Bangus and Tilapia

We have actually missed them on our dining table, considering paksiw na bangus and sarsiadong tilapia are two family favorites. Last weekend, we dared get one medium-size piece of the former and three live ones of the latter, after being assured by the supermarket staff that they did not come from any of the fishkill areas. He said they were “alaga po sa (bred in) Bulacan.” We took his word for it and subsequently relished the matiyan and succulent fish.

The Pantoja family from Batangas has produced a selection of bakery products for more than 60 years. Medium-sized stores and free-standing stalls are found in various towns in the province. Last weekend a new outlet was quietly inaugurated on the street level of Puregold Supermarket at the Molito Mall in Alabang. Anthony, a young Pantoja entrepreneur, was there graciously introducing their products to a group of women shoppers who immediately flocked to it, getting ensaymadas, cheese rolls, etc., each priced at P25 a piece except the big ensaymada at P50 per. We noted how they have stuck to the traditional way ensaymadas are made, not very cakey. We consider it the Filipino croissant – light, done with flaky layers of buttered dough without a crunchy top, but sprinkled with sugar and cheese. Perfect with coffee or tsokolate eh.

Here we found an old familiar bread called kalihim with red-tinted cream filling. An innovation is one that has ube in between the bread layers. They’ve got brownies and Swiss rolls with bits of ham. Biscocho Iloilo is also available as well as new herb-flavored sticks. Surely we are glad there’s such an outlet of what we may call “old-fashioned” breads.

Mangoes are going out of season so they now cost P90 a kilo. Most of them are sweet, therefore one should be willing to pay the price. If one haggles, the cost might go down to P85. Bananas are at the least P46 a kilo. Mangosteen is still at a high of more than P400 a kilo. Native garlic, which are a bit bigger this harvest, still goes for more than P200 a kilo. Unbranded chicken can be as low as P90 a kilo. Lapu-lapu, talakitok and pompano, considered premium fish, are tagged at more than P300 a kilo. Shrimps, if used only for sautéing, can be bought from the store freezer, but they are headless. You can buy shrimp cubes if you need the juice from the heads, but remember most of the seasoning aids have MSG.

Here’s a recipe for cream dory. This versatile fillet lends its natural flavor to most dishes. Cost per pack of three to four pieces has gone down to P149 and it is available in most supermarkets. This recipe is an innovation of a niece’s kitchen assistant, so we call it Rosemary-d Dory. You need a pack, washed and drained. Season very slightly with salt and pepper and to take the slime off, bathe with the juice of one calamansi. Rub with dried rosemary and sprinkle with Parmesan cheese. Bake at moderate temperature for 10 to 15 minutes or until done. Serve with soup and salad.

After a few years of having been relegated to the back burner, our second cookbook is set to see print in about two and a half months. This will consist of recipes that have been culled from our many travels, contributions of expert international chefs and Filipinos living abroad, spiced with anecdotes, some humorous, some embarrassing, and others informative and instructive. This is one project we have looked forward to completing.

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