Angono and Paete artists' exhibit runs until Dec. 23

Just got word that the exhibit was extended until Wednesday, Dec. 23, 2015.

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I chanced upon the Grace and Gratitude 2 exhibit at St. Benedict Church in Ayala Westgrove Heights in Silang, Cavite. 

Last 2013, I discovered the works of Luis Ac-Ac in the first exhibit and wrote his story on Inquirer:

http://business.inquirer.net/156387/ac-ac-national-artist-from-paete-in-the-making

This year, the participating artists are: Afurong, Baldemors, Banez, Blancos, Cagandahans, Cadawas, Cads, Cainto, Choco, Driodoco, Francesco, Geneblozo, Mirandas, Pinpino, Rubio, Sanchez, Tiamson, Tuazon, Villaluz. Here are some works on display:

Painting by C G Francisco II.

Mother and Child on batikuling wood.

"Croc in the brook" using narra and kamagong by Egay Driodoco.

Sculpture by Otep Banez.

"Chess" by Ronnel Cainto.

And of course, the sleeping St. Joseph on acacia wood.

Discovering Shanghai in a taxicab

Travel notes from Shanghai, China

We were told or perhaps we read somewhere that former President Clinton visited the restaurant we were about to dine in. Thus, we savored our steamed fish and fried rice with much expectation. In the end, we weren’t disappointed.

After the meal, we stayed around Yuyuan Garden to look around all the shopping stalls in the area. The traditional Chinese garden was surrounded by merchants who sold pearls, jade, clothes and all sorts of bargain items. 

It was not easy to miss the Starbucks coffee shop designed with Chinese architectural elements (quite an interesting sight). Just around the corner, we found a signage from a local enterprise called Sunbucks coffee.  

The merchants initially talked to me in Mandarin probably thinking that I was one of the locals. Once I started talking and haggling, they realized that I was not one of them and started bringing out their calculators for easier communication. 

Other sellers impressed me with their English as they tried to converse properly. You can see in certain people a deep desire to learn the international language.

We also visited other places such as the The Bund, Xintiandi, and other spots. The general impression was that Shanghai was a city open to the world since they seemed to be on a fast track towards modernization Western-style. It looked like the old stuff was easily discarded although there were remnants of the past everywhere.  

It is sometimes disappointing to see the fast disappearance of landmarks and artifacts from a rich ancient culture. Modernization is not always good if cultural roots are eradicated. Balance is always key to growth.

On another note, I also had the opportunity to visit the Xujiahui Catholic Cathedral (St. Ignatius) in Shanghai. The church is a tourist destination since it was the first cathedral to be built after the Opium War in China (and probably explains its gothic design). It wasn’t allowed to function at the height of the communist period and was only re-opened in 1980. 

As I entered the church, I found the tabernacle was lit but the place was practically empty. Outside the cathedral were bystanders who were shouting at me (I don’t know why) as I entered and left the cathedral. Actually, I wasn’t sure I would get out of the place alive! 

In 2015, the cathedral closed for renovation. It was only recently that they re-opened.

"To better preserve the cathedral, the renovators extended the length of the project from the initially planned nine months to two years."

https://www.shine.cn/archive/metro/Xujiahui-cathedral-to-reopen-on-Saturday/shdaily.shtml

One consolation was being able to go around town alone with very efficient and well-dressed taxi drivers.  

Since it was cold, the drivers wore coats that gave them a semi-formal appearance. Even if they couldn’t understand my English (the hotel gave a calling card with places to visit and the Chinese characters on them), they brought me to where I was supposed to go. Plus in the end, I received a printed receipt of my taxi fare.  

When I talk to taxi drivers in Manila, I sometimes tell them about my Shanghai cab experience, so they can also appreciate their jobs and realize that it is a noble profession. 

Taxi drivers are the first contact of many tourists in the country. If we can provide a welcoming experience to our visitors, we can change much of the negative perception we hear abroad. Taxi drivers have a big role to play in this arena and it is no small task.

