. She had no chance of pursuing her studies, as she had been helping her family by sending whatever amount she could afford from her wage when she found a job. I could see that her right attitude has earned her a well-deserved job in the world-renown Filipino burger outfit which is also acknowledged for its fairness in dealing with employees.

 

Anna is pretty, an attribute that could land her a much better-paying job in cafes that could be double or triple compared to what she is earning in Jollibee. But I could surmise that despite temptations from friends, that always happen to pretty girls from the countryside, she opted to work in a family-oriented establishment. Her clean and smooth face is not covered even by a thin swipe of rouge, and she wears no jewelry, not even a single stainless ring. Her simplicity has accentuated her pretty face…. that veils an innate kindness.

 

 

 

 

Masarap Sana, Subali’t Nakakalito ang Buhay sa Mundo

Masarap Sana,  Subali’t Nakakalito ang Buhay sa Mundo

Ni Apolinario Villalobos

 

Masarap sana ang mabuhay sa mundo, kung hindi magulo at walang mga kalituhan. Dahil ito sa likas na ugali ng taong mapanlamang, mapag-imbot, at maramot na kadalasang  tumatalo sa mga mabubuting ugali na mapagpakumbaba, mapagbigay, at bukas-palad. Kung mapagpakumbaba ka, siguradong yayapakan ang iyong mga karapatan. Kung mapagbigay ka, siguradong itutulak ka lang sa tabi ng mga mapag-imbot. Kung bukas-palad ka kaya maluwag sa loob ang pagtulong sa kapwa, aabusuhin ka naman.

 

Dahil sa nabanggit na mga kalituhan, yong isa kong kaibigan, ay halos ayaw nang lumabas ng bahay upang makaiwas sa mga hindi magandang mangyayari sa kanya. Dahil sa ginawa niya, itinuring siya ng mga ungas niyang kapitbahay na “makasarili”. Sabi niya minsan sa akin, kung magpapaputok siya ng baril sa kalye siguradong sasabihin ng mga kapitbahay niyang “siga” siya. Sinabihan ko na lang na madaling araw pa lang ay umalis na siya at umatend ng misa sa Baclaran o Quiapo, pagkatapos ay mamigay ng tulong sa squatter’s area at kapag padilim na ay saka na lang siya umuwi – walang mga ungas na kapitbahay ang makakakita sa kanya. Sabi ko nga sa kanya ay maswerte siya at ungas lang ang mga kapitbahay niya…hindi mapagkunwari at mainggitin.

 

Hind lang sa pakikipagkapwa-tao ang may kalituhan, kundi kahit na rin sa mga bagay na kailangan upang mabuhay tulad ng pagkain. Kailangan daw ay kumain ng gulay at isda dahil masustansiya ang mga ito. Subali’t sa palengke, hindi lang isda ang nilulublob sa “formalin”,  ang kemikal na ginagamit sa pag-embalsamo, kundi pati na rin mga gulay upang hindi malanta agad. Ang karagatan at mga ilog na tinitirhan ng mga isda ay marumi na rin. Ang mga nahiwang gulay ay nilulublob sa tawas upang hindi mangitim tulad ng hiniwang langkang nakagawiang iluto sa gata at talong na tinanggalan ng bulok na bahagi, pati binalatang gabi, kamote, at patatas. Ang mga gulay sa pataniman ay alaga din sa mga chemical na pamatay-peste habang lumalago. Yong sinasabing mga “organic” daw ay hindi rin sigurado dahil maraming mga nagtitindang mahilig magsinungaling, makabenta lang. Kung totoo man, ay nakakakuha naman ang mga ito ng lason mula sa hangin.

 

Ang mga karne ay may mga anti-biotic, kaya ang akala ng isang kumpanyang nagdede-lata ng produktong karne ay bobo lahat ng mamimili dahil sinasabi ng ads nila na walang sakit ang mga baboy at manok nila – siyempre, dahil alaga sa antibiotic!…talaga din namang kumita lang, lahat ay gagawin upang makapanlinlang. At, yong mga batang lumaki sa gatas at karne ng hayop, ngayon ay may ugaling hayop na rin…dahil kung hindi man bastos ay lapastangan at suwail pa!

 

Ang mga softdrink lalo na ang “Cokes” (tawag yan ng Bisaya sa Coke”), na pampagana sa pagkain kahit bagoong, toyo, o patis lang ulam ay nakakasira ng kidney at atay. Kung mag-ulam naman palagi ng instant noodles na pinakamura at pinakamadaling iluto, subalit ginamitan ng kemikal upand hindi magdikit-dikit, ay lalo namang sisira ng kidney. Mismong bigas na sinasaing ay may mga chemical din upang hindi kainin ng uod at kuto habang nakaimbak sa bodega, kung saan ay iniispreyhan pa sila upang hindi upakan ng mga daga at ipis.

