Farewell, Tocaya

She left quietly in the warmth of her home. Her family and friends mourned her, but after giving way to our own grief, we would like to celebrate her, my tocaya, Lydia M. Santos. It was a long friendship nurtured through the years, with many thoughtful gestures such as driving from her far-away Cavite base to our home, bringing along pails of fresh and fat mussels, which resulted in our recipe, Pasta with Mussels in Olive Oil and Pesto Sauce. She took very good care of her wards, the aspiring advertising boys and girls of this publication, supporting them in their quest for perfection, sharing their battles and winning some wars.

She noted that everytime we were together, we would be discussing food and the stores/markets where we would buy meat, seafood, etc. It thus occurred to this forward-looking lady and the editor of this publication to provide readers (females and males) with information on how to have an efficient and effective kitchen that would provide the best nourishment for their families. Thus was born In My Basket more than 15 years ago. Judging from the feedback we have been getting, we feel we are achieving our common goal. Thanks, tocaya, and farewell!

Tibok-tibok is a Pampango sweet, their version of maja blanca, made of fresh carabao milk. Trips to that part of the country would not be complete without bringing this home. A fortnight ago, we did not have to drive to Pampanga. The Mandarin Oriental hotel was hosting "Manyaman–a Taste of Pampanga", and along with tibok-tibok were other specialties laid out on the Captain’s Bar’s buffet tables that it was so difficult to contain our cravings. While some had second thoughts about the Betute Tugak (deep fried frogs stuffed with ground and seasoned pork), we–having been raised in Laguna where this as a delicacy–savored the crispy "things" and thought our friends were missing a lot, in a sense depriving themselves of an exotic culinary sensation. They had Adobong Camaru (field locusts–we still need enough courage to try this), Kalderetang Bibe (duck meat stewed in tomatoes) and carabao meat tocino.

Those who missed this festival might want to motor to San Fernando, Pampanga, and dine at Fisherman’s Grill Bar and Restaurant where all these local dishes are offered. Needless to say, Pampanga’s food has been acknowledged as one of the best in the country.

Okay, it’s time to think about Christmas, specially if you would like to earn extra money to add to your budget for holiday finery for your kids. Make fruitcakes and sell them. We scoured the stores selling ingredients, and noted that not all the things are available in every store. So go to distributors/wholesalers. One such enterprise is Killion Marketing on Orozco Street in Quiapo, on that little corner before entering Quinta Market. They have imported and local glazed fruits, nuts, flour, canned/bottled fruits, spices either packed by the kilo or by bottle/can. Their e-mail address is [email protected]

Aside from cake-making ingredients, Killion also sells a selection of meat: beef brisket at P145 a kilo, rib-eye at P1100, New Zealand tenderloin for P700, ox tongue at P170 a kilo and for those preparing roast turkey, the bird sells at P220 a kilo. These are very competitive prizes, some lower than at some high-end stores.

Mangoes have gone down to a low of P62 a kilo and mangosteen at P360, still a bit too high, which translates to about P35 per small fruit. An alternative healthy dessert is gelatin to which you can add crushed pineapples. Serve with Nestle cream on top.

Here’s a recipe for Pineapple Seafood Soup which our friend Monchet recommends. You need 500 gms fresh seafood (fish fillet, shrimps, squid); 2 tsps oil; half an onion, sliced; 3 stalks lemon grass (bottom part only); 3 cubes chicken stock; 1 large tomato (wedged); 150 gms canned pineapple chunks; 1 tbsps fish sauce; 2 tbsps tamarind cube (pangsigang); 1 tbsp sugar; half tsp salt; 2 cups bean sprouts; coriander or mint leaves. Marinate seafood in minced garlic, red chillis, patis and ground black pepper. Let stand for 20 minutes. Heat oil, stir-fry onion and lemon grass. Add stock, tomatoes and pineapple. Season. Let simmer for a while. When it boils, add the mixed seafood, continue to cook. Finally, add the bean sprouts and adjust the seasoning.

A note from Monchet: For stronger flavor, add more fish sauce.For more tartness, add a little bit more of the tamarind, or more lemon juice. For those who prefer their food sweeter, part of the pineapple juice can be added while still boiling, also more sugar can be added.

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