Evaluating Sam Sifton's NYT chicken adobo recipe

Sharing the latest story on why Filipino adobo is cooked in a single pot...

https://joyposadaswrites.blogspot.com/2018/06/why-filipino-adobo-is-cooked-in-single.html

Months after this story came out, New York Times Food Editor Sam Sifton and his team concocted their own version of Adobo Fried Chicken: 

"This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines before it is dunked in buttermilk, then breaded and fried."

http://cooking.nytimes.com/recipes/1014734-adobo-fried-chicken

The Philippine Daily Inquirer featured the story "Evaluating Sam Sifton's chicken adobo recipe" in the Sunday Edition of the Global Pinoy page dated 28 February 2016.

Cooking a Filipino adobo version, with four common ingredients: soy sauce, vinegar, garlic, pepper. Other ingredients are added according to individual taste.

A valid question, on the previous story about Sam Sifton's NYT chicken adobo recipe, was raised. How many of the adobo recipes in the book contained the five ingredients that I mentioned, namely: soy sauce, vinegar, garlic, pepper, and bay leaf?

I found around 34 recipes that included these five ingredients. However, when I removed the bay leaf component, I was able to find approximately 70 recipes with four basic ingredients of soy sauce, vinegar, garlic, and pepper.

As said earlier, there were other recipes that excluded the use of soy sauce. Sugar is debatable but appears to be a fairly common ingredient.

Amy Besa's chicken adobo recipe included the five ingredients I mentioned. However, the addition of coconut milk and chilies may not be commonly used in Philippine homes, as shown by earlier statistics.

The above number tells me that many Filipino homes use the four basic ingredients. Other ingredients are added to these four elements, tailored to individual tastes.

Thus, a basic adobo recipe, using the four ingredients, may look something like this:

1 kilo chicken thighs
1/2 cup soy sauce
1/2 cup vinegar
1 head garlic, crushed
1/2 tsp peppercorns
oil for frying

Sugar is optional but it is a fairly common ingredient.

Water is sometimes added depending on the taste and color desired.

Ingredients can be marinated for a few hours but some cooks skip that procedure. Adobo improves its flavors after cooking. It usually tastes better one or two days after it has been cooked. 

(The basic adobo ages well, even beyond two days, but requires further kitchen testing in order to ascertain its optimum time in the ref.)

Brown the chicken pieces in oil then add crushed garlic. Add the soy sauce then the vinegar. Water can be added to adjust consistency. Braise the chicken for about 30 to 45 minutes until the sauce is reduced. 

At this point, taste the sauce and decide whether to add sugar. Then boil for another 15 minutes until meat is done and desired sauce consistency is reached.

You may improve the chicken color by browning the meat separately from the sauce. However, some cooks don't do that anymore. 

After cooking, let the chicken meat sit and absorb the sauce. In some homes, the cooked adobo is served one to two days after (food is stored in refrigerator then re-heated on the pan).

Note:  as mentioned earlier, there is no established universal adobo recipe. However the above basic recipe hopes to capture the typical ingredients in Filipino households. 

ADDITIONAL INFO:

Many years ago, I wrote a news feature "Promoting Filipino cuisine as a top brand" for the Philippine Daily Inquirer and the article was eventually syndicated to other international sites.  In the story, I wrote this idea:


"Tourism efforts include the promotion of the country's cuisine and Filipino food forms an integral part of the national identity. Thus, there appears a need to develop more objective ways of defining the cuisine, perhaps some kind of standardization or classification that is typical in other countries. It may be worth looking into the possibility of synthesizing all the regional flavors into a collective brand or promoting each region uniquely -- in a manner that visitors or international gourmets can taste, recognise and appreciate as well."

Adobo, that is considered a national dish, must define itself in a way that can be recognized by the majority of Filipinos. The recipe should also represent the taste preferences of Filipinos, in general. 

Before we can even promote the cuisine to other countries, Filipinos must first be able to find a collective identity through this versatile and sometimes controversial dish.

"The Adobo Book" includes 155 adobo recipes from various contributors around the Philippines.