 

Ang instant na kape ay dumaan din daw sa mga paraan o process na nangailangan ng mga kemikal na hindi maganda sa katawan kahit pa sabihing nakakatulong ang inuming ito sa paglusaw ng cholesterol at bara sa daluyan ng dugo patungo sa puso. Ang asukal na puti ay mayroong bleaching chemical na nagpaputi sa dating manilaw-nilaw na katas na ito ng tubo. Naka-imbento ng artipisyal na asukal upang makaiwas sa diabetes, subalit nakakasira naman din daw ng kidney.

 

Pati mga bitamina na ginagawa sa mga laboratoryo ay pinagdududahan na rin. Kahit maliit lang ang sumobra sa naimon ay magsasanhi na ng overdose na maaari pang maging sanhi ng sakit. Sa puntong ito, ang mga gamot na akala natin ay nakakapandugtong ng buhay ay hindi rin pala magandang basta na lang iinumin, kaya mismong anti-biotic ay hindi na rin ligtas.

 

Ano pa nga ba at, animo ay nag-uunahan ang mga bahagi ng katawan natin kung alin sa kanila ang unang manghihina hanggang bumigay  dahil sa mga pagkaing akala natin ay pampahaba ng buhay, yon pala ay may mga lasong unti-unting nakakamatay. Kaya siguro, madalas na payo ng doctor sa pamilya ng pasyente na may taning na ang buhay, ay pagbigyan na lang ito sa lahat ng hihilingin niyang pagkain dahil wala na rin namang mangyayari bunsod ng lasong nagkakaiba lang ang dami sa bawat pagkain.  Ang maratay dahil sa sukdulang epekto ng lason na nakukuha natin sa mga pagkain at hangin ang ultimate na sitwasyon kung saan ay talagang angkop ang kasabihang, “no choice” at “…no turning back”.  Ang kalagayan ring ito ang nagpapakita na ang tao ay nagsi-self destruct!

 

 

 

 

Pastil: Versatile One-dish Meal of Muslim Filipinos

Pastil: versatile one dish meal

Of Muslim Filipinos          

By Apolinario Villalobos

 

If you have ventured into a Muslim community, you may notice a delicacy neatly wrapped in a banana leaf. It is called “pastil”, a special kind of rice with a spoonful of viand on top– either fish or chicken. While the fish takes a shorter time to cook, the shredded chicken takes more, for as long as two to three hours to ensure its softness. The fish is flavored with “palapa”, a hot chili and shallot- based condiment, while the chicken is cooked in its own oil enhanced with a small amount of coconut or vegetable oil, toasted garlic, and with shallot and hot chili as optional ingredients.

 

In Manila, the place to go for this one-dish meal is the Islamic Center in Quiapo. While it can be partaken as is, some prefer to have other dish to go with it. At the Islamic Center’s halal carinderias and sidewalk eateries, the choices for other main dishes are chunks of young jackfruit cooked in coconut milk, red beans in coconut milk, broiled tuna, mudfish or tilapia, boiled eggs, stir-fried vegetables in herbs, and chicken cooked in thick coconut milk.

 

For dessert, one can have the Muslim version of “fruit salad” which is a soupy combination of gelatin and fruits in season flavored with milk and sweetened with brown sugar. It is different from the “dry” version of fruit salad which is topped with ice cream and shaved ice.

 

Variably, “pastil” is also called “patil” in other parts of Muslim Mindanao, and the preparation varies according to the added spice or condiment. The price however, does not vary, as the price is  fixed at ten pesos per wrap.

Ang Lumpiang Sariwa ni Flor Enriquez-Francia sa Quiapo

Ang Lumpiang Sariwa ni Flor Enriques-Francia

Sa Quaipo

Ni Apolinario Villalobos

 

Mahigit apatnapung taon nang kilala ang lumpiang sariwa na binebenta ni Flor Enriquez-Francia sa labas ng simbahan ng Quiapo. Subalit ngayon ang nagpatuloy sa pagtinda ay ang kaniyang pamangkin na si Nathaniel. At, kung dati ay sa bilao lang nakalatag ang mga lumpia, ngayon ay nasa kariton na at naka-styro at may balot pang plastic sheet upang masigurong hindi naaalikabukan o madapuan ng langaw.

 

Una kong natikman ang lumpia noong taong 2002 nang umusyuso ako sa selebrasyon ng kapistahan ng Black Nazarene. Si Flor naman ay nakapuwesto sa hindi kalayuang Avenida dahil ipinagbawal muna ang mga sidewalk vendor sa Plaza Miranda. Sa pag-uusap namin, binanggit niyang basta walang okasyon sa labas ng simbahan ng Quiapo, sa Plaza Miranda siya nagtitinda, kaya nang bumalik ako sa Quiapo makaraan ang ilang linggo ay nakita ko nga siya doon at halos hindi magkandaugaga sa pag-asikaso sa kanyang mga suki. Matagal bago ako nakasingit upang bumili ng dalawang pirasong inilagay niya sa maliit na supot na plastic at nilagyan ng sarsa. Mahirap kainin ang lumpia kung nakatayo at hindi nakalagay sa platito o pinggan. Kailangang hawakan ang supot na parang saging at ang ilabas lang ay ang dulo ng lumpia. Pero kapag sanay na ay madali nang gawin ito.

