But this traditional Filipino roast pig has, through the years, undergone some changes in form and flavor. Time was when a row of bamboo poles along the sidewalks of La Loma, Quezon City had all sizes of lechon on display. It was then the major supplier of this celebratory pig. In Cebu they were lined up as well in markets and resorts. Then individual families had their butchers and lechoneros cook the pigs over burning wood or charcoal in their backyards. Then came the other suppliers who catered at various occasions.
Next came, some years back, the paella-stuffed lechon in an eatery in Parañaque, off the boulevard, whose name escapes us now. Then, a few years ago, the lechon took another variant – stuffed with different elements, from Chinese to European. Others did bellies only and there is this take-home Zubuchon, a very popular pasalubong sold at the Cebu Mactan Airport.
Now comes the Diplahan lechon belly, which got its name from the municipality of Diplahan in Zamboanga Sibugay province where the roasted pig has been reinvented to combine the techniques of producing the Italian porchetta and our native lechon. The makers call it the marriage of the two. It was originally called “lechon maalat†because of its saltiness. It is tagged as a cousin of the now popular lechon of Cebu. Actually it is a belly, deboned and seasoned with herb paste, marinated overnight, rolled and tied around a bamboo pole, and roasted over hot charcoal for two hours. The result is the expected crunchy skin and moist meat with blended flavors. Instead of the usual liver sauce, Diplahan lechon is served with a specially concocted vinegar. Each Diplahan is priced at P3,000, which is good for a party of 10 to 15 people. This is now available in Manila. Contact Abbey Tomas at abbey.tomas@gmail.com or call 0917-8268017 or 0917-8268010. Note that 24-hour notice is required. They can deliver; fee varies with location.
A niece recently gave us a little box of chocolate oatmeal cookies which were so good. They were chewy, soft, delicious and not very sweet, although they come from a home-grown enterprise called Sweet Bunch. Not one to pass up an opportunity to encourage home bakers, we sought out the cookie-maker. She is Joey (Josefina Gonzalez Gaspar) who is a mother of four girls and who has been baking for the last 20 years. We reckon she started at a very young age.
Her collection is composed mostly of cookies and cupcakes. The cookies, which include some new flavors, are: chocolate oatmeal, Ghiraldeli oatmeal, chunky chocolate chips, white chocolate medallion centered crinkles, oreo cheesecake and chips, and “brookies†which are a combination of choco chips and fudge brownies. Each pack of eight costs P100. The cupcakes are chocolate chip banana at P45 per, low sugar loaf and yema loaf at P150 per. Call Joey at 0915-6635555 or email her at joeygonzalezjgg@gmail.com.
Over the last two weeks, we had very satisfying meals at two Chinese restaurants which definitely gave us value for our money. At the Bellevue hotel’s Chinese restaurant on the second floor, the eat-all-you-can dimsum buffet would satisfy any hungry tummy. There are about 20 choices from starters to dessert and while orders are met, the generous and efficient waiters put additional courses on the table. We particularly liked the e-fu noodles and the taro-salmon rolls. The rest of the items on the menu are just as delicious.
Over at the Glorietta 2, on Parkway Drive in Makati, the Modern Shanghai restaurant is fast gaining a following. While it is named after the city Shanghai, a friend noticed they are offering a lot more from different Chinese regions. We can’t remember who invented the xiao long bao but here it was very soupy and flavorful, and yes, served very hot. Our group particularly enjoyed the beef (very tender) with broccoli, the vegetable perfectly cooked and still very green.
In the course of the lunch we got some useful tips from our friend Blanche who lived in Hong Kong for many years thus, besides being a good cook, she has acquired Chinese cooking techniques. She said to maintain the fresh green color of the broccoli, one must pour cold water on it immediately after it is cooked. With regard to chicken feet, for which we still need to develop an appetite, she told us that it is a tedious process that the feet undergo before finally ending up in a pan over fire. They are meticulously cleaned, checking every single toe, boiled and then cooked with seasoning.
Have a blessed Sunday with family.
E-mail me at lydiadolores34@gmail.com.