Ed Palomado and His ANGEL’S FOODS AND SPEECH COMPLEX

Ed Palomado and His ANGEL’S FOODS AND SPEECH COMPLEX

In Tacurong City

By Apolinario Villalobos

 

I knew him since high school days as a hardworking student who consistently exerted an effort to be part of various extra-curricular activities due to his oozing self-confidence. Volunteerism was innate in his character as he likewise, unselfishly did his best to contribute for the success of projects in which he was involved. He even tried the terpsichorean group when he joined our Choreographers’ Club under the tutelage of Mrs. Ching Romero and Mrs. Leonor Pagunsan. Among those whom I could recall who were members aside from me and Ed were, Homero Palatolon, the late Hernanie Baclaan, Domingo Cargo, Ruel Lucentales, Ed Collado, Ming Barnachea, Jaime de la Rosa, Baltazar Subando, the late Jaime Mariῆas, Leo Villalobos, Cirilo Baldonado, Pedrito Oani, Ramon Laforteza, Rommel Angel, and Eduardo Nanalis.

 

Upon graduating from college , he worked for the newly-opened Metrobank in our town and also tried teaching, but finally, decided to open the first-ever speech clinic for the whole region of southern Mindanao that includes the provinces of South Cotabato, Sarangani, Sultan Kudarat and cities of General Santos and Koronadal, as well as Tacurong which was yet, a town then. The clinic was based in the latter, with the structure seemed to float in the midst of newly-opened subdivisions and rice fields, far from downtown. Clearly, it was a financial risk on his part, but he went ahead because he wanted to help the young of the region improve their communications skill.

 

His hard-earned savings went to the initially, box-type structure that housed the speech clinic, the procurement of several units of desk-top computers and high-tech gadgets to ensure an effective tutorial program. The project was a dream- come- true for Ed, as he loved public speaking. He did not pursue masters in any field related to the trade that he chose, learning the ropes by self-study, instead.

 

Despite the distance from the downtown area, the speech clinic grew in popularity by word of mouth. Electric power was also intermittent during the time, so that the comfort of students was jeopardized. Nevertheless, both students and proprietor persisted. In time, the clinic trained local talents as well as those from neighboring areas, and who were sent by their respective school to compete in inter-school public speaking competitions….and almost always, they would come home victorious.

 

Ed confided that their family love food and cooking so that when he saw an opportunity to diversify, he chose catering and hosting of social activities. He expanded the speech clinic facilities to include a pictorial corner in the garden, a big banquet area and air-conditioned mini-auditorium fitted with high-tech gadgets. Locals and patrons from neighboring towns were delighted so that in no time, the ANGEL’S FOODS AND PALOMADO SPEECH COMPLEX became deluged with reservations. Families, as well as, students who graduated from the different schools in the city also held their reunions in the complex. Even government agencies that held seminars found the facilities amenable, as could be gleaned from their comments.

 

When I visited the complex lately, summer classes for kids were ongoing. From the auditorium I could hear youthful voices with American accent delivering elocution pieces. Ed, himself, opened the classes with initial amplified tutorials.

 

When finally, we had a serious chat in his office, he told me about his long list of reservations and his schedule of procurements for the things that he would need to satisfy the requirements of patrons whose reservations were made months ahead of their scheduled activities. The whole of May is filled with scheduled activities. He spoke in slowly-spoken words and low-tone because of a stroke that made him bed-ridden for several months. The unfortunate occurrence bloated his monthly personal expense by more than Php20,000 due to the drugs that  he needed for recuperation and maintenance of a feeble health. Instead of pitying him, I admired his persistence to walk slowly on his own, without even the help of a cane, while his left hand limply rested on his side.

 

But the most that I admire in his person is his big heart because of the extended family that he maintains, and consisting of relatives, the young ones of which, being sent to school as far as Davao city. To reciprocate his kindness, they help him in the operation of the food and speech clinic complex.

 

The Most Benevolent must have let him live longer because of his advocacy founded on unselfish compassion!

