Diwal is back!

That luscious shell, diwal, native to Capiz, is back on the tables of Mandarin Hotel’s Paseo Uno, in a festival dubbed “Diwal and Other Ilonggo Flavors” which starts on Friday, May 25. A year ago, Manilans marvelled at this lovely longish sea creature referred to as “angel wings,” grilled to perfection in all its sweetish flavor and cotton-like texture.

This year, diwal is the crowning glory of the food festival where it reigns over some equally delectable dishes like pork with kadios, tinuom and lokon. The 10-day event runs until June 3 for lunch and dinner.

Presiding over the Mandarin kitchen and staff is Chef Pauline Banusing, an internationally trained master who is laying out a buffet laden with regional Visayan dishes. Grilled managat (mangrove jack), chicken tinumon (chicken steamed in banana leaves), ubay (oyster mushrooms) with coconut cream, lukon with alige (prawns with crab sauce from Roxas City), adobado na alimusan (mudfish from Guimaras), inihaw na talong sa gata, and sinugba na lokon (grilled squid with   lemongrass, cilantro, ginger and tomatoes in coconut milk and cream).    

The event coincides with the 324th foundation day of Makati City, which is the Twin City of Iloilo. The offerings are unique and give diners a special treat of a variety of regional flavors. Call Madarin, savor the taste.

A week ago at a lunch, we were offered some green guavas by the birthday celebrant. We readily took them as we entertained the delicious idea of a recipe called binayabasan, an original Biñan recipe. They took a few days to be ready for cooking, gradually giving our kitchen the enticing scent of the ripening fruit. We then went to the Seaside market near our base and got two large crabs (each weighing more than half a kilo) for P500, subsequently serving a hearty meal.

The recipe calls for cooking the guavas (remove the seeds) and making a purée. Sauté garlic, tomatoes and onions. Add the crabs and guavas plus half a cup of coconut cream and one level tablespoon of brown sugar. Season with salt and pepper and let simmer until the crabs are cooked. Reduce liquid to light gravy consistency. During your meal, pour this sauce over your rice to savor the full blend of coconut and guavas, plus of course the natural juices of the crabs. Great!

In the same market, prawns, in varying sizes, go from P480 to P600 (really big ones) a kilo. If not cooking immediately, you can retain the freshness of the prawns by immersing them in water and storing them in the freezer. They will make a savory seafood curry when combined with salmon heads. Rich but not quite cloying.

Malls and supermarkets are sprouting all over the country. Recently our kitchen assistant, Tess, made a trip, on a holiday break, to her hometown in Bicol. As she has been with us for a few years, she has become accustomed to and conscious of our regular trips to food outlets, doing research.

She reported that the latest entry in Legaspi is Puregold, a chain that has been spreading all over the country. She came back with the observation that prices there were not much different from those in Metro Manila.

We commend the Conti’s chain of bakeshops and restaurants. They are about the most generous in giving discounts to senior citizens. While most stores would not extend the usual 20 percent off for take-home cakes and pastries, Conti’s graciously gives it to their senior customers. Their staff is very friendly as well. Bravo!

It’s nearly school opening time. It is better to check your kids’ needs as early as possible. Check their baon bags/boxes. Be sure not much junk food goes into them. When making sandwiches, here is a tip – instead of loading your tuna spread with dollops of mayonnaise, try adding apples cut into small cubes. The fruit gives it a refreshing taste.

Have a happy Sunday!

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