Evaluating Sam Sifton’s NYT chicken adobo recipe

Given the interest in my recent story about Amy Besa’s chicken adobo recipe that was featured by Sam Sifton in the New York Times, I decided to delve deeper into the question of what constitutes a traditional adobo recipe.

http://joyposadaswrites.blogspot.com/2015/11/amy-besas-chicken-adobo-recipe-in-my.html

Amy Besa’s chicken adobo recipe that called for coconut milk and three whole fiery chilies leaves a big question mark on the minds of traditional Filipino adobo fanatics who are used to a completely different version. 

In my own experience having lived in the Philippines most of my life, I would define the traditional adobo as composed of a few basic ingredients, namely, soy sauce, vinegar, garlic, peppercorns, and bay leaf (this is my own definition but a more basic recipe excludes soy sauce). Coconut milk added to adobo is alien to this author, although she is aware it is used in some provinces. The use of red chilies is not the usual fare for the Filipino palate. Local Filipinos tend to be averse to very spicy food and have a sweet palate.

In order to prove this theory, I decided to look into the numerous versions of adobo recipes in the country, with the hope of coming up with a common thread. Fortunately, there is one book titled “The Adobo Book” by Reynaldo Gamboa Alejandro and Nancy Reyes – Lumen (calls herself the Adobo Queen) that already compiled all these versions.

Lumen says, “But, since it is a national endeavor, expect a nation to come up with at least 500 “official” versions of the adobo recipe…If we could come up with a universally accepted adobo recipe then we can entice other cuisines to try it and by that, look us up in the atlas...Till we achieve this, our adobo will remain “almost famous.”

Methodology

Although it may not be possible to come up with a universal recipe, it is probably achievable to get an idea of what is the more traditional or commonly used recipe in the Philippines. This will provide future researchers with a clearer starting point.

Thus, in order to evaluate the recipe provided by Sam Sifton and Amy Besa, I counted all the recipes in the book that were cooked 1) with or without coconut milk and 2) with or without chilies, 3) with or without sugar.

Findings

Out of 155 contributed recipes in “The Adobo Book,” only around 11 recipes asked for coconut milk and only about 6 recipes included chilies. On the other hand, about 33 recipes suggested the use of sugar.

Conclusion

Given the above findings, the recipe provided by the New York Times’ Sam Sifton shouldn’t be considered the most common or traditional recipe to be found in the homes of Filipinos living in the Philippines. Amy Besa’s recipe represents one version but is not the most typical recipe available.  

Of course, this report does not include an evaluation of the taste value of Besa’s recipe.  It is an aspect that is subjective.

“The Adobo Book” featured a recipe from Enriqueta David-Perez’s “Recipes of the Philippines” cookbook first published in 1953 and went on to its 19th printing by 1973. The recipe called for vinegar (no soy sauce) garlic, pepper, bay leaf.  It did not ask for coconut milk or chilies.  

It is worth noting, however, that many current versions of adobo already include soy sauce in the mix.

POSTSCRIPT

The earlier chicken adobo experiment using Amy Besa's NYT recipe can be found here:

http://joyposadaswrites.blogspot.com/2015/11/amy-besas-chicken-adobo-recipe-in-my.html

Amy Besa's chicken adobo recipe in my kitchen

When I first came across Sam Sifton’s New York Times Chicken Adobo recipe that he said was adapted from Amy Besa and Romy Dorotan’s Purple Yam Restaurant in the United States, I was unsure about its accuracy because the recipe was a little different from the version that I had grown accustomed to.

http://joyposadaswrites.blogspot.com/2015/11/evaluating-sam-siftons-nyt-chicken.html

http://www.nytimes.com/2011/01/09/magazine/09Food-t-001.html?_r=0

In my part of the world, we cook adobo without coconut milk. The meat is browned prior to boiling and a little sugar is added. The sauce is reduced to a bare minimum. Then the meat is browned again to a light crisp. We tend to use a bit more of the soy sauce and less of the vinegar (or sometimes a balance of both).

It was also my first time to encounter an adobo recipe that required broiling chicken pieces in an oven.

