To celebrate 100 years of Good Food and Good Life in the Philippines, Nestlé proudly brings you “Kasambuhay Habambuhay” — a 100-minute short film anthology. It features ten 10-minute short films produced by the nation’s top advertising directors:
“Isang Tasang Pangarap” by Sid Maderazo
“Downtown” by Stephen Ngo
“Oh! Pa Ra Sa Ta U Wa Yeah!” by Jeorge Agcaoili
“Silup” by Jun Reyes
“Unplugged” by Raul Jorolan
“Sali Salita” by A/F Benaza
“The Howl and the Fussyket” by Chris Martinez
“Cooking Mo, Cooking Ko” by Chris Martinez
“Tingala Sa Baba” by Henry Frejas
“Sign Seeker” by Carlo Directo
The short film anthology showcases some of the country’s sought after stars: John Lloyd Cruz, Solenn Heussaff, Ramon Bautista, Eugene Domingo, Kiray Celis, Gerald Pasigan, Marvin Agustin, Kaye Abad, Luisito “Kuya Bodjie” Pascua, Mr. Eddie Garcia, Sid Lucero, Ms. Gloria Romero, Neil Coleta, Noni Buencamino, Shamaine Buencamino, Dominic Roco, Eda Nolan, Dennis Padilla, Robert Sena, Isay Alvarez-Sena, Philippine All Stars, Jillian Ward You are invited to watch the short films for FREE at selected SM cinemas nationwide on June 11-12, 2011.
I know a lot of people who cannot fry eggs. For instance, a perfect sunny-side up: how do you make one without burning the edges or breaking the yolk. So here’s what I’ve been thinking — what if I create a few series devoted to our favorite ingredient? I love eggs whichever way they’re prepared. I have to say that they’re one of the most versatile and most important ingredients in cooking and baking. Let me know what you think.
Below is a basic egg sandwich recipe. Some people prefer to add onions or pickles or lettuce. Include them on the list of ingredients if you wish. Spice it up with some chili and garlic powder. Spread it on any type bread or crackers. It’s all up to you! But I like mine simple. Check out the recipe below:
This is a popular type of clam locally known as kabya. I’m not sure if it’s the same thing as nylon shells, but the appearance seems identical. I love clams because their refreshing and nutritious. They’re known to be good sources of iron and other vitamins and minerals.
Now, when buying clams and mussels, make sure that they are alive. Shells of live clams are closed. If they’re open, they should close once you tap them. If they don’t close, that means they’re dead. Also, avoid clams with cracks on their shells. After cooking, fresh clams and mussels should open. If they don’t, that also means they’re dead. Discard them.
The recipe below is known simply as Kabya or Kabya Soup. Unlike clam chowders, it is simply cooked to create a tasty broth. Definitely one of my favorites. The photo is courtesy of Larry Cayco. The recipe by Mrs. Trinidad Cayco.
It’s a rainy Sunday which I spent sleeping most of the day. Aside from the typhoon in the country that somehow signaled the end of summer season, today is also a Mother’s Day. So Happy Mother’s Day to my mother and to all mothers who read this blog.
On this post, I give you the second recipe of Mrs. Trinidad Cayco (which is pretty much the same recipe of lola) whom apparently celebrated her 54th wedding anniversary with her husband this week. 54 years, guys! That’s like 13 Olympic Games or Ghana’s number of years of independence. So that’s another reason for celebration. Happy Anniversary, Larry’s nanay and tatay!
Anyway, today’s recipe is Ginisang Sitaw at Kalabasa or Stir-fried String Beans and Squash. When I was younger, I was a picky eater. Vegetables are at the bottom of the list of my favorite foods. But what kid likes vegetables anyway? There are, however, some exceptions to the rule — I like sitaw and kalabasa. So here’s the recipe of my two favorite vegetables in one dish.
I spent my Holy Week at my best friend Larry’s house in Malabon, pretty much my second home since I moved out of the town. The Cayco residence is fortunate for having Aling Trining, Trinidad, or nanay as we fondly call her. She is actually Larry’s grandmother, and like my own lola, she also does magical things in the kitchen. The next three recipes that will be featured on this site will be by her.
Malabon and its neighboring city Navotas are known for its abundant fresh seafood. Since the historical times, the seafood and fish industries are still very much alive. Not to mention, small scale industries that produce the best quality fish sauce (patis), vinegar, and shrimp paste (bagoong) — some of the key ingredients of the many dishes that the sister cities are known for.
Since it was Holy Week, Larry’s nanay prepared this very quick and simple seafood dish. Halabos na Hipon is shrimp cooked in its own broth. The size of the shrimp depends on you. Of course, the bigger the size, the more expensive it is. Smaller shrimps are, in a way, preferred because the head is usually consumed too. Not one part of the shrimp is wasted. This is because removing the shell and the head will just leave you a tiny piece of meat. But then again, some people (like Larry) prefers a headless shrimp so it’s up to you if you want it removed or not. Just don’t forget to dip it in vinegar with ginger for some added zest.
Photo below was taken by Larry before the shrimps were devoured. The recipe courtesy of Mrs. Trinidad Cayco.
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About This Site
In celebration of traditional Filipino dishes, Mga Luto Ni Lola (My Grandma's Recipes) is about the food we have always enjoyed and loved. But beyond that, it's also about those enduring moments that we spend in the kitchen with our friends, family, and loved ones. It's about fond memories of celebrations and surprises, late night dinners and Sunday lunches, relationships and love, and how we embrace life's failures and triumphs.