 

Nang dumagsa ang iba pang vendor sa labas ng Quiapo church ay hindi ko na nakita si Flor. Inisip ko na lang na baka umuwi na sa probinsiya o baka nagsawa na sa pagtinda ng lumpia. Subalit nang minsang namili ako sa Villalobos St. ay may nasalubong akong lalaking nagtutulak ng maliit na cart at ang laman ay mga lumpiang naka-styro.  Hindi ko siya pinansin dahil inisip kong katulad lang din siya ng ibang naglalako ng pagkain sa lugar na yon.

 

Sa pagpasok ng huling linggo nitong Disyembre, bumalik ako sa Quiapo kasama ang mga kaibigang balikbayan upang bumili ng mga panalubong nila pagbalik sa America at Canada. Nakita ko uli ang lalaking nagtutulak ng cart na may mga sariwang lumpia. Nagtanong na ako kung inabot niya ang “original” na nagtitinda ng lumpia sa Quiapo. Ikinagulat ko ang kanyang sagot dahil tiyahin pala niya ang tinutukoy kong tindera, at idinagdag pa niya na ang buong pangalan ay Flor Enriquez-Francia. Nasa bahay na lang daw ito at doon niya inihahanda ang mga lumpia na kinakariton naman ni Nathaniel.

 

Halos isang taon din pala bago naitinda uli ang lumpiang gawa ni Flor at ito ay pinangatawanan na ni Nathaniel na umaming maski anong mangyari sa kanyang tiyahin, ay walang problema dahil naituro na sa kanya ang sekreto sa pagtimpla lalo na ng sarsa. Nakakadalawang hakot ng mga lumpia si Nathaniel hanggang dapit-hapon kaya malaking bagay daw para sa kanilang magtiyahin ang kinikita niya lalo pa at nagkaka-edad na rin ito kaya marami na ring pangangailangan.

 

Ang ginawa ni Flor ay isang halimbawa ng pagbuhos ng katapatan sa anumang bagay na ginagawa – walang panloloko, kaya lumpia man, na sa paningin ng iba ay napaka-simple, kung hindi naman masarap ay madaling makakalimutan. Ganyan dapat ang ugali ng tao… bukal sa kalooban ang anumang ginagawa maliit man ito o malaki, pansarili man o nakaka-apekta ng kapwa.

Ang Tao, Kalinisan, Pagkain, at Iba Pa

Ang Tao, Kalinisan, Pagkain, at Iba Pa

Ni Apolinario Villalobos

 

Hindi maganda sa isang tao ang sobra-sobrang pagiging malinis, kaya makakita lang ng pagala-galang inosenteng ipis ay animo naholdap na kung magsisigaw. Hindi masama ang maging malinis sa paligid, lalo na sa tahanan at katawan. Dapat lang nating alalahanin na lahat ng bagay, mabuti man, ay may limitasyon, tulad ng pag-inom ng gamot at pagkain. Ang binabakuna sa katawan ng tao upang magkaroon ito ng panlaban sa virus na nagiging sanhi ng iba’t ibang uri ng sakit ay virus din, kaya ang unang epekto nito ay pagkakaroon ng lagnat hanggang “masanay” ang katawan sa pagkakaroon nito. Ibig sabihin, may mga mikrobyo ding napapakinabangan ng tao, kahit ang mga ito ay itinuturing na marumi at salot.

 

May isa akong kaibigan na sa sobrang kalinisan sa bahay ay palaging pinapansin ang nalulugas na buhok ng kanyang misis kaya tuwing magsusuklay ito ay sinusundan niya at pinupulot ang mga buhok na nalalaglag sa sahig. Isang beses sinabihan uli niya ang kanyang misis ng, “o, marami na namang buhok ang nalugas mula sa ulo mo”. Napuno na yata ang misis kaya sinagot niya ang mister ng, “mabuti…ipunin mo para maihalo sa scrambled eggs bukas!”. Pinayuhan ko ang kaibigan ko na hindi tinatanggap sa korte ang nalulugas na buhok ng asawa na kumakalat sa sahig bilang dahilan ng annulment ng kasal, nang minsang humingi siya sa akin ng payo. Sa halip ay sinabihan ko siyang kumbinsihin ang asawang magpakalbo upang maibili niya ng maraming wig na iba’t iba ang pagkaayos at kulay para umayon sa kanyang mood! Hindi ko na nakita ang kaibigan ko… sana hindi sinaksak ng misis!

