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Columns - JGL Eye
Friday, 14 January 2011 09:40

 

JGL Eye

By JOSEPH G. LARIOSA

Journal Group Link International)

   

C HICAGO (jGLi) – There are times in a columnist’s life like today when there is a glut in the news – yet it is a slow-news day.

 

And this gives me a reason to pause so I can review e-mails in my folder that has been in a holding pattern for some time and is waiting for my attention.

 

After taking up the mining issues in my maternal hometown of Matnog, Sorsogon in the Philippines, I would like to stay around a little bit in that Bicol region. (To read again the article about the Matnog-mining scandal, please go to: Joseph Lariosa Takes Up the Cudgels for “Save Matnog, Stop The Iron Project”.)

 

Although, this is the first time this year that I will be socially active in the affairs of Bicol USA, Chicago chapter that will be headed by Ms. Evelyn Tolledo of Catanduanes, let me start by mentioning the press release e-mailed to me from Down Under by my long-time friend, Renato Perdon, a prolific book author. Mr. Perdon is promoting the book, “Magayon: A Taste of Bicol … A Touch of Class,” (Manila Prints, Sydney/Manila, 2011) written by Neria Nidea-Soliman.

 

BICOL RECIPES

 

T his new, 280-page book on Bicol recipes and selected biographies of prominent Bicolanos was released last December 2010 by Sydney-based Manila Prints publisher.

 

With a brief history of Bicol cuisine, compiled by the author, Neria Nidea-Soliman, a gourmet who was born in Albay province, this book will bring together for the first time an extensive collection of Bicol recipes.

 

In retrospect, I am really reluctant to take on this topic because it will only make my mouth water and revive my boyhood and my teen-age appetite for such original and reliable Bicol recipes found in the book such as the famous appetizing Bicol Express, Pinangat Camalig, alimango sa gata, arroz a la Bicolana, beef puchero, chilli con carne (the Bicol Way),  dinarang na Balidbid, bayway, Bicol langka salad, Bicol’s pride, daing na sinarapan, dinarang na hito, dinuguan Bicol,  estofado, tapang pawikan (turtle), ginisang piga sa lada, gulay na hito sa kalunggay, tabios tortilla, pinacro na duma, pinacro na pulutan,  santan sa pili, empanaditas, gulay na kuracding sa lada, kandingang Bicol, Kinunot (several recipes), and, of course, the dependable laing, and many more.

 

The book has a scheduled launching in the Philippines and Australia. Bicol associations throughout the world which would like to make arrangement for a joint sponsorship of the launching of the book in their area, may contact the author at 111 Stockholm Avenue, Hassal Grove, NSW 2761, Australia or in Manila: Phone: +63 2 828 5163 or write Manila Prints, PO Box 1267, Darlinghurst, NSW 2010, Australia, Ph/Fx: (02) +61 2 9313 8179. Or email Mr. Perdon at renperdoni@hotmail.com

 

BIBINGKA MALAGKIT

 

S peaking of recipes, when I wrote something about the White House Chef Crestita Comerford based on  the interview by Sarah Lee, food editor of Via Times and TV Cooking Show Host, The ClebrEaTy Circle of Chicago Philippine Reports TV, Ms. Lee asked me to publish a recipe she developed for Aroma Rice Cooker and was posted in the company website (Bibingka Malagkit).

 

BIBINGKANG MALAGKIT ALA AROMA (AROMA GLUTINOUS RICE CAKE)

The sweet rice cooks perfectly using the Cool-Touch Digital Aroma Rice Cooker.

Prep: 10 minutes Total: 90 minutes

Rice Cake:
3 cups sweet rice, washed and drained
3 cups water
1/2 can coconut cream
2 cups white sugar
Yummy Topping:
1 1/2 cans coconut cream
1 cup light brown sugar

 

1.    Place washed and drained sweet rice (malagkit) and water in Aroma Rice cooker and cook until done.

 

2.    While rice is cooking, combine the yummy topping ingredients in a large saucepan and cook until it turns caramel-colored and reaches a thick syrupy stage, stirring occasionally. Set aside.

 

3.    Fluff cooked rice with paddle and stir in coconut cream and sugar, mixing well.


Spread the rice mixture (don't press down but just smooth the top) into a greased 9” x 13” baking pan.

 

4.    Pour the thickened yummy topping on top of the rice cake and spread it out evenly. And

 

5.    Bake in a preheated 350 F oven for 40 to 50 minutes.

Interested parties may get in touch with Ms. Lee at divasarah@sbcglobal.net

 

COLORS OF LIGHT

 

A nd speaking of book launching, I have another press release from the spokesman of former President Fidel V. Ramos, Atty. Frumencio A. Lagustan and Lucci C. Coral. It is about the Jan. 14, 2011,  launching of the book, “Colors of Light: The Life Story and Paintings of Lucia Najera Mangapit Valdez,” at Manila Hotel. The book is written by my old friend Mel T. Velasco of the Media Touchstone Ventures, Inc. (MTVi).


Lucia Mangapit Valdez, or fondly called as Auntie Lucing by her relatives and friends – still hale, hearty and lucid at age 92 – is a native of Batac, Ilocos Norte. She earned her degree in Education from the
University of Manila and her degree in Fine Arts and Theater at the American University in Washington, D.C.


She is also equally known as a fearless guerilla and freedom fighter, who served in the Ilocos Norte Liberation Forces under her brother-in-law, the late Colonel/Congressman Simeon Marcos Valdez, who is the younger brother of Angela Valdez Ramos (
FVR’s mother).

 

Simeon M. Valdez is known in Ilocandia as the veteran-warrior who was the uncle of two Presidents during his lifetime—Ferdinand Edralin Marcos and Fidel V. Ramos. Interested parties may email Mr. Velasco at melanvelasco@yahoo.com # # #

 

Editor’s Note: To contact the author, please e-mail him at:  (lariosa_jos@sbcglobal.net)

 



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