A Negros affair

Some three years ago, Maryann and I joined a group of foodies for a four-day gastronomic tour of Negros Occidental organized by Silay’s indefatigable lady Lyn Besa Gamboa (the late Doreen G. Fernandez’s sister-in-law), visiting the towns of Bacolod, Silay, and Bago. We all had such an unforgettable experience dining in places like Enteng’s Lechonan, Aboy’s Seafood Restaurant and Bar 21. This is not to mention the equally memorable meals at private homes and a grand finale at the Balay Negrense for a centennial dinner to equal the state banquet prepared at President Emilio Aguinaldo’s inaugural of his fledging republic held in Malolos, Bulacan a hundred years ago. On the last day of our visit, everybody seemed to be complaining of bursting slacks (from all the eating!) and bulging luggage from all the foodstuff and handicrafts we shopped to bring back home.

Fast forward to the present. The good news is one doesn’t have to travel all the way to Negros to feel the warmth of its people, taste the wonderful flavors of its cuisine, and get a glimpse of their wide-ranging products.

Starting today until October 6, the annual Negros Trade Fair will be held at the Megatrade Hall of SM Megamall. Now in its 15th year, more than 60 booths will showcase and sell their products, ranging from pottery, ceramics, basketry, furniture and furnishings, to children’s clothes and fashion accessories. But the best part of it all, one could sample the delights Bacolod is well-known for such as guapple pie, lumpiang ubod, barquillos, galletas, El Ideals Señoritas, mascovado and other bottled delicacies.

Not to miss are:

• The Alter Trade’s Masco Rocks, a novel way of serving mascovado (raw sugar) to coffee drinkers: Each ball equals one teaspoon. Eat it like a candy, one pop could satiate any sweet-tooth person;

• ECJ’s (Danding Cojuangco) bottled Batuan puree, a sour fruit used in making sinigang soup that could beat any instant sinigang mix anytime;

• T-Flavors bottled Bilong-bilong (Chabeta in Luzon) or pickled moonfish.

Last week, Lyn Gamboa organized a luncheon with a small group of writers and foodies to try the above delicacies at Larry Cruz’s Mil Novecientos in Malate, Manila. Below are some recipes shared by Larry’s chefs on how else to prepare the delicacies aside from serving them straight from the bottle.

Paksiw Na Bilong-Bilong

(Me thinks this is one of life’s simple yet greatest pleasure.)

Sauté in a frying pan a handful of garlic chips in 2 Tbsp olive oil. Do not brown. Add the bilong-bilong, drained of its brine. Pour one cup sukang puti (white vinegar) and let simmer over low heat until vinegar is reduced to half. Add a piece of siling labuyo (optional). Serve with garlic fried rice and an over-easy fried egg.

Pizza By Chef Loren Barajas of Mil Novecientos

1 medium size pizza crust

2 Tbsp. olive oil

2 tsp. Jamaican Chili relish

100 gms. mozzarella cheese

2 Tbsp. Salsa de Bacalao

1 Tbsp. calcag (dried shrimps)

50 gms. zucchini

15 gms. green bell pepper

25 gms. fresh asparagus

10 gms. black olives

Saute all the vegetables and set aside. Spread the mozzarella evenly on the crust, topping it with Salsa de Bacalao and Jamaican Chili relish. Top with the sautéed vegetables and sprinkle with calcag. Bake until done.

Jackfruit Delight By Emerald Sarmiento

1 pc. galletas

1 scoop Arce Mantecado ice cream

1 pc. nutty mascovado cookie

2 Tbsp. jackfruit coulis (made by blending until smooth 1 Tbsp. jackfruit jam and 1 Tbsp. water)

To serve, put a piece of galletas on a saucer. Scoop the ice cream on top of the galletas, then put the mascovado cookie on top of the ice cream. Drizzle the jackfruit coulis around the ice cream.

Rosquetes Sandwich By Emerald Sarmiento

6 pcs. rosquetes

1 Tbsp. whipped cream

1 Tbsp. jackfruit jam

Layer whipped cream and jackfruit jam on top of a rosquete, then cover with another rosquete, as in a sandwich. Pipe whipped cream and jackfruit jam on top.

Lory’s Afternoon Delight

(named after Lory Tan of Bookmark, a fellow foodie, who excitedly called one fine day to share this recipe)

10 pcs. saba bananas

6 pandan leaves

1/2 cup mascovado sugar

2 cups coconut cream (kakang gata)

2 cups Arce Macapuno ice cream

1 cup buko strips

glazed pili nuts

Boil peeled saba bananas in a liter of water with three pandan leaves and mascovado sugar. Set aside when cooked.

For the coco sauce, simmer in a sauce pan the coconut cream with mascovado and three pandan leaves until reduced in half. Add ice cream and allow to melt.

To serve, scoop coco sauce on the sweetened banana, garnish with glazed pili nuts and fresh buko strips on top.