 

May mag-asawa naman akong kilala na dati ay bugnutin pero hinayaan ko na lang dahil parehong mahigit 70 na ang edad. Pero nang makita ko uli ay sila pa ang unang bumati sa akin. Nang tanungin ko kung ano ang pagbabago sa buhay nila, ang sabi nila, “hindi na kami madalas maglinis ng bahay”. Noon kasi habang naglilinis sila ng bahay ay minumura nila ang alikabok, at maghapon silang nakasimangot lalo pa at nakikita nila ang pagkakalat ng dalawang apo. Nadiskubre din nila na mula noong hindi na sila madalas maglinis, tuwing umaga ay may dalawa hanggang tatlong ipis silang nakikita na nagkikisay. Sabi ko sa kanila ay malamang na-“suffocate” o nalason ng naipong alikabok sa sahig ang mga ipis na ginagapangan nila. Dagdag- paliwanag ko pa ay, kaya siguro mas gustong manirahan ng ipis sa cabinet at mga sulok ay dahil wala halos alikabok sa mga ito. Bilang payo, sinabihan ko silang mag-ball room dancing na rin.

 

Maraming ospital na hi-tech ang naglilipana ngayon saan mang panig ng mundo, kasama na diyan ang Pilipinas at nagpapataasan pa ng singil. Dahil sa kamahalan ng kanilang singil, ang nakakakaya lang magpa-admit ay mayayaman, na ang kadalasang sakit ay sa puso, kanser at iba pang sakit na pangmayaman.  Subali’t hindi maipagkakaila na ang mga sakit na nabanggit ay nakukuha rin sa mga “maruming pagkain”. Ito yong mga pagkaing ipinagbawal na nga ng doctor ay patuloy pa ring kinakain. Alam na ng lahat kung ano ang mga “maruming” pagkain kaya kalabisan na kung babanggitin ko pa. Upang pabalik-balik sa mga doktor ang mga pasyente, siyempre dahil sa kikitain mula sa mahal na konsultasyon, sinasabihan na lang nila ang mga ito na kumain ng mga dapat ay bawal na pagkain “in moderation”, o hinay-hinay, o paunti-unti. Obviously, ay upang hindi bigla ang pag-goodbye sa mundo….at tulad ng nabanggit na, tuloy pa rin ang mahal na konsultasyon!

 

Ang industriya sa paggawa ng mga pagkaing dapat ay “moderate” lang daw kung kainin ay tuloy sa paglago at pagkita ng limpak-limpak upang  masupurtahan naman ang gobyerno sa pamamagitan ng buwis na binabayad nila. Ang ilang mababanggit na produkto ay processed foods na may salitre o preservative, maraming asin, food coloring, na tulad ng hot dog, corned beef,  bacon, ham, smoked fish, at mga inuming may kulay at artipisyal na lasa.

 

Sa puntong ito, gustong ipakita ng mga Tsino na nangunguna sila sa lahat ng bagay kaya pati ang paggawa ng nakalalasong artificial na bigas, sotanghon, alak, at pati ang itinanim na ngang bawang ay inaabunuhan din ng isang uri ng fertilizer na nakakalason sa tao, upang maging “matibay” at hindi mabulok agad sa imbakan. Ang masama lang, artificial at nilason na nga ang mga pagkain ay nakikipagsabwatan pa ang mga Tsino sa mga walang puso at konsiyensiyang mangangalakal sa Pilipinas upang maipuslit ang mga ito kaya hindi napapatawan ng karampatang buwis. Kung sa bagay, paano nga namang maipapadaan sa legal na proseso ang mga produktong bawal?  Maliban lang siyempre…. kung palulusutin naman ng mga buwaya at buwitre sa Customs!

 

Ang legal namang buwis na nalilikom ay ginagamit ng gobyerno sa mga proyektong kailangan ng bansa at mga mamamayan sa pangkalahatan. Kaya masasabing may pakinabang din pala ang paggawa ng pagkaing unti-unting pumapatay sa tao…. isang paraan nga lang ng pagsi-self annihilate o pagpapakamatay…. upang makontrol ang paglobo ng populasyon…na ang ibang paraan ay giyera, kalamidad tulad ng bagyo, baha, lindol, at matinding tag-tuyot!

 

Kung hindi dahil sa nabanggit na mga paraan, baka pati sa tuktok ng mga bulkan ay may mga condominium at subdivision dahil sa dami ng mga taong aabutin ng mahigit 100 taong gulang bago mamatay…at  baka biglang mawala ang wildlife na magiging delicacy na rin dahil sa kakulangan ng pagkain…at baka magiging bahagi na rin ng pagkain ng tao ang minatamis na mga dahon at balat ng kahoy!

 

Sa Tsina ay delicacy ang talampakan ng oso o bear. Sana ang magagaling na Tsinong chef ay makadiskubre ng masasarap na recipe para sa buwaya, buwitre, at hunyango…marami kasi nito sa Pilipinas para mapandagdag sa pagkain ng mga Pilipinong nagugutom dahil ninanakaw ng mga walang kaluluwa ang pera ng bayan!