In a more recent article, I explored the idea why Filipino adobo is cooked in a single pot.

When I got confirmation from Amy Besa on Facebook that the recipe was indeed provided by them, I set out to test the delicious idea in my own kitchen.  Amy’s recipe called for coconut milk, more vinegar, and no sugar. 

I got the chicken thighs the recipe asked for. Due to time constraints, we simply used the store-bought Datu Puti vinegar. Having attended her workshop in the past, I knew that there were more superior vinegar varieties that were not easily found in the grocery.  Also, instead of fresh chili peppers, I decided to use dried chili pepper flakes.

We marinated only for an hour.  We followed instructions to immerse the chicken pieces in the sauce. Instead of using a separate non-reactive container, we simply placed the marinade directly on the pot since we planned to cook immediately.

The instructions were easy to follow. Broiling the chicken gave it a very nice charred color and it only took a few minutes. Reducing the sauce seemed to take longer than expected, beyond ten minutes, so we didn’t really wait to see the sauce completely thickened. I figured that constant reheating would eventually thicken the sauce.

Adobo flavors

Surprisingly, the adobo flavors didn’t come out very far from what we were used to except that Amy’s recipe turned out less sweet. The coconut milk also gave a creamier texture. Plus, the extra spice added some spunk.

I realized that adobo is really the Filipino man’s dish. As long as you have the basic soy sauce, vinegar, garlic, bay leaf, and peppercorn combination, the concoction somehow still turns out to be adobo, even with a few changes.  

Notwithstanding our multicultural heritage, we have managed to carve a unique Filipino identity. And considering the different kinds of adobo available, this somehow reminds me of our national identity.

Going back to Amy Besa’s chicken adobo recipe published in the New York Times, it is worth trying at least once in your life. The chicken adobo with coconut milk recipe is one version of adobo that you would want safely tucked in your kitchen files.

POSTSCRIPT

After the above kitchen experiment, I decided to look deeper into the question of what constitutes a typical adobo recipe in the Philippines.

The findings are reported here:

http://joyposadaswrites.blogspot.com/2015/11/evaluating-sam-siftons-nyt-chicken.html

Postscript: The above recipe was kitchen-tested with a Filipina who hailed from a province that uses coconut milk (gata). According to her, some people in her province do not always use coconut milk anymore. My understanding from her was that in the modern times, some people find it tedious to prepare coconut milk from scratch. In the end, I think it is also a matter of personal preference and taste.

Solenad 2 bazaar introduces artsy flair

Compared to previous Nuvali Solenad 2 bazaars where food and clothes were the usual offerings, the November 8, 2015 weekend market provided, for the first time, more handmade crafts.

Vintage collectibles were available.

Carved religious items and gold embossed icon pictures on wood.

Paintings on sale too.

Homemade candles by Amber Lights Laguna.

Notwithstanding the artsy look, colorful scarves and a few clothes still dotted the bazaar.

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For more details about Nuvali, visit this page:

http://joyposadaswrites.blogspot.com/2015/06/ayala-lands-nuvali-solenad-3-looms.html

World Luxury Spa continent winner marred by glitches

This is Aum Spa's massage hut by the beach.

Crimson Resort’s Aum Spa and Wellness Center was named a 2015 Continent Winner for Best Luxury Resort Spa.  Thus, I booked an appointment with great expectations.

The therapist Cheryl led me to the massage room where she asked me to be seated.  She clarified some of the items that I ticked off in the questionnaire given earlier.  Essentially, she wanted to understand how I wanted my massage to go about.  She gave three samples of massage oils to choose from. Then proceeded with a hot and relaxing footbath.

She was a well-trained masseuse and knew exactly what to do at each step, often asking if the massage pressure was still okay.  She kneaded my muscles with ease and her unique strokes were very good.  The massage bed, pillow, and eye patch were all quite comfortable.

At the end of the session, Cheryl gave a feedback form and offered some tea.  She is probably one of the reasons why the spa was given global recognition.

However, what happened before the massage session revealed some inconsistencies in service standards.

