This roundup reminds me of the hearty lunch in Under the Tuscan Sun, or the occasional neighbors dropping by in A Year in Provence.
What am I saying? I’ve moved my blog from here to here, and terribly under construction (just look at my image header!), in need of updating, and now I’ve hosted Lasang Pinoy 21, the Anniversary Edition.
Also known as (trumpets, please, the fanfare kind) Cooking for Heroes.
It’s a potluck, guys. Just bear with the makeshift dining table made of gangplanks and the raw plasters here!
Randell Teodoro of at wit’s end is the roundup’s buena mano with his portable adobong mani for General Antonio Luna who as he found out made a mark in his hometown of Santo Tomas, Pampanga. True to his wit he imagines the general and his troop passing the peanuts until the last bit.
Frances Montero of Iskandals remembers a scandalous rhyme and an old joke about Andres Bonifacio, the unofficial mascot of LP21. She imagines herself a binibini ng katipunan cook Bicol Express to enhance the Supremo’s extraordinary valor (and sneaks a malicious grin for all I can imagine).
Em Dy of pulse recalls an interesting time when she actually prepared Cheese Pimiento Sandwiches for heroes–the people of EDSA Revolution (or to be exact, EDSA 1). To paraphrase her words (which I agree wholeheartedly), it is this food which gave the people power.
Noel Itum of Overseas Pinoy Cooking imagines serving Pakbet to the royal Ilocano couple, Diego and Gabriela Silang. Judging from his pictures and from my experience, authentic Ilocano pakbet fires up one’s ferocity, man or woman (just ask my wife).
Mark Manguerra of Special Effects whipped up Kesong Puti-Spinach Ravioli with Bay-Brown Butter Sauce for Francisco Balagtas. Hands down to this dude for this great fusion cooking (errr, Filipino food is actually the first fusion cuisine if I may digress)! As a poet myself I am sure that the Muse will find this ravioli irresistible and give me inspiration to start a sestina.
I am sure great Andy will have flabs for a second offer–Pancit Bihon Guisado from Celia K of English Patis. For a hero on the go, “it’s a complete meal in itself.” Scroll just before the recipe and she’s got tips for pancit worthy of patriotism.
Marvin at Burnt Lumpia composed a Sinigang menage-a-trois for GomBurZa (in case your history is rusty at this time, they are the priests who sparked the 1896 Revolution and a dedication in Rizal’s Noli Me Tangere). I can feel a pinch inside my cheeks on this trio.
Chicken roasted in palayok? I never knew that was possible, but might as well try. Dhang Dhang of Dhanggit’s Kitchen cooks Chicken a la Supreme for Dr. Jose Rizal served with Ms. Bracken’s homemade fresh pasta. She capped this with pugon-baked Sublime Chocolate Tart with Caramel. Sweet.
A quite interesting find is Kai@Pangasinan‘s Saluyot Tan Labong, a Pangasinan original recipe intended for the court of Prinsesa Urduja of legendary beauty and bravery. Like their language, I know Pangasinan cuisine is a force to reckon with, at par with their colleagues further north.
Desie Santos of maybahay cooked Atsara (Green Papaya Pickle) for General Emilio Aguinaldo. Like the Supremo who is always on the run, her atsara with its hint of vinegary freshness will always be present on Miong’s table, banana leaf or stone by a Palanan river, accompanying grilled baboy damo or whatever flora and fauna are available in the Sierra Madre.
Kitchen Cow‘s Kaoko recounts how Jose Rizal invented champorado and rebuts the technical impossibility in the details. Perhaps in a way to demonstrate to Pepe the correct way of cooking and eating this porridge, she prepares Champorado with Tuyo. Perfect for rainy days in Dapitan, I should say.
Mike Mina prepares an Ilocano suite for Juan Luna‘s bienvenida. The menu is so impressive and exotic (check out the fire ant eggs). Lesser-known dishes from the north are also brought to the fore (like the interestingly-named poqui-poqui).
So there. Our heroes and their cooks, gratis. Should I say their creations are To Die For?