 

Ang Simpleng Karinderya ni Aling Myrna sa “LTO” – Imus City

Ang Simpleng Karinderya

Ni Aling Myrna (Sanchez)  sa “LTO”- Imus City

Ni Apolinario Villalobos

 

Hindi kailangang maraming nakadispley na paninda upang magpa-impress ang may-ari ng isang karinderya o sari-sari store. Ang karaniwang pagkakamali ng mga namumuhunan ng maliit ay ang kagustuhan nilang kumita agad ng malaki kaya pilit na pinupuno ang puwesto upang magpa-impress ganoong ang katotohanan ay matumal o mahina ang bentahan. Upang magawa ito ay nangungutang sila.  Okey lang sana kung sari-sari store dahil puwede pang tumagal ng ilang araw o kahit buwan ang mga kalakal nal hindi mabili bago maramdaman ang pagkalugi, subalit agarang kalugian naman ang epekto nito sa karinderya dahil sa hindi naubos na mga ulam sa maghapon.

 

Hindi makakamit ng isang negosyo ang tagumpay sa dami ng mga naka-display kung ang layunin ay magpa-impress lang. Dapat i-angkop sa kinaroroonan ng ngegosyo ang dami ng kalakal na binebenta. Napatunayan ito ni Aling Myrna, may-ari ng isang maliit na karinderya. Ang puwesto niya ay nasa bukana ng Government Center ng Imus City o mas kilalang “LTO” dahil ang unang nagbukas ng opisina dito ay ang Land Transportation Office. Nasa lugar na ito ang Cavite State University – Imus, Postal Office, Imus City Jail, mga korte, at Law Offices.

 

Nadiskubre ko ang karinderya isang umagang naghanap ako ng abogado sa lugar na nabanggit. Dahil maaga pa, naghanap ako ng isang tindahan na nagtitinda ng kape. Nakita ko ang maliit na karinderya na nasa isang “sulok”, isang tahimik na puwesto. Nang umagang yon, tatlong ulam ang nakalatag – pritong itlog, bistek/tapa (shredded beef). Maya-maya pa ay may mga dumating na estudyante upang magpabalot ng ulam. Nagulat ako nang malaman kong maliban sa murang halaga ng ulam na Php30 bawat order (ang standard ay Php35 hanggang Php40), at kanin na Php9 bawat order (ang standard ay Php10 hanggang Php12), ay may student discount pa!

 

Ang mga ulam na paninda ni Aling Myna ay kinikilala na ngayon sa local culinary world na “pagkaing Caviteἧo”. Sa kabila ng mura niyang paninda, hindi siya nalulugi dahil dinadaan niya sa dami ng namimili, isang sistema ng mga negosyanteng Intsik. Marami siyang suki dahil ang kanyang mga paninda ay hindi kapareho ng mga tinitinda ng iba pang karinderya na ang layo sa kanya ay ilang metro lang. Ang ibang mga karinderya ay marami ding katulong, samantalang siya ay wala maliban sa kanyang anak, kaya kontrolado niya ang operasyon, at higit sa lahat ay nakakatipid siya dahil wala siyang sinisuwelduhan. Upang makatipid sa tubig, ang mga platito at pinggan ay binabalot na niya ng plastic na itinatapon pagkatapos na pagkainan. Walang pinag-iba sa pagbalot niya ng ulam at kanin na pang-take out ang sistema. Ang hinuhugasan na lang niyang mabuti ay mga kubyertos at baso. Nakatipid na siya sa oras ay nakatulong pa siya sa pagtitipid ng tubig lalo na ngayong tag-init!

 

Lalo akong nagulat nang sabihin niyang tumagal siya sa negosyong pagkakarinderya sa loob ng halos pitong taon. Ang nakakatuwa ay ang sinabi niyang may mga dating estudyante na first year college pa lang ay suki na niya haggang magtapos ng kolehiyo sa Cavite State University. Ang iba naman, kahit graduate na, pero napapadaan sa lugar na yon ng Imus ay nagpapabalot ng bistek/tapa o adobo upang mai-take home. Maliban sa mga estudyante ay marami rin siyang suking empleyado ng gobyerno.

 

Pagtitiyaga ang puhunan ni Aling Myrna sa pagka-karinderya kaya malayo sa isip niya ang style ng ibang negosyanteng gustong kumita agad ng malaki. Malaking bagay din ang nabubukod-tangi niyang mga “ulam-Cavite” kaya binabalik-balikan. Mistulang family bonding din ang paghahanda ng mga itinitinda niyang ulam dahil ang isa niyang anak na lalaki ang nagluluto ng mga ito na dinadala sa puwesto nang maaga upang maibenta sa mga estudyanteng dumadating alas-siyete pa lang ng umaga. Bago magtanghali ay dinadagsa na siya ng mga suki kaya halos hindi sila magkasya sa mga mesa na ang iba ay hinahabungan laban sa init ng araw.

 

Nakita ko sa mukha ni Aling Myrna na nag-eenjoy siya sa pagtinda ng ulam kaya hindi ko man tinanong kung tatagal siya sa larangang ito ng negosyo, naramdaman ko nang umagang yon na maaaring mangyari…. dahil isa siyang larawan ng tagumpay na ang bigay sa kanya ay kasiyahan kahit hindi limpak-limpak ang kita!

