Sago, gulaman and El Niño

“Drink because you are happy, but never because you are miserable.” — G.K. Chesterton (1874-1936)

“I love fruit, when it is expensive.” — Sir Arthur Wing Pinero (1855-1934)

To tide you through the heat of the El Niño phenomenon, there is nothing more nourishing and refreshing thaan fixing yourself a cold drink!

In Ibiza, Spain way back in 2006, I experienced similar weather as the heat wave hit many portions of Europe. Still, the humidity level was nothing compared to what is occurring today. With temperatures reaching record highs, it is essential to rejuvenate your body with a fruit-based refreshment that can replenish, revitalize, and rehydrate. Fruits are delicious, easy to digest, and because they consist of 75- to 90-percent liquid, fruits are a great source of energy. Of course, fruits are also rich with anti-oxidants that help reduce incidence of cancer and other heart ailments. Bright colored fruits such as mangoes and oranges have a high content of beta-carotene, which is good because the body transforms this to vitamin A. Other fruits like melon and bananas are rich in potassium, which is an electrolyte, that helps maintain a proper balance of body fluids and can aid in the reduction of high blood pressure. Most contain Pectin, which regulates blood cholesterol level. Pureed fruits mixed with either milk, yogurt, or ice cream into a thick consistency are called smoothies. 

In Italy I learned that fresh seasonal fruit is called frutta fresca de stagione, not to be mistaken with fruta bomba, which is Spanish for papaya.

Fruits should be stored in a cool place or refrigerated and used as soon as possible. Cold storage increases the shelf life because as it is harvested the cells do not die. They continue to take in oxygen and release carbon dioxide, a scientific process called respiration. Low temperature slows down this process, making the cells live longer. It should be washed before being refrigerated except for strawberries, chico, lanzones, cherries, and berries. Most fruits that ripened on a tree will be more succulent than those at home. Those that are kept away from sunlight, stored in a bag will speedup the ripening process. The exceptions are melons, bananas, and pears that become sweeter if picked and stored at home.

Another of my favorite drink to beat the summer heat is gulaman and sago. Gulaman is made from seaweed, a sea plant belonging to algae family, which is used for flavor and as a thickening agent. Tapioca pearls are tiny pellets made of tapioca, a thickening agent made of starch extracted from the root of the cassava plant. Pandan extract is added for taste and color for green gulaman while strawberry extract does the same for red gulaman. Pinipig is toasted, flattened glutinous rice and is a favorite among Filipinos, who often use it as a dessert topping, baked goods and pudding.

Tony and Nena Atienza’s Gulaman and Sago

1) Two bars (red and green) of gulaman (seaweed in bars. Available in markets), 4 cups water, 1 cup granulated sugar, prepare 2 glass or metal molds of 3 cups capacity each to put cooked gulaman,1/4 tsp. each of pandan and strawberry extracts.

a. For the sago (tapioca pearls): Boil 5 cups water and add 1 cup uncooked sago. Stir once in awhile (uncovered) for 15 minutes or until clear. Drain. Put in a bowl and pour tap water twice the amount of sago to prevent them from sticking. Reserve some for our drinks/shakes today.

2) Ten tall glasses for halo-halo, half-filled with crushed ice when ready to serve.

3) Topping: 1/2 cup toasted pinipig. Serve with 2 cups Magnolia Fresh Milk or canned coconut cream or sugar syrup. For the sugar syrup boil 1 cup water with 1 cup dark brown sugar until just dissolved. Cool.

4) Procedure: Shred the red gulaman in a saucepan and add 2 cups water. Let boil until gulaman is dissolved. Add 1/2 cup sugar and strawberry extract. Mix and pour on container. Refrigerate until firm (about 1 hour). Cut into 1/2-inch cubes. Do the same with the green gulaman and pandan extract. Pour in 10 glasses half-filled with ice. Top with a tablespoon each of sago and pinipig. Serve with fresh milk or coconut cream or syrup.

5) Note: Instead of sago and pinipig you can use canned lychees, peaches, and Mandarin oranges. Use syrup from can in place of milk.

Francis & Annette Canuto’s Melon Shake

1) Put in a blender: 4 cups cubed melon, 1 cup fresh milk, 1/2 cup condensed milk. Shake. Pour in 8 tall glasses that has 2 tablespoons each of sago and half-filled with crushed iced. Top with a scoop of vanilla or ice cream of your choice.

2) Note: other fruits like mango, among others are also ideal for above recipe.

Delfin & Steven Viola’s Watermelon Shake

1) Put in a blender: 8 cups cut up watermelon with 1 cup granulated sugar (white sugar). Blend.

2) Pour unto 8 tall glasses with filled crushed ice. Top each with a spoonful of cooked sago.

Johnlou & Alou Koa’s Mango Smoothie

1) Put in a blender: 2 cups ripe mango, 2 cups mango or vanilla ice cream, 1 cup cold fresh milk. Blend. Pour unto 8 tall glasses 1/4 filled with crushed ice. Top with cooked sago.

Marieliese Evaristo’s Green Mango Juice

1) Put in a blender: Flesh of 2 very green mangoes, 1 cup granulated sugar, 1 can (1 1/2 cups) Sprite or Seven up. Pour onto 6 tall glasses (Zombie glass) filled with crushed ice.

Discoveries of the week

For beer lovers, the place to be is Beers Paradise located at Polaris corner Durban Street, Makati City. The laidback lounge décor creates a cozy ambience and pleasant atmosphere where guests can socialize and chill out with friends. The second floor includes karaoke, billiards, darts, a stage for live bands, activities that will surely make your night memorable. Various dishes such as the mix platters are top notch and the service is exceptional! For parties and reservations, call 895-9272 or 346-2530.

For the highest quality of vanilla beans you can order from the Vanilla Company. The beans come from Papua New Guinea and Tahiti. The three varieties include Bourbon, Tahitian, and Pure Vanilla Extract, all of which have double the flavor. For inquiries, call (046) 860-2993, SMS 0915-4608888 or visit www.TheVanillaCo.com.

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For schedule of classes, visit www.sylviareynosogala.com