First off, I was unable to use the Jacuzzi because upon seeing it in broad daylight, I discovered that the floor of the tub had been rusting away. 

When I entered the locker area, the robe didn’t fit quite right plus a cleaner hairbrush had to be requested.  The shower also had a shampoo bottle that wasn’t refilled and had to be changed.

For some people, these are just minor issues while for others, it is an important measure of spa quality standards. Hopefully, the next visit will be closer to perfection.

At the main spa entrance, guests are welcomed with a cold towel and drink. They are also asked to answer a questionnaire about health conditions and massage preferences.

The spa is huge. Aside from the Jacuzzi as well as wet and dry steam rooms, it also houses a swimming pool and yoga center.

The huts by the pool are used for Thai massage. This can be a challenge when the weather hits 90 degrees or more.

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Notwithstanding the spa experience, Crimson Resort is a good destination in Mactan:

http://joyposadaswrites.blogspot.com/2015/11/crimson-resort-mactan-showcases-cebuano.html

Crimson Resort and Spa Mactan showcases Cebuano artistry

The uniquely Filipino sungka table is a centerpiece at the lobby.

Crimson Resort & Spa in Mactan, Cebu is a multi-awarded destination.  The resort has been recognized internationally. Last year, they received a World Luxury Hotel Award.

Upon entering the resort, first time visitors get an inkling that Koreans are its main clients. One sees the Asian visitors milling around, the front desk includes a Korean lady, and even the food has that extra spice that Koreans like.

However, walking around Crimson Resort also reveals some of the best furniture artistic talent of Cebuanos. It is an interesting sight to behold for Filipinos in search of world-class inspirations and designs.

A corner lamp with modernized Filipiniana features.

The well-designed lobby reveals Cebuano talent in furniture design. Various artists have contributed to complete the overall look.

Also includes some pottery work.

Danggit-inspired fishnet artwork on the wall.

Goldfish artwork made of rattan.

Rattan inspirations are all around.

Entrance to a villa. The rooms also include some Cebuano designed furniture.

This banig stool inside the room looks a bit tough but it's actually comfortable enough to sit on.

Shells are also a big part of Cebuano art.

The resort's Aum Spa & Wellness Center also includes rattan furniture inspirations.

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For details on my spa experience, visit this page...

http://joyposadaswrites.blogspot.com/2015/11/asias-best-spa-marred-by-glitches.html

Marriott Cafe Manila renovation completed

The first time I discovered Marriott Cafe was when they opened in the Philippines and I wrote a feature story for Appetite Magazine.

Back then, we found out that the hotel actually had its start as a root beer stand. Thus, the Marriott Burger was among the cafe's signature dishes.

Recently, we revisited Marriott Manila and found out that they just completed renovations (since September 2015) at the coffee shop.

The updated look maintained the cafe's simple, modern design.

A highlight of Marriott Cafe's buffet offerings includes the seafood selection.

The beef ribeye takes centerstage at the cutting table. Lunch buffet is priced at P1,900 while the Dinner buffet (Ocean's Harvest) during Friday and Saturday is priced at P2,500. [Marriott Cafe Manila buffet prices as of November 2015]

For ala carte, the clean and simple flavors of this baked sea bass dish may be welcomed by health conscious diners.

Solenad 3 attempts first artisan's fair

Last 23-25 October 2015, Nuvali's Solenad 3 opened its first artisan's fair.  It was a small group and I rediscovered the booth of Marjorie Joy Zapanta who sells hair ribbons for kids -- a story I once wrote about:

http://business.inquirer.net/159783/finance-specialist-relieves-stress-through-her-ribbon-business

Fancy headbands sell for around P150 to P180. Kids like the Frozen and My Little Pony themes.

Here's a bag that was inspired by the seat of your pants.

According to the seller, Lexie & Co. offers semi-precious jewelry that includes gold plated brass designs.

More bracelets and necklaces at the fair.

A few Filipiniana crafts were available.

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For more details about Nuvali, visit this page:

http://joyposadaswrites.blogspot.com/2015/06/ayala-lands-nuvali-solenad-3-looms.html