More on Herbal Remedies and Philippine Vegetables…that I personally tried

More on Herbal Remedies and Philippine Vegetables

…that I personally tried

By Apolinario Villalobos

I would just like to emphasize that discipline is very necessary if one shall try herbal remedies which require consistently patient preparation. On the other, conviction resulting from “conversion” to the nutritional benefits of Philippine indigenous vegetables is necessary before one can make the edible leaves and roots part of his or her diet – for consistency’s sake. The following are enhancements to what I have already written on this subject:

MALUNGGAY (MORINGA) – this plant is a “must” in every Filipino’s yard;  for those living in the city, it can be planted in plastic containers that saw good old days as “water bottles” on dispensers; the juice of the mashed leaves can stop bleeding even of open wounds in seconds; the dried seeds can lower the level of bad cholesterol; one of the discoveries of archaeologists in Africa were several thousand year-old water jars with dry malunggay seeds at the bottom, proof that the seeds were used as anti-bacterial; it is considered as among the “miracle” plants, infused by nature with plenty of nutrients, that is why, it is being used as enhancer for instant noodles and rice porridge to make them healthy, and fed to the children in feeding programs; it is not bitter as many people believe; the leaves can be air-dried, crumpled or powdered and stored; a teaspoon in powder form can be added to a mug of coffee, while the crushed  dried leaves can be added in pasta sauce, as well as, vegetable dishes, especially, monggo, or in fried rice.

SOFT, YOUNG GUAVA LEAVES – in my earlier blog, I forgot to mention that the guava leaves tea can alleviate the diabetes; the finely chopped young leaves can be added to salads, to lessen the tangy taste and odor of onion; it is suggested that the tea be always ready on hand as an after-meal deodorizer of the mouth; the fruit, I still maintain, to be more laden with vitamin c than citrus; my day is not complete until I drink at least two mugs of this tea.

LEMON GRASS (TANGLAD) – this herb can be frozen even for one month (I have tried it), but first, each root with stem must be cleaned thoroughly and entwined or interlaced before being kept in a plastic bag, to save on space in the freezer; the tea can alleviate colds aside from purportedly weakening cancer cells; before the “guyabano craze” hit the herb market, lemon grass was already very popular in Europe; an Israeli travel agent enhances his Holy Land package tours for Europeans by offering a side trip to a “desert  garden” for unlimited cups of lemon grass tea;

PAPAYA – the green fruit is full of vitamin C and has anti-cancer properties; the leaf has similar use as “tawa-tawa” grass, as the tea from the boiled leaf can increase the red blood cell count of the dengue victim; the ripe fruit can give one comfort in moving his or her bowel; the seeds can be dried, peeled and eaten as they are also full of nutrients; the dried seeds can also be added to guyabano and other leave to be boiled into tea.

LUPỘ – this is a wild indigenous vegetable more known among the Ilonggos, and lately, found to have anti-cancer properties, as just like the turmeric, it also blocks the passage of food to the cancer cells, thereby, starving them; it grows in rice fields and swamps; the vegetable can combine well with mongo or any fish dish, especially, milk fish or bangus.

CHILI – strengthens the immune system; its ‘hotness’, however, poses a problem to those who are suffering from hemorrhoid; if it cannot be avoided by people with the mentioned problem, suggested is drinking plenty of water to dilute the “hot substance” of the fruit, after meal; in my case, I add plenty of pounded fresh chili to the jar of salt, bottles of olive oil, canola oil, and palm oil to make them really hot; I add at least two spoons of dry chili flakes in any dish, or sprinkle them on fried rice, and instant noodles; I also add chili flakes to tomato sauce for my pasta;

PERIWINKLE (PAGATPAT) – the tea from boiled leaves can cure cancer as supported by testimonies of patients who got cured of breast cancer after religiously drinking tea from boiled leaves; it is really bitter, but if only for its medicinal value, one should endure the taste which I am doing, as the bitterness also neutralizes the sugar level in the blood; the tea cleanses the kidney; suggested intake is every other day of the week.

AMPALAYA (BITTER GOURD) – the sliced vegetable must not be mashed in salt and squeezed of its bitter juice as it becomes useless; the best way to lessen or remove the bitter taste is just to soak the sliced gourd in cold or iced water for about ten minutes – do not squeeze, just put the slices in a colander and allow them to drain; the fruit and leaves of this vegetable can prevent diabetes.

The Philippines is so blessed by Nature with plenty of plants with edible fruits, shoots, leaves and even flowers. Unfortunately, because of the “colonial mentality” that developed with the arrival of the Spanish and American colonizers, many of the Filipinos forgot about them or worse, refuse to eat them, in favor of the “western” vegetables such as cabbage potato, and many others, although, considered as nutritious, too, but comparably expensive. This mentality sort of, got worsened lately, with the influx of imported vegetables and fruits from other countries, especially, China and the United States. There is no question about the nutrients found in the imported vegetables and fruits. What I am driving at here, is that indigenous vegetables and fruit trees can be planted in our yard or any vacant lot! Can the same be done to the imported “food stuff” that may have been sprayed with insecticide to preserve them while in transit?

