A beach plus

When you are on a beach, you are almost sure some fishermen/women will approach you to offer their fresh catch. And when you are in the company of an executive chef, you are in for a real treat.

The drive to Club Punta Fuego in Nasugbu, Batangas was rather tedious, considering the traffic we encountered. The baby in the car was well-behaved and did not give us any trouble. Cameras were focused on her and the scenery. There were so many fun-seekers that day, a lot of them with little babies and toddlers. But the staff was still able to provide efficient service, from registration to the time of departure.

There are three destinations in Club Punta Fuego, the main one at the Peninsula, the yacht club, and the Terrazas. In Terrazas there are Balinese-inspired cabanas, where families can settle prior to hitting the beach, an 800-meter stretch. For those who prefer the pools, they have the multi-level pool with a jacuzzi section. There is the restaurant called Café Sol, where a Filipino buffet is served at P550 per person. On the day we were there, the spread included coated fish fillet, sautéd eggplants and sitao, pork inihaw, chicken with a slightly spicy sauce and fruits for dessert. One glass of tea was on the house. Along the beach is a drinks and food kiosk from where orders for beverages, sandwiches (from P290) and even halo-halo (P85) can be made.   

A woman carrying a basket of freshly caught lobsters offered us what she had. Bargaining, of course, took place. Instead of lessening her price, she added two more. We were happy getting 11 live lobsters, approximately three kilos, for P2,000 – not even a third of what they would have cost in Metro Manila.

We must not forget the men who assisted motorists during the Holy Week. We encountered a problem with the car as we went up the rotunda. Before we could say “Tagaytay,” a group of yellow-shirted men approached us, kindly asking what the trouble was. Considering so many reports about “well-meaning” people turning villainous, we had some reservations, but they quickly disappeared as we felt assured when a tow truck materialized and they offered to bring us to the nearest gasoline station. They summoned a mechanic and did not leave us until we assured them that everything would be fine. Kudos and thanks to these men and to the mayor of this town as well. We wish this program will be followed by other public servants.  

Home after the drive back, an energized resident chef went to work on the lobsters. Six of them he cut, seasoned with celery salt and pepper and laced with white wine. Into the oven they went and in less than an hour, after making the garlic and butter sauce, we all sat down for a very delicious surf and turf meal, with hamburgers and buns on the side. Truly 5-star on a home table! The five remaining lobsters were blanched in water, vinegar, laurel leaf, carrots and onions, celery and spices for next day’s lunch.

We thank Punta Fuego’s Mawi and her staff for providing us a glorious day on the beach!

Back in the big city, mangoes are in season. The corazon type is much sweeter than the kalabao. They range from P95 to P108 a kilo. To get guaranteed sweet pineapple, buy the pre-sliced, packed fruits from Dole or Del Monte. They may cost a little bit more but we have not been disappointed. For those who cannot consume a whole fruit, this is more practical.

From the French collection of Shopwise, we are particularly pleased with two items – casoulet duck confit (P239.75) and canned duck confit (P495). We heated the canned duck confit for a few minutes in a casserole on stove top. One can serves six people and has all the flavors of a gourmet dish. The casoulet was a perfect partner for mixed vegetables such as carrots, cauliflower, and French beans. That’s another 5–star dinner.

Here is a recipe for a starter or side dish, dried mushrooms in garlic and wine. You need 200 gms of dried sliced mushrooms, soaked in hot water; half a head of native garlic, crushed; a little oil; one and a half teaspoons of Worcestershire sauce; and a quarter spoon of white wine. Heat the oil. When hot, add the garlic and without waiting for this to turn brown, add the mushrooms. Cook for a while, then put in the rest of the ingredients, except the wine, and let the flavors blend for a few minutes. Then pour in the wine. It’s a great accompaniment to any meal.

Happy cooking!

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