Advertisements

Mga Payak na Lutong Maragondeno

Mga Payak na Lutong Maragondeῆo

Ni Apolinario Villalobos

 

Hindi tulad ng ibang bansa na ang maipagmamalaki lamang ay mga natatanging taal na pagkain at pamamaraan sa pagluto o recipe, ang sa Pilipinas, bukod sa pagkakaroon ng huling nabanggit, ay mayroon ding mga hango sa pamamaraan ng mga mananakop. Subali’t mayroong mga rehiyon at probinsiya na nakapagpanatili ng sarili nilang mga lutuin. Isa na diyan ang Maragondon, isang bayan ng Cavite.

 

Kung anong dagundong mayroon ang pangalan ng bayan, ay ganoon din ang mga sariling lutuin nito. Ayon kay Gng. Emma Mendoza Duragos, isang caterer na taga- Maragondon, ang mga lutong Maragondeῆo ay binabatay sa mga kung ano lang ang mahahagilap sa paligid, subali’t nagagawan ng paraan upang maging malasa at malinamnam. Ang kapayakan sa paghanda ng mga ito ang dahilan kung bakit marami ang nahalinang matuto sa paghanda ng mga nabubukod tanging pagkaing Maragondeῆo.

 

Ang piniritong lumpiya halimbawa ay kaunti lamang ang mga sangkap tulad ng singkamas o hilaw na papaya o kung talagang espesyal ay ubod ng niyog, carrot o kamoteng dilaw, sibuyas bombay o dahon, at konting pamentang durog. Ang manamis-namis na lasa ay galing sa sangkap na carrot o kamote.

 

Sa mga pinaasim na lutuin tulad ng paksiw o sinigang na isda, ang pinakamahalagang sangkap ay kamyas lamang. Ganito rin ang ginagawa sa sinigang na baboy o baka, subali’t may dagdag na ilang patak ng sukang niyog. Hindi hinahaluan ang mga ito ng mga rekadong ginagamit sa mga lutuing intsik o Indiyano.

 

Ang monggo na itinuturing na pang-Biyernes na ulam, ay pinapakuluan ng matagal upang talagang lumambot at hinahalong mabuti upang lumapot. Hinahaluan ito ng kung anong gulay ang maaaring makalap sa paligid tulad ng dahon at talbos ng ligaw na ampalaya o malunggay. Palasak sa Maragondon ang paghalo ng dinurog na tsitsarong balat ng baboy sa nilagang monggo na lalong nagpapatingkad ng lasa nito.

 

Ang manok na sarsiyado ay niluluto muna ng bahagya sa pinagbabaran nitong mga sangkap upang masigurong manuot ang lasa sa laman, at pinipirito din ng bahagya upang mawala ang lansa. Binibigyan nila ng halaga ang luya sa pagluto ng sarsiyadong manok, baka at isda, upang matanggal ang lansa sa mga ito.

 

Hindi maiwasang mapag-usapan ang mga payak o simpleng pagluluto sa panahong ito dahil sa kahirapan ng buhay. Napatunayan ng mga taga-Maragondon na simple man ang paraan sa paghanda ng mga pagkain nila, nagagawan nila ito ng paraan upang maging masarap. Ginagamit ni Gng. Duragos ang kaalaman niya sa mga paraang Maragondeῆo sa pagluto, sa kanyang hanapbuhay bilang caterer at karinderyista sa loob ng isang subdivision na dinadayo dahil sa murang halaga ng mga ulam at sarap ng mga ito. Kung kinakailangan o kung pinapakiusap ng nagpapa-cater, nagluluto rin si Gng. Duragos ng mga ulam na naimpluwensiyahan ng Kastila at Hapon. Subali’t may paraan siya upang pumaibabaw pa rin ang timplang Maragondeῆo na natutunan niya mula noong siya ay bata pa. Ang paraang ito o “twist” ay nauuso sa makabagong “cuisine”. Ang malungkot lamang ay ayaw niyang ipamahagi ang mga paraan ng pagtimpla dahil “trade secret” daw. May gumaya na daw kasi subali’t sa halip na magpasalamat ay siniraan pa siya. Naging bahagi na ng  adhikain ni Gng. Duragos sa pagluto ang paniniwalang hindi kailangang gumastos ng malaki upang makatikim ng masarap na pagkain…at yan ay napatunayan niya.