Why Filipino Foods are not Popular Abroad Compared to those of other Asians’

Why Filipino Foods are not Popular Abroad

Compared to those of other Asians’

By Apolinario Villalobos

To put a straight answer to the question….it’s because names of Filipino foods in classy restaurants are “proudly” in Spanish or French, unlike those of other countries with authentic native names. As we know, people of other nations, especially those in the west, prefer the exotic, the native…and not what they already have in their country. So, in their desire to try something exotic, they would go to Korean, Japanese, Indonesian and Thai restaurants for a taste of Asia.

I am expressing this concern after reading an article in a weekend supplement of a broadsheet about a Filipino cook who has gone places, and the write-up is complete with photos of recipes that are his masterpieces – all with French names, though prepared with native ingredients! Filipino cooks who prefer to be called “chefs”, are obviously, so ashamed to name their dishes based on the main ingredient that they use. Perhaps, they should name, for instance, snail cooked in coconut milk, just as “ginataang kuhol”, the fern tops salad as “kinilaw na pako”, the “pinakbet” as just that, as named, coconut pith salad, as “kinilaw na ubod ng niyog”, misua soup as “sopas na misua” instead of “angel’s hair soup”, etc. There is, however, a problem with the “bird’s nest soup” that should be named “sinopas na laway ng ibon”.

There are a few Filipinos based in other countries, and who have ventured into the restaurant business, but most still prefer to hide their Filipino identity by using foreign-sounding names for their establishment, afraid that they will not attract customers, other than fellow Filipinos. Most also prefer to offer Mediterranean dishes introduced by the Spanish colonizers in the Philippines, such as the “arroz Valenciana”, “chorizo”, “estofado”, etc. when these can be prepared the Filipino way and given Filipino names. The hypocritical effort is obviously, an acrid residue of colonial mentality.

It is interesting to note that, in Arab countries, “saluyot” is used as an ingredient in spicy chicken curry, but in our country, only the lowly Filipinos eat the said vegetable, despite the already known fact, that it can prevent diabetes. A classy Chinese restaurant in Manila serves “alugbate” as an appetizer, but again, only mostly Visayans appreciate the said vegetable which is also known as Madagascar spinach or Chinese spinach, and those who cook it, know only of monggo as the appropriate taste enhancer. Still in the Middle East, one way to prepare eggplant is to sauté it in oil and spices until it becomes mushy, which then, is eaten with bread. But in the Philippines, despite the abundance of eggplant, what most Filipinos know as a dish for it is “tortang talong” or an ingredient in “pinakbet”, or an insignificant ingredient in “achara” or pickles, and still for the lowly, “binagoongang talong” or just “inihaw na talong”.

In Thai restaurants, they serve “bagoong rice” with thin slices of green mango and toasted dried krill (alamang) or baby shrimps on the side. Filipinos love it, but local carinderias do not serve them or only very few even attempt to cook it at home, despite the availability of ingredients in wet markets. Still, Filipinos do not mind paying for the pricey Thai coffee, although, it is just an ordinary black coffee mixed with “condensed milk”, that can be prepared at home. And, to top it all, the mentioned offerings are listed in the menu with Thai names!

So far, only the street food vendors are bold enough to give their palatable goodies “exotic” names, such as ‘adidas” for chicken feet, IUD for chicken intestine, “pares” for soupy mixture of shredded beef, cow skin, chili flakes, soy sauce, and toasted garlic – paired with quick-cooked fried rice.

When Fiilipinos have foreign visitors, they are brought to classy restaurants, unless the latter request for something local. Oftentimes, no initiative is taken by most Filipinos to introduce what are ours. A classic attempt, however, was made by a Filipina when she brought her German guest to a mall and went to the Filipino section for candied tamarind. While picking up a pack, the host was proudly talking about the fruit as being abundant in the Philippines. When the guest looked at the label, she saw a “Made in China” printed prominently as the source of the product!….well, at least the proud Filipina tried.

From the Kitchen of Pat Sulleza…gurayan sandwich filling and rice topping

From the kitchen of Pat Sulleza: (based on her comment to my blog about food…)

*Gurayan sandwich filling and rice topping

Ingredients:

1 kilo of anchovy (white variety, and small ones are preferred)
1 cup chopped kamyas (if not available, use young crushed tamarind, calamansi and vinegar, or the sour variety of green mango)
½ cup vinegar
thumb-sized ginger, crushed
salt to taste
pork oil
Optional: chili, bell pepper, and laurel leaves

Direction:
Wash the anchovy thoroughly to reduce the fishy smell.
Cook in vinegar, kamyas, ginger and salt. Allow to boil for 15 to 20 minutes to eliminate some of the liquid. Add estimated amount of pork oil. Reduce fire and simmer for 5 minutes more. Allow ample amount of sauce to remain.

Notes:
Best cooked in native earthen pot (palayok); if using ordinary stainless or steel cooking pot, line the bottom with fresh banana leaves, if available.
Another option is wrapping the anchovies in banana leaves and arranged inside the pot. If banana leaves are not available, pechay may be used.
The vinegar shall serve as preservative, so there is no worry for spoilage.
Young okra or eggplant may be added on top of the preparation while cooking, and they can be used later as garnishing to rice.
As filling for sandwich, white onion rings may be added.
As rice topping, chopped spring onion (sibuyas-dahon) may be sprinkled as garnishing.
The sauce with added few mashed anchovies and chopped white onion may be used as dip for Skyflakes biscuit, pan de sal, or biscucho.
The green mango loses some of its acidity when it is cooked, so it goes well with rice, okra or eggplant.

*Gurayan- Bisayan/ Karay-a for anchovy
*Dilis- Bisayan/ Cebuano and Tagalog for anchovy

Understanding the Dietary and Medicinal Values of Herbs and Vegetables

Understanding the Dietary
and Medicinal Values of Herbs and Vegetables
By Apolinario Villalobos

I cannot understand how herbal medicine can be viewed as an “alternative”, when in fact, such has been thriving even before the so called civilization made life comfortable for man.
Herbal medicine has been part of the early earthlings’ way of life long before drug laboratories came into being. In other words, the herbal medicine should be considered as the “original” medicine, and the laboratory-processed ones as the “alternative”, and not the other way around. The laboratory-processed medicines with attributes cloned from the plants are understandably with longer shelf-life and more convenient to use as they are in the transportable forms such as tablet, capsule or in small bottles as syrup and infused with preservatives. For the sake of fairness then, the word “alternative” should be taken out of the drug dictionary, and we just stick to “herbal”.

The pampered attitude of man should be blamed on why the use of herbal medicine had a lull in the past. Fortunately, today, the practice is picking up again because the civilized world has realized that most laboratory-processed drugs are not safe enough to be taken without proper supervision or strictly followed prescription. Modern medical practitioners blame “overdose”, “underdose”, and even “abuse” for any untoward result from the “misuse” of laboratory-processed medicines.

The only problem with the herbal medicine is that, it requires patience as regards its preparation which is akin to a ritual. A realistic example is how I do it: first, I have to have a dedicated kettle that I can use in boiling leaves, barks, and spices, and then I have to look for those that I need to boil. I have to do the concocting when I wake up, as I also use the concoction to dilute my coffee. I have to do that every morning! Compare that with just gulping down tablets or capsules with a glass of water.

Sacrifice is the keyword if one has to be serious in making herbal medicine part of his life to prevent the onset of diseases. In my case, however, it is a must because my blood has cancer cells, as the disease is the scourge of our family.

I employ resourcefulness in my effort to gather what I need by bringing with me plastic bags every time I go out to do my rounds of random sharing. During the season of mangosteen, I would hand out plastic bags to people eating the said fruit, so that I can gather the rinds which I dry at home. Also, I would buy the blemished fruits, considered as rejects, though fresh, as they come cheap. With those, I am able to dry rinds that can last me for many months. It saves me substantial amount of money, as compared to buying the laboratory-prepared MX3 capsules and preparations with coffee.

When I found out that watermelon can prevent rapid enlargement of the prostate, during its season, I would ask watermelon rinds from vendors who sell the fruit by the slice. I would bring home a grocery bagful of them to be pickled in brine or cooked in brown sugar and cinnamon powder. During the corn season, I would also ask for the “hair” from the vendors who just throw them away. At home, I boil it as the concoction helps eliminate gall and kidney stones.

Another problem with the medicinal herbs is that they must be eaten, too, as vegetables. This is an unfortunate requirement which those who have no heart in acquiring the taste, will really find difficult. Every time I share with others how I cook unpeeled squash and green papaya, I would notice eye brows rising. Eye brows would rise higher, if I mention how I would prepare my own “arroz caldo” with vegetables instead of chicken. Then I would notice some holding on to their throat if I mention about cooking alogbate or chinese spinach, saluyot and okra in plenty of tomatoes and onions. They cannot just imagine the slimy broth that would result!

If I begin mentioning to my friends about rarely- heard names of herbs and spices and their uses, I would see blank stares, as if they cannot believe what I have said. If I tell them about star anise as being effective in preventing the onset of allergies, or softening the phlegm, the more that they become stupefied. And, when I mention about cloves as part of my concoction, they would wonder aloud “what the hell is that”. With the climax of my share which is telling them that always part of what I cook as food are turmeric and powdered chili – plenty of them as in spoonful, I would see many listeners shudder, especially, if I tell them that I also include them in my coffee.

So, those are the difficulties of having herbs as part of diet, or as medicine. Some people cannot imagine them to possibly become part of a healthy diet. They would rather play dumb to the saying that prevention is better than cure, and instead, prefer the convenient though expensive tablets, capsules, and visits to the physician, at the onset of a disease, later on.